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Abstract
Virgin Coconut Oil (VCO) is a processed coconut product that has the potential to be used as a raw material for cosmetics and medicine. The purpose of this research is to determine the concentration of acetic acid and incubation time that give the best physicochemical characteristics of VCO. The research design used a Completely Randomized Factorial Design (CRFD) with two treatment factors, each repeated three times. The first treatment factor was the concentration of acetic acid (1%, 1.5%, 2%, and 2.5%), and the second factor was the incubation time (24 hours, 48 hours, and 72 hours). The parameters observed were pH, yield, free fatty acid content, moisture content, and clarity degree. The results showed that the concentration of acetic acid and incubation time had a significant effect on the yield. The interaction of the two treatment factors had a significant effect on the pH, yield, free fatty acid content, moisture content, and clarity degree. The best treatment was obtained at a concentration of 1% acetic acid and an incubation time of 24 hours, resulting in a yield of 16.3%, moisture content of 0.07%, and clarity degree of 95.56%, which met the quality requirements for VCO except for the free fatty acid content (1.71%).
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Copyright (c) 2023 Parwiyanti Parwiyanti, Eka Lidiasari, Bambang Yudono, Tyas Dwi Wijayanti

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References
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- Anwar, C., & Salima, R. (2016). Perubahan Rendemen dan Mutu Virgin Coconut Oil (VCO) Pada Berbagai Kecepatan Putar dan Lama Waktu Sentrifugasi. Jurnal Teknotan, 10(2), 51–60. https://doi.org/10.24198/jt.vol10n2.8
- Aprilasani, Z., & Adiwarna, A. (2014). Pengaruh Lama Waktu Pengadukan Dengan Variasi Penambahan Asam Asetat Dalam Pembuatan Virgin Coconut Oil (VCO) Dari Buah Kelapa.
- Ariyani, S.B., Ratihwulan, H, Asmawit. (2021). Kualitas Produk Virgin Coconut Oil (VCO) Menggunakan Teknik Mekanik Skala Industri Rumah Tangga. Jurnal Riset Industri Hasil Hutan, 13(2):133-142. DOI: http://dx.doi.org/10.24111/jrihh.v13i2.7229
- Hamid, M. A., Sarmidi, M. R., Mokhtar, T. H., Sulaiman, W. R. W., & Aziz, R. A. (2011). Innovative Integrated Wet Process for Virgin Coconut Oil Production. Journal of Applied Sciences, 11(13), 2467–2469. https://doi.org/10.3923/jas.2011.2467.2469
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- Mansor, T. S. T., Man, Y. B., Shuhaimi, M., Afiq, M. J., & Nurul, F. K. M. (2012). Physicochemical properties of virgin coconut oil extracted from different processing methods. International Food Research Journal, 19, 837–845.
- Marlina, M., Wijayanti, D., Yudiastari, I. P., & Safitri, L. (2018). Pembuatan Virgin Coconut Oil dari Kelapa Hibrida Menggunakan Metode Penggaraman dengan NaCl dan Garam Dapur. Jurnal Chemurgy, 1(2), 7. https://doi.org/10.30872/cm g.v1i2.1139
- Muharun, M., & Apriyanto, M. (2014). Pengolahan Minyak Kelapa Murni (VCO) Dengan Metode Fermentasi Menggunakan Ragi Tape Merk NKL. Jurnal Teknologi Pertanian, 3(2), 9–14. https://doi.org/10.32520/jtp.v3i2.69
- Paputungan, M. (2021). Optimasi Penggunaan Starter dengan Metode Pancingan dan Fermentasi Berbantuan Bakteri Saccharomyces cerevisiae untuk Optimalisasi Pemisahan Lemak, Protein dan Air pada Pembuatan VCO. Jambura Journal of Chemistry, 3(1), 57-68. DOI: https://doi.org/10.34312/jambchem.v3i1.10467
- Pranata, D., Andriningsih, P., Rahmalia, W., Nurlita, Syahbanu, I. (2020). Ekstraksi Minyak Kelapa Murni dengan Metode Pengadukan dan Cold Pressed (Virgin Coconut Oil Extraction with Stirring and Coldpressed Method). Indo. J. Pure App. Chem. 3(2), 11-17. DOI: http://dx.doi.org/10.26418/indonesian.v3i2.46349
- Rahim, A. (2020). Physicochemical and Sensory Characteristics Virgin Coconut Oil on Various Concentration of Acetic Acid. J. Agrotekbis, 8(5), 1145–1150.
