Quality Of Virgin Coconut Oil Research Articles

Wet Extraction Process and Its Physicochemical Changes in Virgin Coconut Oil

Background: Indonesia is a major exporter of virgin coconut oil (VCO), but global demand surpasses production. Optimizing extraction processes is crucial. Knowledge gap: While various extraction methods exist, the effect of specific parameters on VCO quality and yield needs systematic analysis. Aim: This review evaluates extraction methods to optimize VCO production, focusing on enzymatic and microbial fermentation. Results: From eight articles, enzymatic fermentation using alcalase at 60°C for 1.5 hours produced high-quality VCO (free fatty acids 0.19%, water content 0.04%, peroxide value 8.28 meq/kg) with the highest yield (98.25%). Microbial fermentation, though longer, also yielded good quality. Novelty: Alcalase enzymatic fermentation is more efficient than microbial methods. Implications: These findings can guide industrial optimization of VCO production to meet SNI 7381:2022 standards. Highlights: Enzymatic fermentation with alcalase at 60°C for 1.5 hours yields the highest VCO quality and yield. Microbial fermentation, while effective, requires longer extraction times for similar results. Optimal temperature and time significantly influence the quality and yield of VCO, meeting SNI 7381:2022 standards. Keywords: Correlation, Enzymatic, Fermentation, Temperature, Time

Potential of dragon’s blood fruit (Calamus draco) as a class I preservative agent and additive ingredient to improve the quality of whole coconut VCO (Virgin coconut oil)

The method developed uses whole coconut as the raw material for making VCO through an easy-to-apply fermentation process, adding dragon’s blood fruit extract in concentrations of 0%, 20%, 40%, 60%, and 80%. Peroxide and iodine numbers were tested as parameters of VCO quality. The gas chromatography mass spectrometry (GCMS) method was used to analyze the fatty acid profile of VCO after transesterification. The results showed that the highest total saturated fatty acid content of 97.28% was found in the VCO sample with a 40% concentration of dragon’s blood fruit, and the unsaturated fatty acid profiles detected in the VCO included palmitoleic acid, methyl linoleic, and methyl oleic. The addition of dragon’s blood fruit can also reduce the peroxide number and increase the iodine number in accordance with SNI 7381-2008, which is below the maximum limit of the VCO peroxide number of 2.0 mEq/kg of oil while the iodine number of the VCO is in the range of 4.1–11 g iodine/100g. It can be concluded that a 40% dragon’s blood fruit concentration can improve the quality of VCO preservation.

Effect of mass and size husk ash adsorbent on acid number and free fatty acid of virgin coconut oil (vco) produced by enzymatic process

Virgin Coconut Oil (VCO) is an oil produced using low temperatures. Efforts to maintain and improve the quality of VCO with papain enzymatic manufacturing method followed by the provision of husk ash adsorbent. The use of papain enzyme as much as 1.5% w/v with an incubation temperature of 40°C 24 hours was effective in reducing acid numbers. The husk ash adsorbent which was treated in an oven at 120°C 2 hours was effective in improving the color quality of the VCO. Variations of husk ash were adsorbent size (60, 80, and 100) mesh and mass (15, 20, and 25) grams. The sample that has been mixed with adsorbent is stirred with a magnetic stirrer at 300 rpm 1 hour then separated by centrifuge at 1000 rpm 1 hour and ends with VCO filtering with filter paper to separate the remaining adsorbent from the oil. Samples were tested for acid number and free fatty acid content. The results show that the smaller the size of the adsorbent and the more the amount added gives a positive effect on decreasing the acid number and free fatty acid content. Production of VCO has low environmental impact because it uses low energy.

The Effect of Yeast Dose and Fermentation Time on the Quality of Virgin Coconut Oil (VCO)

Coconut are tropical plants and can be easily found in Indonesia. Virgin Coconut Oil (VCO) is one of the products produced from coconut beans. VCO is processed using fermentation techniques to maintain its quality and purity. This study aimed to determine the effect of yeast dosage and fermentation time on VCO yield, water content, and free fatty acids. Yeast dosage and fermentation time were the two treatment factors used in this study with a factorial Completely Randomized Design (CRD). To assess the impact of each treatment, the data was analyzed by using ANOVA with the significance level of 95%, followed using the Zeleny method analysis to find the best treatment condition. The oil found in this study was in compliance with SNI 7381:2008 and Asian Pacific Coconut Community (APCC) standards. The effect of yeast dose and fermentation period on oil yield, water content, and free fatty acid content in VCO was significant at α = 0.05. The results of the analysis showed that the best treatment condition was found at a yeast rate of 10 g and a fermentation time of 20 h. This treatment resulted about 15.67% oil yield with 0.2% moisture content and 0.2% free fatty acids. Keywords: Virgin coconut oil; yeast; time; yield; free fatty acid

Pengaruh Volume Air dan Lama Waktu Putaran Terhadap Kualitas VCO (Virgin Coconut Oil)

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.

