There is a qualitative analysis of coconut oil, that is FFA (Free fatty acid) and peroxide number

Fermentation Method with Tempe Yeast

Creams mixed with tempe yeast solutions containing Rhizopus Oligosporus to produce
protease and lipase enzymes that can hydrolyze oil supported by high water content.
By doing 3 times the experiment, the volume of coconut oil with an average of 150 ml. Coconut
oil produced is quite a lot, but has a bad shape.

Results by using PENDAWA technique

Coconut oil produced by adding tamarind. We can see the highest volume in treatment 2 where
the comparison of Creamy coconut milk : Tamarind (1000: 30) with an average of 300 ml

Tamarind contains 7-7.6% citric acid in 100 grams. When tamarind reacts with creamy coconut
milk, causes the protein to lose its properties as an emulsifier, do the oil phase of the water.
Taste
Same to tamarind, coconut contains anti-oxidants so coconut oil does not quickly become rancid.
Smell
Because this acidification method does not use heat, the coconut oil quality results will be better.
Color
The color of oil is clearer yellow because the process does not have the heat
Graph
From the graph of coconut oil with the addition of Tempe yeast it produces less volume than
the acidification method because the enzyme work from Rhizopus Oligosporus is influenced by
temperature, where the optimum temperature for the growth of the Rhizopus Oligosporus is 30-35
˚C