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The cosmetic industry continues to grow rapidly along with the increasing demand for natural-based body care products, one of which is massage oil. Essential oils such as lavender, citronella, and chamomile are known to have synergistic effects as relaxation agents, anxiety reducers, and anti-inflammatory agents. To support the safety and effectiveness of their use, the selection of appropriate carrier oils, such as olive oil, almond oil, and virgin coconut oil (VCO), is required due to their good penetration ability and moisturizing properties. This study aimed to determine the effect of variations in carrier oils on the physical and sensory characteristics of aromatherapy massage oil preparations and to identify the most optimal formulation. The research was conducted experimentally by formulating three massage oil formulations using a combination of lavender, citronella, and chamomile essential oils with different carrier oil compositions. The evaluations included organoleptic tests, pH, viscosity, specific gravity, stability, irritation tests, and hedonic tests. The results showed that all formulations were liquid, homogeneous, stable for 28 days, had pH values within the normal skin pH range, met the required viscosity and specific gravity standards, and did not cause skin irritation. Based on the hedonic test, formulation F2 was the most preferred by respondents and was determined to be the best formulation due to its most favorable aroma, texture, and comfort during use. Therefore, variations in carrier oils influence the characteristics of massage oil preparations and enable the determination of the optimal formulation

Virgin Coconut Oil (VCO) is a high-quality coconut oil that is extracted from fresh coconut meat without the use of high heat or chemicals, preserving its natural nutrients and beneficial properties. The demand for VCO has increased in recent years due to its various health benefits, such as boosting the immune system, improving digestion, and providing antimicrobial effects. The oil is rich in medium-chain fatty acids, particularly lauric acid, which is known for its positive effects on cholesterol levels and cardiovascular health. This study focuses on the production of VCO using a natural fermentation method, a traditional technique that is gaining attention for its simplicity and environmental friendliness. In this method, mature coconut meat is grated and squeezed to extract the coconut milk, which is then fermented at room temperature for 24–48 hours. The fermentation process allows the separation of the oil from the milk, forming a clear oil layer on top, which retains the characteristic aroma of coconut. The quality of the produced VCO was analyzed by determining its acid value and saponification number. The saponification value, which indicates the amount of alkali required to saponify the fat, was found to be 50.49. The acid value, which reflects the free fatty acid content, was measured at 5.61. These results suggest that the VCO produced through natural fermentation is of relatively good quality, with a favorable acid value indicating lower rancidity. Overall, the study demonstrates that natural fermentation is an efficient, eco-friendly, and cost-effective alternative for VCO production. This method not only preserves the natural properties of the coconut oil but also offers a sustainable approach to producing high-quality oil for various health and cosmetic applications.

Virgin Coconut Oil (VCO) is a processed coconut product with high economic and health value. VCO production is known to be relatively easy, inexpensive, and capable of producing high-quality oil rich in benefits, including as a traditional medicine and natural ingredient for beauty and health. This community service activity aims to provide students of the Biology Education Study Program at Buton Muslim University with an understanding and practical skills regarding the VCO production process as a form of utilization of local natural resources, especially coconuts. The methods used in this activity include lectures or delivery of theoretical material, interactive discussions on the content and benefits of VCO, and direct practice in making virgin coconut oil using the settling method. This method was chosen because it does not require complicated equipment, does not use excessive heating, and is able to maintain the natural quality of the resulting oil. During the implementation, students are invited to observe and follow the entire process, from selecting good coconut raw materials, the grating process, squeezing coconut milk, natural fermentation through settling, to the process of separating oil from sediment and filtering. The results of this activity demonstrated that students not only understood the concept and theory of VCO production but also produced 1,500 ml of virgin coconut oil packaged in five 300 ml bottles. The VCO was then sold to the public for approximately Rp 30,000 per bottle. Through this activity, students not only gained contextual learning experiences but also developed insights into sustainable, locally-based entrepreneurship.

