The Effect of Heating With Electric Lamp Irrigation on The Temperature Stabilization of Virgin Coconut Oil (Vco) Production By Fermentation

Abstract

Virgin coconut oil (VCO) is a product that has dual-function properties, namely as a high-quality cooking oil and as a potential medicine, so VCO has a positive role for human health. Based on its fatty acid content, coconut oil is classified as lauric acid oil because its lauric acid content is the largest (44% -52%) compared to other fatty acids. In previous studies, coconut dregs became the influence of temperature and time of VCO production at a temperature of 28 -350C. The purpose of this study was to identify the effective incandescent lamp power to provide optimum temperature stabilization in the VCO production process and the effect of irradiation of the lamp balloon on the volume and quality of the VCO production process by the fermentation method. Coconut milk that had previously been left in a transparent gallon was irradiated with electric lights with varying power (200, 300, 400, and 600 watts), then the resulting VCO was continued to the vacuum filtration machine and continued to physical measurement and analysis, chemical analysis and organoleptic tests. The results of the study showed that the best conditions for VCO were obtained with 400 watts of lamp power at a temperature of 35oC with 49.32% lauric acid, while in the rainy season, the best lamp power was 300 watts in closed conditions at a temperature of 45oC with 48.62% lauric acid.