scholarly journals PEMBERDAYAAN EKONOMI KERAKYATAN: PEMBUATAN MINYAK KELAPA MURNI (VIRGIN COCONUT OIL) DAN BLONDO DI DUSUN KRAJAN DESA BALET BARU KECAMATAN SUKOWONO KABUPATEN JEMBER

2020 ◽  
Vol 2 (2) ◽  
pp. 243-262
Author(s):  
Anita Fitriya ◽  
Achmad Muhlis ◽  
Hamim Thohari
Keyword(s):  
Continuous Production ◽  
Economic Value ◽  
Coconut Oil ◽  
Positive Influence ◽  
Virgin Coconut Oil ◽  
For Profit ◽  
Cooking Oil ◽  
The People ◽  
Job Growth ◽  
New Community

The aim of this operation is to improve the economy of the new community of ballet villages by using pure coconut fruit as a medium to become virgin coconut OIL and Blondo. The strategy employed is to use approach learning. And using the tool for interviewing, socializing and recording. (1) This determination results in virgin coconut oil being very healthy for the skin. (2) Blondo and pure coconut oil are ideal for continuous production, since they have a reasonably high economic value. The opportunity for profit is very positive. (3) The nationalist economic policy focussing on the production of virgin coconut oil (VCO / Virgin Coconut Oil) and blondo has a positive influence on job growth. (4) Can conserve local culture (local wisdom), that is to say, making traditional cooking oil which is an ancient practice so that it needs to be produced. Keyword: Economy of the People; Pure coconut oil

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 Analysis of Fatty Acids in Virgin Coconut Oil Frying at Various Temperatures

2021 ◽  
Vol 10 (1) ◽  
pp. 104
Author(s):  
Dewa Ayu Ika Pramitha ◽  
I Wayan Karta
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Acid Content ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Medium Chain Triglyceride ◽  
Coconut Oil ◽  
Virgin Coconut Oil ◽  
Medium Chain ◽  
Cooking Oil

Fatty acid content from virgin coconut oil (VCO) is a medium-chain triglyceride (MCT) group. MCT is stable at very low and high temperatures, and the color does not turn black due to the addition of heat so that it can be developed into beneficial cooking oil for health. Therefore, a study was conducted on the content of fatty acids in VCO after being heated at temperatures of 150, 200, and 250°C for 60 minutes. Analysis of fatty acid content in control VCO(T0), VCO with heating temperatures of 150oC(T1), 200oC(T2), and 250oC(T3) was performed with GCMS QP-2010 Ultra.The results showed that there were differences in levels and types of fatty acids in VCO by treating T0, T1, T2, and T3. At these three temperatures still produce medium-chain saturated fatty acids and trans fatty acids are not produced, so that VCO can be utilized as cooking oil that has better stability and benefits for health.

scholarly journals Kualitas Virgin Coconut Oil (VCO) yang dibuat pada Metode Pemanasan Bertahap sebagai Minyak Goreng dengan Penambahan Wortel (Daucus carrota L.)

2013 ◽  
Vol 13 (2) ◽  
pp. 102 ◽  
Author(s):  
Megawati Nodjeng ◽  
Feti Fatimah ◽  
Johnly A Rorong
Keyword(s):  
Fatty Acids ◽  
Palm Oil ◽  
Coconut Oil ◽  
Quality Parameters ◽  
Good Effect ◽  
Virgin Coconut Oil ◽  
Cooking Oil ◽  
Significant Difference ◽  
Before And After

