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Journal articles on the topic 'Coconut oil'
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1
Ayub, Syahrial, Agustina Agustina, and Muh Makhrus. "Analysis of Project Activities for Strengthening Pancasila Student Profiles (P5) through the Manufacturing of VCO Products." AMPLITUDO : Journal of Science and Technology Inovation 1, no. 2 (August 31, 2022): 69–74. http://dx.doi.org/10.56566/amplitudo.v1i2.18.
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This study aims to analyze the stages of making Virgin Coconut Oil (VCO) at SMAN 1 Sekotong, West Lombok, NTB Indonesia. Making Virgin Coconut Oil (VCO) products is one of the Projects to Strengthen Pancasila Student Profiles (P5) in the independent curriculum. The research objectives were achieved with qualitative descriptive methods and what was found during the research. Data was collected by observation, interviews with teachers directly involved in this project. The results of the analysis show the stages of making Virgin Coconut Oil (VCO) starting from selecting good coconuts, making coconut milk, separating the first coconut milk, and separating the second coconut milk and finally getting Virgin Coconot Oil (VCO).
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Sawo, Agustina, and Gerardus D. Tukan. "The effect of Coconut Fruits as a Success Factor in Production of Virgin Coconut Oil by Oil-induced Fermentation." Jurnal Teknologi Pertanian (Agricultural Technology Journal 14, no. 2 (February 24, 2024): 91–98. http://dx.doi.org/10.35791/jteta.v14i2.48189.
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The production of virgin coconut oil by the community is carried out using various techniques. One of them is fermenting using pure coconut oil as an inducement oil. However, production failures often occur. This study aims to examine the condition of coconut fruit as one of the success factors in production. There were 3 types of test samples, namely old coconuts (A), old coconuts containing kentos (B) and half-ripe coconuts (C). Production is carried out using the fermentation method and virgin coconut oil is used as the cooking oil. The three types of samples were treated the same, namely the volume of coconut milk, the volume of castor oil, the condition of room temperature and the length of time fermentation. The test was carried out 5 times for each sample. The success of the fermentation is indicated by the separation of the oil from the water and blondo. The results showed that of the 5 times of production, the highest production success occurred in sample A, which was 87%, while sample B was 40% and sample C was 20%. It was concluded that production using coconut milk from old coconuts (sample A), had a higher production success rate compared to coconut milk from B and samples C.
3
Ermawati, Frida Ulfah, Dzulkiflih Dzulkiflih, Tony Seno Aji, Choirul Anna Nur Afifah, and Abu Zainuddin. "Socialization and Practice of Processing Coconut Cooking Oil based on SNI 3741:2013 Quality Standard for Residents in Gondoruso Village, Pasirian Lumajang." Lumbung Inovasi: Jurnal Pengabdian kepada Masyarakat 7, no. 3 (August 25, 2022): 285–96. http://dx.doi.org/10.36312/linov.v7i3.766.
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Gondoruso village, Pasirian Lumajang has many coconut trees. However, the coconuts were only harvested and sold in the local market at a price of IDR 2,000-3,000/fruit. Some local residents had initiated efforts to process coconuts into cooking oil, but the resulting oil smelled rancid so they stopped it. This paper reported the results of our community service activities in assisting Gondoruso Village residents to proceed coconut into cooking oil that meets the SNI 3741:2013 quality standard. The aim was to train the residents’ skills in producing qualified coconut cooking oil so they could earn extra family income. Eight old coconuts were grated, and thick coconut milk was taken. The coconut milk was left overnight in the refrigerator to produce lumps of coconut milk. The lumps of coconut milk were taken and cooked over low heat. About 10 minutes later, the oil started to come out, and the cooking process continued for 40-45 minutes until all the oil-came out, and 550 ml of cooking oil was produced. The SNI 3741:2013 quality test revealed that the cooking oil was of very good quality because the values of 6-SNI parameters met the standard, i.e., organoleptic is liquid, clear yellow, sweet coconut, and tasteless; moisture content=0.13% w/w; acid number=0.06% w/w; peroxides number=0; the pelican oil=negative, and the linoleic acid=0.13%. The production and market analyses stated that the production cost of 550 ml of coconut oil=IDR 27,600, while the selling price in the market=IDR 80,000/500 ml.
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Abidin, Jenal, Asep Dudi Rianto, Aang Andi Kuswandi, Yayat Hidayat, and Noer Ayunda Novalinda. "Assistance for Increasing Farmers' Capacity in Processing Coconut Fruit into Virgin Coconut Oil (VCO) in Emplak Village Kalipucang District Pangandaran Regency." Mattawang: Jurnal Pengabdian Masyarakat 3, no. 1 (April 30, 2022): 7–15. http://dx.doi.org/10.35877/454ri.mattawang778.
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Virgin coconut oil (VCO) is one of the processed products from coconuts that has high economic value. As one of the villages in Pangandaran Regency that produces a lot of coconut agricultural products, it is necessary to have a wider use of coconut itself. The benefit of community service from this program is to increase people's understanding, especially farmers or producers of virgin coconut oil (VCO). The goals to be achieved in processing coconuts into virgin coconut oil (VCO) are to increase the income obtained by the community because they have been able to process coconuts into virgin coconut oil (VCO), and to increase people's knowledge and skills in processing coconuts into virgin coconut oil (VCO). The training was held in February 2022 in Emplak Village, Kalipucang District, Pangandaran Regency. The implementation method used is divided into three stages, namely the coordination, preparation and training stages. The results of this community service have succeeded in training the community in Emplak Village to make virgin coconut oil (VCO) well. In addition, other results obtained from this service are high participant responses. This can be seen from their attendance and enthusiasm in participating in the training. The community has additional skills in utilizing and processing local natural resources (coconuts).
Abstrak
Minyak kelapa murni atau virgin coconut oil (VCO) adalah salah satu produk olahan dari buah kelapa yang memiliki nilai ekonomis yang tinggi. Sebagai salah satu desa di Kabupaten Pangandaran yang menghasilkan banyak hasil pertanian buah kelapa maka perlu adanya pemanfaatan lebih luas dari kelapa itu sendiri. Manfaat pengabdian masyarakat dari program ini adalah untuk meningkatkan pemahaman masyarakat, khususnya para petani atau penderes terhadap minyak kelapa murni “virgin coconut oil (VCO)”. Tujuan yang ingin dicapai dalam mengolah buah kelapa menjadi virgin coconut oil (VCO) adalah untuk mingkatkan pendapatan yang diperoleh masyarakat karena telah mampu mengolah buah kelapa menjadi virgin coconut oil (VCO), dan meningkatkan pengetahuan dan keterampilan masyarakat dalam mengolah buah kelapa menjadi virgin coconut oil (VCO). Pelatihan dilaksanakan pada bulan Februari 2022 di Desa Emplak, Kecamatan Kalipucang Kabupaten Pangandaran. Metode pelaksanaan yang digunakan dibagi dalam tiga tahap, yaitu tahap koordinasi, persiapan dan pelatihan. Hasil dari pengabdian masyarakat ini berhasil melatih masyarakat di Desa Emplak membuat virgin coconut oil (VCO) dengan baik. Selain itu hasil lainnya yang diperoleh dari pengabdian ini yaitu respon peserta tinggi. Hal ini dapat dilihat dari kehadiran dan antusias mereka dalam mengikuti pelatihan. Masyarakat memiliki keterampilan tambahan dalam memanfaatkan serta mengolah sumber daya alam lokal (buah kelapa).
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Sharma, Pavas, Durga Chauhan, Sujit Bose, Rakesh Kumar, Rajesh Kumar, and Amit Mittal. "A Review on the Role of Coconut Oil in Dermatitis Diseases." Journal of Pharmaceutical Technology, Research and Management 8, no. 2 (November 17, 2020): 73–78. http://dx.doi.org/10.15415/jptrm.2020.82010.
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Background: Coconut oil, or copra oil is obtained from the nut/kernel of matured coconuts garnered from the Cocosnucifera. Coconut oil is an edible oil derived from the kernels of harvested mature coconuts harvested from the coconut palm. In recent decades, this oil has risen to the status of a health food superstar in the health food industry. Celebrities are welcoming its use, nutritionists are promoting it, and patients are praising it for its many benefits. Purpose: This oil has been linked to a range of health advantages. These include improvements in skin care, hair care, stress management, losing weight & cholesterol level management, immune modulatory effects, cardiovascular applications, and, most recently, Alzheimer’s disease. However, for several years, coconut oil was demonised, and consumers were led to believe that it was harmful to their health because it would clog arteries and cause heart disease. The tide has shifted, and in recent years, increased awareness of the favourable health advantages of coconut oil has emerged. Conclusion: The usage of coconut oil, particularly crude coconut oil, is increasingly popular; however some individuals are still doubtful. This present review makes an attempt to provide a scientific assessment of the medicinal qualities of this oil.
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Anggrasari, Herdiana, Ayu Kumala Sari, and Fadilla Ristya Arminda. "Indonesian Coconut Oil Export Opportunities with Main Trade Partner Countries in the International Market." Buletin Penelitian Sosial Ekonomi Pertanian Fakultas Pertanian Universitas Haluoleo 25, no. 1 (May 18, 2023): 44–55. http://dx.doi.org/10.37149/bpsosek.v25i1.445.