- Rifdah, Melani, A., Intelekta, A.A.R. (2021). Pembuatan Virgin Coconut Oil (VCO) Dengan Metode Enzimatis Menggunakan Sari Bonggol Nanas. Jurnal Teknik Patra Akademika, 12(02), 18-25.
- Rindawati, Peralsumi, & Edy Wibowo Kurniawan. (2020). Studi Perbandingan Pembuatan VCO (Virgin Coconut Oil) Sistem Enzimatis dan Pancingan Terhadap Karakteristik Minyak Kelapa Murni yang Dihasilkan. Indonesian Journal of Laboratory, 2(1), 25. https://doi.org/10.22146/ijl.v2i1.54196
- Sundrasegaran, S & Mah, S.H. (2020). Extraction Methods of Virgin Coconut Oil and Palm Pressed Mesocarp Oil and Their Phytonutrients. eFood. https://doi.org/10.2991/efood.k.201106.001, eISSN 2666-3066.
- Susanto, T. (2013). Perbandingan Mutu Minyak Kelapa yang di Proses Melalui Pengasaman dan Pemanasan Sesuai SNI 29022011. Jurnal Hasil Penelitian Industri, 26(1), 1–10.
- Widiandani, T., Purwanto, H. S., Tri, P. B., Susilowati, R., & Diyah, N. W. (2010). Upaya Peningkatan Kualitas Minyak Kelapa yang dibuat dari Cocos Nucifera L dengan Berbagai Metode Kimiawi dan Fisik.
- Wijaya, S., Tanjung, D.S., Satrya, M.D. (2021). Efektivitas Antibakteri Ekstrak Virgin Coconut Oil (VCO) terhadap bakteri Enterococcus faecalis. Prima Journal of Oral and Dental Sciences 4(2): 27-32. DOI: 10.34012/primajods.v4i2.2468
- Yani, S., Aladin, A., Wiyani, L., & Modding, B. (2018). Evaluation of viscosity and pH on Emulsions of Virgin Coconut Oil Beverages. IOP Conference Series: Earth and Environmental Science, 175(1). https://doi.org/10.1088/17551315/175/1/012026
References
Aladin, A. (2020). Produksi Virgin Coconut Oil (VCO) Zero Limbah, Pidato Produksi Virgin Coconut Oil (VCO) Zero Limbah.
Anwar, C., & Salima, R. (2016). Perubahan Rendemen dan Mutu Virgin Coconut Oil (VCO) Pada Berbagai Kecepatan Putar dan Lama Waktu Sentrifugasi. Jurnal Teknotan, 10(2), 51–60. https://doi.org/10.24198/jt.vol10n2.8
Aprilasani, Z., & Adiwarna, A. (2014). Pengaruh Lama Waktu Pengadukan Dengan Variasi Penambahan Asam Asetat Dalam Pembuatan Virgin Coconut Oil (VCO) Dari Buah Kelapa.
Ariyani, S.B., Ratihwulan, H, Asmawit. (2021). Kualitas Produk Virgin Coconut Oil (VCO) Menggunakan Teknik Mekanik Skala Industri Rumah Tangga. Jurnal Riset Industri Hasil Hutan, 13(2):133-142. DOI: http://dx.doi.org/10.24111/jrihh.v13i2.7229
Hamid, M. A., Sarmidi, M. R., Mokhtar, T. H., Sulaiman, W. R. W., & Aziz, R. A. (2011). Innovative Integrated Wet Process for Virgin Coconut Oil Production. Journal of Applied Sciences, 11(13), 2467–2469. https://doi.org/10.3923/jas.2011.2467.2469
Hindun, Pulungan, M., Nur Fadhlillah, O., Dewi, A. (2020). Optimasi Proses Pembekuan Minyak Kelapa Murni. Jurnal Pangan dan Agroindustri (Vol. 8, Issue 1).
