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Background: Stroke is a medical condition characterized by a disruption in blood flow to the brain, most commonly resulting in ischemic stroke, which accounts for 70%–85% of all stroke cases. Prolonged immobility in stroke patients increases the risk of pressure ulcers. Effective prevention strategies Include regular repositioning and meticulous skin care. Effleurage massage, when combined with Virgin Coconut Oil (VCO), enhances blood circulation and skin hydration, thereby potentially reducing the risk of impaired skin integrity. Objective: To analyze the management of a non-hemorrhagic stroke patient Through the application of Effleurage Massage therapy using Virgin Coconut Oil (VCO) to reduce the risk of skin integrity impairment. Methods: This case study involved a non-hemorrhagic stroke patient who was observed during hospital visits over a three-day period. Effleurage massage using VCO was applied twice daily—once in the morning and once at night. Skin integrity was assessed before and after the intervention using the Braden Scale Results: A decrease in the risk of skin integrity impairment was observed following the intervention, as evidenced by improved Braden Scale scores. Conclusion: Effleurage Massage using Virgin Coconut Oil may serve as an effective complementary therapy to reduce the risk of skin integrity Impairment in non-hemorrhagic stroke patients.

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).