OPTIMASI PRODUKSI MINYAK KELAPA DENGAN PROSES FERMENTASI OLEH CANDIDA UTILIS DAN SACCHAROMYCES ELLIPSOIDES LACTOBACILLUS BULGARICUS L CASEI ENZIM PROTEASE SERTA BAHAN PENGGANTINYA

Minyak kelapa berasal dan daging buah kelapa ( Cocos nucifera 1), yang dapat diproses secara kering dan secara basalt Proses pernbuatan minyak secara kering dilakukan dengan membuat kopra kemudian dikempa untuk menghasilkan minyak, Proses pembuatan kelapa secara basah dikelompoklcan menjadi 2 cara yaitu proses ekstraksi dan proses fermentasi.(Murdiati, 1988) Proses pembuatan minyak kelapa dengan cara fermentasi, akan memberikan beberapa kemudahan antara lain, tidak boros energi, waktu proses lebih cepat, produksi dalam skala besar akan sangat menguntungkan. Proses fermentasi dapat dilakukan dengan bantuan ragi misalnya campuran antara candida utilis dan saccaromyces ellipsoides, atau secara praktis dengan menggunakan ragi tape, dengan bantuan bakteri asam laktat :Lactobacillus bulgaricus I easel, atau secara praktis dapat digunakan air nira yang telah diasamkan dan dapat pula menggunakan enzim protease sebagai pengurai protein yang terdapat dalam santan kelapa atau secara praktis dapat digunakan isi tubuh kepiting darat (keuyeup atau yuyu ) (14.Linus„ 1998). PERUMUSAN MASALAll Produksi minyak kelapa dengan proses fermentasi, merupakan pengganti proses pembuatan minyak kelapa dengan menggunakan panas yang boros energi, dan karena jumlah energi yang tidak terkendali dengan baik menyebabkan mutu minyak kelapa akan turun. Proses fermentasi dapat menghasilkan minyak dengan kualitas yang konstan setiap saat, hanya dengan mengatur perbandingan bahan baku dengan ragi atau enzim yang dipergunakan, dan teknologi fermentasi ini dapat dilaksanakan di pedesaan Keberhasilan produksi minyak kelapa secara kuantitatif dan kualitatif dengan cara fermentasi ditentukan oleh perbandingan antara santan kelapa dan jumlah ragi atau bakteri atau enzim yang dipergunakan, serta kondisi operasi fermentasi. Untuk maksud tersebut perlu diadakan penelitian tentang fermentasi kelapa menjadi minyak, dengan ragi ( candida tai/is dan saccaromyces ellipsoides , dengan balcteri lactobacillus bulgaricus 1 casei, serta enzim protease. Penentuan kualitas minyak kelapa Minyak kelapa kualitasnya ditentukan oleh beberapa faktor antara lain : angka iod, angka asam lemak bebas, angka peroksida, dan kadar air Angka iod mencenninkan ketidak jenuhan asam lemak penyusun minyak, makin tinggi angka iod makin banyak ikatan rangkapnya, hal ini memacu laju oksidasi, sehingga minyak cepat menjadi tengik Minyak dengan angka iod tinggi apabila dikonsumsi akan memacu pembentukan kolesterol ( (Tranggono, 1988) Angka again yang besar menunjukkan asam lemak bebas yang besar yang berasal dari hidrolisa minyak atau karena proses pengolahan yang kurang baik, makin tinggi angka asam, makin rendah kualitasnya.(Slamet, 1989) Angka peroksida berfungsi untuk menguji kerusaknn minyak karena oksidasi, atau autooksidasi, yang menyebabkan minyak menjadi tengik (rancid), sehingga menyebabkan aroma dan rasa yang tidak dikehendaki.. Makin tinggi angka peroksida makin rendah kualitasnya.(Slamet, 1989) Rancangan percobaan yang digunakan adalab rancangan acak lengkap berblok. Surnber variasi adalah perbandingan substrat dan katalisator Dari pengamatan yang telah dilakukan biokatalisator yang efektif berturut-turut adalah kepiting, R.oligosporus, L.bulgaricus, S.cereviceae dan. C.utilis dengan menggunakan perbandingan antara substrat dan inokulum tetap didapatkan basil paling optimum adalah dengan perbandingan 3:1. Efisiensi yang diperoleh dengan biokatalisator diatas berturut-turut : 76,45%, 56%, 41,3%, 26,68% dan 20,38% Pengujian angka peroksida sampai urnur simpan satu minggu besamya 3,3-3,7, angka asam 0,017 dan angka iod 8,1 , basil ini mernenuhi standar untuk minyak makan. Cocoanut oil came from meat of coconut fruit (Cocos mucifera I), which can be processed by dry and wet manner. Process of coconut oil production by dry manner is done by making copra and then pressured to result oil. Process of coconut oil production by wet manner is classified in two manner, they are extraction process and fermentation process. Process