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

Abstract

Abstract 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.