Application of the Settling Method as a Substitute for the Heating Method in Virgin Coconut Oil (VCO) Production in Sindanglaya Village.
Keywords:
virgin coconut oil, sindanglaya village, kkmAbstract
One of the implementations of the Tri Dharma of Higher Education is the KKM (Student Work Lecture) activity whose main activity is to carry out community service. The KKM activity for the 2024-2025 academic year, especially group 19, was carried out in Sindanglaya Village, Cinangka District, Serang Regency. In this year's KKM activity, students have a special program, one of which is the manufacture of VCO (Virgin Coconut Oil) using the incubation method. This method was chosen because it is very easy to do, without additional materials, without using heat energy so that it is expected that the main content will still maintain its quality. The manufacture of VCO was chosen because of the geographical location of Sindanglaya Village which is on the coast so it is very easy to get the raw material for making VCO, namely coconut. The VCO manufacturing activity was carried out on August 7, 2025 by socializing the manufacturing method, then conducting direct practice of making VCO which was attended by 20 participants from Teachers, Parents, Students of RA Al-Khairiyah branch and residents around Sindanglaya Village. This activity can provide education on how to obtain higher quality VCO and can also provide business opportunities for the local community, so that they can increase processed coconut products that have higher economic value.
References
Asiah, N., Astuti, R. M., Cempaka, L., & Setiani, R. (2019). Physical and Chemical Characteristic of Virgin Coconut Oil under Mix Culture Fermentation Technique. Journal of Physics: Conference Series, 1364(1). https://doi.org/10.1088/1742-6596/1364/1/012009
Carandang, E. V. (2008). Health benefits of virgin coconut oil.
Dr. apt. Marisca Evalina Gondokesumo dkk, Virgin Coconut Oil, Indonesia: Deepublish, 2023.(International Academic Journal of Nutrition & Food Sciences The Innovation of Coconut Processing To Virgin Coconut Oil (VCO) Using of the Centrifugal Method, n.d.)
Emilia, I., Panca Putri, Y., Novianti, D., & Niarti, M. (2021). Pembuatan Virgin Coconut Oil (VCO) dengan Cara Fermentasi di Desa Gunung Megang Kecamatan Gunung Megang Muara Enim. Jurnal Ilmiah Matematika Dan Ilmu Pengetahuan Alam, 18(1). https://doi.org/10.31851/sainmatika.v18i1.5679
Hamid, M. A., Sarmidi, M. R., Mokhtar, T. H., Sulaiman, W. R. W., & Aziz, R. A. (2011). Innovative integrated wet process for virgin coconut oil production. Journal of Applied Sciences, 11(13), 2467–2469. https://doi.org/10.3923/jas.2011.2467.2469
Hamsi, M. A., Othman, F., Das, S., Kamisah, Y., Thent, Z. C., Qodriyah, H. M. S., Zakaria, Z., Emran, A., Subermaniam, K., & Jaarin, K. (2015). Effect of consumption of fresh and heated virgin coconut oil on the blood pressure and inflammatory biomarkers: An experimental study in Sprague Dawley rats . Alexandria Journal of Medicine, 51(1), 53–63. https://doi.org/10.1016/j.ajme.2014.02.002
https://cinangka.serangkab.go.id/page/desa-sindanglaya
Mansor, T. S. T., Man, C., Afiq, A., & Nurul, K. (2012). Physicochemical properties of virgin coconut oil extracted from different processing methods. In International Food Research (Marina et al., 2009)Journal (Vol. 19, Issue 3).
Satheeshan, K., Author, C., Seema, B., & Meera Manjusha, A. (2019). Quality analysis of virgin coconut oil processed through different methods. ~ 2119 ~ Journal of Pharmacognosy and Phytochemistry, 8(3). http://www.phytojournal.com
Srivastava, Y., Semwal, A. D., & Sharma, G. K. (2018). Virgin Coconut Oil as Functional Oil. In Therapeutic, Probiotic, and Unconventional Foods (pp. 291–301). Elsevier. https://doi.org/10.1016/B978-0-12-814625-5.00015-7 Sanjeewani, A., Sakeena, M. H. F., & Sanjeewani, N. A. (2013). Formulation and Characterization of Virgin Coconut Oil (VCO) Based Emulsion. International Journal of Scientific and Research Publications, 3(12). www.ijsrp.org
Teguh Isworo Program Studi, J. S., & PanganUniversitas Muhammadiyah Semarang, T. (2013). PENGARUH LAMA FERMENTASI PADA PRODUKSI MINYAK KELAPA MURNI (VIRGIN COCONUT OIL) TERHADAP SIFAT FISIK, KIMIA, DAN ORGANOLEPTIK EFFECT OF FERMENTATION TIME ON VIRGIN COCONUT OIL (VCO) FOR CHARACTER PHYSICAL, CHEMICAL, AND ORGANOLEPTIC. In Jurnal Pangan dan Gizi (Vol. 04, Issue 08).