This study aims to evaluate the effect of different settling times on the quality of Virgin Coconut Oil (VCO) produced without heating (cold process), by comparing two time variations: 3 hours and ±18 hours (variation 1) and 4 hours and ±24 hours (variation 2), through organoleptic tests (color, aroma, taste), acid value, and pH analysis. The results showed that VCO from variation 2 had better quality, with a clear color, a fresh coconut-like aroma, a pleasant taste, an acid value of 1.707 mg KOH/g, and a pH of 6.4–6.5, all of which met the quality standards of SNI 7381-2008. In contrast, variation 1 showed imperfections in oil separation due to shorter settling time, which triggered oxidation and fat hydrolysis. Thus, optimal settling time in the cold process method is a key factor in producing high-quality VCO that is free from rancid odor.

Coconut is a plantation plant that grows and is widely spread in various regions of Indonesia. The processing of coconut fruit (Cocos nucifera L) into VCO (Virgin Coconut Oil) through the extraction process is a method used to obtain high-quality oil. health benefits, as well as antibacterial and antioxidant properties. This study aims to examine the extraction process in processing coconut into VCO. The process begins with the selection of fresh coconuts, then the coconuts are grated and squeezed to produce coconut milk. Extraction is carried out without heating. The extraction results will produce high-quality VCO, which is characterized by clarity, a typical coconut aroma, and optimal fatty acid content. This study shows that the extraction method is effective in producing VCO with good characteristics, and can be an alternative to efficient coconut processing and economic value. Processing coconuts into VCO by extraction makes a positive contribution to the utilization of coconut natural resources and can increase the added value of processed coconut products.

This community service program aimed to enhance the competitiveness of the Virgin Coconut Oil (VCO) product owned by the "Bu Kun" MSME located in RT 11, Yosodadi Sub-district, through a branding strategy based on creative and attractive packaging design. The main problem faced by the MSME was the simple packaging, which failed to reflect the product’s quality and benefits. The program was implemented in several stages, including initial observation, discussion with the MSME, packaging design planning, and implementation of new bottle and label packaging with eye-catching visuals and natural colors. The assistance also included branding education to strengthen product identity and increase consumer loyalty. The results showed increased professionalism among the MSME actors and positive consumer responses, evidenced by rising sales through social media and local marketplaces. This program is expected to serve as a model for empowering other MSMEs in optimizing local product potential through design and targeted branding approaches.

The aim of this study is to show the yield, quality, and the fatty acids composition of VCO produced from coconut growing in several location having different altitudes in West Timor. In addition, it also determined the correlation between the yield, quality, and the composition at one side and the altitude at other side.   The coconut samples were taken from six locations at different altitudes. Virgin coconut oil is fermented using baker's yeast (Saccharomyces cerevisiae). The oil yield was calculated based on the oil volume ratio to the coconut cream volume, and the composition of fatty acid was then determined by a gas chromatography-mass spectrophotometer (GC-MS). The results showed that the quality of VCO obtained in this study is very good based on Indonesian National Standard (SNI) No. 7381:2008. The higher the growing location of coconut, the oil yield decreases slightly, the peroxide number increases slightly, the water content and free fatty acids are decrease. The correlation between the altitude of the coconut growing location and the fatty acid composition: lauric acid (strong and positive); palmitic and oleic acids (strong and negative); linoleic acid (very strong and negative); capric, myristic, and stearic acids (very weak and negative).

