OPTIMASI KONDISI FERMENTASI PADA PEMBUATAN MINYAK KELAPA (Cocos nucifera L) DENGAN MENGGUNAKAN Saccharomyces cerevisiae
Abstract: Research has been
done on the optimization of fermentation conditions for the manufacture of
coconut oil from coconut meat slurry using Saccharomyces cereviceae. The
purpose of this study is to determine the ratio of oil and water, stirring
speed and concentration of inoculum S. cerevisiae the quantity and quality of
the oil produced from the coconut meat slurry fermentation method. Stages of
the process include the making of starters and age determination of S.
cerevisiae, inoculation, fermentation and filtration. Best products achieved at
inoculum concentrations of 14% with a speed of 200 rpm and produces yield of
35.77%. Starter culture is the optimum time of 30 hours at 35°C by the number
of cells 185 x 105 cells / ml. Temperature and time of fermentation was
significant effect on yield and starch content but does not affect the
saponification numbers, levels of free fatty acids (FFA), iodine number.
Keywords: fermentation
condition, coconut meat slurry, coconut oil, S. cerevisiae, yield, starch
content
Penulis: Willy Pranata
Widjaja, Bonita Anjarsari
Kode Jurnal: jppertaniandd140819
