Pengaruh Kecepatan Sentrifugasi dalam Pembuatan Minyak Kelapa (VCO) dari Santan dengan Penambahan Formulasi Ragi dan Sari Buah Pepaya (Effect of Centrifugation Speed in Making Coconut Oil (VCO) from coconut milk with the addition of yeast formulation and Papaya Fruit Extract)

Abstract

Coconut oil also called Virgin Coconut Oil (VCO) is produced from fresh coconuts that are processed through the manufacture of coconut milk without the addition of chemicals or process that uses high heat temperatures. Coconut oil contains medium chain fatty acids / medium (Medium Chain Fatty Acid / MCFA). MCFA's found in a lot of lauric acid contained in coconut oil. Coconut oil has the advantage physically one of which has a chemically stable, can be stored in the long term and not easily rancid, and can withstand the heat. Centrifugation process principle is the separation of liquid with liquid, with different specific gravity using centrifugal force. Centrifugation process is influenced by the speed of rotation and gravity. Both components will be separated by centrifugal different speeds. One way to increase the volume of coconut oil extracted from coconut milk can be done by adding a formula such as yeast and papaya juice to break down proteins into simpler compounds that surrounds the coconut oil. The research was conducted by means of fermentation and centrifugation, there are 12 variables in it, which is 3 variables without formulation, formulation 3 variables with papaya juice, 3 variables with yeast formulation, formulation 3 variables with yeast and papaya juice with speed centrifugation respectively - each 1000 rpm, 2000 rpm, 2500 rpm, with a time of 15 minutes. Then after the final study analysis test oil volume, density, viscosity. With the addition of yeast formulation and papaya juice, can be known differences in the study results.