| NIM | A1C018051 |
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| Namamhs | FAIDATUL MILLAH |
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| Judul Artikel | Pengaruh Lama Fermentasi dengan Berbagai Penambahan Ragi Tempe Terhadap Mutu Minyak Kelapa Murni (Virgin Coconut Oil) |
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| Abstrak (Bhs. Indonesia) | Penelitian ini menerapkan metode fermentasi menggunakan ragi tempe pada pembuatan minyak kelapa murni (VCO). Penelitian dilaksanakan di Desa Tasikrejo RT.02/RW.05, Kecamatan Ulujami, Kabupaten Pemalang, Jawa Tengah dan di Laboratorium Teknologi Pertanian Universitas Jenderal Soedirman Purwokerto pada bulan Mei sampai dengan bulan Agustus 2022. Alat yang digunakan pada penelitian terdiri dari alat tulis, label, mesin pemarut kelapa, timbangan, baskom, saringan, gelas ukur, plastik transparan, karet, stopwatch, HTC-1 (pengukur temperatur dan kelembaban), gunting, gelas, sendok, sedotan, corong, tisu, kain kasa, kapas, botol, cawan, oven, penampan, dan desikator. Bahan baku yang digunakan pada penelitian adalah campuran 500 g parutan kelapa tua dan 250 ml air pada proses pembuatan santan yang kemudian diinkubasi selama 2 jam. Bahan fermentasi yang digunakan adalah ragi tempe merek Raprima dengan komposisi 0 g, 1 g, 2 g, dan 3 g yang dicampurkan pada krim santan, kemudian diinkubasi selama 12 jam, 18 jam, dan 24 jam dengan suhu ruangan 29,1-30,8℃. Data hasil rata-rata pada penelitian yaitu rendemen minyak VCO berkisar antara 9,227-13,273%, kadar air 0-0,523%, berwarna bening hingga agak kekuningan, dan beraroma harum khas kelapa hingga beraroma agak tengik. Analisis ragam menunjukkan bahwa penambahan ragi tempe dan lama inkubasi krim santan tidak berpengaruh nyata terhadap hasil kadar air, rendemen, warna, dan aroma minyak VCO, hanya perlakuan inkubasi yang berpengaruh nyata terhadap hasil kadar air. Hasil uji lanjut Duncan Multiple Range Test (DMRT) menunjukkan bahwa kadar air minyak VCO pada perlakuan inkubasi berbeda antara I12&I18 dengan I24. Berdasarkan hasil kualitas minyak VCO terbaik yang memenuhi persyaratan Standar Nasional Indonesia (SNI) yaitu perlakuan P3I24 (rendemen 13,273%, kadar air 0,130%, berwarna bening, dan beraroma harum khas kelapa. |
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| Abtrak (Bhs. Inggris) | This study applies the fermentation method using tempe yeast in the manufacture of virgin coconut oil (VCO). The research was carried out in Tasikrejo Village RT.02/RW.05, Ulujami District, Pemalang Regency, Central Java and at the Laboratory of Agricultural Technology, General Sudirman University, Purwokerto from May to August 2022. The tools used in the study consisted of stationery, labels , coconut grater machine, scale, basin, filter, measuring cup, transparent plastic, rubber, stopwatch, HTC-1 (temperature and humidity meter), scissors, glass, spoon, straw, funnel, tissue, gauze, cotton, bottle, cup, oven, tray, and desiccator. The raw material used in this study was a mixture of 500 g of grated old coconut and 250 ml of water in the coconut milk making process which was then incubated for 2 hours. The fermentation material used is Raprima brand tempeh yeast with a composition of 0 g, 1 g, 2 g, and 3 g mixed with coconut cream, then incubated for 12 hours, 18 hours, and 24 hours at room temperature 29.1-30, 8℃. The average yield data in the study, namely the yield of VCO oil ranged from 9.227-13.273%, water content 0-0.523%, clear to slightly yellowish in color, and has a distinctive coconut aroma to a slightly rancid aroma. Analysis of variance showed that the addition of tempe yeast and incubation time of coconut cream had no significant effect on the results of water content, yield, color, and aroma of VCO oil, only the incubation treatment had a significant effect on the results of water content.further test Duncan Multiple Range Test showed that the water content of VCO oil in the incubation treatment was different between I12&I18 and I24. Based on the results of the best quality VCO oil that meets the requirements of the Indonesian National Standard (SNI), namely P3I24 treatment (13.273% yield, 0.130% water content, clear color, and has a distinctive coconut aroma. |
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| Kata kunci | minyak VCO, ragi tempe, inkubasi krim santan, rendemen, kadar air, warna, aroma. |
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| Pembimbing 1 | Ir. Agus Margiwiyatno, M.S., Ph.D. |
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| Pembimbing 2 | Ropiudin, S.TP., M.Si. |
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| Pembimbing 3 | |
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| Tahun | 2022 |
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| Jumlah Halaman | 11 |
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| Tgl. Entri | 2022-11-22 09:23:47.316573 |
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