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

Harmami Harmami*, Ita Ulfin, Dewi Kurnia, Hendro Juwono

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingConference contributionpeer-review

2 Citations (Scopus)

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.

Original languageEnglish
Title of host publication4th International Seminar on Chemistry
EditorsYuly Kusumawati, Adi Setyo Purnomo
PublisherAmerican Institute of Physics Inc.
ISBN (Electronic)9780735441002
DOIs
Publication statusPublished - 24 Jun 2021
Event4th International Seminar on Chemistry, ISoC 2021 - Surabaya, Indonesia
Duration: 7 Oct 20208 Oct 2020

Publication series

NameAIP Conference Proceedings
Volume2349
ISSN (Print)0094-243X
ISSN (Electronic)1551-7616

Conference

Conference4th International Seminar on Chemistry, ISoC 2021
Country/TerritoryIndonesia
CitySurabaya
Period7/10/208/10/20

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