Childbirth is often perceived as frightening and causing extreme pain. Some mothers also feel traumatized by their first childbirth process because of various difficulties and pain during childbirth so that they are reluctant to plan to have children again. Labor pain is caused by uterine contractions and dilation of the cervix and lower uterine segment. Survey data from PMB Restu Bunda in 2024 on 5 mothers who gave birth, it was found that overall respondents experienced pain, as many as 3 people with a pain scale of 7 (severe pain) and as many as 2 people with a pain scale of 6 (moderate pain). One non-pharmacological therapy that can reduce the intensity of pain is back massage using Virgin Coconut Oil (VCO). The research objective was to determine the effect of back massage with Virgin Coconut Oil (VCO) on the intensity of active labor pain in the first stage of labor at the IMP Restu Bunda Gunung Terang Sub-District of West Tulang Bawang Regency. The quantitative research type is a pre-experimental design, one group pre-test - post-test design. The population in this study were all mothers who were going to give birth, as many as 22 mothers, with a sample of 18 people taken by accidental sampling. The study was conducted at the IMP Restu Bunda of Gunung Terang Sub-District West Tulang Bawang Regency. Data collection used observation sheets. Data analysis was carried out using univariate and bivariate tests (Wilcoxon test). The study results showed that the average labor pain before being given a back massage with virgin coconut oil (VCO) was 7.0 and after being given a back massage with virgin coconut oil (VCO) was 5.2. There was an influence of back massage with virgin coconut oil (VCO) on the intensity of active labor pain in the first stage at the IMP Restu Bunda of Gunung Terang Sub-District of West Tulang Bawang Regency with a p-value = 0.001 (p-value <α = 0.05). Suggestions for health workers can recommend back massage with virgin coconut oil (VCO) can be used as complementary therapy for mothers in the first stage of labor.

Virgin Coconut Oil (VCO) is derived from fresh coconut meat and can be produced through various methods, including enzymatic processes. This study investigates the effect of adding papain enzyme on the antioxidant activity of VCO. The enzymatic method involves extracting coconut milk with the addition of papain obtained from young papaya. The antioxidant activity was measured using the DPPH method, while other parameters such as moisture content and free fatty acids were also evaluated.The research highlights that VCO is recognized for its health benefits and versatility in various applications. The enzymatic extraction method offers an efficient means of producing VCO while enhancing its properties. This study specifically focuses on how the incorporation of papain influences both the quality of VCO and its antioxidant capacity.In terms of methodology, the study utilized an enzymatic approach for VCO production by incorporating papain into the extraction process. The antioxidant activity was assessed using the DPPH assay, and the resulting VCO was analyzed for moisture content and free fatty acids.The results indicated that VCO produced with papain had a moisture content of 0.22% and free fatty acids of 0.76%, while VCO without enzyme addition showed a moisture content of 0.16%. The antioxidant activity was measured at 18.35 ppm for VCO with papain, compared to 13.51 ppm for pure VCO.In conclusion, the addition of papain enzyme not only accelerated the production of VCO but also enhanced its antioxidant activity, classifying both types of VCO as having strong antioxidant properties. However, it is important to note that the moisture content and free fatty acids in VCO with enzyme addition did not meet the Indonesian National Standard (SNI 7381:2008), likely due to residual water from the papaya fruit.

This paper presents the design and implementation of an automatic Virgin Coconut Oil (VCO) making device using an Arduino Uno microcontroller. Virgin Coconut Oil has gained popularity due to its health benefits and versatile uses in various industries. The traditional process of making VCO involves manual effort and precise timing, which can be tedious and inconsistent. The proposed automated system aims to streamline the VCO production process by integrating sensors, actuators, and a microcontroller to achieve precise control and monitoring of the process variables. The Arduino Uno microcontroller serves as the central unit for data acquisition, processing, and control, facilitating automation through programmed logic. Key components of the automated VCO maker include temperature sensors for monitoring heating stages, a motor for stirring, and relays for controlling heating elements. The system utilizes feedback loops to maintain optimal conditions during each phase of VCO production, ensuring reproducibility and quality. The design also emphasizes user-friendly operation, with an interface that provides real-time feedback on process parameters and allows manual intervention if necessary. Safety features are incorporated to prevent overheating and ensure operational reliability. Overall, the developed automatic VCO maker offers a practical solution to enhance the efficiency and consistency of VCO production, catering to both small-scale producers and commercial enterprises in the food and cosmetic industries

