#TITLE_ALTERNATIVE#

• Main Author: ARYO WICAKSONO (NIM 13003015) dan MERRY TANUJAYA (NIM 13003025); Pembimbing : Dr. Ukan Suk, GREGOREUS
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/12964
• Institution: Institut Teknologi Bandung

Coconut oil contains lauric acid which increases body endurance and reduces the risk of cholesterol accumulation in blood. One of the techniques to produce coconut oil is fermentation. Coconut oil production by fermentation is able to be applied in small industry because the process is simple and easy. Fermentation uses microorganism which produces protease enzyme for breaking the lypoprotein chain in coconut milk. The research uses batch scale fermentation in a 1 litre Erlenmeyer flask as a fermentor in microaerofilic condition.<p>The parameter of success are the highest yield and the fastest breaking time of emulsion. Fermentation uses Saccharomyces cerevisiae having the highest coconut oil yield. Variables of this research are the formulation of inoculum medium, the amount of inoculum, optimum temperature, pH, and oxygen content. There are four experiment variations for every variable. The optimum formulation of inoculum medium is at the composition of coconut water to coconut skim equals to 1 to 9, the optimum amount of inoculum is at the composition of inoculum to coconut cream equals to 1 to 3, optimum temperature is 35 degrees C, optimum pH range equals to 6,58-6,68, and oxygen content is at range of 60-90% operation volum/fermentor volum.<p>The analysis of physical and chemical properties of coconut oil are density, refractive index, acid value, iodine value, saponification value, peroxide value, and the composition of fatty acids. Coconut oil obtained by this research fulfills quality standard of coconut oil by Codex Standard 210-1999 with lauric acid content equals to 49,18 %.