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This study examines the opportunities for trade administration of Indonesian coconut oil in major trading partner countries in terms of the development of area size, production and productivity of coconuts, competition in the marketing of coconut oil, and demand for coconut oil in the international market. The purpose of this research is to (1) develop of area, production, and productivity of coconut in Indonesia, (2) analysis of the competitiveness of Indonesian coconut oil in major trading partner countries, and (3) analysis of trend analysis of demand for Indonesian coconut oil in the international market. The data used in this research is secondary data from UN Comtrade for 25 years (1997-2021) and FAO for 61 years (1961-2001). The method used is to describe the development of a land area, production, and production of coconut in Indonesia and the development of demand for coconut oil in Indonesia in the international market. Revealed Comparative Trade Advantage (RCTA), Revealed Symmetric Comparative Advantage (RSCA), and Trade Balance Index (TBI) analysis methods are used to determine the competitiveness of Indonesian coconut oil in the major trading countries. In addition, a product map is created based on changes in the competitiveness of Indonesian coconut oil products among the main trading partners. The results showed an increase in area, production, and production of coconuts annually. Indonesia has intense competition for coconut oil in its major trading countries. In addition, the demand for coconut oil in the international market will continue to increase due to the ever-increasing industrial needs. This is an opportunity to expand the coconut market share internationally.
7
Thanuja, T. T., and G. S. Sreekala. "Standardisation of Centrifugation Method for Virgin Coconut Oil Production and Comparison of Quality Parameters of the Recovered Oil." Journal of Advances in Biology & Biotechnology 27, no. 5 (April 22, 2024): 650–58. http://dx.doi.org/10.9734/jabb/2024/v27i5825.
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Virgin coconut oil is a finest edible oil having immense health benefits. Several methods are adopted for the extraction of virgin coconut oil. This experiment aims to provide a cost-effective and efficient method for small-scale production of high-quality virgin coconut oil. The objective of this study was standardisation of centrifugation method for virgin coconut oil production. Mature coconuts from West Coast Tall variety were collected and coconut milk was taken out by using coconut gratings with equal quantity of water and coconut water and two fold of water. The coconut milk was then chilled for 10 hours at 5-70C, followed by centrifugation at different revolutions per minute (rpm) and time. The colour, odour, taste, moisture content, free fatty acid content and total phenolic content of the resulting virgin coconut oil were assessed. The study revealed that the optimal conditions for maximum virgin coconut oil yield (28.087 percent) involve extracting coconut milk from coconut gratings with equal quantity of coconut water followed by chilling for 10 hours at 5-7ᵒC, centrifuged at 12000 rpm for 15 minutes and subsequently drying at 50°C.
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Ridwan, Mochamad, Lela Rospida, and Ririn Nopiah. "Pengolahan Kelapa Menjadi Minyak Vigin Coconut Oil (VCO) Sebagai Upaya Peningkatan Pendapatan Ekonomi Masyarakat Desa Sri Kuncoro Bengkulu Tengah." Kreativasi : Journal of Community Empowerment 2, no. 2 (October 2, 2023): 252–63. http://dx.doi.org/10.33369/kreativasi.v2i2.30262.
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The aim of community service activities in Sri Kuncoro Village is to socialize the benefits of coconut trees to the local community. Apart from that, to develop a sense of love for the environment through the use of local coconut trees around people's homes and to introduce ways to process coconuts in a more innovative way that has high added value, namely into VCO oil (Virgin Coconut Oil). The process of making coconuts into "Pure VCO (Virgin Coconut Oil)" is a very strategic "step" in accelerating the achievement of advanced, balanced and sustainable regional development (in Sri Kuncoro Village).
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Pote, Lodowik Landi, and Anggelinus Nadut. "Pelatihan Pembuatan Virgin Coconut Oil (VCO) Bagi Kelompok Perempuan GMIT Jemaat Petra Binilaka Desa Oeltua Kecamatan Taebenu Kabupaten Kupang." Jurnal Pelayanan dan Pengabdian Masyarakat (Pamas) 7, no. 3 (August 31, 2023): 258–65. http://dx.doi.org/10.52643/pamas.v7i3.2082.
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A training activity on making virgin coconut oil (VCO) has been carried out for the GMIT Petra Binilaka women's group, Oeltua village, Taebenu sub-district, Kupang district. This service aims to improve the welfare of the people in Petra Binilaka and can improve the ability and skills of the GMIT women's group to process coconuts into virgin coconut oil (VCO). VCO making training is carried out using the fishing method. This service activity was carried out at the Petra Binilaka Congregation for the women of the GMIT women's group, most of whom were housewives. The target of community service to be achieved is to invite the GMIT Petra Binilaka Women's group who lives in V Binilaka hamlet, Oeltua Village, Taebenu District, Kupang Regency to process coconuts into virgin coconut oil (VCO). The result of the training is that the Petra Binilaka GMIT Women's Group has the ability to process coconuts into virgin coconut oil (VCO) and has an understanding of the benefits of VCO oil from a health and economic perspective and can improve the quality of GMIT women's service programs in the congregation.
Keywords: training, practice of making VCO, virgin coconut oil (VCO)
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Hestina, Juni, Helena J. Purba, Eddy Yusuf, Frans B. M. Dabukke, NFN Erwidodo, Delima Azhari, and Valeriana Darwis. "INDUSTRI KELAPA INDONESIA: KINERJA DAN PERSPEKTIF PENGEMBANGAN MENUJU PENINGKATAN NILAI TAMBAH DAN DAYA SAING." Forum penelitian Agro Ekonomi 40, no. 1 (January 4, 2023): 55. http://dx.doi.org/10.21082/fae.v40n1.2022.55-69.
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<p class="A04-abstrak2"><span>Coconut commodity has a strategic role in the country's foreign exchange earnings, providing employment and increasing farmers' income. In 2020 the value of Indonesia's coconut exports reached US$890 million, with a total export volume of 1.8 million tons. The most significant export value is processed coconut oil, namely crude coconut oil and semi-finished coconut oil, by 50% of other processed coconut products. The export value of processed crude coconut oil was 29% or US$254.9 million, and semi-finished coconut oil was 21% or US$188.1 million. This paper reviews the performance and problems of coconut Indonesia's industry and identifies opportunities for its development. The coconut industry performance faces problems from upstream to downstream. The upstream problems are low productivity, old plants, limited capital resources, damaged plants, and decreasing land area. The downstream issues are the lack of innovation in coconut products, fresh coconuts dominating coconut exports, and the decline in export performance for processed products of crude oil and semi-finished oil. Innovation and technology are necessary to enhance the coconut industry's performance. Produce ready-to-use products that are increasingly in demand in global and domestic markets. Productivity improvements, production costs, and quality are determinants of the competitiveness and yield of coconut exports.</span></p>
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Samodra, Galih, and Adita. "Pemanfaatan Kelapa Menjadi VCO Untuk Peningkatan Kesehatan." Jurnal Pengabdian Masyarakat - PIMAS 3, no. 2 (May 31, 2024): 112–17. http://dx.doi.org/10.35960/pimas.v3i2.1401.
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The Rempoah village community has abundant natural resources of coconuts. The use of coconuts is still very small, where the only parts used are the fruit and coconut water. In the pharmaceutical world, coconut oil traditionally produces a by-product in the form of coconut pulp which has low economic value. Therefore, efforts are needed to create alternative soap that utilizes local resources with the same benefits. This PkM activity aims to increase community knowledge and skills regarding the use of natural resources related to coconuts in the production of making soap from oil and coconut dregs. The problem solving solution offered is a participatory approach with counseling and training methods. Indicators of achieving the objectives of this activity are increasing community knowledge and skills and the availability of soap products. The results of this activity can increase the knowledge and skills of the Rempoah Village community in producing soap made from oil and coconut dregs by utilizing natural resources through training activities.
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Santoso, Putri Pratiwi Dewi, Trisna Insan Noor, and Ivan Sayid Nurahman. "PROFITABILITAS DAN NILAI TAMBAH AGROINDUSTRI MINYAK KELAPA BERBASIS SUMBER DAYA LOKAL DI DESA SAGULING KECAMATAN BAREGBEG KABUPATEN CIAMIS." Jurnal Ilmiah Mahasiswa Agroinfo Galuh 10, no. 2 (May 31, 2023): 885. http://dx.doi.org/10.25157/jimag.v10i2.8836.