Kualitas Virgin Coconut Oil (VCO) yang dibuat pada Metode Pemanasan Bertahap sebagai Minyak Goreng dengan Penambahan Wortel (Daucus carrota L.) ABSTRAK Telah dilakukan penelitian untuk mengetahui kualitas VCO yang diolah dengan metode pemanasan dengan adanya penambahan wortel (VCO-wortel) sebagai minyak goreng serta perbandingan kualitasnnya dengan VCO tanpa penambahan wortel (VCO),  minyak sawit komersial dan minyak kelapa komersial. Parameter kualitas yang akan di uji yaitu  kadar air, asam lemak bebas, bobot jenis dan bilangan peroksida. Hasil penelitian menunjukan VCO-wortel dan minyak kelapa komersial mempunyai  kualitas yang lebih baik pada sebelum serta setelah penggorengan pengujian dilakukan terhadap kentang beku sebanyak tiga kali. Hasil diuji statistik dengan Anova. dibandingkan dengan  VCO dan minyak sawit komersial. Walaupun nilai asam lemak (FFA) bebas dan bobot jenis minyak kelapa komersial lebih baik daripada VCO-wortel  namun tidak ada perbedaan yang signifikan sehingga pembuatan VCO  wortel dapat memberi pengaruh yang baik terhadap kualitas VCO sebagai minyak goreng. Kata Kunci : Asam lemak bebas, Bobot jenis dan bilangan peroksida, VCO-Wortel THE QUALITY OF VIRGIN COCONUT OIL ( VCO ) MADE IN GRADUAL HEATING METHODS AS THE COOKING OIL WITH ADDITION CARROT (Daucus Carrota L.) ABSTRACT Research has been conducted to determine the quality of the VCO is processed by heating method with the addition of carrots ( VCO - carrots ) as well as comparison kualitasnnya cooking oil with VCO without the addition of carrots ( VCO ) , a commercial palm oil and coconut oil commercial. Quality parameters will be tested the moisture content , free fatty acid , peroxide type and weight. The results showed VCO - commercial carrot and coconut oil has a better quality before and after frying tests conducted on frozen potatoes three times . Results were tested statistically by Anova. compared with VCO and commercial palm oil . Although the value of fatty acids ( FFA ) and free weights commercial coconut oils are better than VCO - carrots but no significant difference thus making carrot VCO can give a good effect on the quality of the VCO as a cooking oil . Keywords : Free fatty acids,  Weight and type of peroxide, VCO-Carrots

scholarly journals Kajian Variasi Ketebalan Tumpukan Fermentasi Terhadap Kualitas Pliek U dan Minyak Pliek Yang Dikeringkan Dengan Alat Pengering Tipe Hohenheim

2017 ◽  
Vol 2 (2) ◽  
pp. 386-395
Author(s):  
Muhammad Al Hasani ◽  
Zulfahrizal Zulfahrizal ◽  
Raida Agustina
Keyword(s):  
Water Content ◽  
Fatty Acid Content ◽  
Coconut Oil ◽  
Thickness Variation ◽  
Test Results ◽  
The Public ◽  
Cooking Oil ◽  
The People ◽  
Equipment Type

