The effect of stirring and fermentation time of coconut cream on the yield and quality of virgin coconut oil (VCO)

Abstract

The quality of Virgin Coconut Oil (VCO) has been conducted to study the effect of stirring and fermentation time of coconut cream on yield using natural fermentation methods. The stirring and the fermentation time have been variation 0, 10, dan 20 minutes of stirring time, 16, 20, 24, and 28 hours of fermentation time). The quality of VCO were calculated as yield, according to SNI 7381: 2008 and APCC (Asian Pacific Coconut Community). The results showed that the highest VCO yield was found in the natural fermentation method with a stirring time of 20 minutes and then 24 hours of fermentation, that is 26.63%. The results of the analysis of the VCO quality parameter test for the two methods of making VCO have met SNI 7381: 2008 and APCC.