The Effect Of Making Method And Duration Of Incubation To The Physical’S Characteristic, Organoleptic, And Also Chemistry’S Characteristic Of Virgin Coconut Oil (Vco)

Abstract

Virgin Coconut Oil (VCO) or pure coconut oil is the oil that contains low water rate (0,02 - 0,03%) and low free fatty acid contents (0,02%), lauric acid, have transparent chromatic, aromatic, and do not contain cholesterol. The shelf life of this oil is longer than the ordinary oil, even more than 12 months (Surtiningsih, 2008). Basically, making of Virgin Coconut Oil (VCO) or pure coconut oil is breaking the coconut milk’s emulsion (cream) use some methods and also with different duration like heat, fermentation, addition of acid, and centrifuge method. In this research, fermentation and centrifuge (mixer) making methods with duration of incubation (19, 24, and 29 hours) were researched about their effect to Virgin Coconut Oil. The design of this research is Random Group Design (RAK) factorially with 2 factors that is making method (fermentation and centrifuge (mixer) methods) and also duration of incubation (19, 24, and 29 hours). Organoleptic test with Friedman test and best treatment determined pursuant to effectiveness value (De Garmo, al et., 1984). The observation consist of physically observation (rendemen), organoleptic (aroma), chemically (water rate, free fatty acid contents, peroxide value, and saponification value). The result of this research indicate that in making of Virgin Coconut Oil (VCO), treatment of making method have an very significant effect to physical’s characteristic (rendemen) and have an significant effect to chemistry’s characteristic (free fatty acid). Duration of incubation treatment have an significant effect to physical’s characteristic (rendemen) and chemistry’s characteristic (free fatty acid). Interaction treatment of making method and duration of incubation have an very significant effect to chemistry’s characteristics (water rate, free fatty acid), and have an significant effect to chemistry’s characteristic (peroxide value). The best combination treatment of Virgin Coconut Oil ( VCO) is making method of centrifuge (mixer) with duration of incubation 24 hours (M2I2) with average of rendemen 24.003%, average score of organoleptic aroma 4.256, average of water rate 0.061%, free fatty acid 0.102%, peroxide value 2.333 (eq ml / 1000g), saponification value (KOH mg / g).