Impact of thermal and nonthermal process intensification techniques on yield and quality of virgin coconut oil

Virgin coconut oil (VCO) is valued for its nutraceutical potential. The focus of this research was to assess the effect of selected thermal and nonthermal pre-treatments on the yield and quality of subsequently wet-extracted VCO. The fresh coconut cream was subjected to microwave heating (450 W, 2 min), ohmic heating (180 V, 5 min), ultrasonication (350 W, 10 min), or a pulsed electric field (40 kV cm−1, 12.32 min). The thick cream was separated, and VCO was obtained after a freeze–thaw process. The highest VCO yields (>93%) were observed in the cases of ultrasonicated and pulsed electric field-treated samples. A range of oil quality parameters, total phenolic content, and antioxidants were evaluated. Further, the fatty acid composition of all oils was studied. Observations from this research indicate that ultrasonication pre-treatment resulted in the best VCO yield and quality.

Comparison of Virgin Coconut Oil (VCO) quality with fermentation and centrifugation methods from genjah and hybrid variety of coconut based on Indonesian local environment resources

VCO is one of the processed products made from old coconut which is obtained by extracting the flesh of fruit. VCO has many advantages compared to other oils and many ingredients beneficial for the health of body and coconut always sustainability. This study, the manufacture of VCO using method of fermentation and centrifugation. The material used is fresh old coconut which consists of 2 varieties, from Indonesian local environment resources (namely genjah coconut variey Serdang Bedagai Regency and hybrid variety from Asahan Regency). This study to compare the quality of VCO with fermentation and centrifugation methods of genjah and hybrid varieties of coconut through analysis of water content, free fatty acid peroxide number and iodine number. The results obtained are the manufacture of VCO by centrifugation method has a better quality than fermentation method. Data analysis of VCO quality testing with centrifugation method has met SNI including water content, free fatty acid, peroxide number and iodine number. While the VCO with the fermentation method, in testing the water content and free fatty acids there are those that do not meet SNI but still meet APCC standards. Based on coconut varieties, hybrid VCO varieties have better quality than genjah maturing varieties.

PENGARUH VARIASI JUMLAH GARAM DAN WAKTU PENGGARAMAN TERHADAP KUALITAS VIRGIN COCONUT OIL (VCO)

Virgin Coconut Oil (VCO) is a processed product from fresh coconut meat that is processed at room temprature or without heating. VCO Oil can be used in various methods, namely heating method, acidification method, and fishing method. The purpose of this study was to determine the quality of VCO made by salting methods with variations in the amount of salt and the time of salting. In research, VCO oil is made by using variations in the salting time, namely 24, 36 and 48 hours and variations n the 1, 2 and 3 grams. The VCO oil obtained will then be subjected to organoleptic tests, free fatty acids, water content and pH tests. The results showed that the variation in the amount of salt and the time of drying had no effect on the organoleptic properties of the VCO oil, where the VCO had a yellowish color, a distinctive smell of coconut oil, and chemical properties tests including pH, water concet and ALB, variations in the amount of salt and the time of salting greatly affect the quality value of VCO oil.

Modification of the Fermentation Process and Papain Enzymes in The Manufacture of Virgin Coconut Oil Using Optimization of Response Surface Methodology, Central Composite Design

This research focuses on optimizing fermentation modification and papain enzymes. In manufacturing virgin coconut oil using the response surface methodology (RSM), the experiment was carried out based on the Central Composite Design (CCD). Coconut oil yield, as a function of crude papain enzyme (CPE) mass (0–1 g) and fermentation time (12–60 h), was observed for 13 runs. The yield of virgin coconut oil with natural fermentation without the addition of crude enzyme papain is 19%, and with the addition of 1 g of the enzyme, it can reach a maximum of 27.7%. Optimal conditions were obtained at a mass of crude papain enzyme 993.5 mg, fermentation time 60 h respectively, yields: Banda Aceh virgin coconut oil (BAVCO) 28.4%, Pidie Jaya virgin coconut oil (PJVCO) 25.6%, and Bireuen virgin coconut oil (BVCO) 24.7%, quality of virgin coconut oil (VCO): water content (WC) 0.047%, free fatty acid (FFA) 0.01%, and peroxide (PN) 0.024% from each of the total mass of 300 g grated coconut, VCO modified by fermentation with the addition of CPE increased the yield. The quality of VCO in terms of WC, FFA, and PN meets the VCO quality standard. The optimization for desirability was 0.998, and the product had a transparent color, a distinct aroma, and did not have a putrid aroma.

