Electronic Theses and Dissertation

Virgin coconut oil (vco) merupakan minyak kelapa murni yang diperoleh tanpa proses pemanasan tinggi sehingga kandungan nutrisi alaminya tetap terjaga. vco memiliki berbagai manfaat kesehatan, seperti sebagai antioksidan dan antimikroba, serta memiliki nilai ekonomi yang tinggi. kualitas vco sangat dipengaruhi oleh proses pembuatannya, terutama pada tahap fermentasi. oleh karena itu, penelitian ini bertujuan untuk mengetahui pengaruh variasi jenis air (air hangat 40°c, air kelapa, dan air mineral) serta lama fermentasi (24, 36, dan 48 jam) terhadap kualitas vco yang dihasilkan. penelitian ini menggunakan kelapa tua sebagai bahan utama diperoleh dari perkebunan masyarakat dilambaro angan-cot paya, desa miruek taman, kecamatan darussalam, kabupaten aceh besar. penelitian dirancang menggunakan rancangan acak lengkap (ral) faktorial dengan dua faktor, yaitu jenis air (air hangat 40 °c, air kelapa, dan air mineral) dan lama fermentasi (24, 36, dan 48 jam) dengan tiga kali ulangan. parameter yang dianalisis meliputi kadar air, asam lemak bebas (alb), dan bilangan peroksida sebagai uji fisikokimia, serta uji sensori yang mencakup kriteria warna, aroma, rasa, dan penerimaan keseluruhan. data dianalisis menggunakan analysis of variance (anova) untuk mengetahui pengaruh masing-masing faktor dan interaksinya terhadap kualitas vco. apabila hasil analisis menunjukkan pengaruh yang signifikan pada taraf 5% (p

Virgin Coconut Oil (VCO) is pure coconut oil obtained without a high-temperature heating process, thereby preserving its natural nutritional content. VCO offers various health benefits, including antioxidant and antimicrobial properties, and possesses high economic value. The quality of VCO is greatly influenced by its production process, particularly during the fermentation stage. Therefore, this study aimed to determine the effects of different types of water (40°C warm water, coconut water, and mineral water) and fermentation durations (24, 36, and 48 hours) on the quality of the resulting VCO. Mature coconuts were used as the main raw material and were obtained from community plantations in Lambaro Angan-Cot Paya, Miruek Taman Village, Darussalam District, Aceh Besar Regency. The study was designed using a factorial Completely Randomized Design (CRD) with two factors: water type (40°C warm water, coconut water, and mineral water) and fermentation duration (24, 36, and 48 hours), with three replications. The parameters analyzed included moisture content, free fatty acids (FFA), and peroxide value as physicochemical tests, as well as sensory evaluation covering color, aroma, taste, aftertaste, and overall acceptability. Data were analyzed using Analysis of Variance (ANOVA) to determine the effects of each factor and their interaction on VCO quality. When significant differences were detected at the 5% significance level (P < 0.05), Duncan’s Multiple Range Test (DMRT) was performed to identify significant differences among treatments. The ANOVA results indicated that the type of water used in coconut milk extraction and fermentation duration significantly affected the sensory and physicochemical characteristics of VCO. For sensory parameters, all attributes (color, aroma, taste, aftertaste, and overall acceptability) showed significant differences. Color was affected by water type and the interaction between factors, while taste was influenced only by the interaction effect. Meanwhile, aroma, aftertaste, and overall acceptability were affected by water type, fermentation duration, and their interaction. Regarding physicochemical parameters, moisture content was affected by water type, fermentation duration, and their interaction. Peroxide value was influenced only by water type, whereas free fatty acid (FFA) content was affected by the interaction between water type and fermentation duration (P < 0.05). The results demonstrated that variations in water type and fermentation duration significantly influenced the quality of the resulting VCO. The best physicochemical quality was obtained from treatment A1T1 (40°C warm water, 24-hour fermentation), which produced the lowest moisture content, FFA content, and peroxide value, closely meeting the Indonesian National Standard (SNI). Meanwhile, based on sensory evaluation, the best treatment was A3T1 (mineral water, 24-hour fermentation), which achieved the highest level of panelist acceptance. Overall, controlling the type of water and fermentation duration proved effective in improving VCO quality and has the potential to serve as a reference for simple, efficient, and high-quality VCO production.