VCO Rancidity Analysis refers to Fermentation Time that Produced by Gradual Heating Method

One of the final processed products from coconut that is popular in Indonesia, even several other countries, for last 3 years Virgin Coconut Oil (VCO), which directly meat. Processing these part application Applied Technology development commodity products, and very affordable terms production costs people Belu district, NTT province, has a land border between Republic Indonesia Timor Leste, where does not well know about VCO processing technology accordance with quality standards. This study aims to analyze rancidity produced by gradual heating method on effect fermentation time determining parameters water content, peroxide value, free fatty acid content based applicable Indonesian National Standard (SNI). Each parameter been fermented 2 hours, 6 hours 10 as treatment this observation analyzed descriptive way through results chart. The showed had moisture 0,15%; 0,12%; 0,1% then 0,09%; 0,10%; 0,11% also value 0,52 mg ek/kg respectively. Based study, it can be concluded each test result still below threshold according provisions (SNI) 7381:2008.