Pembuatan VCO (Virgin Coconut Oil) Dengan Penambahan Ekstrak Jeruk Nipis (Citrus aurantifolia swingle), Bawang Putih (Allium Sativum), dan Ragi Tape (Saccharomyces Cerevisiae) Secara Fermentasi dan Pengasaman

The manufacture of Virgin Coconut Oil (VCO) which is done by heating is considered less effective because the quality of VCO produced is not good and also requires expensive production costs. Virgin Coconut Oil (VCO) is a processed product from coconut that has many benefits if processed properly, which is one of the reasons VCO has a promising target market, so further research needs to be done on the process of making VCO so that it can produce quality products. This study aims to determine the effect of the addition of garlic extract (Allium sativum), lime (Citrus aurantifolia swingle), and yeast tape (Saccharomyces cerevisiae) on Virgin Coconut Oil (VCO) products and to know the process of making VCO simply by fermentation and acidification to save production costs. Fermentation is the process of making VCO using the help of bacteria, in this study used Saccharomyces cerevisiae, while the manufacture of VCO by acidification is the manufacture of VCO with the addition of acidic substances, in this study used lime. The processing of VCO by fermentation or acidification in this study does not go through a stirring process, but is allowed to stand for 8-10 hours until three layers are formed, namely water, oil, and blondo which will then be separated to obtain the desired product (VCO). The addition of garlic extract in the process of making VCO by fermentation is thought to be able to eliminate the rancid odor in the resulting product, this is proven to be true after the results obtained from the VCO manufacturing process show that VCO given the addition of garlic extract does not smell rancid but a little smell of garlic mixed with delicious savory coconut. Overall, making VCO by fermentation using tape yeast, adding garlic extract, and acidification using lime produces VCO products that are clear in color and do not smell rancid so that the results of VCO can be categorized as good. In addition to the conventional process that is often done, making VCO can also be done by fermentation and acidification as done by researchers. In the process of making VCO by acidification, researchers need to ensure that the pH is in an appropriate state.

Pelatihan pembuatan Minyak Kelapa Murni (Virgin coconut oil) Menggunakan Metode Endapan/Pendiaman Di Kelompok Tani Efata Desa Sunsea Kecamatan Naibenu Kabupaten Timor Tengah Utara

The Efata Farmers Group is a farmer group located in Sunsea Village, Naibenu District, North Central Timor Regency, whose daily activities are farming and raising livestock. Sunsea Village has coconut trees which produce coconuts in large quantities and are only used to make coconut oil by heating for cooking purposes. Even though coconut can produce pure oil or commonly called Virgin Coconut Oil (VCO). The purpose of this community service activity is to train members of the Sunsea Village Efata Farmer Group to produce quality Virgin Coconut Oil (VCO) oil products using a simple method. The activity implementation method uses focus group discussion (FGD). The activities carried out included training in VCO production using the settling/dwelling method, organoleptic testing of VCO quality and assessing the knowledge and understanding of partner groups. It was concluded that the partner group was very enthusiastic about participating in the activity as seen from attendance (100%). The stages of making VCO have been carried out and produced quality VCO from an organoleptic point of view, such as being clear in color and having a distinctive coconut smell. The partner group also experienced an increase in understanding and knowledge about VCO from 35% to 92.5%.

Green Technology On The Virgin Coconut Oil Production Using Enzyme From Pineapple Waste

Virgin coconut oil (VCO) is widely used for the pharmaceutical and cosmetic industries. The high lauric acid content is very beneficial in the pharmaceutical field, such as for antiviral and antibiotic. Also, this VCO is very useful for cosmetic formulation. VCO production can be done by several methods, which are chemical, physical, and enzymatic methods. By the increase of VCO demand at the national and international levels, this study proceeded with the production of VCO using an enzymatic way that was efficiently conducted and environmentally friendly. The purpose of this research is to study the enzymatic process of VCO production by using pineapple waste, including pineapple crowns, pineapple fruit skins, pineapple leaves, and pineapple trunks. The pineapple waste used contains the enzyme bromelain to break down protein emulator in coconut milk cream. From the number of experiments with variations in substrate volume and temperature, the optimal VCO formation was obtained at 50oC with the ratio between the substrate and enzyme material was 9 to 1. The quality of VCO was evaluated as water content, free fatty acid concentration, and saponification numbers. Based on the evaluation results, the quality of VCO produced was similar to the standard of APCC, SNI, and Codex.

