Spesifikasi Product VCO

Our VCO product is carefully processed in accordance to Good Manufacturing Process (GMP) and Hazard Analysis Critical Control Point (HACCP). So that we are very confident to deliver high quality product and completely safe to be consumed by human being.

Each and every production batch is analyzed and tested by independent accredited laboratory prior to shipment. All test result must be fully compliance with both SNI and ICC standard quality for VCO product.

Badan Standardisasi Nasional

VCO Specifications According to Indonesia National Standard SNI 7381:2008


SNI 7381:2008
Parameters Required Value
Physical Conditions:
- Color
- Smell
- Taste
-
Water clear to very pale yellow
Typical coconut aroma, no rancid
Typical coconut taste
Moisture Max. 0.2%
Iodine Number 4.10 - 11.0 g iod/100g
Free Fatty Acid as Lauric Acid Max. 0.2%
Peroxide Number Max. 2 mg ek/kg
Fatty Acid Composition:
- Caproic Acid (C6:0)
- Caprilic Acid (C8:0)
- Capric Acid (C10:0)
- Lauric Acid (C12:0)
- Myristic Acid (C14:0)
- Palmitic Acid (C16:0)
- Stearic Acid (C18)
- Oleic Acid (C18:1)
- Linoleic Acid (C18:2)
- Linolenic Acid (C18:3)
-
0.0% - 0.7%
4.6% - 10.0%
5.0% - 8.0%
45.1% - 53.2%
16.8% - 21.0%
7.5% - 10.2%
2.0% - 4.0%
5.0% - 10.0%
1.0% - 2.5%
0.0% - 0.2%
Total Plate Count Max. 10 colony/ml
Contaminants:
- Iron (Fe)
- Copper (Cu)
- Lead (Pb)
- Cadmium (Cd)
- Arsenic (As)
-
Max. 5.0 mg/kg
Max. 0.4 mg/kg
Max. 0.1 mg/kg
Max. 0.1 mg/kg
Max. 0.1 mg/kg

International Coconut Community

VCO Specifications According to International Coconut Community (ICC)

The International Coconut Community (ICC) is an intergovernmental organization of coconut producing countries organized in 1969 under the aegis of the United Nations Economic and Social Commission for Asia and the Pacific (UN-ESCAP). Currently, ICC has 20 countries joined as members.
Please click here to view VCO specifications as defined by ICC.