The Innovation of Coconut Processing To Virgin Coconut Oil (VCO) Using of the Centrifugal Method
| Main Authors: | Mangku, I Gede Pasek, Udayana, I Gusti Bagus, Rudianta, I Nyoman, Upadani, I Gusti Ayu Widari |
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| Format: | Article PeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2021
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| Subjects: | |
| Online Access: |
http://repository.warmadewa.ac.id/id/eprint/1218/1/The%20Innovation%20of%20Coconut%20Processing%20To%20Virgin%20Coconut%20Oil%20%28VCO%29%20Using%20of%20the%20Centrifugal%20Method.pdf http://repository.warmadewa.ac.id/id/eprint/1218/ |
Daftar Isi:
- The development in the agricultural sector which is uneven causes a disparity in economic conditions in rural areas. The level of knowledge and technical mastery that is still weak is also the cause of slow economic development in rural areas. The purpose of this activity is to provide technological innovation and skills to the people of Pangsan village, improve the yield and quality of the VCO produced, facilitate market access and increase the economic income of the participating groups. This activity was carried out in the "Mekar Sari" and "Sari Murni" groups in Pangsan village, Petang District, Badung Regency, Bali. The number of participants involved thirty people consisting of fifteen people from the "Mekar Sari" group and fifteen people from the "Sari Murni" group. The method of activity used is participatory empowerment which includes surveys, documentation, theory and discussion, practice, material assistance and tools, evaluation, and assistance. The data were analyzed with the descriptive method including qualitative and quantitative approaches. The activity was carried out for four months starting from August to November 2019. The results of the activity showed that the "Mekar Sari" and "Sari Murni" groups were very enthusiastic about participating in the program of activities provided. VCO produced using a centrifugal machine has a higher yield of 5-6 liters and better quality of properties (water content, free fatty acids, peroxide number) and has better organoleptic properties and meets the quality of Indonesia National Standard (SNI).