Background : Diaper rash is considered a type of irritant contact dermatitis (Susanti, 2020). Based on data obtained from the Gedangan village Posyandu, there werw 6 cases of diaper rash in december 2023 in the Gedangan area. VCO is a non-pharmacological therapy to help prevent and treat diaper rash due to frequent use of diapers. Objective Describe the results of the implementation of VCO for diaper rash in babies in the village of Gedangan, Cepogo, Boyolali. Method: This research is a case study research using descriptive methods, namely by observing and interviewing two respondents suffering from diaper rash before and after the application of VCO. Results: There was a decrease in the characteristic value of diaper rash in An.S from a value of 4 to 0 while in An. D there was a decrease from a value of 2 to 0, which means there was no incidence of diaper rash. Conclusion : After implementing VCO on An.S and An. D there is a decrease in the characteristic values of diaper rash. This shows that VCO can prevent and treat diaper rash by reducing the characteristic value of diaper rash to no incidence of diaper rash.

Bed rest is one of the factors that can cause skin integrity disorders. Bed rest for a long time can cause physiological changes in the patient's body system, one of which can cause the appearance of decubitus in the integument system. The treatment technique that can be given is by giving Effleurage Massage with Virgin Coconut Oil. To find out the results of the implementation of Effleurage Massage with Virgin Coconut Oil on the Risk of Decubitus in Bed Rest Patients in the Kartasura Health Center Working Area. This research used a descriptive design on 2 (two) male respondents aged 63 and 78 years which was conducted from 4 June - 6 June 2024 in Singopuran Village, Kartasura, Sukoharjo with each respondent being given massage intervention for 3 consecutive days. join in. The instrument used is the Braden Scale to measure the level of skin integrity score. There was an increase in the Braden scale score between before and after application to Mr. S and Mr. N. The application of Effleurage Massage with Virgin Coconut Oil is effective in increasing the skin integrity score in bed rest sufferers who are at risk of pressure ulcers in Singopuran Village, Kartasura, Sukoharjo.

Background: Diaper rash cases in Indonesia have a relatively high prevalence in Central Java Province. Using disposable diapers on infants can have a negative impact on the skin, using them for too long can cause the skin to become damp so that the infants skin experiences irritation or rashes. Diaper rash is the most common skin problem caused by inflammation in areas covered by diapers such as genitals, buttocks, and inner groin. Objective: This study aims to determine the effect of administration of virgin coconut oil (VCO) on diaper rash in infants. Method: This research used pre-experimental techniques with a group pre-test and post-test design. The sample for this research was 20 participants. Data analysis used Wilcoxon signed rank test to test the effect of VCO on diaper rash. Results: VCO administration had an effect on reducing rash scores with a p-value of 0.000 < 0.05, so H0 was rejected and Ha was accepted. Summary: This study concludes that administration of VCO is very effective in the treatment of diaper rash in infants.

The incidence of fever following DPT (Difteri Pertusis Tetanus) immunisation is relatively high, often necessitating treatment with fever-reducing drugs, which may have adverse effects on infants. Therefore, non-pharmacological methods that are effective, safe, economical, and practical are essential. This research aims to investigate the effectiveness of an onion compress combined with virgin coconut oil (VCO) in reducing body temperature in infants following DPT immunization. The study employed a quasi-experimental method with a one-group pre-test and post-test design. The study population consisted of infants who received DPT immunization in the midwife's independent practice (PMB) working area at the Pudak Payung Health Centre, Semarang, with a total sample size of 48 infants selected via purposive sampling. Data were collected through observation, analysed using descriptive statistics, and the Wilcoxon signed-rank test. Prior to the intervention, 47 infants (45.92%) exhibited fever, and 1 infant (2.08%) had a high fever post-immunisation. Following the application of the shallot compress with VCO, all infants (100%) showed a reduction in body temperature, with none experiencing fever thereafter. The analysis indicated a significant effect of the onion compress combined with VCO on reducing body temperature (Z = -6.042, p < 0.01). The average body temperature of infants post-DPT immunisation decreased from a mean of 38.5°C before the intervention to 37°C afterwards. In conclusion, the use of an onion compress with VCO effectively reduces body temperature in infants following DPT immunization. This non-pharmacological approach presents a promising alternative to conventional fever management strategies.

