Impact of the length of time in dwelling coconut milk to quantity of virgin coconut oil (VCO) obtained
Keywords:
Dwelling, Time, Virgin Coconut Oil (VCO)Abstract
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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