Abstrak. Masyarakat Aceh secara turun-temurun telah menggunakan daging buah dan minyak kelapa terfermentasi (diperam) yang diproses secara tradisional. Minyak kelapa yang dihasilkan salah satunya dikenal dengan nama minyak pliek  yang digunakan sebagai minyak goreng dan juga dimanfaatkan sebagai obat untuk sakit kepala, luka, menurunkan panas, sakit persendian, dan sakit perut. Ampas yang diperoleh setelah pengepresan disebut pliek u, yang digunakan sebagai bumbu masakan.  Tujuan dari penelitian ini adalah mengkaji kualitas dari pliek u dan minyak pliek dengan variasi ketebalan tumpukan fermentasi 30 cm, 20 cm, dan 10 cm. Hasil penelitian menunjukkan bahwa pliek u dan minyak pliek yang paling diterima oleh panelis adalah ketebalan tumpukan fermentasi 30 cm. Berdasarkan hasil penelitian jumlah rendemen tertinggi pliek u dan minyak pliek terdapat pada ketebalan 30 cm. Kadar air setelah fermentasi dan kadar air pliek u yang dihasilkan pada setiap variasi ketebalan 30 cm, 20 cm dan 10 cm relatif sama, yakni berkisaran antara 57,6% – 60,0% untuk kadar air setelah fermentasi dan 4,4% – 6,5% untuk kadar air pliek u. Hasil pH pliek u lebih besar dibandingkan pH setelah fermentasi, namun nilai yang dihasilkan tidak melebihi angka 7 (netral), hal ini berlaku untuk setiap variasi ketebalan bahan. Secara keseluruhan minyak pliek yang dihasilkan masih memenuhi standar SNI. Minyak pliek yang dihasilkan dari ketebalan 30 cm yang memiliki kualitas terbaik karena memiliki kadar asam lemak bebas  terkecil yaitu sebesar 0,39%. Hasil pengujian organoleptik terhadap pliek u dan minyak pliek dapat disimpulkan bahwa masyarakat lebih menerima pliek u dan minyak pliek dengan ketebalan fermetasi 30 cm.Study on Thickness Variation Fermented of Quality Pliek U and Oil Pliek to Drained By Equipment Type Dryer HohenheimAbstract. The people of Aceh for generations have used fruit pulp and palm oil fermented (ripened) are processed traditionally. Coconut oil is produced by one of them known as pliek oil that is used as a cooking oil and is also used as a remedy for headaches, cuts, lower the heat, joint pain, and abdominal pain. The pulp obtained after pressing is name (oil pliek), which is used as a spice in cooking. The purpose of this study is to assess the quality of pliek u and oil pliek with thickness variation heap of fermentation 30 cm, 20 cm and 10 cm. The results showed that pliek u and oil pliek the most accepted by the panelists is 30 cm thick pile fermentation. Based on the results of the study the number of the highest yield and oil pliek pliek u are at a thickness of 30 cm. The water content after fermentation and water content pliek u generated on every variation of the thickness of 30 cm, 20 cm and 10 cm are relatively the same, ie ranging between 57.6% - 60.0% for water content after fermentation and 4.4% - 6 , 5% for water content pliek u. Results pliek u pH greater than pH after fermentation, but the resulting value does not exceed the number 7 (netral), this proses every variation of the thickness of the material. Overall oil produced pliek still meet ISO standards. Pliek oil produced from a thickness of 30 cm that has the best quality because it has the smallest free fatty acid content is 0.39%. The test results organoleptic pliek poil can be concluded that the public is receiving pliek u and oil fermetasi pliek with a thickness of 30 cm.

scholarly journals Effect of Fish Oil, Virgin Coconut Oil, and Used-Cooking Oil Consumption on Hematological Profile in Mice

2020 ◽  
Vol 9 (2) ◽  
pp. 137
Author(s):  
Mas Rizky A.A. Syamsunarno ◽  
Dinar F. Agustin ◽  
Neni Anggraeni ◽  
Nia Kania
Keyword(s):  
Fatty Acid ◽  
Fish Oil ◽  
Lymphocyte Count ◽  
Coconut Oil ◽  
Virgin Coconut Oil ◽  
Cooking Oil ◽  
Used Cooking Oil ◽  
Hematological Profile ◽  
Group A ◽  
Group B

