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ABSTRACT. THE COMPARISON OF PHYSICAL AND CHEMICAL. CHARACTERISTICS OF COCONUT OIL FROM GREEN COCONUT PROCESSED BY EVAPORATION AND FERMENTATION WITH BAKER. YEAST. TITI AGNI HUTAHAEN. There are two methods of coconut oil processing, dry and wet processes. The

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Abstract

ABSTRACT

THE COMPARISON OF PHYSICAL AND CHEMICAL

CHARACTERISTICS OF COCONUT OIL FROM GREEN COCONUT

PROCESSED BY EVAPORATION AND FERMENTATION WITH BAKER

YEAST

TITI AGNI HUTAHAEN

There are two methods of coconut oil processing, dry and wet processes. The

wet processes consist of two different ways, evaporation and fermentation

process. Evaporation process has a lot of weakness. Fermentation process is

presumed to improve the separation of oil from emulsion system of coconut milk and

to produce a better quality of oil. In evaporation process, coconut milk was

evaporated on the temperature 100-110oC. Baker yeast which containing

Saccharomyces cerevisiae, used in this fermentation process. Baker yeast was

inoculated into starter medium, which were consisted of coconut milk and coconut

water (9:1). Coconut oil which produced with the different method is presumed that

characteristic was produced will different too. The coconut oil which was produced

by evaporation and by fermentation process, would have confirm with quality

requirements established by Standar Nasional Industri (SNI) of coconut oil.

Qualitative and quantitative of lauric acid was analysed by Gas

Chromatography (GC). There was a significant differences between oil produced by

evaporation and by fermentation process. Coconut oil contains lauric acid, which

coconut oil produced by evaporation process contains 54,19% of lauric acid and

coconut oil produced by fermentation process with baker yeast contains 57,10% of

lauric acid.The differences were on yield, color, amount of water, amount of dirt, and

amount of free fatty acid content.

Key words :Coconut oil, evaporation process, fermentation process, baker yeast

physical and chemical characteristics, comparison.


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