Pelatihan Pembuatan Virgin Coconut Oil (vco) Secara Fermentasi Di Desa Belotan, Bendo, Magetan
Year: 2016
Type: article
Abstract: VCO(Virgin Coconut Oil) isderivedfrom the old fresh fruit ofthe oilpalm(Cocosnucifera). VCOis apurecoconutoilthat resistant to heat, light, oxygenanddegradationprocess, becauseits chemical structurecontains nodouble bonds. Other characteristics of theVCOis to have aclearcolor, softaromaanddelicious taste. VCO can be process with physical, chemicalandbiological technique. Inbiology, the process of makingthe VCOis donethroughfermentationtechniquesthatusing yeastSaccharomycescereviseae. The manybenefits andbusiness opportunitiesof VCO, makingmanypeople tostart a businessinthisfield.BelotanVillage, District BendoMagetanisone of the villagesthat have the potentialtodoand to develop the VCO business because inthevillagemanylocaloil plantsthathave not beenutilizedas well as possible. The aim ofthiscommunity serviceis(1) I n t r o d u c i n g t h e s i m p l e t e c h n o l o g y t o m a k i n g V C O , ( 2 ) P r o v i d e g u i d a n c e t o t h e publicthatverymanybenefitsofVCO(3) Providea discourseon the establishment ofsmall businessesVCOandmarketing managementtothesevillagecommunities
Source: Jurnal Terapan Abdimas
Authors: Raras Setyo Retno, Pujiati Pujiati, Sri Utami
Institution: Universitas PGRI Madiun
Language: English
Subfield: Inorganic Chemistry
Field: Chemistry
Domain: Physical Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W2616406697