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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THE COMPARISON OF PHYSICAL AND CHEMICAL
CHARACTERISTICS OF COCONUT OIL FROM GREEN COCONUT
PROCESSED BY EVAPORATION AND FERMENTATION WITH BAKER
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.