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Abstract
Virgin coconut oil (VCO) is coconut oil that contains medium chain fatty acids (MCFA) which are easily broken down by the body in very high amounts. Besides that, VCO also has very high antioxidant content such as tocopherol and beta-carotene. This PPM activity aims to provide VCO Making Training with the Enzymatic Method with pineapple fruit extract and fermentation with baker's yeast in the community of RT 12 RW 03 Pematang Governor Village, Muara Bangkahulu District, Bengkulu City. The activity began with a lecture followed by a discussion and practice of making VCO with enzymatic and fermentation methods. The results of observations in the field indicate that the target community of this PPM activity is very enthusiastic to take part in this activity because they feel they have gained additional new knowledge about how to make VCO which can complement their knowledge of the known VCO making technique, namely the fishing method. With the knowledge of making VCO taught in this activity, the target community will be able to have alternative methods for making VCO other than what has been known so far with easily obtained equipment.
Keywords: VCO; MCFA; antivirus; enzymatic; Fermentation
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References
- Hegde, B.M., 2016, Coconut Oil – Ideal Fat next only to Mother’s Milk, Journal, Indian Academy of Clinical Medicine , Vol. 7, No. 1
- Ishak, Aji, A. dan Israwati, 2016, Pengaruh Waktu Fermentasi Dan Berat Bonggol Nanas Pada Pembuatan Virgin Coconut Oil (VCO), Jurnal Teknologi Kimia Unimal, Vol. 5, No. 1, 66-77
- Muharun dan Apriyantono, M., 2014, Pengolahan Minyak Kelapa Murni (VCO) dengan Metode Fermentasi Mmenggunakan Ragi Tape merk NKL, Jurnal Teknologi Pertanian, Vol. 3, No. 2
- Prior, I.A., F.R. C.P., F.R.A. C.P., Davidson, F., Salmond, C.E. and Czochanska, Z., 1981, Cholesterol, coconuts, and diet on Polynesian atolls: a natural experiment: the Pukapuka and Tokelau Island studies, The American Journal of Clinical Nutrition, 34: pp. 1552-1561.
- Rahmawati, E. dan Khaerunisya, N., 2018, Pembuatan VCO (Virgin Coconut Oil) dengan Proses Fermentasi dan Enzimatis, Journal of Food and Culinary, Vol. 1, No. 1, 1-6
- Rindawati, 2020, Studi Perbandingan Pembuatan Vco (Virgin Coconut Oil) Sistem Enzimatis Dan Pancingan Terhadap Karakteristik Minyak Kelapa Murni Yang Dihasilkan, Indonesian Journal of Laboratory, Vol. 2, No. 2.
- Setiaji, B. dan Prayugo, S., 2006, Membuat VCO Berkualitas Tinggi, Penebar Swadaya, Jakarta
- Setiaji, B., 2013, Coco Power, Model Pemberdayaan Masyarakat Petani Kelapa, Coco Power Press, Yogyakarta
References
Hegde, B.M., 2016, Coconut Oil – Ideal Fat next only to Mother’s Milk, Journal, Indian Academy of Clinical Medicine , Vol. 7, No. 1
Ishak, Aji, A. dan Israwati, 2016, Pengaruh Waktu Fermentasi Dan Berat Bonggol Nanas Pada Pembuatan Virgin Coconut Oil (VCO), Jurnal Teknologi Kimia Unimal, Vol. 5, No. 1, 66-77
Muharun dan Apriyantono, M., 2014, Pengolahan Minyak Kelapa Murni (VCO) dengan Metode Fermentasi Mmenggunakan Ragi Tape merk NKL, Jurnal Teknologi Pertanian, Vol. 3, No. 2
Prior, I.A., F.R. C.P., F.R.A. C.P., Davidson, F., Salmond, C.E. and Czochanska, Z., 1981, Cholesterol, coconuts, and diet on Polynesian atolls: a natural experiment: the Pukapuka and Tokelau Island studies, The American Journal of Clinical Nutrition, 34: pp. 1552-1561.
Rahmawati, E. dan Khaerunisya, N., 2018, Pembuatan VCO (Virgin Coconut Oil) dengan Proses Fermentasi dan Enzimatis, Journal of Food and Culinary, Vol. 1, No. 1, 1-6
Rindawati, 2020, Studi Perbandingan Pembuatan Vco (Virgin Coconut Oil) Sistem Enzimatis Dan Pancingan Terhadap Karakteristik Minyak Kelapa Murni Yang Dihasilkan, Indonesian Journal of Laboratory, Vol. 2, No. 2.
Setiaji, B. dan Prayugo, S., 2006, Membuat VCO Berkualitas Tinggi, Penebar Swadaya, Jakarta
Setiaji, B., 2013, Coco Power, Model Pemberdayaan Masyarakat Petani Kelapa, Coco Power Press, Yogyakarta