A community service scheme for implementing science and technology has been carried out from Srwiijaya University funding sources. Community service is carried out at the Ittifaqiah Islamic Boarding School for women in Indralaya, Ogan Ilir, South Sumatra. Participants who attended were 60 Islamic boarding school students in the science class, 10 science teachers and 2 Ittifaqiah administrators. Community service was carried out using lecture methods and demonstrations of making liquid lipstick in front of female students and teachers. The natural ingredients used in making lipstick in this service activity are beet root extract, virgin coconat oil (VCO), soy lecithin, gum Arabic, food flavors and food preservatives. There were 20 organoleptic tests carried out on Unsri female students on the liquid lipstick made in this service activity. Fifteen people said they really liked it, 3 people said they liked it quite a lot and 2 people said they liked the product a little. The survey on the results of service activities showed that 50 female students said they really understood how to make liquid lipstick, 8 students said they understood quite well how to make liquid lipstick with the red color of beetroot and 2 female students said they understood a little.

Background: The postpartum period is a very complex period experienced by a woman, especially for those who have given birth for the first time. The problem that we often encounter in the early postpartum period is the discomfort of mothers breastfeeding their babies because they are bothered by the presence of stitches for mothers who experience perineal lacerations. Objective: to determine the effect of VCO administration on perineal wound healing in postpartum women at Hospital Mother and Child Kasih Fatima Kotamobagu Methods: Quasi experimental design with post-test only with nonequivalent groups with Mann-Whitney test with 34 respondents and divided into 2 groups of cases and controls Results: Based on the statistical test output, it is known that the Asymp Sig (2-tailed) value is 0.000 <0.05, so it can be concluded that the hypothesis is accepted. Thus it can be said that there is an effect of VCO administration on perineal wounds with perineal wound healing. Conclusion: There is an effect of giving VCO with healing perineal wounds in postpartum women at RSIA Kasih Fatimah Kotamobagu, with this research it is hoped that VCO administration can be applied by health workers for wound healing, especially pernieal wounds.

Bed rest is a condition when a person cannot move freely due to conditions that interfere with movement (activity). Pressure sores are one of the biggest impacts of bed rest. One of the interventions to prevent pressure sores is giving Virgin Coconut Oil (VCO) through massage. Aims; Knowing the results of the implementation of giving Virgin Coconut Oil (VCO) through Massage on the prevention of pressure sores on bed rest patients in the ICU Room of PKU Muhammadiyah Karanganyar Hospital. Method; This type of research is descriptive in the form of a case study. The approach used is the nursing care approach: planning, implementation, and evaluation. Respondents in this study amounted to two patients with a risk of pressure sores. The instrument uses an observation sheet and a Braden scale measurement questionnaire. Results; The results of the implementation showed that the Braden scale rose for both respondents for the first respondent, the Braden scale became 11, and for the second respondent, it became 15. Conclusion; There are differences in the Braden Scale in patients at risk of pressure sores after giving Virgin Coconut Oil (VCO) through Massage at PKU Muhammadiyah Karanganyar Hospital.