Humans require macronutrients and micronutrients to fulfill daily energy requirements, and triglyceride is a notable example, belonging to the fat family. This is particularly consumed frequently, and is composed of glycerol, and the fatty acid, specifically differentiated into unsaturated, saturated, trans, and cis forms. Furthermore, these constituents are known to play many roles in the body, including in the hematopoietic process. This involves oxidation and consequently stem cell differentiation into many blood cells in long-term, although the effect short-term is currently unknown. The study aimed, therefore, to investigate the effect of short-term intake of different fatty acid types on hematological profile in an animal model, conducted at the Animal Laboratory, Universitas Padjadjaran in October 2018. In addition, each group comprised 6 mice, orally administered distilled water as control (Group A), fish oil (Group B), virgin coconut oil (Group C), and used-cooking oil (Group D), at a dose of 5 μl/g body weight/day for 2 weeks. Subsequently, analysis was performed using blood measurement with hematology analyzer. The results showed lower white blood cell (WBC) count in Group B compared to D (p<0.05), alongside lymphocyte count (p<0.01). Moreover, the WBC in Group C was lower than D (p<0.01), also observed in lymphocyte count (p<0.001), % lymphocyte (p<0.01), while the % granulocyte count was higher than group D (p<0.01). Therefore, the highest total leukocyte and lymphocyte number among the other groups, as well as higher percentage of differential lymphocyte count was observed with mice provided with used-cooking oil compared to coconut oil, alongside a lower percentage of differential granulocyte count (p<0.05). However, fatty acid intake in group A, B, C, and D had no significant impact on RBC and platelet parameters. In conclusion, used-cooking oil induces a change in hematological profiles compared to fish oil and virgin coconut oil, featuring the increased total white blood cells and lymphocyte, as well as reduced % granulocyte.Keywords: Fatty acid, hematological profile, leucocyte Efek Pemberian Minyak Ikan, Minyak Kelapa Murni, dan Minyak Jelantah Terhadap Profil Hematologi MencitAbstrakManusia membutuhkan makronutrien dan mikronutrien untuk memenuhi kebutuhan energi harian. Salah satu sumber makronutrien adalah trigliserida yang merupakan salah satu jenis lemak yang paling sering dikonsumsi. Senyawa ini tersusun atas asam lemak dan gliserol. Terdapat banyak jenis asam lemak seperti asam lemak jenuh, asam lemak tidak jenuh, asam lemak trans, dan asam lemak cis. Rantai asam lemak memiliki banyak peran dalam tubuh, salah satunya adalah hematopoiesis sel stem. Pada konsumsi lemak jangka panjang, hematopoiesis ini terjadi melalui oksidasi asam lemak yang selanjutnya akan menstimulasi diferensiasi sel stem menjadi sel-sel darah di perifer, tetapi efeknya dalam jangka pendek belum diketahui. Oleh karena itu, penelitian ini bertujuan untuk menginvestigasi efek jangka pendek dari konsumsi berbagai jenis asam lemak terhadap profil hematologi mencit yang dilakukan di Laboratorium Hewan, Universitas Padjadjaran pada Oktober 2018. Mencit diberikan air suling sebagai kontrol (Grup A), minyak ikan (Grup B), minyak kelapa murni (Grup C), dan minyak jelantah (Grup D) dengan dosis 5μl/g berat badan/hari secara oral selama dua minggu. Profil hematologi diukur menggunakan hematology analyzer. Hasilnya, grup B memiliki jumlah leukosit lebih rendah dibandingkan grup D (p<0,05) dan limfosit yang lebih rendah dibandingkan grup D (p<0,01). Grup C memiliki jumlah leukosit lebih rendah dibandingkan grup D (p<0,01), jumlah limfosit yang lebih rendah dibandingkan grup D (p<0,001), % limfosit lebih rendah dibanding grup D (p<0,01), dan % granulosit lebih tinggi dibanding grup D (p<0,01). Selain itu, konsumsi asam lemak pada grup A, B, C, dan D tidak memengaruhi indeks RBC dan platelet secara signifikan. Sebagai simpulan, minyak jelantah memberikan efek terhadap perubahan profil hematologi mencit dibandingkan minyak ikan dan minyak kelapa murni, yaitu meningkatkan leukosit dan limfosit dan menurunkan % granulosit.Kata kunci: Asam lemak, leukosit, profil hematologi

scholarly journals ANALISIS KELAYAKAN EKONOMI PADA INDUSTRI VIRGIN COCONUT OIL (VCO) DI SUKOREJO KECAMATAN SUMBERSARI KABUPATEN JEMBER

