Physical and Chemical Characteristic of Virgin Coconut Oil under Mix Culture Fermentation Technique

This research focus on applying of mixed culture fermentation methods to produce high quality of VCO. The culture was 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 is the production of VCO by fermentation using mix culture. The products were analyzed will consist of a large calculation of oil yield, physical properties analysis (moisture content and refractive index), chemical sift analysis (acid number, iodine number and peroxide number) and organoleptic test. Results showed that of all combination SL, SR, LR, and SLR have apropriate value compared with SNI and APCC standards. (paper)