Virgin Coconut Oil (VCO) has been widely used as a raw material for the pharmaceutical, food, and cosmetic industries. In this study, the innovation for developing the VCO product variations was done by making preparations using a combination of VCO with cloves. The production of rub oil through a combination of VCO (Virgin Coconut Oil) and cloves (Syzygium aromaticum L. Merr. & L.M. Perry) was carried out by extraction and digestion method with variations of heating temperatures of 40, 50, and 60ºC. The testing parameters for the quality of the oil included organoleptic analysis, water content, acid number, peroxide number, and iodine number. The results showed that the quality of clove-VCO oil using various heating temperatures of 40ºC (S1), 50ºC (S2), and 60ºC (S3) had a yellow color and a characteristic clove smell. Samples S1, S2, and S3 had the water content of (0.020±0.002)%, (0.031±0.002)% and (0.024±0.003)%, respectively. Based on the statistics, the water content obtained was not significantly different with p value> 0.057. It was found that there was a significant difference in the value of the acid number of (2.604 ± 0.117), (2.885 ± 0.071) and (3.572 ± 0.072) mg NaOH/10g for S1, S2, and S3, respectively, peroxide value of (0.466±0.057), (0.633±0.058), (0.733±0.058) meq/kg for S1, S2, and S3, respectively, and the iodine number of (9.167 ± 0.129), (8.437 ± 0.065), (8,162 ± 0.032) g iodine/100g oil for S1, S2, and S3, respectively, with p < 0.05. The results of this study indicated that the higher the heating temperature in the clove-VCO rub oil manufacturing process, the lower the oil quality.
Keywords: clove, oil quality, rub oil, temperature, VCO.
