scholarly journals Characteristics of Physical, Chemical, and Organoleptic Properties of Virgin Coconut Oil (VCO) By Studying the Ratio Between Coconut Cream with Inducement Oil and Length of Fermentation

2020 ◽  
Vol 68 (3) ◽  
pp. 473-482
Author(s):  
Chairil Anwar ◽  
Irmayanti ◽  
Umar HA
Keyword(s):  
Coconut Oil ◽  
Acid Number ◽  
Raw Material ◽  
Virgin Coconut Oil ◽  
Physical Chemical ◽  
Two Factors ◽  
Increase Productivity ◽  
Effect On Yield ◽  
Processed Products ◽  
Coconut Cream

Coconut agribusiness development plays an important role in an effort to increase productivity as a raw material for processed products from coconut. Indonesia is one of the world's largest coconut plantation. Unfortunately, Indonesia's exports are in the form of ordinary coconut oil, while Philippines has begun to reach the world with the Virgin Coconut Oil (VCO). However, there is still a lack of diversification that can be done by coconut farmers made its little progress. In fact, the price of VCO which tripled from coconut oil used to make the oil can be potential to be developed in Indonesia The purpose of this research was to examine the cream ratio with inducement oil and length of fermentation on VCO quality. The research used a factorial randomized complete design (CRD) of 3 × 3 consisting of two factors, namely the ratio of coconut cream and inducement oil (A) and length of fermentation (B). The ratio of coconut cream and inducement oil (A) consisted of three levels, namely: A1 = 2 : 1, A2 = 3 : 1, and A3 = 4 : 1. Length of fermentation factors (B) consisted of three levels, namely: B1 = 8 hours, B2 = 10 hours, and B3 = 12 hours. The results showed that the treatment of cream ratio with inducement oil had a very significant effect on the yield, organoleptic aroma, and color. The length of fermentation had a very significant effect on yield, organoleptic aroma and color. The interaction between the two factors had a very significant effect on all parameters (water content, peroxide number, acid number, and iodine number) except yield and organoleptic (aroma and color) which had no effect. The best VCO quality was obtained by ratio of cream with inducement oil 2 : 1 and 8 hours length of fermentation.

scholarly journals Pembuatan VCO memanfaatkan bonggol nanas sebagai sumber bromelin di Desa Bale Kabupaten Donggala Provinsi Sulawesi Tengah

2021 ◽  
Vol 17 (1) ◽  
pp. 117-125
Author(s):  
Jaya Hardi ◽  
Bahri Syaiful ◽  
Riza Aulia Putri Buheli
Keyword(s):  
Raw Materials ◽  
Coconut Oil ◽  
Small Scale ◽  
Virgin Coconut Oil ◽  
The People ◽  
Service Activity ◽  
Pineapple Pulp ◽  
Processed Products ◽  
Simple Technology ◽  
Coconut Cream