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Dalam pengolahan buah kelapa menjadi produk minyak kelapa di sebuah agroindustri akan memberikan nilai tambah bagi buah kelapa tersebut. Sementara profitabilitas agroindustri minyak kelapa akan menunjukkan kemampuan agroindustri tersebut dalam menghasilkan laba. Penelitian ini bertujuan untuk mengetahui besarnya profitabilitas dan nilai tambah agroindustri minyak kelapa di Desa Saguling Kecamatan Baregbeg Kabupaten Ciamis. Jenis penelitian yang digunakan adalah deskriptif kualititatif, penarikan sampel adalah nonprobability sampling dengan metode sampling jenuh (sensus) terhadap agroindustri minyak kelapa di Desa Saguling. Hasil penelitian ini menunjukkan jumlah biaya yang diperoleh sebesar Rp 2.595.197,72 penerimaan sebesar Rp 3.125.000,00 pendapatan sebesar Rp 529.802,28. Profitabilitas yang ditunjukan oleh gross profit margin pada produk minyak kelapa adalah sebesar 83%. Net profit margin untuk produk minyak kelapa adalah sebesar 17%. Besarnya jumlah nilai tambah pada produk minyak kelapa adalah Rp. 3.485,00 pada agroindustri minyak kelapa di Desa Saguling Kecamatan Baregbeg Kabupaten Ciamis. Kata Kunci: Profitabilitas, Nilai Tambah, Agroindustri, dan Minyak KelapaThe processing of coconuts into coconut oil products in an agro-industry will provide added value for the coconuts. Meanwhile, the profitability of the coconut oil agroindustry will show the ability of the agroindustry to generate profits. This study aims to determine the profitability and added value of coconut oil agroindustry in Saguling Village, Baregbeg District, Ciamis Regency. The type of research used is descriptive qualitative, sampling is non-probability sampling with saturated sampling method (census) on coconut oil agroindustry in Saguling Village. The results of this study indicate that the total cost obtained is Rp. 2,595,197.72, revenue is Rp. 3,125,000.00 and income is Rp. 529,802.28. Profitability shown by the gross profit margin on coconut oil products is 83%. The net profit margin for coconut oil products is 17%. The amount of added value in coconut oil products is Rp. 3,485.00 in coconut oil agroindustry in Saguling Village, Baregbeg District, Ciamis Regency. Keywords: Profitability, Added Value, Agroindustry, and Coconut Oil
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Silalahi, Lora, and Gilbert Daniel. "MANUFACTURING VIRGIN COCONUT OIL (VCO) THROUGH THE SALT METHOD." Jurnal Ilmu Pendidikan Indonesia 12, no. 1 (March 14, 2024): 34–41. http://dx.doi.org/10.31957/jipi.v12i1.3455.
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This research aims to determine the effect of adding CaCl2 salt on the yield results. Old coconuts taken are 12 months old. 12 coconuts are grated to produce 600 kg of grated coconut and then filtered to produce 1200 mL of coconut milk. Add 2 grams, 4 grams and 6 grams of CaCl2 to each coconut milk and stir for 10 minutes. Coconut milk is heated at 100°C for 120 minutes using a hotplate. Then coconut oil was produced and an organoleptic test was carried out with the results of a typical coconut aroma, clear color and tasteless taste of the coconut oil. Then to produce the best yield it is 23.20% and the optimum water content is 2 grams with a concentration of 0.17%. The higher the CaCl2 level, the greater the yield of VCO produced and the water content produced will be of good quality. The best quality VCO is VCO that does not use contaminated or old coconut, has a distinctive coconut aroma and fresh taste, does not contain odor or taste. which is unusual and the color is relatively clear and clear. Meanwhile, poor quality VCO means using chemicals or excessive heating during extraction, it doesn't smell fresh or tastes strange, the color is cloudy or too dark and contains additives or other additives that shouldn't be there.
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Azis, Rosdiani, Moh Fikri Pomalingo, and Ingka Rizkyani Akolo. "KARAKTERISTIK MUTU MINYAK KELAPA TRADISIONAL PADA UKM SUKSES BERSAMA DENGAN METODE FERMENTASI." Jurnal Technopreneur (JTech) 8, no. 1 (May 6, 2020): 26–30. http://dx.doi.org/10.30869/jtech.v8i1.545.
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ABSTRACT
Sukses Bersama SMEs is one of the Small Medium Enterprises (SMEs) that is involved in processing coconut into traditional coconut oil, coconut is a commodity that is spread throughout Indonesia but consumption of oil derived from coconuts is still very lacking. Coconut oil produced is generally of low quality (fast rancid), in addition to oil produced in a turbid color and has a distinctive aroma (blondo aroma), this is caused by poor oil processing and relatively long processing times which are often where being complained by the people , therefore it is necessary to use the Fermentation method as a solution for traditional coconut oil processing which is more effective and efficient. Data analysis was performed using descriptive methods. This study aims to determine the quality of coconut oil produced from Sukses Bersama SMEs. The parameters measured in this study are peroxide numbers, free fatty acid numbers, saponification numbers, Iodic numbers and organoleptic properties which include color and aroma. The results showed that \ fermented oil from SMEs fulfilled the Indonesian National Standards namely Iod Numbers 8.14 mg jod / 100g, Nil peroxide Numbers mg oxygen / g, Oxygenation Numbers 264.37 mg KOH / g and Free fatty acids 0.17% and color as well as normal scents.
Keywords: SMES,coconut,CoConut Oil,Fermentation,Fatty Acid
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Rajesh Kannan, M., P. Thejus, P. Allan, V. Trayesh, and M. Gokul. "Robotic Arm Design for Coconut-Tree Climbing Robot." Applied Mechanics and Materials 786 (August 2015): 328–33. http://dx.doi.org/10.4028/www.scientific.net/amm.786.328.
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Coconut is inseparable part of life of people of southern India particularly in the states of Kerala and Tamilnadu. Coconut as tender coconut water, coconut gratings, coconut milk, coconut oil etc. find its way in at least one food item cooked daily the people of this southern part of India. Due to extreme shortage in people to climb the coconut trees and pluck the coconuts, the cost of coconuts is increasing steeply. One solution to this problem is to have a robotic coconut tree climber with an arm to cut the coconuts. In this research work, we present the design, implementation and testing of robotic arms to be used in these robotic coconut tree climbers, to cut the coconuts. Different robotic arm designs are presented with proper analysis and results.
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Annisa, Istiana, Hadits Lissentiya Armal, and Rian Bayu Mahardhika. "COMMUNITY EMPOWERMENT BY PROVIDING KNOWLEDGE OF THE BENEFITS OF VCO (VIRGIN COCONUT OIL) FOR HEALTH AND THE PROCESS OF VCO PRODUCTION TO RESIDENTS OF RT 16 RW 02, TEGALSARI VILLAGE, SERANG." Jurnal Menara Pengabmas 1, no. 2 (November 29, 2023): 1–5. http://dx.doi.org/10.36743/jmp.v1i2.543.
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VCO (Virgin Coconut Oil) is a processed product from coconuts which is made by physical or methods to produce virgin coconut oil with the characters of low water content and free fatty acids, smells good and has a shelf life of more than 12 months, due to the highest content. VCO (Virgin Coconut Oil) is lauric acid (monolaurin) as much as 32.73% so that VCO has an anti-microbial effect, good for bacteria or fungi. VCO (Virgin Coconut Oil) has good benefits for health and has economic value.Community service activities aim to apply the results of research in the field of health science and technology, especially in increasing knowledge of the benefits of VCO (Virgin Coconut Oil) for health and knowing the process of making VCO (Virgin Coconut Oil). Thus the community is able to process VCO (Virgin Coconut Oil) independently for their own needs and business. The results of the community service activities were the training of 36 residents of RT 016 RW02 Tegalsari Village, Walantaka Serang District - Banten, while the outputs achieved were the publication journals and videos of community service activities.
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Ross, Stephanie Maxine. "Coconut Oil." Holistic Nursing Practice 35, no. 1 (January 2021): 49–50. http://dx.doi.org/10.1097/hnp.0000000000000425.
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Wardana, Rudi, Abdurrahman Salim, Anni Nuraisyah, and Setyo Andi Nugroho. "Sosialisasi Pengaplikasi Centrifugal Force Dalam Memproduksi Minyak Kelapa Murni." Journal of Community Development 3, no. 3 (April 4, 2023): 359–65. http://dx.doi.org/10.47134/comdev.v3i3.110.
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Cooking oil is one of the staple ingredients that is widely used in household and industrial needs. The high price of cooking oil has an impact on the food security of a family. Repeated use of cooking oil will also have an impact on family health. So it is necessary to socialize the healthy and quality cooking oil using virgin coconut oil. The purpose of this socialization was directed to the group of housewives in Pumo Village, Wuluhan District, Jember Regency. The economic condition of this housewife is classified as lower middle class. The Pumo Village Housewives Group (partner) is located in a coastal area with extraordinary coconut potential. Utilization of coconut is only limited to being sold in the form of coconuts, either young (degan) or old (copra). Though the potential will be greater if the processing is carried out, especially in the form of pure coconut oil. The solution offered to this problem is the application of science and technology with simple technology, namely centrifugal force as an effort to become independent partners in producing virgin coconut oil. The virgin coconut oil produced is not only to support family food security, but also to be a business opportunity for partners. The results of this service, the community can know the techniques of making, packaging products and entrepreneurship in the field of making virgin coconut oil.
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Jofret Umbu Soru Peku Djawang, Alya Elita Sjioen, Maromi Merlin Mbate, Jusuf Aboladaka, and Anggelina Dasilva Mali. "Pembuatan Virgin Coconut Oil (VCO) Pada Kegiatan Belajar Dan Pendampingan Masyarakat Di Desa Oeletsala." Jurnal Pengabdian Masyarakat 2, no. 1 (April 30, 2023): 55–62. http://dx.doi.org/10.30640/abdimas45.v2i1.996.
