Effect of citrus acidity on profile of fatty acid in virgin coconut oil (VCO)

Indonesia is one of the countries that have the highest coconut production in the world in 2016. High coconut production is widely used for health, one of which is to the manufacture of VCO. VCO contains high fatty acids, especially lauric acid, which functions as a functional health food. The production of VCO can be produced through cold, heat, enzymatic, and fermentation methods, but the use of oranges for the production of VCO still have not yet existed. The purpose of the study was to determine the effect of adding variations of citrus juice with a concentration of 1% to the profile of fatty acids in VCO (Virgin coconut oil). The method used a cold modification method, namely coconut milk blended and then separated from the coconut milk and added with various treatments. This study used five types citrus of treatment with a concentration of 1% namely limau (A), lemon (B), lime (C), orange aforer (D) and without treatment (E) and then analyzed on the fatty acid profile using the GCMS (gas chromatography-mass spectrometry) method. Data is qualitative and analyzed descriptively. The results show that effect of variation of orange juice using a 1% concentration on fatty acid profiles following SNI 2008 standards, APCC and Codex except for linoleic acid below the standard <1% and myristic acid above the standard > 21% and also no growth of bacteria and fungi. Conclusion: orange variations of a concentration of 1% can be used to produce VCO with fatty acid profiles accordance with the standard.