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Virgin coconut oil (VCO) is a processed form of coconut meat that is pure and free of free fatty acids. VCO is widely recognized as a cooking oil, cosmetic, antioxidant and beneficial for health, due to its high content of lauric acid. The method used in this research is a combination of qualitative and quantitative methods. The stages carried out in this research start from literature study, field research, laboratory analysis, data processing, and reporting. The purpose of this research is to produce VCO by utilizing CaO from oysters and Eco-enzyme to de-emulsify proteins to separate oil from water and measure the decrease in free fatty acid number and the decrease in peroxide number as quality parameters of the VCO produced. The application of CaO and Eco-enzyme fermentation is simple by mixing 0.2 g, 0.4 g, 0.6 g CaO and 0.2 mL, 0.4 mL, 0.6 mL Eco-enzyme respectively with 100 mL coconut milk. After treatments, it can be concluded that: separation of water from oil in the manufacture of VCO from coconut milk can occur using CaO and using Eco-enzyme It means that de-emulsification of protein in coconut milk is working well. To determine the quality of production VCO from CaO de-emulsification found 50.00 % the decreasing of Free Fatty Acid number and the decreasing of peroxide number is 28.57 %. From eco-enzyme de-emulsification the results are 55.55 %, the decrease of the acid number (DAN) and 57.14% the decrease of the peroxide number (DPN). [ABSTRACT FROM AUTHOR]