The Effect of Tempe Yeast Inoculum Amount on the Quantity and Quality of Cocos nucifera viridis Virgin Coconut Oil (VCO)

https://doi.org/10.24042/biosfer.v12i1.8022

Yusdike Adystia, meidina rahmawati, Khairul Anam, Retno Sri Iswari, Pramesti Dewi

Abstract


This study aims to determine the effect of tempeh yeast inoculum on the color, odor, and yield in the manufacture of Virgin Coconut Oil (VCO) from Cocos nucifera viridis. This research was conducted in November 2020 in Brebes, Magelang, and Lampung. This research employed the descriptive quantitative method. The population of this experiment was coconut fruit found in Lampung, Brebes, and Magelang. The sample used was green coconut (Cocos nucifera viridis) found in Lampung, Brebes, and Magelang. The working procedure of this research consisted of fermenting the sample and observing the oil produced by Virgin Coconut Oil. This research's data collection techniques were observation, documentation, and products calculation. Based on the observations, the researchers found the highest yield in the experiment of 80 ml cream with an inoculum of 8 grams (30.4%), followed by a volume of 80 ml of cream with a 6-gram inoculum (28.4%). The smallest yield was formed at a volume of 80 ml cream with inoculum 4 grams (14.6%). The VCO obtained in this research had a distinctive aroma of coconut oil and was clear in color. Therefore, the amount of tempeh yeast inoculum affects the color, odor, and yield in the manufacture of Virgin Coconut Oil (VCO) from Cocos nucifera viridis.


Keywords


Virgin Coconut Oil (VCO); Cocos nucifera viridis; ragi tempe.

Full Text:

PDF

References


Andaka, G., & Fitri, K. (2017). Pengambilan Minyak Kelapa dengan Menggunakan Enzim Papain. 453–458.

Anwar, C., & Salima, R. (2016). Perubahan Rendemen Dan Mutu Virgin Coconut Oil (Vco) Pada Berbagai Kecepatan Putar Dan Lama Waktu Sentrifugasi. Jurnal Teknotan, 10(2), 51–60. https://doi.org/10.24198/jt.vol10n2.8

Asmawit. (2010). Optimasi proses pembuatan vco untuk memenuhi mutu kosmetik lulur. 01(02), 1–8.

Aziz, T., Olga, Y., & Puspita Sari, A. (2017a). Pembuatan Virgin Coconut Oil (Vco) Dengan Metode Penggaraman. Jurnal Teknik Kimia, 23(2), 129–136.

Baskara, A. Y., Administrasi, F. I., & Brawijaya, U. (2018). INTERNASIONAL ( Studi Pada Industri kopra Jawa Timur ). 61(1), 208–214.

Dirjenbun. (2020). Statistik Perkebunan Indonesia Komoditas Kelapa Tahun 2018-2020. 1–118. http://ditjenbun.pertanian.go.id/?publikasi=buku-publikasi-statistik-2018-2020

Han, E. S., & goleman, daniel; boyatzis, Richard; Mckee, A. (2019). 済無No Title No Title. Journal of Chemical Information and Modeling, 53(9), 1689–1699.

Irwan, M. (2017). Pembuatan Virgin Coconut Oil ( VCO ) Menggunakan Parut Kelapa Terkombinasi dengan Bantuan Enzim Buah Sirsak dan Ultrasonografi Kimia. 1, 96–102.

Karouw, S., Santosa, B., & Maskromo, I. (2019). TEKNOLOGI PENGOLAHAN MINYAK KELAPA DAN HASIL IKUTANNYA / Processing Technology of Coconut Oil and Its By Products. Jurnal Penelitian Dan Pengembangan Pertanian, 38(2), 86. https://doi.org/10.21082/jp3.v38n2.2019.p86-95

Kayu, P., & Cinnamomum, M. (2015). Mengatasi Ketengikan Pada Minyak Kelapa Secara Tradisional. 5(2).

Maradesa, R. P., Fatimah, F., & Sangi, M. S. (2014). Kualitas Virgin Coconut Oil (VCO) Sebagai Minyak Goreng yang Dibuat dengan Metode Pengadukan dengan Adanya Penambahan Kemangi (Ocimum sanctum L.). Jurnal MIPA, 3(1), 44. https://doi.org/10.35799/jm.3.1.2014.3906

Marina, A. M., Che Man, Y. B., Nazimah, S. A. H., & Amin, I. (2009). Chemical properties of virgin coconut oil. JAOCS, Journal of the American Oil Chemists’ Society, 86(4), 301–307. https://doi.org/10.1007/s11746-009-1351-1

Nugroho, F. A. (2009). Ekstrak Virgin Coconut Oil Menggunakan Mikroba Rhizopuz Oligosporus. VII, 2.

Orin Tamungku, Rosalina A.M Koleangan, P. C. W. (2019). Analisis Pendapatan Petani Kelapa (Kopra) Di Kabupaten Kepulauan Talaud. Analisis Pendapatan Petani Kelapa (Kopra) Di Kabupaten Kepulauan Talaud, 19(02), 152–161.

Rahayu, N. A., Cahyanto, M. N., & Indrati, R. (2019). Pola Perubahan Protein Koro Benguk (Mucuna pruriens) Selama Fermentasi Tempe Menggunakan Inokulum Raprima. AgriTECH, 39(2), 128. https://doi.org/10.22146/agritech.41736

Setiaji, B. & P. S. (2006). Membuat VCO (Virgin Coconut Oil) Berkualitas Tinggi. Gramedia Pustaka Utama.

Suhery, W. N., Febrina, M., & Permatasari, I. (2018). Formulasi Mikroemulsi dari Kombinasi Minyak Kelapa Murni ( Virgin Coconut Oil ) dan Minyak Dedak Padi ( Rice Bran Oil ) Sebagai Penyubur Rambut Microemulsion Formulation of Combination of Virgin Coconut Oil and Rice Bran Oil for Hair Growth. 23(April), 40–46.

Sukartni, KJ & Sitangguri, M. (2005). Gempur Penyakit dengan VCO. PT. Agro Media Pustaka.

Sutanto, T. D., & Ratnawati, D. (2017). PEMBUATAN VIRGIN COCONUT OIL ( VCO ) DENGAN METODE TANPA PEMANASAN SEBAGAI UPAYA MENINGKATKAN KESEHATAN MASYARAKAT MAKING VIRGIN COCONUT OIL ( VCO ) BY WITHOUT HEATING. 55–59.

Syukur, S., Syafrizayanti, Zulaiha, S., Ismet, M., & Fachrial, E. (2017). Virgin Coconut Oil Increase High Density Lipoprotein (LDL), Lower Triglyceride And Fatty Acids Profile (C6-C18) In Blood Serum of Mus musculus. Research Journal of Pharmaceutical Biological and Chemical Sciences, 8(2), 1077–1081.

Yadi, R., Kumar, R., Rahman, E., Monandes, V., & Permata, D. S. (2018). Diversifikasi Produk Olahan Kelapa Menjadi Virgin Coconut Oil ( VCO ). 7, 31–36.

Yazid, E. A., & Nuha, B. U. (2017). Kadar Protein Terlarut Pada Ampas Kedelai Dari Hasil Proses Pembuatan Tempe Dengan Penambahan Ekstrak Kasar Papain (Crude Papain). Jurnal Ners Community, 08(1), 45–52.




DOI: https://doi.org/10.24042/biosfer.v12i1.8022

Article Metrics

Abstract views : 12 | PDF downloads : 20

Refbacks

  • There are currently no refbacks.


Copyright (c) 2021 Biosfer: Jurnal Tadris Biologi

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.