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Oeletsala Village also has several excellent potentials in the plantation sector which can be managed as a source of increasing the income of the village community, one of which is coconuts which are very abundant, where almost every community house in Oeletsala Village has coconut trees that thrive. The local people are still not aware of utilizing the potential of coconuts and lack of knowledge in the process of producing coconuts into a product that has a high selling value such as Virgin Coconut Oil (VCO), so many coconuts are wasted. The solution offered to partners in solving the problem is to conduct training on making Virgin Coconut Oil (VCO) for the people of Oeletsala Village, in this case youth groups, representatives of disability groups and Oeletsala Village officials, thereby increasing people's income and training partners in utilizing online media as a means of to sell and promote VCO products, with the expected outcome through this activity is the creation of a Virgin Coconut Oil (VCO) product that is packaged in an attractive way and determines the selling price and the use of online marketing media such as Facebook, Instagram and Whatsapp as a means of product marketing.
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Dwi Apsari, Ayu Made, and I. Gusti Ngurah Widya Hadi Saputra. "MAXIMIZATION OF VCO LOCAL PRODUCT MARKETING THROUGH DIGITAL MARKETING." Abdi Dosen : Jurnal Pengabdian Pada Masyarakat 5, no. 2 (June 2, 2021): 227. http://dx.doi.org/10.32832/abdidos.v5i2.859.
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Nusa Penida is one of the coconut-producing districts in Bali Province, which is precisely located in the Klungkung Regency area. Most of the Nusa Penida residents sell coconuts in their whole form and not processed into other processed forms, so this affects the selling price of coconuts. The use of coconut is traditional and has been widespread, however, however, there are still few people who process it into virgin coconut oil or VCO. One of the industrial houses that produces Pure Coconut Oil (VCO) is located in Banjar Bodong, Ped Village, Nusa Penida District with the name "Sari Gading''. Even though it has been running for 6 years, the revenue from this business has not been maximized due to poor marketing. For this reason, the authors offer a solution to help marketing Virgin Coconut Oil, namely by educating and coaching the use of social media as a means of online-based marketing activities. In this case, it focuses on activities to increase marketing through social media, namely Facebook.
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Saing, Zubair, Haryati La Kamisi, Hamidah Rahman, Similanti Udin, Safira Safira, Dewi Titdoy, and Elfhy Yanti Karim. "Empowering Women's Coconut Farmer Groups To Build Family Economic Resilience Based On Local Potential In Tidore Islands City." International Journal Of Community Service 2, no. 4 (November 20, 2022): 427–34. http://dx.doi.org/10.51601/ijcs.v2i4.135.
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Coconut farmers' homes may have a poor economy or income since their goods rely solely on one primary commodity: copra and coconut grains. It can potentially upset economic circumstances since, as the price of copra and coconut falls, so does household income. As a result, help for coconut farmers, notably women farmer organizations, is required to boost the economic worth of their coconuts. For example, the economic value of coconut may be improved by producing various coconut-based goods so that farmers are not only reliant on copra prices. According to the survey findings and the identification of problems with the partners of the women's group Tani Igo Jaya, based in Jaya Village, Tidore Islands City, all members have encountered economic difficulties due to the drop-in copra prices. It was exacerbated by the fact that it occurred concurrently with the COVID-19 epidemic. As a result, most coconut growers refuse to process their coconuts into copra, and some coconuts go to waste. The issue is that partners lack expertise and abilities in processing or diversifying processed coconuts, although all components of the coconut fruit may be utilized to generate economic value. The solution that will be applied to partners is the transfer of science, technology, and skills for partners in processing their coconut harvests, as well as the provision of solid business management so that partners are not only reliant on copra. Furthermore, the identification of waste concerns from processed coconut fruit will be minimized since partners can employ coconut water, coconut pulp, and coconut fiber, which are presently considered waste but have promising economic value. This community service project is intended to create a new entrepreneurial group by exploiting possible sources of local raw materials available to partners, and it will directly benefit the economic resilience of coconut growers' homes. This community empowerment activity was successful in increasing partners' knowledge and skills in processing coconut fruit into nine products: coconut confectionery, shredded coconut (serundeng), coconut chips, sweet soy sauce, coconut jam, coconut milk, coconut oil, virgin coconut oil (VCO), and pots, as well as planting media made from coconut coir.
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Hermanto, Umi Rosidah, Kiki Yuliati, Eka Lidiasari, Gatot Priyanto, and Agus Wijaya. "P PELATIHAN TEKNOLOGI PEMBUATAN SABUN PADAT TRANSPARAN DARI MINYAK KELAPA DI DESA ARISAN JAYA KECAMATAN PEMULUTAN BARAT." Journal of Community Service 5, no. 1 (June 9, 2023): 124–31. http://dx.doi.org/10.56670/jcs.v5i1.108.
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Arisan Jaya Village has many local plant commodities that have not been fully utilized, such as coconuts which are scattered in residential areas. Coconut plants are allowed to grow without any care and utilization is only limited to the flesh of the fruit for making coconut milk. Practically owned coconut trees do not contribute to family income. Coconut fruit has the potential to be developed in the context of diversifying agricultural products. Coconut meat can be processed into cooking oil. The resulting cooking oil can be used as raw material for making bath soap that is safe, healthy and can cleanse the body of dirt. Making bath soap from oil can be done using a technology that is easy to understand and implement, so it is hoped that it can be done by a group of women farmers in Arisan Jaya Village.
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Laila, Aspita, Yuli Ambarwati, John Hendri, M. Setyarini, and Syaiful Bahri. "Innovation in producing virgin coconut oil without heating in Pekon Bumiratu, Pringsewu." Community Empowerment 9, no. 1 (January 31, 2024): 69–75. http://dx.doi.org/10.31603/ce.10382.
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Among the various potential gardens in Pekon Bumiratu, Pagelaran District, Pringsewu Regency, coconut plants stand out. However, the processing of coconut produce by farmers is suboptimal, as the coconut yield is typically consumed or sold without undergoing processing. This is primarily due to the limited knowledge and skills of local farmers regarding coconut processing and its derivatives. This activity aims to enhance the knowledge and skills of coconut farmers in processing coconuts into Virgin Coconut Oil (VCO) using a non-heating method. The activities involved a combination of lecture methods and practical demonstrations. The VCO produced during the activities underwent laboratory analysis to assess its quality. The results of the activity indicate a significant increase in understanding by 61.6%. This suggests a substantial improvement in public knowledge regarding the processing of coconuts into VCO. Laboratory analysis of the VCO produced by the participants revealed a water content of 0.18%, an iodine value of 8,150 g iod/100g, a free fatty acid content of 0.17%, and a peroxide value of 1.32 mg/Kg Ek. These results align with the quality standards outlined in SNI 7381-2008 for VCO.
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Putra, Yukodharma, Erry Rimawan, Ahmad Rusdi, and Andrianto . "Design and Peformance Test of Coconut Skin Testa Peeling Machine." International Journal of Innovative Science and Research Technology 5, no. 7 (July 19, 2020): 93–97. http://dx.doi.org/10.38124/ijisrt20jul027.
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Coconut nicknamed "Tree of Life" because it is a multi-purpose agricultural commodities in which all parts of the coconut plants are beneficial to humans. One of the results of the coconut is coconut oil. To get the oil required several processes such as coconut testa peeling the skin. Coconut testa skin peeling process is still done manually using a special knife that takes time and considerable manpower. In addition, there is a risk of a knife scraped manually peeling process. It required skinner testa machine to increase production capacity and avoid the risks that occur when using the manual method. Skinner testa machine design results can peel testa with peeling efficiency of 90% with the time it takes for 15 minutes to peel as many as 20 coconuts. Costs for skin peeling coconut testa che
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Azis, Rosdiani, Ingka Rizkyani Akolo, Moh Fikri Pomalingo, and Ikrima Staddal. "Pengembangan Usaha Minyak Kelapa Tradisional untuk Meningkatkan Pendapatan IKM Desa Posso, Kabupaten Gorontalo Utara." Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat 6, no. 2 (July 2, 2020): 150–58. http://dx.doi.org/10.29244/agrokreatif.6.2.150-158.
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Posso is one of the villages which is located in Kwandang sub-district, North Gorontalo, Province of Gorontalo. It has the potential of coconut plantations with a production capacity of around15,000 coconuts/month. In order to increase the potential of village, the government formed a jointly successful SMEs that are produces traditional coconut oil. The purpose of this activity is to develop a traditional coconut oil business to increase SMEs incomes. The method applied are technology transfer, provision of tools, application of technology and production assistance. Based on the results showed activities obtained training results of packaging design and packaging process that is good and proper nd business management can improve partners' skills in designing attractive packaging and able to manage this business. After this coconut oil business development’s activity, it produced knowledge about the fermentation method in making oil, how to operate coir peeling tools with a chicken paw method, management of a traditional coconut oil processing business, and an increase in partner assets which oil production increased to 150 L or around 200 bottles a month. Overall, this program is well implemented and has benefits for SMIs, especially in developing a successful SME business together.
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Bradley, Walter L., and Sean Conroy. "Using Agricultural Waste to Create More Environmentally Friendly and Affordable Products and Help Poor Coconut Farmers." E3S Web of Conferences 130 (2019): 01034. http://dx.doi.org/10.1051/e3sconf/201913001034.