[Bahasa]: Desa Bale Kecamatan Tanatovea merupakan salah satu daerah tertinggal di Kabupaten Donggala, Provinsi Sulawesi Tengah. Mata pencaharian masyarakatnya adalah petani, khususnya petani kelapa. Hasil pertanian kelapa di Desa Bale hanya diolah dalam bentuk kopra dan lebih banyak dijual dalam bentuk bahan mentah sehingga penghasilan yang mereka dapatkan kurang maksimal. Permasalahan tersebut dapat diatasi dengan membuat olahan kelapa lainnya melalui teknologi murah, sederhana dan dapat dipasarkan langsung dengan nilai jual yang tinggi. Produk olahan kelapa yang dapat dikembangkan untuk meningkatkan pendapatan masyarakat setempat diantaranya adalah Virgin Coconut Oil (VCO). Tujuan dari kegiatan program pengabdian ini adalah untuk memberikan pengetahuan dan keterampilan kepada masyarakat dalam memanfaatkan krim santan kelapa menjadi VCO dengan menggunakan enzim bromelin dari bonggol nanas. Tahapan awal program pengabdian adalah memberikan penyuluhan kepada masyarakat, memberikan pelatihan pembuatan krim santan, pembuatan sari dan bubur bonggol nanas, dan diakhiri dengan pembuatan VCO. Hasil program pengabdian ini adalah mitra pengabdian dapat memahami teknologi dan mengaplikasikannya dalam pembuatan VCO dengan memanfaatkan limbah bonggol nanas. Pada program pengabdian ini, produk VCO yang dihasilkan dengan menggunakan sari bonggol nanas lebih banyak dibandingkan dengan bubur bonggol nanas. Hasil pelaksanaan panyuluhan dan pelatihan menunjukkan tingkat kepuasan peserta sebesar lebih dari 97%. Pembuatan VCO dengan memanfaatkan bonggol nanas menjadi alternatif industri skala kecil untuk masyarakat. Kata Kunci: bonggol nanas, desa Bale, kelapa, Virgin Coconut Oil (VCO) [English]: Bale Village, Tanatovea Subdistrict, is one of the underdeveloped areas in Donggala Regency, Central Sulawesi Province. The people are farmers, especially coconut farmers. Coconut agricultural products in Bale village are only processed in the form of copra and are mostly sold in the form of raw materials with less income. This problem can be solved by making other coconut products through cheap and simple technology that can be marketed directly with a high selling value. The coconut processed products can be developed to increase local people's income, including Virgin Coconut Oil (VCO). The purpose of this community service activity is to provide knowledge and skills to the farmers in using coconut cream to be processed as VCO by using the enzyme bromelain from pineapple cobs waste. The initial stage of the activity was to provide counseling to the community, then conduct a short training to produce coconut cream, extract and pulp of pineapple humps, and finally produce VCO. The results show that the participants can understand the technology provided and apply it to produce VCO using pineapple extracts waste. In this program, the VCO produced using the pineapple extract is more than that of the pineapple pulp. The results of the program reveal that the participants’ satisfaction level is over 97%. Producing VCO using pineapple humps is an alternative for a small-scale industry for the community. Keywords: pineapple cobs waste, Bale village, coconut, Virgin Coconut Oil (VCO)

Rancang Bangun Alat Sentrigufal Pencuci Daging Buah Kelapa Menggunakan Cairan Air Kelapa (Pre-Processing Metode Sentrifugasi)

Jurnal METRIS ◽  
2020 ◽  
Vol 21 (01) ◽  
pp. 31-36
Author(s):  
Hadi Santosa ◽  
Yuliati . ◽  
Ig. Jaka Mulyana
Keyword(s):  
Early Stage ◽  
Economic Value ◽  
Coconut Oil ◽  
Coconut Water ◽  
Raw Material ◽  
Virgin Coconut Oil ◽  
Process Technology ◽  
Washing Process ◽  
Pressure Nozzle ◽  
Coconut Meat

The diversification of the coconut processing industry into Virgin Coconut Oil (VCO) as a more prospective coconut derivative is currently still growing rapidly. VCO is a virgin coconut oil product that is beneficial for health, and can be used as a raw material for natural cosmetics which has high economic value. Preliminary research has successfully designed the construction of a coconut husk peeler and a coconut shell breaker machine as an early stage in the VCO production process technology. The discussion of this paper covers the design of a coconut meat washing machine utilizing coconut water which consists of a rotating tube with an adjustable tube rotation speed with an inverter and an electric motor as the driving force equipped with a high pressure nozzle with ± 75 psi pressure. Inside the tube there is a retaining divider that regulates the flow of the washed coconut meat. The washing process uses coconut water to wash coconut meat in a washing tube that rotates at a certain speed as needed with a capacity of 8 kg timer for ± 3-5 minutes. Coconut water is drained and coconut meat is ready for the next process.

scholarly journals EVOLUTIONS IN VIRGIN COCONUT OIL: LIQUID TO POWDER

2021 ◽  
Vol 83 (3) ◽  
pp. 119-132
Author(s):  
Nor Farahiyah Aman Nor ◽  
Harisun Ya’akob ◽  
Sulaiman Ngadiran ◽  
Ani Idris ◽  
Nurarbainah Shamsul Anuar ◽  
...  
Keyword(s):  
Coconut Oil ◽  
Processing Parameters ◽  
Extraction Methods ◽  
Food Supplement ◽  
Raw Material ◽  
Antioxidant Compounds ◽  
Drying Method ◽  
Virgin Coconut Oil ◽  
Yield And Quality

