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All Journal Jurnal Penelitian Tanaman Industri Perspektif : Review Penelitian Tanaman Industri Jurnal Penelitian Tanaman Industri (Littri)
BARLINA, RINDENGAN
Balai Penelitian Tanaman Kelapa dan Palma Lain
Agriculture, Biological Sciences & Forestry Education Industrial & Manufacturing Engineering

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PENGARUH KONSENTRASI STARTER Saccharomyces cerevisiae DAN LAMA FERMENTASI TERHADAP RENDEMEN DAN MUTU MINYAK KELAPA BARLINA, RINDENGAN; KAROUW, STEIVIE; PASANG, PATRIK M.
Jurnal Penelitian Tanaman Industri Vol 10, No 3 (2004): September, 2004
Publisher : Pusat Penelitian dan Pengembangan Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jlittri.v10n3.2004.106-111

Abstract

Untuk mendapatkan cara pengolahan minyak kelapa yang lebih eisien dalam menghasilkan rendemen dan mutu yang tinggi dan tahan simpan serta aman dikonsumsi telah dilakukan penelitian pengaruh konsentrasi starter Saccharomyces cerevisiae dan lama fermentasi terhadap rendemen mutu minyak kelapa. Penelitian dilaksanakan di Laboratorium Balai Penelitian Tanaman Kelapa dan Palma Lain Manado dan Kebun Percobaan Mapanget sejak bulan Maret sampai Desember 2001. Penelitian menggunakan rancangan acak lengkap disusun secara faktorial, yaitu faktor A adalah konsentrasi starter Saccharomyces cerevisiae, terdiri dari 0%, 0.25%, 0.35%, 0.45% dan faktor B adalah lama fermentasi krim. terdiri dari 0 jam, 12 jam, dan 24 jam. Ulangan dilakukan sebanyak 2 kali. Hasil penelitian diperoleh rendemen minyak tertinggi 23.83% pada fermentasi krim selama 24 jam. Mutu minyak kelapa yang dihasilkan sebagai berikut kadar air 0.03 - 0.18%, asam lemak bebas 0.15 - 0.29%, warna bening dan bau harum/ normal, bilangan peroksida berkisar 0.20 - 0.40 meq/kg, mutu minyak kelapa tersebut memenuhi Standar Nasional Indonesia (SNI) 01-2902-1992.Kata kunci: Minyak kelapa, Saccharomyces cerevisiae, konsentrasi, fermentasi. rendemen, mutu ABCTRACT Effect of concentration of stater Saccharomyces cerevisiae and duration of fermentation on the content and quality of coconut oilResearch on the effect of concentration of starter Saccharomyces cerevisiae on the content and quality of coconut oil was conducted at the Laboratory of Indonesian Coconut and Palmae Research Institute (ICOPRI) and Mapanget Research Instalation from March to December 2001. The objective of the research was to find out the effective technique and processing of coconut oil. The research used a completely randomized design with 2 factors and 2 replications. Factor A was the concentration of starter Saccharomyces cerevisiae of 0%, 0.25%, 0.35%, 0.45% and factor B was duration of fermentation consist of 0 hour, 12 hours, and 24 hours. The results showed that the highest yield of coconut oil is 23.83% was obtained by fermented coconut cream for 24 hours. The coconut oil had good quality with moisture content about 0.03 to 0.18%, free fatty acid content about 0.15 to 0.29%, colorless, good smell and peroxide value about 0.20 - 0.40 mcq/kg, the quality of coconut oil fulfilled the requirements of Indonesian National Standard (Standar Nasional Indonesia/SNI 01-2902-1992).Key words: Coconut oil, Saccharomyces cerevisiae. concentration, fermentation, yield and quality
PENGARUH KONSENTRASI STARTER Saccharomyces cerevisiae DAN LAMA FERMENTASI TERHADAP RENDEMEN DAN MUTU MINYAK KELAPA BARLINA, RINDENGAN; KAROUW, STEIVIE; PASANG, PATRIK M.
Jurnal Penelitian Tanaman Industri Vol 10, No 3 (2004): September, 2004
Publisher : Pusat Penelitian dan Pengembangan Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jlittri.v10n3.2004.106-111