2020 ◽  
Vol 14 (02) ◽  
pp. 137
Author(s):  
Andrew Setiawan Rusdianto ◽  
Winda Amilia ◽  
Doni Adi Nugroho
Keyword(s):  
Raw Materials ◽  
Economic Value ◽  
Coconut Oil ◽  
Economic Feasibility ◽  
Added Value ◽  
Virgin Coconut Oil ◽  
Time Period ◽  
Small Medium Enterprises ◽  
Break Even Point ◽  
Medium Enterprises

Agroindustry is an industry that processes agricultural products from raw materials. Agroindustry increase the added value of agricultural commodities. Virgin coconut oil (VCO) product have high economic value because it has many benefits for health and beauty care as well. One of the industries processing coconut into a VCO product in Jember on an SME (Small Medium Enterprises) scale is located in Sukorejo, Jember Regency. The economic feasibility showed that its VCO industry business had a positive NPV. The BC Ratio value less than 1, which means that cash in flow was bigger than cash out flow, in the present value called Break Even Point (BEP), that is, total cost equals total revenue. IRR value that is generated is greater > 6% loan interest, and the last payback period (PBP), which is produced shows the value (less than) <10 years. In accordance with the specified time period of 5 years and 4 months. From the results of the analysis, it can be said that the VCO industry in Sukorejo, Sumbersari District was feasible to do. Keywords: economic feasibility, virgin coconut oil

scholarly journals PELATIHAN PENGOLAHAN VIRGIN COCONUT OIL (VCO) SEBAGAI MINUMAN SUPLEMEN PADA MASA PENDEMI COVID 19 DI DESA WUNGA

2020 ◽  
Vol 4 (1) ◽  
pp. 268
Author(s):  
Marselinus Hambakodu ◽  
Alfons Hina Tarapanjang ◽  
Elvis Pati Ranja ◽  
Merry Christine Nara
Keyword(s):  
Coconut Oil ◽  
Virgin Coconut Oil ◽  
Oil Processing ◽  
The People ◽  
Good Material ◽  
Fruit Processing ◽  
The Face ◽  
Tropical Areas ◽  
And Training

ABSTRAKKelapa merupakan tanaman perkebunan yang dapat tumbuh pada daerah tropis, dan selama ini masyarakat Desa Wunga masih mengolah buah kelapa menjadi minyak goreng. Penganekaragaman pengolahan buah kelapa perlu adanya inovasi baru dalam pengolahan buah kelapa tanpa menggunakan panas yang dilakukan secara alami. Kegiatan ini bertujuan untuk meningkatkan ketrampilan warga dalam mengolah kelapa menjadi pangan fungsional sebagai minuman suplemen dalam menghadi pandemi Covid 19. Metode yang digunakan mulai dari perencanaan, pengolahan dan pelatihan. Hasil pelaksanaan adalah (1). Adanya peningkatan ketrampilan yang diperoleh warga Desa Wunga terkait pengolahan kelapa menjadi minyak kelapa murni; tanggapan kesesuaian materi dengan tujuan pelatihan 55,6% baik, kesesuaian dengan kebutuhan 55,6% baik, kualitas materi 50% baik, penyampaian materi 50% baik, sistematika dan alur materi 55,6% baik,  partisipatif dan kedekatan dengan peserta 55,6% baik, dan tanggapan organoleptik 60-66% sangat suka. (2)Dari tujuh indikator tanggapan yang didapatkan, terlihat bahwa secara umum para peserta memberikan tanggapan positif dan menganggap bahwa kegiatan ini sangat bermanfaat bagi mereka dalam menghadapi pandemi Covid 19 serta organoleptik VCO. Indikator organoleptik VCO terdiri dari warna, aroma dan rasa memberikan tanggapan sangat suka. Kata kunci: desa Wunga; pelatihan; pengolahan; virgin coconut oil. ABSTRACTCoconut is a plantation crop that can grow in tropical areas, and so far the people of Wunga Village are still processing coconuts into cooking oil. Diversification of coconut fruit processing requires new innovations in coconut fruit processing without using heat which is done naturally. This activity aims to improve the skills of residents in processing coconut into functional food as a supplement drink in fighting the Covid 19 pandemic. The methods used range from planning, processing and training. The results of the implementation are (1). An increase in the skills acquired villager related Wunga oil processing into pure coconut oil; responses of material suitability with training objectives 55.6% good, conformity to needs 55.6% good, 50% good quality of material, 50% good material delivery, 55.6% good systematic and flow of material, participatory and closeness to participants 55, 6% was good, and 60-66% organoleptic responses were very favorable. (2). Of the seven indicators obtained responses, it appears that in general the participants responded positively and considers that this activity is very beneficial for them in the face of a pandemic Covid 19 and organoleptic VCO. VCO organoleptic indicators consisting of color, aroma and taste gave very favorable responses. Keywords: wunga village; processing; virgin coconut oil.