Awareness of virgin coconut oil (VCO) as a functional food supplement has grown enormously. The treatment of raw material and processing parameters is crucial as they affect the overall yield and quality of the oil. Meanwhile, the microencapsulation technology offers better handling, good oxidative stability, and longer shelf life of the VCO powder. Although good quality liquid and powdered oils can be obtained through sophisticated methods, the process involved is expensive and required high maintenance. By utilising dry kernel and coconut milk-based extractions methods, high-grade quality of VCO can be achieved. During microencapsulation, the spray drying method can preserve the phenolic and antioxidant compounds and maintain the low rancidity of the VCO. This paper evaluates the recent findings of the oil extraction methods and the development of VCO microencapsulation. These methods offer good quality, reproducible and economic viability.

scholarly journals Pengaruh Suhu Pencampuran dan Lama Pengadukan terhadap Karakteristik Sediaan Krim

2020 ◽  
Vol 8 (2) ◽  
pp. 200
Author(s):  
Ida Bagus Bas Baskara ◽  
Lutfi Suhendra ◽  
Luh Putu Wrasiati
Keyword(s):  
Block Design ◽  
Coconut Oil ◽  
Effect Of Temperature ◽  
Virgin Coconut Oil ◽  
Characteristic Viscosity ◽  
Tukey Test ◽  
Separation Ratio ◽  
Randomized Block Design ◽  
Two Factors ◽  
Stirring Time

This research aims to determine the effect of temperature and time of stirring on a basis cream and determine the temperature and time of stir which is the best treatment for producing basis cream. This research uses a randomized block design with two factorials. The first factor is temperature which is consists of 3 levels, temperature 60±20C, 70±20C and 80±20C. The second factor is the time of stirring which is consists of 3 levels 10, 15 and 20 minutes. From the combination of the two factors, were obtained of 9 experimental units. These treatments were grouped based on the time of implementation into two groups so that 18 experimental units. The observed variables are homogeneity, viscosity, adhesion, spread ability, separation ratio and pH. The data that obtained will be analyzed by analysis of variance and continued using the Tukey test. The treatment of mixing temperature and time of stirring affect the viscosity, adhesion, dispersion and separation ratio, while the treatment of mixing temperature and time of stirring did not significant effect on pH. The interaction between the two treatments can affects the adhesion, dispersion, separation ratio and pH, but not significantly affect viscosity. The treatment of mixing temperature 80±20C with time of stirring 20 minutes is the best treatment to produce basis cream with characteristic viscosity cream value of 46,000 cp, a adhesion time of 17.97 seconds, spread ability of 6.50 cm, a separation ratio of 0.83 and pH 6,45. Keywords: Mixing temperature, stirring time, cream characteristics, virgin coconut oil, cocoa butter.

The Used of Protease from Palado (Agave) Roots, and Palado Leaf in the Making Process of Virgin Coconut Oil (VCO)

2019 ◽  
Vol 967 ◽  
pp. 123-131
Author(s):  
Sitti Rahmawati ◽  
Siti Nuryanti ◽  
KASMIR S. Male
Keyword(s):  
Enzyme Activity ◽  
Raw Materials ◽  
Coconut Oil ◽  
Acid Number ◽  
The Body ◽  
Virgin Coconut Oil ◽  
Mechanical Pressure ◽  
Traditional Medicines ◽  
Protease Enzyme ◽  
Enzymatic Methods

Virgin coconut oil (VCO) which is also known as coconut oil or virgin coconut is coconut oil obtained from fresh coconut meat through a process of heating at low temperatures, freeze drying, fermentation, enzymatic, mechanical pressure or centrifugation. VCO has a higher commercial value because it has many benefits and efficacy, which is only used for food and industrial raw materials for the cosmetic treatment of the body (hand body lotion), can also improve your metabolism and can cope with a variety of disease, thus used as ingredients in traditional medicines. One way of making the VCO is quite interesting by the enzymatic method using a protease derived from agave roots, and agave (palado) leaves. The purpose of this study was to examine the use of existing protease enzymes in plant roots palado, and agave leaves (leaf palado) as materials for VCO on enzymatic methods and and the determination of enzyme activity by Murachi method. The results showed that the enzyme that is at the root of the agave plant (palado root), and leaves of the agave plant (palado petals) can be used as an ingredient in the manufacture of VCO with enzymatic methods. VCO yield resulting from the material between palado leaves, and roots of palado, namely 17.5%. acid number of the resulting VCO is 0.56 (using a leaf Palado), who used the palado roots 0.44. The results of enzyme activity test show that protease enzyme contained in palado leaf extract is bromelin enzyme.

