EXTRACTION OF COCONUT OIL WITH LACTOBACILLUS-PLANTARUM 1041-IAM

Extraction of coconut oil with a pure culture of Lactobacillus plantar um 1041 IAM was investigated. Crated coconut meat and water at 30, 50, and 70 degrees C were mixed in various ratios (1:1, 1:2, and 1:3) and allowed to settle for 2-6 h. The most efficient coconut cream separat ion was obtained at the 1:1 ratio of grated coconut meat to water at 7 0 degrees C, followed by 6 h settling time. Fermentation was then cond ucted on coconut cream emulsion with the sample from 1:1 ratio, 70 deg rees C, and 6-h settling time. Oil yield from the fermentation process with 5% inoculum oi L. plantarum 1041 IAM after 10 h at 40 degrees C was 95.06% Quality characteristics of the extracted oil were as follow s: moisture content, 0.04%; peroxide value, 5.8 meg oxygen/kg; anisidi ne value, 2.10; free fatty acid, 2.45%; iodine value, 4.9; and color, 0.6 (Y + 5R). Extraction of coconut oil from coconut meat with L. plan tarum 1041 IAM was significantly improved in both oil yield and qualit y over the traditional wet process.