NILAI TAMBAH PENGOLAHAN KELAPA MENJADI VCO DENGAN METODE BIASA DAN FERMENTASI

Abstract

Pure coconut oil or Virgin Coconut Oil (VCO) is a modification of the process of making
coconut oil so that it produces products with low water content and free fatty acid levels, clear in
color, smells good, and has a long shelf life of 12 months. The manufacture of virgin coconut oil
has many advantages, namely it does not require expensive costs because the raw materials are
easy to obtain at low prices, the processing is simple and not too complicated, while the use of
energy is minimal because it does not use raw materials so that the chemical and nutritional
content is maintained, especially acid. fat in oil. When compared with cooking oil (copra
coconut oil), virgin coconut oil has better quality, copra coconut oil will be brownish yellow in
color, odorless and easily rancid so that its shelf life does not last long (less than two months).
From an economic point of view, virgin coconut oil (VCO) has a higher selling price than copra
coconut oil, so studies on making VCO need to be developed.The process of making VCO (Virgin
Coconut Oil) can be done using the usual method and the simple fermentation method.The
advantage of making VCO (Virgin Coconut Oil) in Tugu Harum Village, Belitang Madang Raya,
East OKU with the usual method is 0.019/month while the fermentation method is 0.020/month
which means that it is financially feasible more than the current interest rate of 0.005
/Month.The added value obtained from the business of making VCO (Virgin Coconut Oil) with
the usual method is Rp. 69,570/Kg While the fermentation method is Rp. 69,596.
Keywords: coconut oil, value added, VOC