scholarly journals Pemanfaatan Daun Cengkeh (Syzygium aromaticum L.) Dalam Proses Pembuatan Virgin Coconut Oil (VCO)

2020 ◽  
Vol 9 (2) ◽  
pp. 184
Author(s):  
Rosita Mangesa ◽  
Irsan Irsan
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Water Content ◽  
Coconut Oil ◽  
Acid Number ◽  
National Standard ◽  
Syzygium Aromaticum ◽  
Virgin Coconut Oil ◽  
Standard Limit

The clove leaves are part of the clove plant which rarely used, and if you look at them, the clove leaves have active compounds that can be functioned as antibacterials. Meanwhile, Virgin Coconut Oil or called VCO, is processed from coconut milk as the essential ingredient, and if it is not processed correctly, VCO will usually have a short shelf life or can be damaged quickly. This study aims to determine the quality of VCO by adding clove leaves in its processing. Based on the results of the study, it can be seen that the quality of VCO with the addition of clove leaves for the indicator of water content and the free fatty acid number is not following the Indonesian National Standard (SNI). In contrast, the indicator for the VCO peroxide number with a mixture of clove leaves has good quality according to the SNI standard. Based on the results of the study, it can be seen that the quality of VCO with the addition of 100 grams of clove leaves for indicators of water content and fatty acid numbers, namely 2.9% and 0.69%, is high or above the SNI standard limit. In comparison, the quality of VCO with the addition of 100 grams of clove leaves with indicators a peroxide value of 0.7 mg ek/ kg or less than 2 mg ek/kg has good quality based on Indonesian National Standard. Keywords: Quality, VCO

scholarly journals PEMANFAATAN EKSTRAK DAUN SAMBUNG NYAWA (Gynura Procumbens [Lour].Merr) SEBAGAI ANTIOKSIDAN PADA MINYAK KELAPA MENGGUNAKAN PELARUT METANOL

2017 ◽  
Vol 6 (2) ◽  
pp. 41-47
Author(s):  
Mersi Suriani Sinaga ◽  
Putri Defriska Siagian ◽  
Rika Ariska
Keyword(s):  
Traditional Medicine ◽  
Coconut Oil ◽  
Acid Number ◽  
Raw Material ◽  
Natural Antioxidant ◽  
Peroxide Number ◽  
Solvent Ratio ◽  
Total Flavonoids ◽  
Extraction Temperature

Sambung Nyawa leaves (Gynura Procumbens [Lour].Merr) have been used as a traditional medicine. Sambung Nyawa leaves contain flavonoid compounds, its functional as a natural antioxidant. The aim of this study was to analyze the effect of Sambung Nyawa leaves extract addition as an antioxidant and ability to preserve the quality of coconut oil. Firstly, flavonoids were extracted from Sambung Nyawa leaves with combination of raw material to solvent ratio (w/v) and extraction temperature. The extracts which gave the highest total flavonoids contents were mixed into the coconut oil  for 3 days, 6 days, 9 days, 12 days, and 15 days. Total  flavonoids contents of  Sambung Nyawa leaves extracts were analyzed by UV-Vis spectrophotometry. The analyses for coconut oil were the value of acid, iod, and peroxide number. The results showed that the highest total flavonoids contents of  1,32 %  be obtained with raw material to solvent ratio of 1:10 (w/v) and extraction temperature of 55 oC. The lowest acid number of 0.45%, the highest iod number of 7.90 gr I2/100 gr, and the lowest peroxide number of 4.40 mg O2/100 gr be obtained with stored time of 3 days for coconut oil which mixed with the Sambung Nyawa leaves extracts.

scholarly journals PENGARUH BEBERAPA METODE ISOLASI TERHADAP RENDEMEN DAN KARAKTERISTIK VIRGIN COCONUT OIL (VCO) SERTA APLIKASINYA PADA LOTION

2020 ◽  
Vol 21 (3) ◽  
pp. 203-210
Author(s):  
Putri Rizqi Amaliyah ◽  
Tensiska Tensiska ◽  
Efri Mardawati
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Water Content ◽  
Cocos Nucifera ◽  
Coconut Oil ◽  
Raw Material ◽  
Virgin Coconut Oil ◽  
Semi Solid ◽  
Plantation Crops ◽  
The Right

