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This study evaluates the quality and consumer preference for Virgin Coconut Oil (VCO) produced using a salting method, comparing different salt concentrations and incubation times. The optimal results were achieved with a 6-gram salt concentration and a 12-hour incubation, yielding VCO that met Indonesian National Standards for water content and free fatty acids. The salting method proved effective in producing high-quality VCO with a longer shelf life, making it suitable for health and culinary uses.

Author
delfrida46
Language
EN