PENGARUH VARIASI JUMLAH GARAM DAN WAKTU PENGGARAMAN TERHADAP KUALITAS VIRGIN COCONUT OIL (VCO)

Virgin Coconut Oil (VCO) is a processed product from fresh coconut meat that at room temprature or without heating. VCO can be used in various methods, namely heating method, acidification and fishing method. The purpose of this study was to determine the quality made by salting methods with variations amount salt time salting. In research, oil using time, 24, 36 48 hours n 1, 2 3 grams. obtained will then subjected organoleptic tests, free fatty acids, water content pH tests. results showed variation drying had no effect on properties oil, where yellowish color, distinctive smell chemical tests including pH, concet ALB, greatly affect value oil.