scholarly journals Kualitas Virgin Coconut Oil (VCO) Sebagai Minyak Goreng yang Dibuat dengan Metode Pengadukan dengan Adanya Penambahan Kemangi (Ocimum sanctum L.)

Jurnal MIPA ◽  
2014 ◽  
Vol 3 (1) ◽  
pp. 44 ◽  
Author(s):  
Riliani P. Maradesa ◽  
Feti Fatimah ◽  
Meiske S. Sangi
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Coconut Oil ◽  
Specific Weight ◽  
Good Effect ◽  
Ocimum Sanctum ◽  
Virgin Coconut Oil ◽  
Cooking Oil ◽  
Mixing Method

Telah dilakukan penelitian untuk mengetahui kualitas VCO sebagai minyak goreng yang dibuat dengan menggunakan metode pengadukan dengan adanya penambahan kemangi (Ocimum sanctum) serta perbandingannya dengan VCO tanpa penambahan kemangi. Parameter kualitas yang diuji yaitu bobot jenis, bilangan peroksida, dan asam lemak bebas (FFA). Hasil penelitian menunjukkan bahwa penambahan kemangi tidak memberikan pengaruh yang baik terhadap kualitas VCO karena kualitas VCO kontrol lebih baik dibandingkan VCO kemangi pada semua tahap penggorengan.A research had been conducted to determine the quality of VCO as cooking oil, prepared by mixing method, which was added with basil (Ocimum sanctum) and to compare it with VCO without basil. Parameters tested were specific weight, peroxide number, and free fatty acid. The results showed that the addition of basil did not give a good effect on the VCO quality which was reflected in the lower quality of basil-added VCO than that of VCO without basil at each frying stage.

scholarly journals Pemberdayaan Ibu-ibu PKK Nagari Sikucur Barat Melalui Produksi Virgin Coconut Oil (VCO)

2019 ◽  
Vol 3 ◽  
pp. 171-180
Author(s):  
Femi Earnestly
Keyword(s):  
Family Income ◽  
Coconut Oil ◽  
Health Department ◽  
Virgin Coconut Oil ◽  
The People ◽  
The Family ◽  
Quality Product

Women from Sikucur Barat are economically unproductive because they generally can’t support their family income. Sikucur Barat produces many coconuts and is supposed to become a chance for the women to have side income and women who belong to PKK’s group. In fact the family can’t rely on their life from coconut since the price is getting low only Rp.1.000. It makes the people let the coconut fall down on the ground without collecting them. This condition happens because they are unable to cover the transportation fee if sold to other cities such as Padang or Pekanbaru. Besides, the people don’t have knowledge on how to process the coconut becomes the highest quality product such as Virgin Coconut Oil (VCO). Based on this problem, we try to do PKM (Service for Society) by giving training how to make right VCO, branding it, and Depkes (Health Department) permit for PKK’s women in Sikucur Barat village. Thus, we hope it can become a new entrepreneur to support their income and increase the knowledge and the skills of the society of PKK’s group in Sikucur Barat village. We spread the questionnaires and got the result that about 89,4% of the society’s income increased

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)

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