Pemanfaatan Ragi Tapai dan Getah Buah Pepaya pada Ekstraksi Minyak Kelapa secara Fermentasi
ABSTRACT: In Aceh, coconut oil
extraction is traditionally done through a natural fermentation of fresh
coconut meat to produce simplah and pliuk u oil. Simplah oil and pliek u oil
have high level of moisture content, free fatty acids, and peroxide value due
to long fermentation process. The study was conducted by using the fresh
shredded coconut meat cv. Dalam then mixed with tapai yeast and papain from
immature papaya fruit sap and were fermented for 48, 72, and 96 hours respectively. The yield of coconut oil
produced in this study was from 8.53 % - 19.0 %, moisture content 12.58 - 2.66
%, free fatty acid content 3.29 % - 11:55 %, and peroxide value 0.76 - 1.75 mg
O2/g of oil sample. The highest yield of coconut oil was obtained in the
control treatment which significantly different from other treatments. The
highest moisture content and free fatty acid were obtained on the treatment of
using tapai yeast during fermentation process of coconut oil and did not meet
the requirements set by the Indonesian National Standard (SNI 01-2902-1982),
while the peroxide value of coconut oil produced in various treatment have met
the criteria of SNI. The average organoleptic score of coconut oil color 3.38
(from moderate to clear) which the highest score was obtained on fermentedc
oconut oil with the addition of tapai yeast. The highest Hedonic score of aroma
wasf ound in the coconut oil fermented with the addition of papain from papaya
fruit sap with fermentation time of 48 hours,is 2.9 (from dislike to moderate).
Penulis: Cut Erika, Yunita
Yunita, Normalina Arpi
Kode Jurnal: jppertaniandd140149
