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Virgin coconut oil was produced from green variety of non-hybride coconut type using wet process, without heating and elicited with prepared new virgin coconut oil. Shreded coconut to water ratio were 1 : 1, 1 : 1,5 and 1 : 2, and addition of elicited VCO to cream were 10, 20 and 30% (v/v) respectively. The virgin coconut oil was then analyzed their quality including water content, free fatty acid content, peroxide value, acid value, ...
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580 AGR 19 (1-4) 2006
Artikel Jurnal Universitas Indonesia Library
