METODE PEMBUATAN VIRGIN COCONUT OIL DAN APLIKASINYA SEBAGAI PANGAN FUNGSIONAL DI DESA MANIMBAHOI

Abstract

Manimbahoi Village, located in the Gowa Regency, possesses coconut agricultural potential that is currently limited to selling whole coconuts or copra, which have relatively low economic value. The community lacks sufficient knowledge and skills in processing coconuts into Virgin Coconut Oil (VCO), despite its high added value and well-recognized health benefits as a functional food ingredient. Furthermore, there has been no diversification of VCO-derived products. This community service program aimed to build community capacity in producing VCO through a simple, low-cost fermentation method, and to develop functional foods such as butter, mayonnaise, and ice cream, by combining local potentials such as coconuts and tomatoes. The activities were carried out through training, nutrition education, and production mentoring, involving student participation. The program outputs included proceedings presented at the 2025 National Seminar, an article in electronic media, a documentation video, and greater partner empowerment in producing VCO and functional food products. The program received highly positive responses, with partners showing great enthusiasm throughout. They were provided with the necessary equipment and materials for VCO and derivative production. This initiative is expected to foster economic independence, create natural product-based enterprises, strengthen local food security, and improve community welfare through sustainable resource use.