ABSTRACT

1. ABSTRACT THE COMPARISON OF PHYSICAL AND CHEMICAL CHARACTERISTICS OF COCONUT OIL FROM GREEN COCONUT PROCESSED BY EVAPORATION AND FERMENTATION WITH BAKER YEAST TITI AGNI HUTAHAEN There are two methods of coconut oil processing, dry and wet processes. The wet processes consist of two different ways, evaporation and fermentation process. Evaporation process has a lot of weakness. Fermentation process is presumed to improve the separation of oil from emulsion system of coconut milk and to produce a better quality of oil. In evaporation process, coconut milk was evaporated on the temperature 100-110oC. Baker yeast which containing Saccharomyces cerevisiae, used in this fermentation process. Baker yeast was inoculated into starter medium, which were consisted of coconut milk and coconut water (9:1). Coconut oil which produced with the different method is presumed that characteristic was produced will different too. The coconut oil which was produced by evaporation and by fermentation process, would have confirm with quality requirements established by Standar Nasional Industri (SNI) of coconut oil. Qualitative and quantitative of lauric acid was analysed by Gas Chromatography (GC). There was a significant differences between oil produced by evaporation and by fermentation process. Coconut oil contains lauric acid, which coconut oil produced by evaporation process contains 54,19% of lauric acid and coconut oil produced by fermentation process with baker yeast contains 57,10% of lauric acid.The differences were on yield, color, amount of water, amount of dirt, and amount of free fatty acid content. Key words :Coconut oil, evaporation process, fermentation process, baker yeast physical and chemical characteristics, comparison.