Asiah, Nurul and Cempaka, Laras and Setiani, Rahmahdona and Astuti, Rizki Maryam (2021) Sensory Evaluation of Virgin Coconut Oil Produced By Mix Culture Fermentation Technique. Universitas Bakrie, Jakarta. (Unpublished)
![[thumbnail of pdf]](http://repository.bakrie.ac.id/style/images/fileicons/text.png) |
Text (pdf)
Sensory Evaluation of Virgin Coconut Oil Produced By Mix Culture Fermentation Technique.pdf - Accepted Version Restricted to Registered users only Download (229kB) |
Abstract
Virgin Coconut Oil (VCO) is one of the oils with an important source of dietary fat and useful for health. Mostly, research focus on using single culture in fermentation. This research focus on evaluate sensory quality of new process development by applying mixed culture fermentation to produce VCO. The cultures were mixed by combining several microorganisms that play a role in this VCO fermentation are yeast Saccharomyces cerevisiae, Lactobacillus plantarum bacteria, and Rhizopus sp. Research activities were conducted in two stages, the first stage was the production of VCO by fermentation using mix culture. Then, the sensory qualities of products were analyzed using hedonic test. Results showed that all attributes get an average rating score more than 3 (neither like nor dislike) and has no significant difference (p>0.05) in degree of liking at various culture combinations. Each sample has specific description in aroma and taste. Consumer’s gives acceptance index of all samples in range 65 to 68%.
| Item Type: | Other |
|---|---|
| Uncontrolled Keywords: | Virgin Coconut Oil, fermentation, mixed culture, sensory, quality |
| Subjects: | Science Paper > Research Report Food Science and Technology > Analisis Sensori |
| Divisions: | Lembaga Penelitian dan Pengembangan |
| Depositing User: | Ahmad Yani |
| Date Deposited: | 12 Jul 2021 03:53 |
| Last Modified: | 12 Jul 2021 03:53 |
| URI: | http://repository.bakrie.ac.id/id/eprint/4810 |
Actions (login required)
 |
View Item |