Jakfar, Husin, H., Pontas, K., Mamat, R., Salleh, M. R., Zulrika, M., Ahmadi. (2023) Modification of the Fermentation Process and Papain Enzymes in the Manufacture of Virgin Coconut Oil Using Optimization of Response Surface Methodology, Central Composite Design. Fermentation, 9: 1-14. DOI:https://doi.org/10.3390/fermentation9050434
Mansor, T. S. T., Man, Y. B., Shuhaimi, M., Afiq, M. J., & Nurul, F. K. M. (2012). Physicochemical properties of virgin coconut oil extracted from different processing methods. International Food Research Journal, 19, 837–845.
Marlina, M., Wijayanti, D., Yudiastari, I. P., & Safitri, L. (2018). Pembuatan Virgin Coconut Oil dari Kelapa Hibrida Menggunakan Metode Penggaraman dengan NaCl dan Garam Dapur. Jurnal Chemurgy, 1(2), 7. https://doi.org/10.30872/cm g.v1i2.1139
Muharun, M., & Apriyanto, M. (2014). Pengolahan Minyak Kelapa Murni (VCO) Dengan Metode Fermentasi Menggunakan Ragi Tape Merk NKL. Jurnal Teknologi Pertanian, 3(2), 9–14. https://doi.org/10.32520/jtp.v3i2.69
Paputungan, M. (2021). Optimasi Penggunaan Starter dengan Metode Pancingan dan Fermentasi Berbantuan Bakteri Saccharomyces cerevisiae untuk Optimalisasi Pemisahan Lemak, Protein dan Air pada Pembuatan VCO. Jambura Journal of Chemistry, 3(1), 57-68. DOI: https://doi.org/10.34312/jambchem.v3i1.10467
Pranata, D., Andriningsih, P., Rahmalia, W., Nurlita, Syahbanu, I. (2020). Ekstraksi Minyak Kelapa Murni dengan Metode Pengadukan dan Cold Pressed (Virgin Coconut Oil Extraction with Stirring and Coldpressed Method). Indo. J. Pure App. Chem. 3(2), 11-17. DOI: http://dx.doi.org/10.26418/indonesian.v3i2.46349
Rahim, A. (2020). Physicochemical and Sensory Characteristics Virgin Coconut Oil on Various Concentration of Acetic Acid. J. Agrotekbis, 8(5), 1145–1150.
Rifdah, Melani, A., Intelekta, A.A.R. (2021). Pembuatan Virgin Coconut Oil (VCO) Dengan Metode Enzimatis Menggunakan Sari Bonggol Nanas. Jurnal Teknik Patra Akademika, 12(02), 18-25.
Rindawati, Peralsumi, & Edy Wibowo Kurniawan. (2020). Studi Perbandingan Pembuatan VCO (Virgin Coconut Oil) Sistem Enzimatis dan Pancingan Terhadap Karakteristik Minyak Kelapa Murni yang Dihasilkan. Indonesian Journal of Laboratory, 2(1), 25. https://doi.org/10.22146/ijl.v2i1.54196
Sundrasegaran, S & Mah, S.H. (2020). Extraction Methods of Virgin Coconut Oil and Palm Pressed Mesocarp Oil and Their Phytonutrients. eFood. https://doi.org/10.2991/efood.k.201106.001, eISSN 2666-3066.
Susanto, T. (2013). Perbandingan Mutu Minyak Kelapa yang di Proses Melalui Pengasaman dan Pemanasan Sesuai SNI 29022011. Jurnal Hasil Penelitian Industri, 26(1), 1–10.
Widiandani, T., Purwanto, H. S., Tri, P. B., Susilowati, R., & Diyah, N. W. (2010). Upaya Peningkatan Kualitas Minyak Kelapa yang dibuat dari Cocos Nucifera L dengan Berbagai Metode Kimiawi dan Fisik.
Wijaya, S., Tanjung, D.S., Satrya, M.D. (2021). Efektivitas Antibakteri Ekstrak Virgin Coconut Oil (VCO) terhadap bakteri Enterococcus faecalis. Prima Journal of Oral and Dental Sciences 4(2): 27-32. DOI: 10.34012/primajods.v4i2.2468
Yani, S., Aladin, A., Wiyani, L., & Modding, B. (2018). Evaluation of viscosity and pH on Emulsions of Virgin Coconut Oil Beverages. IOP Conference Series: Earth and Environmental Science, 175(1). https://doi.org/10.1088/17551315/175/1/012026