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Each year, 64 000 000 000 coconuts are harvested around the world. The coconut water, coconut milk and/are coconut oil are produced from the coconut, leaving behind the coconut shells and the coconut husks, which are not well utilized. Exciting new ways to utilized coconut shell powder as function filler in engineering plastic such as polypropylene or polyethylene and to utilize coir fiber from the husk with polypropylene in non-woven fabric composites. These application demonstrate that the resulting environmental friendly composite materials have enhanced mechanical properties at a reduced cost.
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Lantemona, Herdianto. "A Comparative Analysis of Phenolic Compound Quality in Virgin Coconut Oil." Demeter: Journal of Farming and Agriculture 1, no. 2 (November 26, 2023): 42–50. http://dx.doi.org/10.58905/demeter.v1i2.209.
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Virgin coconut oil (VCO) is derived from fresh coconut fruit and offers numerous health benefits, such as preventing heart diseases, improving digestion, reducing fat accumulation, and more. VCO contains medium-chain fatty acids that are easily digested and metabolized by the body, preventing fat buildup. Additionally, it is rich in antioxidants like tocopherols and beta-carotene, which help prevent premature aging and maintain vitality. The phenolic content in VCO can be influenced by the processing method and the age of the coconuts used. Therefore, this research examined the impact of processing methods on the quality of phenolic content as a product of the pharmaceutical industry. The largest group of phenolic compounds includes tocopherols, sterols, and flavonoids. Phenolic compounds in coconuts are primarily located in the coconut fruit’s epidermis. VCO produced from coconuts with the epidermis or coconut fruit’s outermost layer contains a higher concentration of phenolic compounds compared to VCO produced from coconuts without the epidermis. The research involved defining and refining the problem, formulating hypotheses or tentative answers, drawing conclusions, and conducting meticulous testing of all conclusions to determine their alignment with the hypotheses. In this study, the researchers compared the quality and phenolic compound content of virgin coconut oil (VCO) by sampling from several small and medium enterprises in various regions, specifically in the Island of Sulawesi. The findings revealed that each graph represents the percentage of five samples, depicting various contents, such as water content, free fatty acids, peroxide value, phenolic compounds, and antioxidant activity
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Kolo, Maria Magdalena, and Matius Stafenus Batu. "Pelatihan pembuatan Minyak Kelapa Murni (Virgin coconut oil) Menggunakan Metode Endapan/Pendiaman Di Kelompok Tani Efata Desa Sunsea Kecamatan Naibenu Kabupaten Timor Tengah Utara." Bakti Cendana 6, no. 1 (February 26, 2023): 26–36. http://dx.doi.org/10.32938/bc.6.1.2023.26-36.
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The Efata Farmers Group is a farmer group located in Sunsea Village, Naibenu District, North Central Timor Regency, whose daily activities are farming and raising livestock. Sunsea Village has coconut trees which produce coconuts in large quantities and are only used to make coconut oil by heating for cooking purposes. Even though coconut can produce pure oil or commonly called Virgin Coconut Oil (VCO). The purpose of this community service activity is to train members of the Sunsea Village Efata Farmer Group to produce quality Virgin Coconut Oil (VCO) oil products using a simple method. The activity implementation method uses focus group discussion (FGD). The activities carried out included training in VCO production using the settling/dwelling method, organoleptic testing of VCO quality and assessing the knowledge and understanding of partner groups. It was concluded that the partner group was very enthusiastic about participating in the activity as seen from attendance (100%). The stages of making VCO have been carried out and produced quality VCO from an organoleptic point of view, such as being clear in color and having a distinctive coconut smell. The partner group also experienced an increase in understanding and knowledge about VCO from 35% to 92.5%.
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Mawardati, Mawardati, Jullimursyida Jullimursyida, Irada Sinta, Loly Paramita, and Gus Razaki. "ANALYSIS OF COST STRUCTURE AND COMPARATIVE INCOME OF OIL PALM AND COCONUT COMMODITIES ON SMALLHOLDER PLANTATIONS IN NORTH ACEH DISTRICT." International Journal of Economic, Business, Accounting, Agriculture Management and Sharia Administration (IJEBAS) 2, no. 1 (February 1, 2022): 29–32. http://dx.doi.org/10.54443/ijebas.v2i1.141.
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This research was conducted on oil palm and coconut plantation commodities in North Aceh Regency. The purpose of this study is to analyze the cost structure and the comparison of net income in the two businesses. The analytical methods used are cost analysis, net income, and Independent T-test analysis. The results of the analysis show that the production cost of oil palm plantations is higher than that of coconut. However, the results of the income analysis show that both businesses provide benefits to farmers and are feasible to work on. Furthermore, based on the results of the Independent T-test analysis shows that there is a significant difference in income/profits in the two businesses. The average income/profit of oil palm plantations is higher than that of coconut plantations due to the productivity and price of coconut being lower than that of oil palm. In addition, generally coconut farmers in the research locations directly market their coconuts after harvesting, and it is very rare for farmers to consider the selling price factor. Unlike the case with oil palm farmers, although the price of fresh fruit bunch fluctuates, it follows the standard price both between farmers and between regions. Oil palm farmers also often receive counseling from various parties, while coconut farmers in the research location have never received any counseling at all.
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Inggrid Nortalia Kailola and Beatrix Irene Sanderina Wanma. "Pemberdayaan Ibu-Ibu PKK Kampung Yaugapsa Kabupaten Jayapura Dalam Membentuk Usaha Pembuatan Virgin Coconut Oil (VCO)." ABDIKAN: Jurnal Pengabdian Masyarakat Bidang Sains dan Teknologi 1, no. 3 (August 28, 2022): 320–25. http://dx.doi.org/10.55123/abdikan.v1i3.669.
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Yaugapsa Village, Demta Sub-district, Jayapura District, Papua is one of the villages with abundant coconuts. Coconut trees have enormous benefits for human life. Almost all parts of this tree have benefits. All parts of this tree can be used to produce many products, for example, coconut leaves can be used as woven material and brooms; coconut stems can be used for building materials; and coconut fruit can be used as food. One of the products made from coconut that has many health benefits and a high selling value is virgin coconut oil (VCO). This community service program (PKM) aims to increase the knowledge of the member of PKK (family welfare program) in Yaugapsa Village, Demta Sub-district, Jayapura District by providing training on producing VCO which is useful for maintaining family health and as a business opportunity. The method used was interviews, practices, and discussions and followed by 30 mothers. The result of this training activity is that the manufacture of virgin coconut oil (VCO) does not use additional methods. The manufacture of VCO oil only uses coconut milk without the addition of other substances. The result of this activity is that the oil produced is very clear. This tranning provides a lof of information about VCO production whish is new information and knowledge for participants so than it can be an opportunity for businesses to increase family income.
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Makinggung, Juliet Truly Pauladel, Jemmry Recy Winokan, and Margaretha Rundengan. "PELATIHAN PEMBUATAN PRODUK OLAHAN KELAPA DALAM MENUMBUHKAN MINAT WIRAUSAHAPADA KELOMPOK PKK KELURAHAN MALALAYANG DUA, KOTA MANADO." JURNAL DAYA-MAS 7, no. 2 (December 14, 2022): 64–67. http://dx.doi.org/10.33319/dymas.v7i2.90.
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— The Malalayang Dua sub-district still has a large area of ??land planted with coconuts. Along with the price of cooking oil that continues to increase, it is deemed necessary to invite partners to take advantage of the available resources. Thus, training in making coconut oil is an option in this community service activity. The training on making coconut oil was delivered directly by instructors from the Balai Penelitian Tanaman Palma. This activity is quite aimed at utilizing coconut plants that are widely available in partner areas so that they can be used properly so that they can be used for household needs and can even be sold to increase family income. In addition, provide material on how to start a business. Starting from how to find business ideas in brain storming methode and how to run a business. The method of implementation is to make observations in advance about the needs of partners, conduct training on how to make coconut oil, present materials and discussions.
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Dewanti, Rizki Puspita, Harianto Harianto, and Rita Nurmalina. "ANALISIS PERMINTAAN DAN PERSAINGAN MINYAK KELAPA (CRUDE COCONUT OIL) INDONESIA DI PASAR INTERNASIONAL." Jurnal Agribisnis Indonesia 8, no. 1 (June 8, 2020): 69–82. http://dx.doi.org/10.29244/jai.2020.8.1.69-82.
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As the world's largest coconut producer, Indonesia has the opportunity to become the main exporter of processed coconut products. Crude coconut oil (CCO) is one of the leading processed coconut products which is currently increasing in demand. In the export market of crude coconut oil, Indonesia deals with intense competition with other crude coconut oil exporters. The objective of this study was to analyze the factors that influence the import demand of Indonesian crude coconut oil and competition between Indonesian crude coconut oil with other crude coconut oil exporters in the international market. The analytical method used was the Almost Ideal Demand System (AIDS). The results showed that the factors that influence import demand of Indonesian crude coconut oil in the international market were various and Indonesian crude coconut oil could compete with crude coconut oil from Philippine in the US and German markets. The competition was indicated by the positive cross elasticity value (substitution). The decreasing price of crude coconut oil of Philippine will reduce the market share of Indonesian crude coconut oil. Therefore, Indonesia needs to improve its marketing strategy and increase crude coconut oil production to increase Indonesian crude coconut oil exports.
