Characteristics of Physical, Chemical, and Organoleptic Properties of Virgin Coconut Oil (VCO) By Studying the Ratio Between Coconut Cream with Inducement Oil and Length of Fermentation.

Coconut agribusiness development plays an important role in an effort to increase productivity as a raw material for processed products from coconut. Indonesia is one of the world's largest coconut plantation. Unfortunately, Indonesia's exports are in the form of ordinary coconut oil, while Philippines has begun to reach the world with the Virgin Coconut Oil (VCO). However, there is still a lack of diversification that can be done by coconut farmers made its little progress. In fact, the price of VCO which tripled from coconut oil used to make the oil can be potential to be developed in Indonesia The purpose of this research was to examine the cream ratio with inducement oil and length of fermentation on VCO quality. The research used a factorial randomized complete design (CRD) of 3 × 3 consisting of two factors, namely the ratio of coconut cream and inducement oil (A) and length of fermentation (B). The ratio of coconut cream and inducement oil (A) consisted of three levels, namely: A1 = 2 : 1, A2 = 3 : 1, and A3 = 4 : 1. Length of fermentation factors (B) consisted of three levels, namely: B1 = 8 hours, B2 = 10 hours, and B3 = 12 hours. The results showed that the treatment of cream ratio with inducement oil had a very significant effect on the yield, organoleptic aroma, and color. The length of fermentation had a very significant effect on yield, organoleptic aroma and color. The interaction between the two factors had a very significant effect on all parameters (water content, peroxide number, acid number, and iodine number) except yield and organoleptic (aroma and color) which had no effect. The best VCO quality was obtained by ratio of cream with inducement oil 2 : 1 and 8 hours length of fermentation. [ABSTRACT FROM AUTHOR]