VCO Rancidity Analysis refers to Fermentation Time that Produced by Gradual Heating Method

Abstract

One of the final processed products from coconut that is popular in Indonesia, even in several other countries, for the last 3 years is Virgin Coconut Oil (VCO), which is processed directly from coconut meat. Processing of these products is part of the application of Applied Technology in the development of Coconut commodity products, and is very affordable in terms of production costs for the people in Belu district, NTT province, which has a land border between the Republic of Indonesia and Timor Leste, where the people does not well know about VCO processing technology accordance with quality standards. This study aims to analyze rancidity of VCO produced by gradual heating method on the effect of fermentation time by determining parameters of water content, peroxide value, and free fatty acid content based on the applicable Indonesian National Standard (SNI). Each parameter has been fermented for 2 hours, 6 hours and 10 hours as a treatment in this observation and analyzed in a descriptive way through the results chart. The results showed that the treatment for 2 hours, 6 hours and 10 hours had a moisture content of 0,15%; 0,12%; 0,1% then free fatty acid content is 0,09%; 0,10%; 0,11% and also peroxide value 0,52 mg ek/kg respectively. Based on the results of this study, it can be concluded that each test result is still below the threshold value according to the provisions of the Indonesian National Standard (SNI) 7381:2008.