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Herdiana, Ade, and Slamet Riyadi. "PERANCANGAN MESIN PENGUPAS TEMPURUNG KELAPA MENGGUNAKAN SOFTWARE FEM." SEMINAR TEKNOLOGI MAJALENGKA (STIMA) 6 (November 17, 2022): 37–42. http://dx.doi.org/10.31949/stima.v6i0.703.
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Commodity coconut (Cocos Nucifera L) is a plantation crop that has a very large contribution to the Indonesian economy. Coconut plantations have the second largest area in Indonesia after oil palm plantations. Coconuts are widely cultivated, used and utilized by the community for various purposes and coconuts are the most widely used part. Coconut fruit is processed into various types of food, beverages, cooking and raw materials for making oil (copra). To produce copra and coconut milk, the coconut fruit is separated first between the pulp and coconut shell. For the production of coconut milk, stripping the shell is useful to maintain the purity of the coconut milk. The process of peeling coconut shells/coconut shells manually or mechanically is considered less effective because this method of grating makes the remaining shells also shredded so that this affects the quality of coconut milk. Also the process of peeling coconut shells / coconut shells manually is very dangerous for fear of injuring members of the hand. in research begins with planning to identify problems as well as collect data. Product concept to determine the function and overall structure depicted by block diagrams. The design process is carried out using CAD software which produces design drawings specifically in the form of design information before entering the production process. The coconut shell peeler machine is made with an electric motor used 1HP, with motor power (P) = 746 W, motor shaft rotation (n) = 1445 rpm, and electric motor voltage (V) = 220 Volts. The stripping process on the machine is equipped with 1 blade, with 1 rotating gear, which is attached to the rotating shaft which is driven by an electric motor. The knife material used is SKD 11 steel. The overall dimensions of the coconut shell peeler machine are 550 mm long, 400 mm wide, and 850 mm high.
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El Safira, Gina, Yuni Sari, and Dadang Waluyo. "Virgin Coconut Oil (VCO) Business Analysis in Terms of Economic Income." Journal of Economics Business Industry 1, no. 2 (November 30, 2023): 56–62. http://dx.doi.org/10.59976/jebin.v1i2.19.
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High fluctuations in coconut prices have resulted in coconut farmers in North Minahasa Regency experiencing uncertainty about their economic conditions, so derivative products from coconuts, such as Virgin Coconut Oil (VCO), which can be processed, are needed. This study aims to calculate the feasibility of making Virgin Coconut Oil (VCO), which is processed traditionally, and analyze sensitive indicators from each aspect studied. Traditionally processed Virgin Coconut Oil (VCO) quality highly depends on raw materials and processing. The business feasibility analysis parameters used are marketing, technological, management, legal, and economic. The method used is the Multidimensional Scaling (MDS) Method. The analysis showed that the financial aspect obtained Net Present Value NVP value = IDR 482,378,746, IRR = 93.88%, Gross B/C Ratio = 2.193, PR = 3.64, PBP = 1 year eight days. The feasibility index assessment of five aspects obtained values: marketing aspects 83.50%, technology aspects 52.28%, management aspects 60.91%, legal aspects 65.39%, and economics 74.83%. The average value of the feasibility index shows that the traditional VCO manufacturing business in North Minahasa Regency can be declared feasible.
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Baka, La Rianda, La Ode Alwi, Dhian Herdhiansyah, Samsul Alam Fyka, and Waode Siti Anima Hisein. "Analysis of Constraints and Opportunities for the Development of Smallholder Coconut Oil Processing Industry in Micro Enterprises Konawe Islands Regency." JIA (Jurnal Ilmiah Agribisnis) : Jurnal Agribisnis dan Ilmu Sosial Ekonomi Pertanian 5, no. 6 (December 31, 2020): 237. http://dx.doi.org/10.37149/jia.v5i6.14229.
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It is based on the fact that small-scale coconut oil processing in micro-scale businesses is facing serious threats and competition with palm oil produced by large and medium-sized entrepreneurs, resulting in a downturn in business as well as weakening the motivation of coconut farmers to process coconut production into coconut oil. As a result, coconut farmers in their daily lives actually buy palm oil processed by large and medium entrepreneurs, while their businesses are getting worse. In line with this, through this research, an analysis of the obstacles and opportunities for the development of the people's coconut oil processing industry was carried out. The purpose of this study was to analyze the barriers to developing the people's coconut oil processing industry on a micro-scale business and to analyze the opportunities for developing the people's coconut oil processing industry on a micro-scale business. The research method is through a Focus Group Discussion (FGD) to identify obstacles and opportunities for developing the coconut oil processing industry, followed by Analysis Hierarchy Process (AHP) to determine priority problems and priority opportunities that should be carried out by multi-stakeholders for the development of the coconut oil processing industry. The results showed that the priority obstacles to the development of the coconut oil processing industry in micro-scale businesses in Konawe Islands Regency were product marketing problems, financial capital, and business funding problems, production equipment problems, skilled labor issues, raw material problems, micro-business protection policy issues, business organization, and management problems, as well as problems in the use of information technology and innovation. The priority of opportunities for the development of the micro-scale coconut oil processing industry in Konawe Kepualauan Regency is the presence of economic value by-products of coconut oil processing, namely shell charcoal, nata de coco, and coconut coir, there is a tendency for people to consume more coconut oil than consume coconut oil. Palm oil, the existence of a government program to encourage the coconut processing industry, and the nutritional value that is unique to coconut oil. Organizational and business management problems, as well as problems in the use of information technology and innovation. The priority of opportunities for the development of the micro-scale coconut oil processing industry in Konawe Kepualauan Regency is the presence of economic value by-products of coconut oil processing, namely shell charcoal, nata de coco, and coconut coir, there is a tendency for people to consume more coconut oil than consume coconut oil. Palm oil, the existence of a government program to encourage the coconut processing industry and the nutritional value that is unique to coconut oil. Organizational and business management problems, as well as problems in the use of information technology and innovation. The priority of opportunities for the development of the micro-scale coconut oil processing industry in Konawe Kepualauan Regency is the presence of economic value by-products of coconut oil processing, namely shell charcoal, nata de coco, and coconut coir, there is a tendency for people to consume more coconut oil than consume coconut oil. Palm oil, the existence of a government program to encourage the coconut processing industry and the nutritional value that is unique to coconut oil.
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Kadir, Shabri Putra Wirman, Sri Fitria Retnawaty, and Aji Suroso. "PENGGUNAAN KAYU MANIS (Cinnamomum burmani) UNTUK MENGATASI KETENGIKAN PADA MINYAK KELAPA SECARA TRADISIONAL." Photon: Jurnal Sain dan Kesehatan 5, no. 2 (May 30, 2015): 81–88. http://dx.doi.org/10.37859/jp.v5i2.591.
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Coconut oil is an oil produced from coconuts. Based on the high levels of saturated fatty acids and lauric acid (anti-microbial) makes coconut oil as an oil that has the highest quality of other oils. But if oil is stored in a long time it will cause rancidity. Rancidity can be caused by several factors such as oxidation and hydrolysis reactions. One way to overcome this is to add antioxidant rancidity. Antioxidants can be found in everyday life, such as the onion, cloves, betel leaf and cinnamon. In this study using cinnamon oil as an antioxidant and pH were tested for physical parameters such as viscosity, Density, conductivity, resistivity, and the smell test. The results of the pH test and demonstrate physical if cinnamon can prevent oil from rancidity based on the length of storage. And the addition of cinnamon to a maximum of 8 grams are in 50 ml of coconut oil has a pH value, Viscosity, Density, conductivity, resistivity, and the test odors better than the other samples.
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Pratiwi, Saskiah, Marthen R. Pellokila, and Maximillian M. J. Kapa. "ANALISIS NILAI TAMBAH PADA USAHA AGROINDUSTRI VIRGIN COCONUT OIL (VCO)." Buletin Ilmiah IMPAS 24, no. 2 (September 23, 2023): 104–11. http://dx.doi.org/10.35508/impas.v24i2.12529.
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This study aims to (1) calculate the profit from processing coconut into VCO (2) calculate the efficiency (3) calculate the added value of VCO agro-industrial businesses in Kemasama Micro Enterprises. Data collection methods are carried out using profit and loss analysis, R/C ratio analysis and the Hayami method. The results of the research can be explained as follows : (1) the profit received from processing cococnut into VCO in Kemasama Micro Enterprises during 2021 is Rp.42.077.875,-, in 2022 in the amount of Rp.59.703.875,- an increase of Rp.17.626.000,- or 14%. (2) The efficiancy of coconut processing business to become VCO in Kemasama Micro Enterprises with an R/C ratio value of 2,26 in 2021 and an increase in 2022 of 2,62 this means that the business of processing coconut into VCO in Kemasama Micro Enterprises shows efficiency, where the value of the R/C ratio is more than 1 (R/C ratio > 1). (3) The added value obtained from processing cococnut into VCO in the Kemasama Micro Business is Rp.45.000 per one liter of raw material or around 75,84% of the product value per unit of raw material and profit drived from processing coconut into VCO in one production is Rp. 28.312,5,- per liter or 62,22%.
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J.M.N. Marikkar. "Distinguishing Coconut Oil from Coconut Paring Oil using Principle Component Analysis of Fatty Acid Data." CORD 28, no. 1 (April 1, 2012): 5. http://dx.doi.org/10.37833/cord.v28i1.105.