ABSTRAK Kelapa (Cocos nucifera) merupakan salah satu tanaman perkebunan yang banyak tumbuh di Indonesia dan memiliki banyak manfaat. Salah satu produk dari buah kelapa adalah Virgin Coconut Oil (VCO) yang dapat dimanfaatkan menjadi bahan baku lotion. Krim lotion adalah bentuk emulsi setengah padat yang digunakan sebagai pelembab atau pemakaian pelindung pada kulit. Tujuan penelitian ini adalah : (1) menentukan metode isolasi VCO yang tepat, sehingga dihasilkan rendemen tertinggi dan karakteristik yang baik, (2) menentukan rasio antara VCO dan air yang tepat dalam pembuatan lotion. Penelitian tahap I, yaitu menentukan metode isolasi VCO terdiri atas empat perlakuan, yaitu (1) metode asam, (2) metode enzimatis, (3) metode pengocokan dengan mixer, dan (4) metode sentrifugasi. Pengamatan pada VCO yang dihasilkan, yaitu rendemen, asam lemak bebas, dan kadar air. Penelitian tahap II, yaitu menentukan perbandingan VCO dan air, yaitu 0:83,4; 2:2,17; 2,25:1,92; 2,5:1,67; 2,75:1,42; dan 3:1,17. Pengamatan pada lotion meliputi uji homogenitas, uji stabilitas, uji pH, bobot jenis, dan uji organoleptik. Pengujian karakteristik VCO dan lotion dilakukan analisis dengan ANOVA dan dilanjutkan dengan uji Duncan dan uji Games Howell. Hasil penelitian menunjukkan metode isolasi pengocokan dengan mixer menghasilkan rendemen tertinggi, kadar air dan asam lemak bebas yang memenuhi standar SNI, sehingga metode tersebut diaplikasikan dalam pembuatan lotion. Lotion yang memiliki nilai karakteristik mutu sesuai SNI dan organoleptik yang disukai adalah lotion dengan rasio penambahan VCO dan air 3:1,17 dengan nilai yang mendekati dengan lotion komersial. Kata Kunci : Virgin Coconut Oil (VCO); Sediaan Kosmetika; Lotion ABSTRACT Coconut (Cocos nucifera) is one of the most widely grown plantation crops in Indonesia and has many benerfits. One of the products from coconut fruit is Virgin Coconut Oil (VCO) which can be used as a raw material for lotion. A lotion cream is a form of semi-solid emulsion that is used as a moisturizer or protective use on the skin. The purpose of this study are: (1) determining the right method of isolating VCO with the highest yield value and good characteristics are produced, (2) determining ratio between VCO and water that is appropriate for lotion. Phase I research, determine isolation method of VCO that consisted of four treatments, namely (1) the acidic method, (2) enzymatic method, (3) stirring with mixer method, and (4) centrifugation method. Analysis on the VCO produce are determining yield, water content, and free fatty acids. Phase II research, determine the ratio of VCO and water are 0:83,4; 2:2,17; 2,25:1,92; 2,5:1,67; 2,75:1,42; and 3:1,17. Analysis on lotions are homogeneity tests, stability tests, pH tests, specific gravity, and organoleptic tests. Testing the characteristics of VCO and lotion was analyzed by ANOVA and continued with Duncan test and Games Howell test. The results showed that the method of stirring isolation with mixer produced the highest yield, water content, and free fatty acids in accordance with SNI standards, so the method was applied in making lotions. Lotions that have quality characteristics according to SNI and organoleptics preferred are lotions with ratio of VCO and water additions 3:1,17, because that values closes to commercial lotions. Keyword : Virgin Coconut Oil; Cosmetics; Lotion

scholarly journals PEMBUATAN SABUN CAIR BERBASIS VIRGIN COCONUT OIL (VCO) DENGAN PENAMBAHAN MINYAK LAVENDER SEBAGAI ESSENTIAL OIL PENCEGAHAN PENYEBARAN COVID-19”

2021 ◽  
Vol 3 (1) ◽  
pp. 52
Author(s):  
Niken ., ◽  
Annita ., ◽  
Rahmi Novita Yusuf
Keyword(s):  
Essential Oil ◽  
Lauric Acid ◽  
Ph Value ◽  
Chemical Properties ◽  
Coconut Oil ◽  
The Body ◽  
Raw Material ◽  
Virgin Coconut Oil ◽  
Liquid Soap ◽  
Lavender Oil