Proposed Physicochemical Standards for the Identity and Quality Characteristics of Philippine Virgin Coconut Oil

The growth of the virgin coconut oil (VCO) industry over the past few years has highlighted the need to improve VCO standards to promote better quality and detect adulteration. The Philippine National Standard for VCO (PNS/BAFPS 22:2007) has three groups of parameters – identity characteristics, quality characteristics, and contaminant limits. It has only one identity characteristic – the % fatty acid composition, which is based mainly on Codex Stan 210-1999. However, because the fatty acid composition does not distinguish VCO from refined, bleached, and deodorized coconut oil (RBDCO), additional methods are needed to differentiate VCO and RBDCO and to detect adulteration. This study proposes a new spectrophotometric measurement at 278 nm, which can accomplish both objectives. Regarding VCO quality characteristics, PNS/ BAFPS 22:2007 states that VCO should be colorless and sediment-free. However, some VCO products may have light yellow color due to the method of production, and sedimentation naturally occurs below the freezing point of VCO, which is 25 °C. New methods are proposed to address the concerns of color and sediment. Because the Codex methods are optimized for vegetable oils with long-chain unsaturated fatty acids, some methods need to be adjusted for the analysis of VCO, which is composed mainly of saturated medium-chain fatty acids. These standards and methods can be adopted by regulatory agencies and guide the industry to ensure quality VCO.

Potency of Bentonite and Pelawan Wood Active Charcoal as Virgin Coconut Oil (VCO) Purity Improvements Through Free Fatty Acid Binding

Virgin Coconut Oil (VCO) is pure coconut oil produced from fresh coconuts and does not contain additional chemicals. VCO has a high lauric acid content which acts as an antibiotic, namely antiviral, antibacterial and antiprotozoal so that VCO can increase the human body's resistance to disease or viruses. Free fatty acid (FFA) levels will significantly affect the quality of VCO. The requirement for maximum fatty acid content in VCO to be suitable for consumption is 0.2%. One of the efforts to reduce the free fatty acid levels of VCO is to use adsorbents such as activated charcoal and bentonite. This study aims to determine the effect of bentonite and activated charcoal of pelawan wood (Tristaniopsis merguensis) enhancers of VCO purity. The results showed that the best reduction in free fatty acids was using bentonite and activated charcoal of wood-furnaced pelawan, which was 0.265, while the best turbidity test result was 0.193.

Utilization Of Activated Charcoal From Nutmeg Shell Waste As An Adsorbent To Improve The Quality Of Virgin Coconut Oil (VCO) Fermentation Method

Virgin coconut oil (VCO) is a form of processed coconut that is widely produced by people in Indonesia. VCO is often called pure coconut oil. VCO with good quality is by fermentation method using yeast. The quality of VCO can be measured by 3 types of analysis: water content, free fatty acids and peroxide number. The results of this analysis will be compared with the standards of the Asian and Pacific Coconut Community (APCC). VCO from fermentation method will be combined with the absorption method using nutmeg shell activated charcoal to see if there is a much better quality improvement. The results showed that there was a significant increase in quality with a decrease in the average water content from 0,1665% to 0,1005%. In addition, there was a significant decrease in the average free fatty acid content from 0,4681% to 0,3790% and significant decrease in average peroxide number from 0,1991 meq/kg to 0,0997 meq/kg. The results of the research on three VCO quality standards showed a value that was in accordance with the APCC standard.

Optimization of Virgin Coconut Oil (VCO) Production with Diffuser Type Aeration Method

Virgin coconut oil (VCO) is pure coconut oil with low free fatty acid content and high lauric acid content. VCO has been produced in many home industries where the yield obtained is still very small. So, the researchers tried to find a more efficient production process so that they could obtain high process yields. Researchers made VCO using the aeration method with a diffuser type aerator. The experimental variables were air flow rate (L / min): 0.6; 1.8; 4.0; 4,5 and the duration of the aeration process (hours): 2; 3; 4; 5, by using coconut milk from 1 kg of grated coconut in 1 liter of water, the maximum yield is 33.5% at an air flow rate of 4.0 L / min with an aeration time of 4 hours. The quality of VCO obtained were: water content of 0.02%; iodine number 5,54%; peroxidation number 1.36 g.iod / 100 g; 0.19% free fatty acids; saturated fatty acid content of 93.71% and unsaturated fatty acid 6.24% and the color is very clear. The quality test results obtained are in accordance with the quality standards required by SNI 7381-2008.

