Synergetic Effect of Fermented Coconut Inflorescence Sap for the Production of Virgin Coconut Oil

Table 2

Physical characteristic features of VCO samples prepared by fermentation method.

Starter	Percentage of starter (%)	Moisture (%)	Viscosity (Pa.s)	Specific gravity	Refractive Index
6 h fermented neera	5	0.143 ± 0.005	37	0.910 ± 0.005	1.449
	10	0.150 ± 0.005	37	0.916 ± 0.005	1.449
	15	0.146 ± 0.005	37	0.913 ± 0.005	1.449
	20	0.153 ± 0.005	37	0.910 ± 0.005	1.449
	25	0.156 ± 0.005	37	0.906 ± 0.005	1.449
8 h fermented neera	5	0.153 ± 0.005	37	0.913 ± 0.005	1.449
	10	0.153 ± 0.005	37	0.916 ± 0.005	1.449
	15	0.143 ± 0.005	37	0.906 ± 0.005	1.449
	20	0.146 ± 0.005	37	0.906 ± 0.005	1.449
	25	0.156 ± 0.005	37	0.910 ± 0.005	1.449
10 h fermented neera	5	0.156 ± 0.005	37	0.913 ± 0.005	1.449
	10	0.150 ± 0.005	37	0.910 ± 0.005	1.449
	15	0.146 ± 0.005	37	0.913 ± 0.005	1.449
	20	0.143 ± 0.005	37	0.910 ± 0.005	1.449
	25	0.153 ± 0.005	37	0.906 ± 0.005	1.449

 ± 0.