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The Effect of Yeast Starter Variations on the Quality of Virgin Coconut Oil (VCO) Using the Fermentation Method

Dine Agustine, Meylika Mawar Gumilang, Nia Komalasari

Abstract


Virgin Coconut oil (VCO) is a coconut processed product that has high benefits and economic value. One of the methods of making VCO is the fermentation method. The purpose of this study was to determine the effect of the percentage of 3 types of yeast (starter yeast tape, starter yeast bread (Saccharomyces cerevisiae) and tempeh yeast (Rhizopus sp) on the quality of VCO produced in terms of volume, viscosity, organoleptic(color, distinctive coconut odor) and chemical test (moisture content, acid number, free fatty acid, peroxide number) The manufacturing method used was the fermentation method by varying the percentage ratio of starter for each yeast by 3%, 6%, and 9%. The results showed the addition of starter percentage Yeast has an effect on the volume of VCO produced, moisture content, acid number, free fatty acids, and viscosity These results have met the quality standards according to SNI 7381: 2008 and APCC (Asian and Pacific Coconut Community).

Keywords


virgin coconut oil; free fatty acids; fermentation; yeast

References


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Aditya, R., Rusmarilin, H., & Limbong, L.N.(2014). Optimasi Pembuatan Virgin Coconut Oil (VCO) dengan penambahan ragi roti (Saccharomyces cerevisae) dan lama fermentasi dengan VCO pancingan. Jurnal Rekaysa Pangan dan Pertanian, 2 (2), 52-57

Shah, ANA (2005). Virgin Coconut Oil: The Conquering Oil of Various Diseases. Depok: Agro Media Pustaka.

Simangunsong, J., Febrina, E., & Masyithah, Z. (2016). Effect of Addition of Inoculum, Time of Fermentation and Stirring on Making Virgin Coconut Oil (VCO). USU Journal of Chemical Engineering , 5 (3), 2430.


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DOI: 10.33751/helium.v1i1.2947 Abstract views : 1038 views : 696

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