PENGARUH PENAMBAHAN MASSA SACCHAROMYCES CEREVISIAE TERHADAP PEROLEHAN MINYAK KELAPA MURNI (VIRGIN COCONUT OIL) DENGAN METODE FERMENTASI
DOI:
https://doi.org/10.30872/cmg.v5i2.6324Abstract
Minyak kelapa murni merupakan salah satu produk minyak nabati yang baik yang dapat digunakan sebagai minyak goreng maupun bahan tambahan pada olahan pangan lainnya. Untuk memperoleh minyak kelapa murni, dapat dilakukan dengan tiga cara, yaitu ekstraksi, sentrifugasi dan fermentasi. Pada penelitian ini metode yang digunakan adalah dengan proses fermentasi menggunakan Saccharomyces cerevisiae. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan massa Saccharomyces cerevisiae terhadap yield dan karakteristik minyak kelapa yang dihasilkan. Perlakuan awal sebelum fermentasi adalah memisahkan skim dengan air dari hasil proses ekstraksi daging kelapa. Kemudian skim dan Saccharomyces cerevisiae dicampurkan dengan variasi massa 1, 2, 3, 4 dan 5 gram pada variasi waktu 24, 48 dan 72 jam. Minyak yang diperoleh dianalisa untuk mengetahui yield, densitas, viskositas, kadar air, asam lemak bebas, dan pH. Dari hasil penelitian didapatkan kondisi optimum pada massa 2 dan 3 gram Saccharomyces cerevisiae dengan waktu fermentasi 48 jam dengan jumlah minyak terambil sebesar 92 mL dan hasil analisa yang dilakukan, diperoleh yield sebesar 20% dengan densitas sebesar 0,9157 gram/cm3, pH sebesar 4,8, viskositas sebesar 1,5183 mm2/s, kadar air sebesar 0,1055 % dan nilai FFA sebesar 0,1955 %.
Kata kunci: Fermentasi, Saccharomyces cerevisiae, Minyak Kelapa Murni
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