of coconut oil by fermentation process, will give some advantage, such as economical energy, more fast process time, and production big scale will give some advantage. Fermentation process can be done by yeast support, such as mixing between candida utilis and saccrmyces ellipsoides, or practical by using yeast of bakery, with lactate acid bacteria support Lactobacillus bulgaricus 1 casei, or practical can be used nira water that have acid , and also using protease enzyme as a protein looser which be found in extract of coconut or practical can be used content of land crab body. (keuyup or yuyu) (H.Unus, 1998). RESEARCH PROBLEM Oil coconut production by fermentation process, is a eliminator of oil coconut production by using hot that not economical energy, and because of energy that not good controlled, and its cause oil coconut quality is down. Fermentation process can result oil with constant quality anytime, only regulate comparation between material with enzyme or ragi that is used, and this fermentation technology can be held in village. Success in qualitative and quantitative of oil coconut production by fermentation manner is determined by comparation between coconut extract and total of yeast or bacteria or enzyme that is used, condition of fermentation operation. For this purpose, is requiring research about coconut fermentation became oil, with ragi (candida utilis and saccaromyces ellipsoides, with lactobacillus bulgaricus I easel bacteri, and protease enzym. Quality of oil coconut is determined by some factor, there are iod number, free fat enzyme number, peroxide number, and water grade. lod number is plan unsaturated fat acid of oil composition, more and more high iod number, more and more much double union and its support oxidation quick, so oil is more fast rancied. Oil coconut with high iod number if we consume will support cholesterol forming (Tranggono, 1988) High acid number is show big free fat acid which come from oil hydrolyze or because not good production, more and more high acid number, more and more Ir quality.(Slamet, 1989) Peroxide number has function to test oil damage Iv' oxidation, or autooksidation, which cause oil became rancid, so ' ,,ause bad flavor and taste. More and more high peroxide, more and mor w quality. (Slamet, 1989) Research Planning is used bl . complete random planning. Source of variation is comparative bet- substrate and catalisator. From watching by effective catalisator consecutively fluid of body crab, R.oligosporus, Lbulgaricus,S eviceae, C.utilis., by using comparative between substrate and fixed inol alum, and get most optimum result is comparative 3:1. Eficiency in proer,4 by biocatalyst, concecutively : 76,45%, 56%, 41,3%, 26,68%, 26,68%. Test ',/peroxide number until age of keep one week is 3,3-3,7. Acid number 0,017 and iod number 8,1, this product is getting standard for food oil

OPTIMASI KANDUNGAN LISIN DALAM WAN LEMURU ( SARDINILLALONGICEPS) DENGAN MENGGUNAKAN ASAP CAIR BERCITA RASA JADE

Fishing Technology development that included in Long Time Development (Pembangunan Jangka Painting / PJP) that start fi-oin 1994, one of purposes is Development and improvement manufacture technology that give contribution in effort to increase food safety and fish consumption per capita (Puslitbang perikanan, 1998) Fishes as a food material is a source of protein that have high quality, because fishes to prepare all of kind essential amino acid and also lisin amino acids, metionin and histidin. These three amino acid is a limit amino add that in source of vegetable (nabati) are very few, like on coin, and on some foods have not that acid. (Hadiwiyoto, 1997). In general all of fishes include protein 17 — 25% (Kinsella, 1988 on Hadiwiyoto 1997). Protein on lernurn fish is 18,7% (Thomas,dkk,1988) Fish and its preparation product are food material that has completely amino acid, included 10 kind essential amino acid that can't be synthesis on human body. On between 10 amino acid, lisin is easy damage by physic treatment (temperature and shine), oxidation reaction on not saturation fat, Maillard reaction, bacteria activities, and change of Ph. Amino acid will give