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A study was carried out to distinguish coconut oil from coconut pairing oil by the application of principal component analysis (PCA) to fatty acid compositional and iodine value data. Five samples of ordinary coconut oil extracted from five different batches of copra and five samples of coconut pairing oil obtained from five batches of dried coconut pairings were employed. Fatty acid composition and iodine values of oil samples were determined individually and the data were analyzed statistically. PCA analysis showed that lauric and oleic acid contents and iodine value data are the most influencing parameters to discriminate coconut oil from coconut pairing oil. Hence, the application of PCA to fatty acid compositional and iodine value data was successful in distinguishing coconut oil from coconut pairing oil.
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Siregar, Ilham, Wahyuni Yahyan, and Danyl Mallisza. "Decision Support System in Choosing The Quality of Charcoal Briquettes from Coconut Shell to Improve The Quality and Maximised by The Method of Analytical Hierarchy Process (the case study in Padang pariaman)." Digital Zone: Jurnal Teknologi Informasi dan Komunikasi 10, no. 2 (January 18, 2020): 199–205. http://dx.doi.org/10.31849/digitalzone.v10i2.3274.
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The regency of Padang Pariaman is one of the centres of the plantation to the plant oil in the region of West Sumatra. Many find various types of plant oil that spread in every area. Decision-Making system (DSS) should be able to understand the problems that exist that are the basis for the decision (the decision Maker) to determine the priority of the selection and determine the type of charcoal coconut charcoal quality to be used as briquettes. This study obtained the top Level (Goal) is the selection of Charcoal Material priorities approved as the purpose of this study. The Level of the heart (the Criterion) in the hierarchy that shows the criteria that the Color of the Skin, Coconut Fiber, Coconut Shell, water Content, Coconut Meat. The lowest Level (Alternatives) in the hierarchy that shows the alternate choice of the Type of Coconut, which is helpful as briquettes, that Old Coconut, Coconut Koreang, Coconut Mudang, Young Coconut. Of the highest rank possessed by the alternatives is the type of Old Coconuts (0.600) and second by the kind of Coconut Koreang 2 (0.242), the Type of Coconut 3 Coconut Mudang (0.113) and ranking low is a Young Coconut (0.046) as a material consideration in the manufacture of charcoal quality then in the analysis, the priority is the “Old Palm”
Keywords: Coconut, Briquettes, Shell, DSS, AHP
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Putri, Elvida Hajria, Sri Hartuti, and Zulfahrizal Zulfahrizal. "Analisis Spektrum Near Infrared Reflectance Minyak Nilam yang Dicampur dengan Minyak Kelapa." Jurnal Ilmiah Mahasiswa Pertanian 6, no. 4 (November 1, 2021): 602–12. http://dx.doi.org/10.17969/jimfp.v6i4.18227.
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This study aims to analyze the characteristics of the patchouli oil spectrum and changes in its characteristics when mixed with coconut oil. This study was conducted using patchouli oil and coconut oil, with 5 treatments namely: thefirst sample is 100% patchouli oil,, the second sample treatment of coconut oil 100%, the third sample treatment is coconut oil mixed patchouli oil 75%:25%, fourth sample treatment of coconut oil mixed patchouli oil 80%:20%, fifth sample treatment of coconut oil mixed patchouli oil 90%:10%. This research uses the Self developed FT-IR SCIENCE AND TECHNOLOGY T-1516 tool used to acquire spectrum and Unscrambler software ® X version 10.1 used to process data. The results obtained in this study are that patchouli oil and coconut oil have relatively similar characteristics. The more coconut oil content is mixed into patchouli oil then the spectrum produced tends to be the same as coconut oil, while if less coconut oil content is mixed then the spectrum produced also tends to be the same as patchouli oil. The oil spectrum has 7 vibrations that signify the presence of molecules CH, CH2, CH3,ROH and H2O.
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Maherawati and Iman Suswanto. "Teknologi Tepat Guna Pemurnian Minyak Kelapa Tradisional Di Desa Mengkalang Jambu Kabupaten Kubu Raya Kalimantan Barat." Dinamisia : Jurnal Pengabdian Kepada Masyarakat 4, no. 3 (September 17, 2020): 482–89. http://dx.doi.org/10.31849/dinamisia.v4i3.3766.
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Traditional coconut oil has the potential to be developed into commercial oil. These community service activities are a) coconut oil production practices, b) introduction of coconut oil refining technology and c) assessment of people's perceptions of coconut oil production. The variables used are the process of making oil, product quality, technology transfer and people's motivation to make oil. Questionnaire data were analyzed with contingencies to show the close relationship between variables and community groups. The results of the activity showed that there were two ways of making traditional coconut oil, using fresh coconut milk and fermented coconut milk. The resulting oil is crude coconut oil with a characteristic rancid odor, dark color and not durable. The process of oil production is a variable that shows real differences between young and old groups, while other variables are not significantly different. As many as 75% of young group respondents stated that the process of making coconut oil at a somewhat difficult to difficult level. The close relationship between the respondent group and the process of making coconut oil has high accuracy, which is 0.64. Improving coconut oil manufacturing techniques with the refining process can be one way to improve quality and efforts to support the commercialization of traditional coconut oil.
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Binarti, Floriberta. "Pengolahan Hasil Perkebunan Kelapa sebagai Peningkat Ekonomi Masyarakat Desa Patuk Kecamatan Patuk Kabupaten Gunungkidul." Jurnal Atma Inovasia 3, no. 1 (January 30, 2023): 070–75. http://dx.doi.org/10.24002/jai.v3i1.5959.
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Patuk Village is one of the villages located in Patuk District, Gunungkidul Regency, Special Region of Yogyakarta. With KKN 81 Society 5.0 activities in this village, namely increasing the potential of village natural resources, namely garden land that is not cultivated into coconut plantations and coconut processing into coconut oil. The author took the initiative to provide insight by providing how to make coconut oil. Based on the data collection regarding the potential of Patuk Village, the authors produced outputs in the form of e-books and video pocket books on how to process coconuts, e-books and videos about village potential. Authors expect that these results can be useful and become a business opportunity for Patuk Village that can increase the economy of the Patuk Village community.
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Steivie Karouw, Chandra Indrawanto, and Hengky Novarianto. "Quality of Coconut Oil using Fruit of Dwarf Coconut." CORD 31, no. 2 (October 1, 2015): 8. http://dx.doi.org/10.37833/cord.v31i2.57.
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The purpose of this research was to study processing of coconut oil which focused on evaluation of the quality of oil by using fruit of several Dwarf coconut as raw materials. The varieties used were Salak Green Dwarf (SGD), Raja Brown Dwarf (RBD) and Bali Yellow Dwarf (BYD). The oil was extracted through the wet process by heating technique. The coconut oil volume was measured and evaluated for its fatty acids profile, free fatty acid contents, moisture content, color, smell and taste. The by-products such as coconut residue and blondo were measured, too. The results showed that processing of oil from 200 Dwarf nuts produced 7.1-8.4 L. The highest volume of oil (8.4 L) was resulted from SGD. The oil was generally having high medium chain fatty acid around 58.50-62.32% including lauric acid at 46.82-48.46%. The oil made from fruits of SGD contained the highest lauric acid around 48.46%, followed by RBD and BYD reaching 48.06% and 46.82%, respectively. It had a good smell, and fatty acid and moisture content were in accord with Indonesian National Standard. The coconut oil processed using the fruit of the SGD and RBD has a clear white color, while the BYD having clear yellow in color, like corn oil.
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Dayrit, Fabian M., Ian Ken D. Dimzon, Melodina F. Valde, Jaclyn Elizabeth R. Santos, Mark Joseph M. Garrovillas, and Blanca J. Villarino. "Quality characteristics of virgin coconut oil: Comparisons with refined coconut oil." Pure and Applied Chemistry 83, no. 9 (August 11, 2011): 1789–99. http://dx.doi.org/10.1351/pac-con-11-04-01.
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Virgin coconut oil (VCO) is a vegetable oil that is extracted from fresh coconut meat and is processed using only physical and other natural means. VCO was compared to refined, bleached, and deodorized coconut oil (RCO) using standard quality parameters, 31P nuclear magnetic resonance (NMR) spectroscopy, and headspace solid-phase micro-extraction/gas chromatography mass spectrometry (SPME/GCMS). VCO tends to have higher free fatty acids (FFAs), moisture, and volatile matter and lower peroxide value than RCO. However, the range of values overlap and no single standard parameter alone can be used to differentiate VCO from RCO. Using 31P NMR, VCO and RCO can be distinguished in terms of the total amount of diglycerides: VCO showed an average content (w/w %) of 1.55, whereas RCO gave an average of 4.10. There was no overlap in the values found for individual VCO and RCO samples. There are four common methods of producing VCO: expeller (EXP), centrifuge (CEN), and fermentation with and without heat. VCO products prepared using these four methods could not be differentiated using standard quality parameters. Sensory analysis showed that VCO produced by fermentation (with and without heat) could be distinguished from those produced using the EXP and CEN methods; this sensory differentiation correlated with the higher levels of acetic acid and octanoic acid in the VCO produced by fermentation. Studies on physicochemical deterioration of VCO showed that VCO is stable to chemical and photochemical oxidation and hydrolysis. VCO is most susceptible to microbial attack, which leads to the formation of various organic acids, in particular, lactic acid. However, at moisture levels below 0.06 %, microbial action is significantly lessened.
