Bioteknologi Fermentasi Menggunakan Khamir Roti (Saccharomyces Cerevisiae) dan Faktor-faktor yang Mempengaruhi Serta Analisis Kualitas Minyak yang Dihasilkan

Leta, and Yunus, Muh. (2012) Bioteknologi Fermentasi Menggunakan Khamir Roti (Saccharomyces Cerevisiae) dan Faktor-faktor yang Mempengaruhi Serta Analisis Kualitas Minyak yang Dihasilkan. Project Report. Universitas Terbuka, Jakarta.

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Abstract

The competition in grabbing market of oil producer from palm oil by producer eat from coconut oil. Hance all researchers try to look the amount of maximum oil quality of fulfilling standard which quality by Industrial Departemen in Industrial Standard of Indonesia (SII) and solid residual that can be made use of human comsumption. In oder to solve problems to its stef marketing coconut oil, hance reseacher have found the way of more efficient, compared to the way of traditional by enzymatic methods (using enzyme alpha-amylase, bromelin, pectinase and cellulose), and of fermentation using cassava yeast, tempe yeast, and bakers yeast. Fermetativ extraktion of coconut by applying biotecnology using bakers yeast is modification of wet rendering where bakers yeast play a part into dissociate oil of its cream, so that only need heating for 10 – 15 minutes. Amount of yielded oil more, and also the quality of yielded far better and not easy to experience with energy keep which is longer to be compared to the way of is comventional. Problem to be solved in research is 1. Do different temperatures influence the amount and quality of oils formed in the fermentative extraction of coconut oil using bakers yeast to kinds of place and cultivar of growing coconut trees?. 2. Is there any influence in interaction betwen temperatures and pHs on the amount and quality of oils formed in fermentative extraction of coconut oil using bakers yeast at kinds of place and cultivar of growing coconut trees?. 3. Do there influence kinds of place and cultivar of growing coconut trees to oil quality and amount which fermentative extraction oila using bakers yeast?. This research employed four factor Stratified Random Design (SRD) namely: 1. Factor is temperature (T) whith treatmens T1 =30oC, T2 = 35oC. 2. Factor is pH or acidity (K) with treatmens K = 4. 3. Varieties of coconut in (D) with treatmens D1 = coconut in which 8 grow coastal coastal area, D2 = coconut in which plateu. 4. Varieties of coconuts hybrid (H) with treatmens H1= coconut of hybrid which coastal coastal area, H2 = coconut of hybrid which grow plateau. Each combination of treatmens was repeated three times, so 24 combination of treatmen was obtained. The data was analysed by using Analysis of Variance (ANAVA). Influence temperature of pH to amount of oil wich fermentative extraktion oil average which highest extraction at treatment of temperature 30oC, pH 4 that is coconut of hybrid which grow platea ( code treatment of T1KH2) equal to 27.24%, lowest of coconut in which grow coastal coastal area ( code treatment of T1KD1) equal to 20.09%. Oil average which highest extract at treatment of temperature 35oC, pH 4 that is coconut which grow coastal coastal area (code treatment of T2KD1) equal to 25.74%, lowest of coconut hybri which grow coastal coastal are (code treatment of T2KH1) equal to 19.63%. Kinds of place and cultivar of is growing coconut tree give real influence (signifikan) to oil quality and amount which fermentative extraction use bakers yeast. Become obtain to get oil rendemen of which maximal and with quality use coconut of hybrid which grow plateau treatment of temperature 30oC with pH 4. Interaction influence of and temperature of pH to quality of oil which fermentative extraction by using bakers yeast to kinds of place and cultivar of growing coconut tree with indicator : 1. Treatment of temperature 30oC and of pH 4 to rate average irrigate ol which extraction exceed standard of is quality of that code treatment of pH to T1KH1 equal to 0.66% and treatmet of temperature 35oC and pH 4 to rate average irrigate oil which extractio exceed standard of is quality of that is code treatment of T2KD1 equal to 0.69%. 2. Treatment of and temperature of pH to number average of jod oil which extraction all treatment fulfill standard Become treatmen of and temperature of pH give influence which significant to average spell out members oil jod which extract. 3. Tretmen of and temperature of pH to number average lathering of oil which extract fulfilling standard only code treatment of T1KH2 equal to 262.55 other treatment exceed specified standard. 4. Treatment of and temperature of pH to number average peroxide of oil which extract all treatment fulfill standard of quality of even far below/under maximun 5.0. Become influence of and temperature of pH give influence which is signifikantto number average peroxide of oil which is extract. 5. Influence of treatmen of and temperature of pH to free fat acid contents average of oil which is extract all treatment fulfill standard and much more below/under which is determined that is maximum 5%. Becoming influence of and temperature of pH give influence which is significant to free fat acid contents 9 average of oil which is extract. 6. Influence of and temperature of pH to aroma and color that is fulfilling standard of is quality of because its normal color and its aroma fragrance (coconut aroma).

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