PELATIHAM PEMBUATAN MINYAK KELAPA MURNI (VIRGIN COCONUT OIL) MENGGUNAKAN PERMENTASI RAGI TEMPE

Virgin Coconut Oil (VCO) is a modification of the process of making coconut
oil so that products with water content and levels of free fatty acids are low, clear,
fragrant, and have a long shelf life of more than 12 months. The training activity of
making coconut oil Virgin Coconut Oil (VCO) was carried out in the Desa Lebak Ubah
Kecamatan Sei Tebelian Kabupaten Sintang. Implementation method by holding training
directly. The results of this community service activity in the initial survey in preparation
for the implementation of the service were in the form of licensing activities and
implementation arrangements for making pure coconut oil (VOC). By coordinating with
the Head of the Desa Lebak Ubah and the community. The selection of Desa Lebak Ubah
as a training venue because Desa Lebak Ubah is easily accessible, there are many coconut
plants that have produced a lot of fruit. The training went smoothly, the participants who
followed a number of 17 people. From the results of the training, it was announced that
during the training process the participants were enthusiastic in attending the training.
This is seen from the responses of the participants. Participants were asked to fill out a
questionnaire, namely 1. Cleanliness of the appearance of pure coconut oil, 2.
Kemenarikan in appearance, 3. Suitability of timperatur with pure coconut oil, 4. The
aroma of pure coconut oil, 5. Ease in making pure coconut oil from tempeh yeast
Respondents responded as follows: 1. Cleanliness appearance of pure coconut oil
98.26%, 2. Extraction in appearance 94.10%, 3. Suitability of timperatur with pure
coconut oil 94.53%, 4. Pulling aroma of pure coconut oil 96, 16%, 5. Ease in making pure
coconut oil from yeast tempeh 93.33%. The results of making virgin coconut oil (VCO)
using fermented tempeh yeast in Desa Lebak Ubah Kecamatan Sei Tebelian Kabupaten
Sintang. Experiments with raw materials of 2 kg of old coconut meat produced 240 ml of
oil with a yield of 24%, whereas with raw materials 3 kg of coconut meat produced 581
ml of oil with a yield of 33.2%. This community service is able to provide new insights to
the community regarding the economic benefits of coconut for making virgin coconot oil
which certainly has a higher economic value than conventional coconut processing. In
addition, this service can improve the understanding and skills of partners in making and
understanding the quality of coconut products.

Keyword: virgin coconut oil, Tempe