Variasi Lamanya Waktu Pendiaman Santan Kelapa Terhadap Kuantitas Virgin Coconut Oil (VCO) yang Dihasilkan
Keywords:
Pendiaman, Waktu, VCOAbstract
Virgin Coconut Oil (VCO) is oil produced from fresh coconuts. Virgin Coconut Oil is different from coconut oil in general, Virgin Coconut Oil (VCO) is produced at room temperature and there are no added chemicals. Virgin Coconut Oil (VCO) has great benefits for health, this is because Virgin Coconut Oil (VCO) contains lots of medium chain fatty acids (MCFA). The most abundant type of MCFA in Virgin Coconut Oil (VCO) is lauric acid. The easily absorbed nature of MCFA will increase metabolism. It is hoped that the long standing time will increase the quantity of Virgin Coconut Oil (VCO) obtained. The main process for making Virgin Coconut Oil (VCO) lies in separating oil from water and protein. The process of separating Virgin Coconut Oil (VCO) from water and protein is carried out quietly, without additional chemicals and centrifugation, so it does not require a lot of equipment to be used, the separation is carried out by utilizing a lighter oil weight. Even though in this experiment only holding was carried out, this method is cheaper in terms of production costs for Virgin Coconut Oil (VCO). This research was carried out using fresh coconut milk and left for 1 hour to separate the thick coconut milk and water. Then the thick coconut milk is transferred into new plastic, to get Virgin Coconut Oil (VCO), the thick coconut milk is left to stand for varying holding times of 24, 27 and 30 hours. After settling, 3 layers will be obtained consisting of protein (blondo), Virgin Coconut Oil (VCO) and water. Then Virgin Coconut Oil (VCO) is separated from protein (blondo) and water. Virgin Coconut Oil (VCO) produced by standing for 24 hours is: 56 mL of Virgin Coconut Oil (VCO) produced by standing for 27 hours is: 80 mL Virgin Coconut Oil (VCO) produced from standing for 30 hours is: 98 mL. In the 30 hour variation of standing, the maximum yield was obtained, namely 98 mL. Virgin Coconut Oil (VCO) was then subjected to organoleptic analysis, namely observing that the color was clear like water, observing that the smell had a distinctive smell like coconut cake and observing that the taste was tasteless.
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