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- W3016918151 abstract "Abstract VCO Fermentation method can be done on a large scale with many advantages compared to the heating method, such as the effectiveness and efficiency of labour, time, cost, equipment also produce higher VCO quantity and quality. This study was aimed to determine type and yeast concentration with fermentation time that produced the best VCO yield and quality. The study was conducted from February to November 2015 in the Post Harvest Laboratory AIAT North Sumatra. The research used a completely randomized factorial design with 3 replications. The treatment consisted of 2 factors, which are yeast type (baker’s, tape, and tempeh) and yeast concentration (3,6,9,12, and 15%). The results showed the baker’s yeast of 15% concentration on 24 hours fermentation time gave the best yield (13.60%) and the highest score on organoleptic test. Interaction results of type and yeast concentration were significantly different on VCO water content but were not significantly different on FFA and peroxide value. Generally, the lowest VCO water content is obtained in tape yeast while the lowest FFA and peroxide value in baker’s yeast. VCO fermented by tempeh yeast produced the highest lauric acid (48.76%) while the highest medium-chain fatty acid composition produced by tape yeast fermentation (60.64%)." @default.
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- W3016918151 date "2020-02-01" @default.
- W3016918151 modified "2023-09-30" @default.
- W3016918151 title "Asahan coconut for virgin coconut oil production using fermentation method" @default.
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- W3016918151 doi "https://doi.org/10.1088/1755-1315/454/1/012102" @default.
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