Pengaruh Variasi Metode Pemancingan (Stimulan) dan Penambahan Getah Pepaya terhadap ???Virgin Coconut Oil??? yang Dihasilkan

Virgin Coconut Oil (VCO) is one of diversification product of coconut oil. The separation of oil from coconut milk conducted by the stimulating extract method. This method was new and simply that can be developed by small producer coconut oil community. The stimulating agent were VCO and fermented 36 hours coconut water, these stimulating agent applied into coconut milk (5, 10, 15 % by volume). After the mixture separated in 2 layers (whey and skim) then added 0,1 % papaya latex (by weight). The results showed that the rendement 6,83 ??? 17,50 % (by coconut glated weight) and 12,13 ??? 30,60 % (by cococnut milk weight) respectively, while the quality of VCO represented by : moisture content (0,11 ??? 0,21 %), free fatty acid (0,17 ??? 0,26 %), total acid value (0,47 ??? 0,74 %), iodine value (6,55 ??? 10,16), peroxide value (1,99 ??? 2,60 % meq/Kg oil), color (by density optic at 420 nm) was clear and the odor was normal to less rancid. Bassed upon of all parameters measured is concluded that the VCO produced by VCO as stimulating extractable agent was higher than the other (fermented coconut water), however the quality of VCO produced by using the fermented coconut water was better than the other stimulating extractable agent (VCO))