Abstract

Untuk mendapatkan cara pengolahan minyak kelapa yang lebih eisien dalam menghasilkan rendemen dan mutu yang tinggi dan tahan simpan serta aman dikonsumsi telah dilakukan penelitian pengaruh konsentrasi starter Saccharomyces cerevisiae dan lama fermentasi terhadap rendemen mutu minyak kelapa. Penelitian dilaksanakan di Laboratorium Balai Penelitian Tanaman Kelapa dan Palma Lain Manado dan Kebun Percobaan Mapanget sejak bulan Maret sampai Desember 2001. Penelitian menggunakan rancangan acak lengkap disusun secara faktorial, yaitu faktor A adalah konsentrasi starter Saccharomyces cerevisiae, terdiri dari 0%, 0.25%, 0.35%, 0.45% dan faktor B adalah lama fermentasi krim. terdiri dari 0 jam, 12 jam, dan 24 jam. Ulangan dilakukan sebanyak 2 kali. Hasil penelitian diperoleh rendemen minyak tertinggi 23.83% pada fermentasi krim selama 24 jam. Mutu minyak kelapa yang dihasilkan sebagai berikut kadar air 0.03 - 0.18%, asam lemak bebas 0.15 - 0.29%, warna bening dan bau harum/ normal, bilangan peroksida berkisar 0.20 - 0.40 meq/kg, mutu minyak kelapa tersebut memenuhi Standar Nasional Indonesia (SNI) 01-2902-1992.Kata kunci: Minyak kelapa, Saccharomyces cerevisiae, konsentrasi, fermentasi. rendemen, mutu ABCTRACT Effect of concentration of stater Saccharomyces cerevisiae and duration of fermentation on the content and quality of coconut oilResearch on the effect of concentration of starter Saccharomyces cerevisiae on the content and quality of coconut oil was conducted at the Laboratory of Indonesian Coconut and Palmae Research Institute (ICOPRI) and Mapanget Research Instalation from March to December 2001. The objective of the research was to find out the effective technique and processing of coconut oil. The research used a completely randomized design with 2 factors and 2 replications. Factor A was the concentration of starter Saccharomyces cerevisiae of 0%, 0.25%, 0.35%, 0.45% and factor B was duration of fermentation consist of 0 hour, 12 hours, and 24 hours. The results showed that the highest yield of coconut oil is 23.83% was obtained by fermented coconut cream for 24 hours. The coconut oil had good quality with moisture content about 0.03 to 0.18%, free fatty acid content about 0.15 to 0.29%, colorless, good smell and peroxide value about 0.20 - 0.40 mcq/kg, the quality of coconut oil fulfilled the requirements of Indonesian National Standard (Standar Nasional Indonesia/SNI 01-2902-1992).Key words: Coconut oil, Saccharomyces cerevisiae. concentration, fermentation, yield and quality
Potensi Buah Kelapa Muda Untuk Kesehatan dan Pengolahannya BARLINA, RINDENGAN
Perspektif Vol 3, No 2 (2004): Desember 2004
Publisher : Puslitbang Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/p.v3n2.2004.46-60

Abstract

Buah kelapa muda merupakan salah satu produk pertanian yang bernilai ekonomi tinggi. Air kelapa mengandung bermacam-macam vitamin dan mineral dan gula sehingga dapat dikategorikan sebagai minuman ringan yang bergizi. Pemanfaatan buah kelapa muda harus diikuti dengan penanganan setelah panen, seperti pengawetan, pengemasan dan penyimpanan karena buah mudah rusak. Beberapa hasil penelitian untuk mempertahankan mutu buah kelapa muda, baik dalam bentuk buah utuh atau sebagian sabut dikupas, serta pengolahan daging dan air buah kelapa menjadi berbagai produk, telah dilaporkan. Disamping untuk mempertahankan mutu, diharapkan dengan diolah menjadi produk baru, dapat diperoleh nilai tambah untuk menunjang peningkatan pendapatan petani. Hasil-hasil penelitian yang sudah diperoleh diharapkan mudah diaplikasikan kepada petani ataupun industri rumah tangga yang memanfaatkan bahan baku kelapa. Peluang dalam pengembangannya, tentu saja dipengaruhi oleh ketersediaan sumber bahan baku yang bermutu, modal, pemasaran, dan SDM. Faktor-faktor tersebut sangat menentukan dalam upaya mencapai dampak yang diharapkan seperti terciptanya lapangan kerja, peningkatan pendapatan petani, peningkatan gizi dan kesehatan masyarakat.Kata kunci : Kelapa, Cocos nucivera L., kelapa muda, nilai gizi, kesehatan, pengolahan ABSTRACT Potency of tender coconut for health and its processingTender coconut fruit is an agricultural product which has high value. Coconut water contains various kinds of vitamins, minerals, and sugar, so that it can be classified as nutritious soft drink. Since the fruit is easily decayed, picking up the young fruits should be followed by post harvest management, such as preservation, packing and storage. Some research activities have been conducted to maintain tender coconut quality either in the whole fruit or in the fruit with some parts of the husk peeled; and processing tender coconut meat and coconut water into various kinds of products. Beside that, processing tender coconut to new product will improve the farmers’ income. The techniques are expected to be easily applied by the farmers or home industry using coconut as raw material. The opportunity for developing them was affected by the availability of qualified raw materials, capital, market and skill. These factors strongly influenced the expected impacts like creating job opportunity, improving farmers’ income, improving nutrition and public health.Key words : Coconut, Cocos nucifera L., tender coconut, potency, nutrition, health, processing
Co-Authors KAROUW, STEIVIE PASANG, PATRIK M.