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Hewa Pathirana, Dilani, Chandi Yalegama, Darshana Jayawardhana Arachige, and Malki Senarathne. "Physicochemical Properties of Virgin Coconut Oil Extracted from Different Coconut (Cocos nucifera L) Varieties." CORD 37 (December 7, 2021): 1–10. http://dx.doi.org/10.37833/cord.v37i.440.
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Virgin coconut oil (VCO) is a superior edible oil extracted from fresh coconut (Cocos nucifera L) kernel using mixed coconut varieties without considering the varietal effect. Therefore, this research focuses on the quality evaluation of VCO extracted from four types of coconut varieties, namely Sri lanka Tall×Tall (TT), a tall variety of Gon Thambili (GT), a tall variety of Ran Thambili (RT) and Philippines tall variety of San Ramon (SR). Mature coconuts from each variety were collected from the Bandirippuwa Estate of the Coconut Research Institute, Sri Lanka to extract VCO by cold press oil extraction method. The extractability of VCO from different varieties was investigated. Moisture, free fatty acid (FFA), fatty acid profile (gas chromatography), peroxide value (PV), color (Lovibond scale), total phenolic substances (Galic acid equivalent), antioxidant capacity (α,α-diphenyl-β-picrylhydrazyl, 0.1mM – DPPH method) and sun protection factor (SPF) of VCO extracted from each variety were analyzed. The experiment was conducted as a completely randomized design with three replicates. Data were analyzed using ANOVA using Tukey’s test by MINITAB 17. Oil extractability (58%-59%), FFA (0.04%-0.12%), color (0.43–0.93) and fatty acid profile of VCO did not show variation among varieties. A higher concentration of total phenolic substances was observed in GT (0.24±0.03mg GAE/100g) while antioxidant capacity (857.19±14.99mg/ml) and SPF (8.99±1.26) was rich in RT.
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Kandowangko, Novri Youla, Muchtar Ahmad, Mustamin Ibrahim, and Febriyanti. "Pemberdayaan Masyarakat Desa Bihe, Kabupaten Gorontalo melalui Diversifikasi Kelapa Menjadi Virgin Coconut Oil dan Cocopeat." Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat 10, no. 2 (June 20, 2024): 175–82. http://dx.doi.org/10.29244/agrokreatif.10.2.175-182.
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Bihe Village is one of the villages in Asparaga District, Gorontalo Regency, which is a center for coconut production. The abundant potential of coconut plants has yet to be utilized optimally by the people of Bihe village. Coconuts are only produced as copra, or coconuts are sold whole, without processing. Coconut plants have many derivative products, such as virgin coconut oil (VCO) and coconut peat. This problem prompted the implementation of socialization, training, and assistance in making VCO and Cocopeat for the Bihe village community. The aim is to increase the community's insight and skills regarding the diversification of coconut products so that they can provide additional income, which can improve the economy in Bihe Village. The training method is the Participatory Action Research (PRA) method, which involves the active role of the Bihe village community. The stages carried out are analysis of the actual conditions of society, planning, action, observation, and reflection. This method is carried out to provide an understanding of a) the weaknesses they have, b) the community's desire to overcome their shortcomings and weaknesses, c) together with the community to develop strategies and methods to solve the problem, and d) help the community overcome, solve, and find a way out. Forty participants attended this training and mentoring. After implementing the empowerment program, the post-test results showed that 62.5% of the community gave an excellent assessment, and 37.5% gave a good assessment of the usefulness of this activity program. Furthermore, 72.5% of participants were motivated to open a new coconut commodity business.
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Dung, Nguyen Van, and Nguyen Hoai Trung. "A STUDY ON BREAKDOWN PROPERTIES OF COCONUT OIL." Vietnam Journal of Science and Technology 57, no. 3 (June 4, 2019): 320. http://dx.doi.org/10.15625/2525-2518/57/3/13212.
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This paper presents the results of electric breakdown properties of coconut oil with AC voltage. Experimental results show that breakdown voltage of new coconut oil is comparable to that of mineral oil. Ageing was seen to significantly affect the breakdown voltage of both coconut oil and mineral oil. However, influence extent of ageing on the breakdown voltage was higher for mineral oil. The antioxidant was seen to reduce the breakdown voltage of new coconut oil, but raised the breakdown voltage of aged coconut oil. The V-t characteristic of coconut oil is not as good as that of mineral oil.
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Ningrum, Sari Sekar, and Aidha Zulaika. "The Characteristics of Coconut Oil Products Based on Papaya Juice and Duration Fermentation using Rhizopus sp." Agro Bali : Agricultural Journal 5, no. 2 (June 29, 2022): 298–303. http://dx.doi.org/10.37637/ab.v5i2.961.
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Coconut oil is a basic human need. Coconut oil can be made both traditional and enzymatically. Enzymatic manufacture of coconut oil is the separation of oil in coconut milk using protein-breaking enzymes called proteolytic enzymes. Enzymatic production of coconut oil has the advantages of easy-to-obtain raw materials, does not require much energy, and simple processing. This study was conducted to determine the effect of time and amount of papaya juice used with the coconut oil yields obtained. The results of the study at a time of 3 days with a volume of 75 ml of papaya juice, it was obtained that the volume of coconut oil was the most, which was 11.4 ml. Making coconut oil using coconut milk and papaya juice mixed and added 2 grams of tempeh yeast then measured the pH to pH 4. Next, the glass is closed so that air does not enter during the fermentation time of 3-5 days. After being fermented then separated between water and pulp from making coconut oil. Next, pulp from making coconut oil is heated to produce oil. In addition, the free fatty acid test and the saponification number test were also carried out to determine whether the coconut oil produced complies with the quality requirements of SNI 2902-2011. This indicates that some treatment effect of coconut oil compiles is possible, a quality requirement of SNI 2902-2011.
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Lestari, D., L. C. Suluhingtyas, and D. Ariono. "The effect of natural antioxidant from clove (Syzygium aromaticum L.) on the oxidative stability of crude oil produced by the traditional wet rendering process of coconut (Cocos nucifera L.)." Food Research 7, no. 3 (June 30, 2023): 227–32. http://dx.doi.org/10.26656/fr.2017.7(3).852.
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Coconut oil produced by the traditional wet rendering process may contain free fatty acids and water which lead to rancidity and shorter shelf life. Previous studies proved that cloves (Syzygium aromaticum L.), as a natural source of antioxidant eugenol, can increase coconut oil oxidation stability. This research aimed to investigate the effects of clove addition during the wet rendering process on the Peroxide Value of coconut oil and to estimate shelf life using Accelerated Shelf Life Testing (ASLT) and Artificial Neural Network (ANN). Clove powder was added into coconut milk prior to oil rendering or into coconut oil, followed by oil storage at 28, 63, and 100°C. ASLT method predicted that adding 1 g clove/kg coconut milk and 5 g clove/kg coconut oil gave the best result by improving oil shelf life from approximately 11 days (control) to 14 days, while the ANN method predicted that adding 10 g clove/kg coconut milk gave the best result by improving estimated oil shelf life to 47 days at 28oC. Coconut oil produced from clovetreated coconut milk had the best oxidative stability during storage. Activation energies and activation enthalpies of coconut oil oxidation increased due to clove addition and therefore, improved stability during storage.
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Weerasinghe, W. A. R. N., and S. H. P. Malkanthi. "Consumer Buying Behavior of Coconut Oil: A Case of the Homagama Ds Division in Sri Lanka." Contemporary Agriculture 71, no. 3-4 (December 1, 2022): 203–11. http://dx.doi.org/10.2478/contagri-2022-0027.
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Summary Edible oil is a critical component of food and a significant source of energy for human beings. Most households in Sri Lanka prepare daily meals with edible oils. However, the adulteration of cooking oil is abundantly taking place in the country. Therefore, the purpose of this study is to examine the buying behavior of coconut oil consumers and their perception of regular and virgin coconut oils. Moreover, the relationship between the socioeconomic factors of Sri Lankan coconut oil consumers and their buying behavior was also investigated. Pre-tested questionnaires were administered to a total of 100 respondents, who were selected using simple random-sampling techniques in the Homagama divisional secretariats. Data analysis was carried out by means of descriptive statistics, important-performance analysis and the chi-square test. The results obtained indicate that the majority of the consumers surveyed (54%) generally purchase regular coconut oil. Although a certain number of the consumers (10%) use virgin coconut oil, a significant percentage (30%) was found to use palm oil (vegetable oil) for meal preparation. Furthermore, a significant relationship was established between the socioeconomic factors of the respondent’s age and monthly income and their buying behavior of coconut oil. The consumers’ perception of regular and virgin coconut oils gave priority to the quality, appearance and information about the product ingredients when purchasing virgin coconut oil. Moreover, when purchasing regular coconut oil, the respondents gave priority to the price, availability and promotion of the product. A significant relationship was established between the respondents’ health issues and their coconut oil buying behavior. The consumers who had at least one family member suffering from cholesterol mainly purchased regular coconut oil and palm oil. Therefore, it is timely and important to increase the consumer awareness of the benefits of using virgin coconut oil instead of adulterated regular coconut oil or palm oil.