The Comparison Characteristics of Fermented Virgin Coconut Oil (VCO) on Kefir Addition M Karlina, N Windayani*, I Helsy
Chemistry Education Department, UIN SUnan Gunung Djati Bandung. Jl. AH Nasution No. 105 Bandung 40614, Indonesia
Abstract
Indonesia is the largest coconut producing country in the world, one of the processed coconut products which includes functional food, has many benefits in the pharmaceutical and beauty field, can be made with easy and inexpensive procedures, also has high economic value is Virgin Coconut Oil (VCO). So far, no literature has been found in making VCO with kefir starter, so the purpose of this study is to describe the comparison of the characteristics of VCO produced from the fermentation process with the addition of kefir based on organoleptic tests, water content, and free fatty acid levels. Experimental research method with two replications design. Three sample coconut milk canil fermented 48 hours with the addition of different starters ie 0% (control), 3.5% and 6% kefir. The experimental results obtained by VCO as much as 50-70 mL (11-16% of the amount of thick coconut milk per sample) with colorless characteristics, normal taste, and aroma of coconut aroma, with a moisture content of 0.0028% and a free fatty acid content of 0.23%. The VCO produced is in accordance with SNI VCO 7381: 2008. Further research will be carried out optimization to produce an optimal VCO.
Keywords: free fatty acids, fermentation, water content, kefir, organoleptic, VCO
