Optimasi Kualitas Virgin Coconut Oil (VCO) dari Kelapa di Batu Bara melalui Proses Fermentasi dan Sentrifugasi dengan Metode Permukaan Respon (RSM)

Abstract

Virgin Coconut Oil (VCO) is an oil produced from processed coconuts that consists of medium chain fatty acids (medium chain free fatty acids) and long chain fatty acids (long chain fatty acids). These components make VCO a product that has various health benefits. VCO is made using two methods, including fermentation and centrifugation. However, in its manufacture, it is not yet known what the optimal yeast concentration and fermentation time are as well as the optimal rotation speed and centrifugation time to produce the best quality VCO. Therefore, to overcome this, optimization was carried out to improve the quality of VCO. This study was aimed to obtain optimal conditions in making VCO so that the best quality VCO is obtained. This study was conducted using the Response Surface method with the Central Composite Design design model. The results of the study showed that VCO with the optimal fermentation method was at a yeast concentration of 5.6% with a fermentation time of 23 hours and 5 minutes. While VCO with the optimal centrifugation method was with a rotation speed of 9368,86 rpm and a centrifugation time of 19 minutes 8 second. With these fermentation and centrifugation conditions, VCO was obtained with the best quality water content, free fatty acids, and peroxides that comply with SNI..