Characteristics of Virgin Coconut Oil (VCO) From the Addition of Tape Yeast and the Effect of Fermentation Time
Keywords:
yeast, virgin coconut oil, fermentationAbstract
Virgin coconut oil (VCO) is an oil product obtained from the fermentation process of coconut milk, which has the advantage of a more stable product shelf life. This study aims to analyze the characteristics of virgin coconut oil produced by adding yeast and varying fermentation times to identify optimal parameters for producing the best quality oil. In this study, the yeast used was tape yeast, with fermentation time variations of 24 hours and 36 hours. Tests carried out included analysis of yield, water content, free fatty acids (FFA), peroxide value, and aroma tests on the resulting oil. The results showed that the addition of tape yeast with a fermentation time of 24 hours produced the most optimal conditions. This was evidenced by a yield of 24%, a water content of 0.39%, an FFA content of 1.2%, and a peroxide value of 0.021 meq/kg, which had met the standards. In addition, the aroma of the oil obtained was fresh coconut and not rancid.
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