The Effect of Stirring Time With the Addition of Acetic Acid in The Production of Virgin Coconut Oil (VCO)

The Effect of Stirring Time With the Addition of Acetic Acid in The Production of Virgin Coconut Oil (VCO)

Authors

  • Putri Mariska Fahmi Politeknik Negeri Lampung
  • Widia Rini Hartari , Program Studi Produksi dan Manajemen Industri Perkebunan, Politeknik Negeri Lampung
  • Maryanti Maryanti , Program Studi Pengelolaan Perkebunan Kopi, Politeknik Negeri Lampung
  • Febrina Delvitasari , Program Studi Pengelolaan Perkebunan Kopi, Politeknik Negeri Lampung
  • Jakty Kusuma , Program Studi Produksi Tanaman Perkebunan, Politeknik Negeri Lampung
  • Anjeli Cerly Pramuditha , Program Studi Produksi dan Manajemen Industri Perkebunan, Politeknik Negeri Lampung

DOI:

https://doi.org/10.33019/agrosainstek.v9i1.886

Keywords:

Acetic Acid, coconut , stirring time, virgin coconut oil (VCO)

Abstract

Virgin Coconut Oil (VCO) is unheated coconut oil processing, which leaves the oil's composition and properties unchanged. In the process of making VCO, various methods can be used, including: Techniques such as acidification, controlled heating,centrifugation, fishing, fermentation, and enzymatic. In this study, VCO was made using the acidification method with the addition of 20% acetic acid. The approach taken was a Randomized Block Design (RAK) with 2 factors and every treatmentwas carried out three times, in order for 18 experimental units to be acquired. DA variance analysis was used to examine the data and continued with BNT at a level of 5%. This study was conducted to determine the effect of the addition of acetic acid (1% and 2%) and the duration of stirring using a hand mixer with a maximum speed of 1,500 rpm for (10 minutes, 15 minutes, 20 minutes) and the interaction between the addition of acetic acid and the duration of stirring on the yield and quality produced. The VCO analysis test in this study included the yield test (%), water content (%), Free Fatty Acid (FFA) content, peroxide number, specific gravity, and organoleptic (color, aroma, taste). According to the study's findings, the highest yield was 26.84% with the addition of 1% acetic acid with a stirring time of 15 minutes.

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Published

30-06-2025

Issue

Vol. 9 No. 1 (2025): AGROSAINSTEK: Jurnal Ilmu dan Teknologi Pertanian

Section

Research Article

License

Copyright (c) 2025 Putri Mariska Fahmi, Maryanti Maryanti, Febrina Delvitasari, Widia Rini Hartari , Anjeli Cerly Pramuditha, Jakty Kusuma

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

“The Effect of Stirring Time With the Addition of Acetic Acid in The Production of Virgin Coconut Oil (VCO): The Effect of Stirring Time With the Addition of Acetic Acid in The Production of Virgin Coconut Oil (VCO)” (2025) AGROSAINSTEK: Jurnal Ilmu dan Teknologi Pertanian, 9(1), pp. 30–38. doi:10.33019/agrosainstek.v9i1.886.