Minyak kelapa murni atau lebih dikenal dengan Virgin Coconut Oil (VCO) merupakan modifikasi proses pembuatan minyak kelapa sehingga dihasilkan produk dengan kadar air dan kadar asam lemak bebas yang rendah, berwarna bening, berbau harum, serta mempunyai daya simpan yang cukup lama yaitu lebih dari 12 bulan. Pembuatan VCO dengan cara fermentasi kelapa akan mendapatkan bakteri asam laktat dan bersifat bakteriosin pada setiap lapisannya. Bakteri asam laktat yang didapatkan adalah sebagai probiotik yang menghasilkan berbagai macam produk fermentasi seperti etanol, karbondioksida, asam asetat, dan peroksida. Beberapa Studi menunjjukkan bahwa VCO dapat meningkatkan system kekebalan tubuh, dan mampu untuk mencegah terjadinya infeksi. Sehingga pada pengabdian Masyarakat yang dilakukan di SMKN 8 batam Sei pelunggut, kacamatan sangulung kota batam, diharapkan dapat memanfaatkan kelapa untuk pembuatan VCO. Melalui kegiatan ini telah dihasilkan suatu cara atau metode yang mudah dan sederhana dalam pembuatan VCO dan para siswa/siswi SMKN 8 Batam yang mengikuti pelatihan ini mendapatkan pengetahuan yang bermanfaat dan memiliki kemampuan untuk membuat dan mengembangkan produk VCO ini ketika stock kelapa melimpah dan dapat dilanjutkan menjadi usaha skala rumah tangga serta berpotensi untuk dikembangkan menjadi usaha yang lebih besar dan bisa dipasarkan ke pasar modern

Virgin Coconut Oil (VCO) adalah bahan alami yang memiliki sifat antimikroba (antivirus, antibakteri, dan antijamur). Sehingga VCO dapat memberikan efek pengawet pada bahan makanan, salah satunya adalah roti manis. Penelitian ini dilakukan untuk mengevaluasi pengaruh VCO terhadap karakteristik (fisik dan kimia) dan umur simpan roti manis. Roti manis dianalisis secara fisik (tekstur dan porositas) dan kimia (kadar air, kadar abu, kadar lemak, kadar protein, dan kandungan karbohidrat), dan analisis umur simpan dengan FFA, uji organoleptik dan jamur setiap dua hari selama delapan hari penyimpanan di suhu ruang. Variasi perlakuan roti manis adalah dari rasio konsentrasi VCO: margarin: mentega, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). Hasil penelitian menunjukkan bahwa VCO tidak memiliki pengaruh yang signifikan terhadap karakteristik fisik dan karakteristik kimia roti manis. Namun, VCO berpengaruh signifikan terhadap kadar air roti manis yang dihasilkan, roti manis K memiliki kadar air tertinggi (22,36%) dan berbeda dengan sampel roti manis lainnya. VCO secara efektif menghambat pertumbuhan jamur di roti manis pada konsentrasi 8%, 12%, dan 16%. Roti manis K dan A memiliki masa simpan 4 hari, sedangkan roti manis B, C, dan D memiliki masa simpan 6 hari.Kata kunci: VCO, roti manis, karakteristik, umur simpanABSTRACTVirgin Coconut Oil (VCO) is a natural ingredient that has antimicrobial (antiviral, antibacterial, and antifungal) properties. So that VCO can provide a preservative effect on food ingredients, one of which is sweet bread. This research was conducted to evaluate the effect of VCO on characteristics (physical and chemical) and shelf life of sweet bread. Sweet bread was analyzed physically (texture and porosity) and chemistry (moisture content, ash content, fat content, protein content, and carbohydrate content), and shelf life analysis with FFA, organoleptic and mold tests every two days for eight days of storage at ambient temperature. Treatment variations of sweet breads is from the ratio of the concentration of VCO: margarine: butter, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). The results showed that VCO did not have a significant effect on the physical characteristics and chemical characteristics of sweet bread. However, the VCO has a significant effect on the water content of the sweet bread produced, sweet bread K has the highest moisture content (22,36%) and it is different from other sweet bread samples. VCO effectively inhibits the growth of sweet bread mold at concentrations of 8%, 12%, and 16%. K and A sweet bread has a shelf life of 4 days, while sweet breads B, C, and D have a shelf life of 6 days.Keywords: VCO, sweet bread, characteristics, shelf life