Open AccessThe comparison characteristics of fermented Virgin Coconut Oil (VCO) on kefir addition
Author(s) -
M. Karlina,
Neneng Windayani,
Imelda Helsy
Publication year - 2021
Publication title -
journal of physics. conference series
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.21
H-Index - 85
eISSN - 1742-6596
pISSN - 1742-6588
DOI - 10.1088/1742-6596/1869/1/012054
Subject(s) - kefir , coconut oil , aroma , food science , fermentation , voltage controlled oscillator , organoleptic , chemistry , mathematics , biology , lactic acid , engineering , voltage , bacteria , electrical engineering , genetics
Indonesia is the largest coconut producing country in the world. They are many products from coconut that have high economic value, one of them is VCO. No research has been found in making VCO by kefir fermentation, so the purpose of this research is to describe the comparison of characteristics VCO produced on kefir addition based on organoleptic, water content, and free fatty acid tests. This research was carried out using two replications of the three old coconuts obtained 1.26 L thick coconut milk, then divided into three samples, fermented 48 hours with different treatments (0% kefir for control; 3.5%; 6% kefir). The results of this study obtained the best VCO characteristics in the composition of 3.5% kefir addition, colorless, normal taste, and aroma of coconut aroma, with water content of 0.0028% and a free fatty acid content of 0.23%. The VCO produced are in accordance with SNI VCO 7381: 2008. Further research needs to be conducted to produce an optimal VCO randement with a range of 1-3.5% kefir addition.