Putri Larasati Ayuningtyas, Dyah Ayu Savitri, Dwi Erwin Kusbianto, Susan Barbara Patricia Sembiring Meliala
Abstract
Virgin Coconut Oil (VCO) is a high-value coconut product with superior nutritional quality. This study aimed to evaluate the effect of baker’s yeast (Saccharomyces cerevisiae) concentration and fermentation time, as well as their interaction, on the yield and physicochemical properties of VCO. The experiment used a completely randomized design (CRD) with two factors and three replications. The first factor was yeast concentration (0%, 1.5%, and 3% w/v), and the second factor was fermentation time (24, 48, and 72 hours). Parameters observed included yield, moisture content, density, viscosity, and free fatty acid (FFA). Data were analyzed using ANOVA followed by Duncan’s Multiple Range Test (DMRT) at a 5% significance level. Results showed that the interaction significantly affected FFA content but had no significant effect on yield and density. Fermentation time significantly influenced moisture content and viscosity, where longer durations (48–72 hours) tended to reduce oil quality. The best treatment was fermentation for 24 hours without yeast addition, which produced comparable yield with better physical quality.
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DOI: https://doi.org/10.46676/ij-fanres.v7i1.604
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