Comparative Analysis of Virgin Coconut Oil (VCO) Production Methods and Their Impact on Nutritional and Chemical Properties
نویسندگان
1 Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Negeri Padang, Padang, Indonesia Center for Advanced Material Processing, Artificial Intelligence, and Biophysics Informatics (CAMPBIOTICS), Universitas
2 Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Negeri Padang, Padang, West Sumatra, Indonesia
3 Agribusiness Program, Faculty of Agriculture, Universitas Halu Oleo, Kendari, Southeast Sulawesi, Indonesia
4 Department of Agricultural Extension, Faculty of Agriculture, Universitas Halu Oleo, Southeast Sulawesi, Indonesia
5 Agribusiness Program, Faculty of Agriculture and Fisheries, Universitas Muhammadiyah Purwokerto, Purwokerto, Central Java, Indonesia
6 Master of Management Program, Faculty of Economics and Business, Universitas Muhammadiyah Purwokerto, Purwokerto, Central Java, Indonesia
7 Department of Agricultural Socio-Economics, Faculty of Agriculture, Universitas Jenderal Soedirman, Purwokerto, Central Java, Indonesia
8 Department of Family Welfare Science, Faculty of Tourism and Hospitality, Universitas Negeri Padang, Padang, Indonesia
9 Sociology Program, Faculty of Social and Political Sciences, Universitas Jenderal Soedirman, Purwokerto, Central Java, Indonesia
10 Department of Mathematics, Faculty of Mathematics and Natural Sciences, Universitas Halu Oleo, Kendari, Southeast Sulawesi, Indonesia
11 Department of Agribusiness, Faculty of Agriculture, Universitas Halu Oleo, Kendari, Southeast Sulawesi, Indonesia
12 Agribusiness Program, Faculty of Agriculture, Fisheries, and Animal Science, Universitas Sembilanbelas November, Kolaka, Southeast Sulawesi, Indonesia
13 Agribusiness Program, Faculty of Agriculture, Universitas Pembangunan Nasional Veteran, Yogyakarta, Indonesia
14 Department of Agricultural Socio-Economics, Faculty of Agriculture, Universitas Gadjah Mada, Yogyakarta, Indonesia
doi
10.26655/JMCHEMSCI.2024.12.25چکیده
Virgin Coconut Oil (VCO) is a premium oil derived from fresh coconut that retains essential nutrients and bioactive compounds due to minimal heat and chemical processing. The extraction method significantly affects VCO's chemical composition, stability, nutritional quality, and shelf life. This study compares four widely used extraction methods—fermentation, enzymatic hydrolysis, cold pressing, and centrifugation—and examines their impact on key quality parameters: free fatty acid (FFA) levels, moisture content, fatty acid profile, and oxidative stability. Fermentation, a traditional method, is cost-effective but may lead to higher FFA and moisture levels, reducing shelf life and stability. Enzymatic extraction, which uses proteolytic enzymes, can yield high-quality oil but requires controlled conditions and incurs additional enzyme costs. Cold pressing and centrifugation are advanced methods that maintain low FFA and moisture levels, retain antioxidants, and improve oxidative stability. These methods produce high-quality VCO with optimal chemical stability and nutrient preservation but involve higher initial equipment costs, particularly for centrifugation. The study’s findings indicate that, while all methods offer distinct advantages, cold pressing and centrifugation yield superior VCO quality, making them ideal for industrial production where extended shelf life and nutrient retention are prioritized. This analysis provides insights into the effectiveness of each extraction method, supporting producers in choosing suitable methods for both small- and large-scale production and enhancing VCO quality to meet market demands for natural, high-quality oils.