ABSTRAK Pandemi virus corona (Covid 19) saat ini telah melanda berbagai negara di belahan dunia.Upaya yang bisa dilakukan adalah melakukan berbagai upaya pencegahan, salah satunya adalah mencuci tangan menggunakan sabun atau yang sering kita dengar dengan istilah CTPS (Cuci Tangan Pakai Sabun). Program ini meliputi materi penyuluhan tentang pencegahan penularan covid-19, dengan menjaga kebersihan tangan bisa memutus rantai penyebaran covid-19 karena tangan bagian tubuh yang sangat rentan dan dapat dengan mudah menjadi tempat bersarangnya virus dan bakteri. Virgin coconut oil (VCO) merupakan minyak dengan kandungan asam laurat yang tinggi. Asam laurat ini berfungsi untuk menghaluskan dan melembabkan kulit. Sehingga VCO cocok dijadikan sebagai bahan baku pembuatan sabun. Sabun yang dibuat dalam penelitian ini menggunakan penambahan minyak lavender sebagai esensial oil yang mampu meningkatkan kualitas pada sabun cair. Kegiatan ini bertujuan untuk membuat sabun cair, mencari penambahan konsentrasi minyak lavender yang tepat dalam pembuatan sabun cair dan mengetahui pengaruh penambahan minyak lavender terhadap karakteristik sabun cair. Perlakuan pada kegiatan ini konsentrasi minyak lavender  adalah dengan penambahan sebesar A = 0% (b/v), B = 1% (b/v), C = 1,5% (b/v), dan D = 2% (b/v) dari 300 gram basis sabun. Parameter pengamatan meliputi sifat kimia, sifat fisik sabun dan uji organoleptik. Hasil analisis menunjukan bahwa semua formula sabun cair memenuhi persyaratan berdasarkan SNI sabun padat 06-4085-1996. Formula sabun cair dengan perlakuan D merupakan produk terbaik dengan hasil uji organoleptik kesukaan secara umum adalah 50%. Hasil analisis sabun transparan pada perlakuan D adalah kadar alkali bebas bebas 0,0079%, nilai pH 8,93, bobot jenis 1,0509 dan angka lempeng total 0. Sehingga teknologi proses pembuatan sabun cair dengan penambahan minyak lavender selanjutnya dapat dikembangkan dan diaplikasikan pada skala industri. Kata kunci : sabun cair, Covid-19, virgin coconut oil (VCO), produksi.  ABSTRACT The corona virus pandemic (Covid 19) has currently hit various countries around the world. Efforts that can be done are to make various prevention efforts, one of which is washing hands using soap or what we often hear as CTPS (Washing Hands with Soap). This program includes counseling material on the prevention of covid-19 transmission, by maintaining hand hygiene, it can break the chain of the spread of covid-19 because the hands are very vulnerable parts of the body and can easily become a breeding ground for viruses and bacteria. Virgin coconut oil (VCO) is an oil with a high content of lauric acid. Lauric acid functions to smooth and moisturize the skin. So that VCO is suitable as a raw material for making soap. The soap made in this study uses the addition of lavender oil as an essential oil which can improve the quality of liquid soap. This activity aims to make liquid soap, look for the addition of the right concentration of lavender oil in making liquid soap and determine the effect of adding lavender oil on the characteristics of liquid soap. The treatment in this activity is the concentration of lavender oil with the addition of A = 0% (w / v), B = 1% (w / v), C = 1.5% (w / v), and D = 2% (b / v) of 300 grams of soap base. Observation parameters include chemical properties, soap physical properties and organoleptic tests. The results of the analysis show that all liquid soap formulas meet the requirements based on SNI for solid soap 06-4085-1996. Liquid soap formula with treatment D is the best product with the result of the favorite organoleptic test in general is 50%. The results of the analysis of transparent soap in treatment D were free alkaline content of 0.0079%, pH value of 8.93, specific gravity of 1.0509 and a total plate number of 0. So that the technology for making liquid soap with the addition of lavender oil can then be developed and applied to industrial scale. Keywords: liquid soap, Covid-19, virgin coconut oil (VCO), production.

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