ANALYSIS OF THE EFFECT OF SALTING METHOD ON THE IMPROVEMENT OF VIRGIN COCONUT OIL PRODUCTION QUALITY
Keywords:
Oil content, Rendemen, Salt, VCOAbstract
Virgin Coconut Oil (VCO) is a processed product from fresh coconut meat that is processed at room temperature or without heating. VCO oil can be produced using various methods, namely heating method, acidification method, enzymatic method, salting method, fermentation method, and centrifugation method. The purpose of this study is to determine the quality of VCO produced using the salting method with variations in the amount of salt and salting time. In this study, VCO oil was made using variations in salting time of 12, 24, and 36 hours and variations in the amount of salt of 4, 5, and 6 grams. The resulting VCO oil was then tested for chemical properties including organoleptic tests and yield, as well as chemical properties including free fatty acids, water content, and peroxide number. The results showed that the addition Salt in the VCO production process does not significantly affect the quality of the VCO product.
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