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Title: | Pengaruh Lama Waktu Fermentasi Santan Kelapa terhadap Kualitas Virgin Coconut Oil |
Other Titles: | The Effect of Duration Fermentation of Coconut Milk to the Quality of Virgin Coconut Oil |
Authors: | Zega, Afiz |
Keywords: | kelapa tua;krim santan;Saccharomyces cerevisiae;lama waktu fermentasi;virgin coconut oil |
Issue Date: | 2019 |
Publisher: | Program Studi Agroekteknologi FPB-UKSW |
Abstract: | Rendahnya harga jual buah kelapa khususnya di Pulau Nias, Sumatera Utara yang hanya Rp. 1.500,- per buah membuat para petani kelapa resah. Oleh karena itu, diperlukan upaya untuk meningkatkan nilai ekonomi buah kelapa. Salah satunya yaitu dengan mengolah buah kelapa menjadi produk VCO (minyak kelapa murni). Untuk memperoleh nilai jual produk yang tinggi dan hasil yang maksimal, maka juga perlu dipertimbangkan biaya produksi rendah. Strateginya yaitu dengan menggunakan teknologi fermentasi dengan memanfaatkan Saccharomyces cerevisiae. Tujuan penelitian ini adalah menganalisis pengaruh lama waktu fermentasi terhadap kualitas virgin coconut oil dan menentukan hasil vco yang terbaik (rendemen dan asam laurat) selama waktu fermentasi. Penelitian dilakukan dengan metode fermentasi menggunakan kultur murni Saccharomyces cerevisiae. Penelitian didesain menggunakan Rancangan Acak Kelompok dengan 4 perlakuan dan 6 ulangan. Perlakuan yang digunakan yaitu lama fermentasi 24 jam, 36 jam, 48 jam, dan 60 jam. Parameter pengamatan meliputi, uji fisik: rendemen; uji kimiawi: bilangan penyabunan, bilangan asam lemak bebas, bilangan peroksida dan asam laurat; serta uji organoleptik: warna, aroma, rasa, dan tekstur. Hasil pengamatan dianalisis menggunakan SAS dengan sidik ragam (ANOVA). Bila terdapat ada signifikan, maka dilanjutkan dengan uji DMRT (Duncan Multiple Range Test) taraf kepercayaan 5%. Hasil uji fisik: rendemen yang diperoleh pada perlakuan 60 jam, yaitu sebesar 46,54 %. Uji kimiawi: perlakuan 24 jam menunjukan bilangan penyabunan terendah 1,4 mg/kg, asam lemak bebas terendah sebesar 0,002 %, bilangan peroksida terendah sebesar 0,4 mg ek/kg. Hasil asam laurat dari lama waktu fermentasi 24 jam yaitu 47,10 %, 36 jam yaitu 47,20 %, 48 jam yaitu 46,87 %, 60 jam yaitu 48,49 %. Uji organoleptik: berwarna bening, aroma harum, rasa gurih, dan tekstur cukup kental. Hasil penelitian menunjukan bahwa rendemen menghasilkan hasil yang optimum pada fermentasi 60 jam yaitu sebesar 46,54 % dan kandungan asam laurat tertinggi yaitu 48,49 % didapat pada fermentasi ke 60 jam. The low selling price of coconut fruit, especially on Nias Island, North Sumatra, which is only Rp. 1,500, - per fruit make coconut farmers restless. Therefore, efforts are needed to increase the economic value of coconuts. One of them by processing coconuts into VCO (virgin coconut oil) products. To obtain a high product selling value and maximum yield, it is also necessary to consider low production costs. The strategy is by using fermentation technology using Saccharomyces cerevisiae. The purpose of this study was to analyze the effect of fermentation time on the quality of virgin coconut oil and determine the maximum length of fermentation time. The study was conducted by fermentation method using pure Saccharomyces cerevisiae culture. The study was designed through a randomized block design with 4 treatments and 6 replications. The treatments used were fermentation time 24 hours, 36 hours, 48 hours, and 60 hours. Parameters of observation include, physical test: yield and specific gravity; chemical test: saponification number, free fatty acid number, peroxide number and lauric acid; and organoleptic tests: color, aroma, taste and texture. The results of the observations were analyzed using SAS with variance (ANOVA). If there is significance, then it is followed by the DMRT (Duncan Multiple Range Test) test of confidence level of 5%. From the results of the physical test: yield obtained at 60 hours treatment, which was equal to 46.54%. Chemical test: 24hour treatment shows the lowest saponification rate of 1.4 mg / kg, the lowest free fatty acid is 0.002%, the lowest peroxide number is 0.4 mg ek / kg. The results of lauric acid from the 24-hour fermentation period were 47.10%, 36 hours which was 47.20%, 48 hours which was 46.87%, 60 hours which was 48.49%. Organoleptic test: was clear, fragrant, savory flavor, and thick enough texture. The results showed that yield yielded optimum results at 60 hours fermentation which was 46.54% and the highest lauric acid content was 48.49% obtained at 60 hours fermentation. |
Description: | Tidak diizinkan karya tersebut diunggah ke dalam aplikasi Repositori Perpustakaan Universitas karena telah dipublikasi di Seminar Nasional 2019 "Peran dan Strategi Sektor Pertanian Memasuki Era Industri 4.0" pada tanggal 9 Maret 2019 di UMY. |
URI: | https://repository.uksw.edu/handle/123456789/20335 |
Appears in Collections: | T1 - Agroecotechnology |
Files in This Item:
File | Description | Size | Format | |
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T1_512014012_BAB I.pdf Restricted Access | BAB I | 230.06 kB | Adobe PDF | View/Open |
T1_512014012_BAB II.pdf Restricted Access | BAB II | 398.42 kB | Adobe PDF | View/Open |
T1_512014012_BAB III.pdf Restricted Access | BAB III | 618 kB | Adobe PDF | View/Open |
T1_512014012_BAB IV.pdf Restricted Access | BAB IV | 888.12 kB | Adobe PDF | View/Open |
T1_512014012_BAB V.pdf Restricted Access | BAB V | 123.92 kB | Adobe PDF | View/Open |
T1_512014012_Daftar Pustaka.pdf Restricted Access | Daftar Pustaka | 229.49 kB | Adobe PDF | View/Open |
T1_512014012_Judul.pdf | Halaman Judul | 1.82 MB | Adobe PDF | View/Open |
T1_512014012_Lampiran.pdf Restricted Access | Lampiran | 608.77 kB | Adobe PDF | View/Open |
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