Putri Indah Sayakti, Nessa Astika Maharani, Siti Anisa, Reva Aura Febriani, Hafiz Ramadhan, Didik Rio Pambudi

The Effect of Acidification Method Using Natural Vinegar on the Physical and Chemical Characteristics of Virgin Coconut Oil (VCO) Based on SNI

Introduction

The effect of acidification method using natural vinegar on the physical and chemical characteristics of virgin coconut oil (vco) based on sni. Research the impact of natural and commercial vinegars on Virgin Coconut Oil (VCO) physical and chemical characteristics. All samples meet SNI standards, showing no significant differences.

Abstract

Virgin coconut oil is a modified result of coconut oil production. One method of making a VCO is by the acidification method using vinegar. In the process of making VCO, natural vinegar can produce good quality and environmentally friendly VCO because it comes from the fermentation process of organic materials, while commercial vinegar only contains acetic acid and gives a sharp taste and smell. This study aims to determine the effect of using commercial vinegar, kepok banana peel vinegar, honey pineapple peel vinegar, and rice vinegar made by the acidification method on the physical and chemical characteristics of VCO, as per SNI standards. Data were analyzed using ANOVA test. The results of physical and chemical quality tests of 5 samples obtained organoleptic test results, clear color, distinctive coconut odor, and distinctive taste of coconut oil. Specific gravity test 0.9178g/mL, 0.9166g/mL, 0.9175g/mL, 0.9175g/mL, and 0.9164g/mL. Water content test 0.1295%, 0.0486%, 0.0553%, 0.0511% and 0.1524%. Free fatty acid test 0.1390%, 0.1056%, 0.1144%, 0.1178, and 0.1822%. Peroxide number test 0.5457mgek/kg, 0.4933mgek/kg, 0.5670mgek/kg, 0.5113mgek/kg and 0.5889mgek/kg. So it can be concluded that the five samples produce physical and chemical characteristics in accordance with SNI. Based on the results of the ANOVA test, it is known that there is no significant effect on the value of specific gravity, water content, free fatty acid number and peroxide number with the use of commercial vinegar and natural vinegar compared to commercial VCO.

Review

This study presents a timely investigation into the use of natural vinegars as acidification agents for Virgin Coconut Oil (VCO) production, aiming to comply with Indonesian National Standards (SNI). The authors systematically evaluated the effect of commercial vinegar, kepok banana peel vinegar, honey pineapple peel vinegar, and rice vinegar on the physical and chemical characteristics of VCO. The core finding is that all acidification methods, including those employing various natural vinegars, successfully produced VCO meeting SNI requirements for organoleptic properties, specific gravity, water content, free fatty acid levels, and peroxide value. Furthermore, the ANOVA test revealed no significant differences in these key parameters across the different vinegar types, suggesting the viability of natural alternatives. This research is highly relevant given the growing interest in sustainable and environmentally friendly food production methods. The strength of this study lies in its direct comparison of multiple natural vinegar sources against a commercial standard, providing practical insights for VCO producers. The adherence to SNI standards offers a clear, objective benchmark for quality assessment, making the findings readily applicable. The inclusion of parameters like specific gravity, water content, free fatty acids, and peroxide number covers essential aspects of VCO quality and stability. However, the abstract could benefit from explicitly stating the SNI limits for each parameter, allowing readers to immediately contextualize the reported numerical results. Additionally, the concluding statement regarding the ANOVA test, "compared to commercial VCO," is somewhat ambiguous; clarification in the full manuscript on whether "commercial VCO" refers to a distinct control sample or simply the VCO produced using "commercial vinegar" as a treatment would enhance clarity. In conclusion, this research effectively demonstrates that natural vinegars derived from agricultural waste or by-products are promising alternatives to commercial vinegar for VCO production, ensuring product quality in line with SNI. The lack of significant difference between the vinegar types opens avenues for more sustainable and potentially value-added production processes. Future studies could delve deeper by examining the specific minor components or antioxidant capacities contributed by each natural vinegar, which might offer additional health benefits or unique sensory profiles beyond the basic SNI parameters. Investigating the long-term oxidative stability and conducting comprehensive sensory panel evaluations would further enrich these findings, providing a more holistic understanding of the impact of natural acidification methods on VCO quality.

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