OPTIMASI PRODUKSI VIRGIN COCONUT OIL (VCO) METODE FERMENTASI: PENGARUH KOMBINASI DAN KONSENTRASI INOKULUM TERHADAP RENDEMEN DAN MUTU

T. Miftah Ibrahim, Irfan Irfan, Yuliani Aisyah

Abstract


Virgin Coconut Oil (VCO) has attracted global attention due to its high health benefits. The Objective of this study was to optimize VCO production using the fermentation method by examining the effects of inoculum combination and concentration on VCO yield and quality. This study employed a Completely Randomized Design (CRD) with two factorial factors: combination of Saccharomyces cerevisiae and Rhizopus sp. inoculums (S.cerevisiae 100%; S.cerevisiae 50% & Rhizopus sp. 50%; and Rhizopus sp. 100%), and inoculum concentrations (2%, 2.5%, 3%, 3.5%). ANOVA results from this study showed that inoculum combination had a highly significant effect (P≤0.01) on VCO yield and aroma, while inoculum concentration had a significant effect (P≤0.05) on both parameters. Other quality parameters, namely moisture content, free fatty acid (% FFA), peroxide value, refractive index, specific gravity, and color showed no significant difference (P>0.05). The highest yield (26.58%) was obtained from treatment with 100% Rhizopus sp. at a concentration of 2%. The produced VCO had physicochemical characteristics that largely met the SNI 7381:2008 and APCC (Asian and Pacific Coconut Community) standards, with moisture content of 0.08±0.00%, FFA 0.31±0.09%, peroxide value 1.46±0.06mg eq/kg, refractive index 1.4484±0.0004, and specific gravity 0.919±0.002. This research contributes to gaining a better understanding of the role of microorganisms in VCO production and highlights the importance of selecting the appropriate inoculum to produce high-quality VCO. These results can serve as a foundation for developing more efficient and consistent VCO production methods, as well as supporting the growth of the local VCO industry in Indonesia.

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