The Effect of Adding Bread Yeast, Tempeh Yeast, and Tape Yeast on The Process of Making VCO from Coconut

Sinaga, Alexander Maruli Tua and Permadi, Adi and Sulistiawati, Endah and Suharto, Totok Eka (2024) The Effect of Adding Bread Yeast, Tempeh Yeast, and Tape Yeast on The Process of Making VCO from Coconut. [Artikel Dosen]

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Abstract

Coconut (Cocos nucifera L.) is one of Indonesia's agricultural products
with potential. The most valuable coconut product is coconut oil, which
can be obtained from the flesh of fresh coconuts or copra. Virgin Coconut
Oil (VCO) or pure coconut oil is the result of processing from the coconut
plant in the form of a clear liquid with a distinctive coconut smell and has
a long shelf life. Pure coconut oil or VCO has many benefits for body
health, such as natural antibacterial, antiviral, anti-fungal, and anti
protozoa properties. This study aims to compare the effect of Tempeh
yeast, bread yeast, tape yeast, and without yeast on variations in the ratio
of grated coconut and water are 1: 1; 1:1,5, and 1:2, on the amount of
VCO produced. The experiment was carried out again and then the
average volume of VCO produced by each yeast was taken. The average
VCO results obtained ratio of 1:1 were 209.5 ml for adding bread yeast,
153.5 ml for not using yeast, and 150.5 ml for adding Tempeh yeast.
Meanwhile, adding tape yeast produces the smallest yield of 89 ml. Based
on the ratio of grated coconut and water (1 kg: 1 liter) the optimum yield
is 1:1. While the minimum yield is 1:1,5 ratio. The most VCO obtained
is by adding bread yeast to thick coconut milk in the second fermentation
process. The order of highest yield based on the addition of yeast is bread
yeast, tempeh yeast, and tape yeast. The yield of VCO yeast tempeh was
slightly better than the yield without adding yeast. The organoleptic
results and some of the VCO test results based on SNI 7783:2008 have
fulfilled the specified requirements.

Item Type:	Artikel Dosen
Keyword:	Bread yeast, Coconut oil, Tape yeast, Tempeh yeast VCO
Subjects:	Q Science > QD Chemistry Q Science > QR Microbiology
Divisi / Prodi:	Faculty of Industrial Technology (Fakultas Teknologi Industri) > S2-Chemical Engineering(S2-Teknik Kimia)
Depositing User:	Ph.D Adi Permadi
Date Deposited:	03 Mar 2025 01:03
Last Modified:	03 Mar 2025 01:03
URI:	http://eprints.uad.ac.id/id/eprint/82302

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