Pengaruh Kondisi Operasi dan Konsentrasi Starter terhadap Yield VCO Menggunakan Proses Fermentasi

Abstract

This research investigates the optimization of fermentation conditions to enhance the yield of Virgin Coconut Oil (VCO) using two distinct starter cultures: tempeh yeast and baker’s yeast. The influence of temperature, starter concentration, and fermentation duration on VCO yield was systematically evaluated. Statistical analysis revealed that all three factors significantly affected VCO yield (p < 0.05) for both tempeh yeast and baker’s yeast. The optimal conditions for tempeh yeast (35°C, 3.5% starter, 36 hours) resulted in a remarkable yield of 40.38%, surpassing previous findings. Baker yeast achieved a maximum yield of 35.08% under similar conditions. The VCO produced from coconut milk fermentation using both tempeh yeast and baker’s yeast met the quality standards set by SNI 7381:2008. The VCO exhibited a clear appearance, characteristic coconut aroma and flavor, and low levels of moisture and free fatty acids. Notably, tempeh yeast VCO had a higher lauric acid content (47.6%) compared to baker’s yeast VCO (36.9%). This study provides insights into the fermentation behavior of tempeh yeast and baker’s yeast in coconut milk, highlighting the intricate relationship between process parameters and VCO yield. The effectiveness of the Box-Behnken design under the Response Surface Methodology (RSM) framework in identifying the ideal parameter combination for enhanced productivity was validated. This research contributes to a deeper understanding of VCO production using different microbial starters and offers valuable guidance for optimizing fermentation strategies to achieve higher yields.