VCO is a coconut processed product that can increase the body's immunity against various degenerative diseases. Besides coconut, there is also a food product that is no less important, namely green grass jelly (Cyclea barbata L. Miers) leaf extract. In this study, the process of mixing the two foodstuffs will be carried out. Processing process by combining two types of food ingredients with different polarity, namely VCO which is non-polar and grass jelly which is polar. Therefore, in the manufacturing process, an emulsifier is needed as a stabilizer of the mixture. Kappa carrageenan and Konjac are two emulsifiers that can provide increased viscosity in the gelling process. With the addition of kappa carrageenan and konjac as an emulsifier, it will provide gel stability in the manufacture of VCO-Jelly. This research was conducted in 2 stages, namely preliminary research and main research using a Randomized Block Design (RAK). Observations and tests to be carried out are physical characteristics test, chemical characteristic test (Proximate). The test results will be analyzed using analysis of variance (ANOVA). If the treatment given has a significant effect on the test parameters, a further test will be carried out with the Least Significant Difference Test (BNT) with a significance level of 5% to determine the difference between treatments. The results of the physical test of VCO Jelly showed an increase in the value of the brix degree from formula 1 to 5 and the highest value was in formula 5 with a brix value of 13.00. Meanwhile, from the results of the proximate VCO Jelly test, the highest water content was F1: 86.
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