Abstract
Coconut plant (Cocos nucifera L.) is one of the industrial plants which plays an important role for the survival of the Indonesian nation. Because of that, the coconut tree is called The Tree of Life. Coconut also produces a processed product that is popular lately, namely Virgin Coconut Oil (VCO), which scientifically has VCO health benefits, including reducing the risk of cardiovascular disease [1], anti-diabetic and antioxidant [2], preventing premature aging and healing wounds [3], and many other benefits. (Septiany Christin Palilingan & Meity Pungus, 2018). This study aims to determine the effect of water volume and spin time on the quality of VCO. This study used a factorial Completely Randomized Design (CRD) consisting of 2 factors, namely the length of time factor (A) and the ratio of water addition ratio (K). Factor A consists of three levels, namely: A1 = 10 minutes, A2 = 20 minutes and A3 = 30 minutes. The K factor consists of 3 levels, namely: K1 = 1 kg of grated coconut: 2 liters of water, K2 = 1 kg of grated coconut: 3 liters of water and K3 = 1 kg of grated coconut: 4 liters of water. The results showed that the spin time factor had no significant effect on the yield, specific gravity, viscosity, acid number, water content and pH. The water volume factor had a significant effect on the yield and water content but had no significant effect on the specific gravity, viscosity, acid number and pH.
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