reaction to other amino acid through c-amino lisin and forming lisinolala»in. On its metabolism, bacteria need energy that taked from amino acids (lisin) through deaminase process, and forming putresin and CO2. Lisin is a one of essential amino acid, and that acid on fish is easy damage, so need done a research how to produce preparation fish-in order amino acid not change. One of fish preservation process by smoking. Smoke can he used as a preservative because including antioxidant component, antimicrobial, like phenol and acetate acid. Smoking can he done with two method, hot smoking and coot smoking. Hot smoking is done direct in upon burn. Direct smoking cause bezopyrene soul is followed, and with cool smoking is done by to consedatc smoke became liquid smoke, so bezopyrene soul that together with ter will crouch, not follow on condensation (Margaretha 2000). Smoke liquid that gave is defrost and used to preserve fish or other food. Liquid smoke from ginger on pirolize 200-250QC, will produce soul that have. antimicrobial, character and high antioxidant, and ginger have particular smell and including oleoresin that can increase antioxidant, so on prediction can chase amino acid damage, special on ainino lisin acid. Liquid smoke with ginger taste on lemum fish (SardineIla longceps) is tried on this research Lemont fish is thoosed because this fish can find evetywbere in Indonesia and public also consume this fish. PROBLEMS Lemunt fish including amino lisin acid, that is a essential amino acid and its needed for growing up. Atnino lisin acid can't be synthesis in human body, so amino lisin acid must get from foods input. Vegetable foods including few lisin, but WO can get much from fishes. On fishes preparation, amino lisin acid on fish can decrease, because of bacteria activities, Change of pH „ oxygen, hot or shine and its combination. Liquid smoke have ability to chase microbial activities because Mere are phenol soul and acetate acid (Ratna, c11(1( 1997), also antimicrobial souls and antioxidant in ginger, that can give preservative effect mid increase taste, so we hope liquid smoke nom a part of coconut shell that give can than: decreasing ill leinum fish. RESEARCH PURPOSE Research purpose is looking for exactly operation condition for optimation amino essential lisin acid in lemma fish, if fish preservation using liquid smoke. RESEARCH RESULT Fish preservation process using liquid smoke with ginger taste, is done by concentration variation of liquid smoke 2-10% MICi time olsoaking 5-25 minutes and give result : quality decreasing in protein wit-11 test parameter TvB most low is 2,54 mgr 00 g. In liquid smoke 2% and time of soaking and highest value is 7,43, on concentration 10% and time of soaking 25 minutes. TV B standart for fish that good for consume have value in lower 12 ing N/I00 gr fish meat (Olcot, 1983). Testing of amino lisin acid is done with concentration variation of liquid smoke 2¬10% and time of soaking 5-25 minutes and give result : amino lisin acid will stabile on concentration 840%, with time of soaking 25 minutes, if compared on beginning value of lit is 27,65 mgr/gr. It's caused on high concentration of liquid smoke, can chasing on microorganism growing up. Amino lisin acid is easy damage by bacteria activities and forming putresin and CO2 through deaminase that give rotten-smell (Menital,dkk,1999) Grade of lisin 24,94 mgr N/100gr can find on liquid smoke concentration 6% and time of soaking 10 minutes and have contribution good taste.. Physic testing that done are performance, taste and smells for each liquid smoke concentration that tried. Testing of performance and smell, show on concentration until 6%, and time of soaking until 25 minutes is a likely criteria. Testing of taste show with time of soaking 10 minutes and liquid smoke concentration 65 is a likely criteria. On likely testing give result : Upper limit for category that liked is soaking with liquid smoke concentration 85, time of soaking 20 minutes, and for category that most liked on liquid smoke concentration 85 and tune of soaking, 10 'ninnies. Inc all concentration that tried with time of soaking 5 minutes giyernost likely criteri