Optimization of Virgin Coconut Oil (VCO) Production with Diffuser Type Aeration Method

Virgin coconut oil (VCO) is pure coconut oil with low free fatty acid content and high lauric acid content. VCO has been produced in many home industries where the yield obtained is still very small. So, the researchers tried to find a more efficient production process so that they could obtain high process yields. Researchers made VCO using the aeration method with a diffuser type aerator. The experimental variables were air flow rate (L / min): 0.6; 1.8; 4.0; 4,5 and the duration of the aeration process (hours): 2; 3; 4; 5, by using coconut milk from 1 kg of grated coconut in 1 liter of water, the maximum yield is 33.5% at an air flow rate of 4.0 L / min with an aeration time of 4 hours. The quality of VCO obtained were: water content of 0.02%; iodine number 5,54%; peroxidation number 1.36 g.iod / 100 g; 0.19% free fatty acids; saturated fatty acid content of 93.71% and unsaturated fatty acid 6.24% and the color is very clear. The quality test results obtained are in accordance with the quality standards required by SNI 7381-2008.

EVOLUTIONS IN VIRGIN COCONUT OIL: LIQUID TO POWDER

Awareness of virgin coconut oil (VCO) as a functional food supplement has grown enormously. The treatment of raw material and processing parameters is crucial as they affect the overall yield and quality of the oil. Meanwhile, the microencapsulation technology offers better handling, good oxidative stability, and longer shelf life of the VCO powder. Although good quality liquid and powdered oils can be obtained through sophisticated methods, the process involved is expensive and required high maintenance. By utilising dry kernel and coconut milk-based extractions methods, high-grade quality of VCO can be achieved. During microencapsulation, the spray drying method can preserve the phenolic and antioxidant compounds and maintain the low rancidity of the VCO. This paper evaluates the recent findings of the oil extraction methods and the development of VCO microencapsulation. These methods offer good quality, reproducible and economic viability.

DEMAND CHAIN MANAGEMENT PERFORMANCE ASSESSMENT AND STRATEGY DEVELOPMENT OF VIRGIN COCONUT OIL INDUSTRY CASE STUDY: BUMDES BUMI LESTARI

Virgin Coconut Oil BUMDes Bumi Lestari has supply chain and demand chain activities. There was an imbalance in oil production which reached 1,000 liters per month with a relatively low sales volume. The aim of this research is to apply demand chain management performance assessment on a Virgin Coconut Oil BUMDes Bumi Lestari, Desa Selemadeg, Kec. Selemadeg, Kab. Tabanan. The method used in this research is performance appraisal with the demand chain operation reference model approach, AHP weighting, OMAX, traffic light system, and SWOT analysis. The results showed that the demand chain management performance in the BUMDes Bumi Lestari Virgin Coconut Oil business was 6,388 which was in the range of 3.01 ≤ 6,388 ≤ 8.00 (quite good). The results of the SWOT analysis recommend improvements in performance such as maintaining cooperation with suppliers, maintaining cooperation with farmer groups, maintaining the quality of Virgin Coconut Oil, improving customer service, adding workers to manage marketing, improving promotional strategies, optimizing village transportation, differentiating target of fill rates , response time, and average days per schedule change based on customer type, cooperating with the Virgin Coconut Oil derivative product industries, evaluation of customer satisfactions, and cooperating with competitors

The Effect of Yeast Starter Variations on the Quality of Virgin Coconut Oil (VCO) Using the Fermentation Method

Virgin Coconut oil (VCO) is a coconut processed product that has high benefits and economic value. One of the methods of making VCO is the fermentation method. The purpose of this study was to determine the effect of the percentage of 3 types of yeast (starter yeast tape, starter yeast bread (Saccharomyces cerevisiae) and tempeh yeast (Rhizopus sp) on the quality of VCO produced in terms of volume, viscosity, organoleptic(color, distinctive coconut odor) and chemical test (moisture content, acid number, free fatty acid, peroxide number) The manufacturing method used was the fermentation method by varying the percentage ratio of starter for each yeast by 3%, 6%, and 9%. The results showed the addition of starter percentage Yeast has an effect on the volume of VCO produced, moisture content, acid number, free fatty acids, and viscosity These results have met the quality standards according to SNI 7381: 2008 and APCC (Asian and Pacific Coconut Community).