The effect of different types of starter on VCO (virgin coconut oil) yield and quality

Abstract

AbstractCoconut flesh can be processed into Virgin Coconut Oil (VCO). Making VCO is done by fermentation using yeast as a starter for breaking the coconut milk/cream emulsion. This study aims to determine the right type of starter to produce VCO with the best yield and quality. The research was conducted from October to November 2021 at the Balittri Integrated Laboratory, Parungkuda District, Sukabumi Regency. The study used a completely randomized design consisting of 4 treatments, repeated 4 times. The types of treatment were tempeh yeast, baker’s yeast, tape yeast, and without yeast. The results showed that each type of starter had a different effect on the yield and organoleptic characteristics of the resulting VCO. Tempeh yeast produced the highest product (33.2%) and the most minuscule yield used tape yeast (24.4%). The results of the organoleptic test showed that the best VCO was produced using tape yeast.