Compared with coconut oil and palm oil, virgin coconut oil (VCO) has a higher content of lauric

acid and lactic acid bacteria. Nevertheless, based on the content of water, free fatty acid and iodine

number, VCO has other features in the field of health because it has lactic acid bacteria that can kill

pathogens, characterizing it as an antimicrobial, in contrast to coconut and palm oil. The lauric acid

content of the VCO is the highest (54.06%) compared to the lauric acid content of coconut oil (0.45%)

and palm oil (0%) (Suryani, 2020).

Commonly VCO is produced from wet and dry process. Even though the colour of the product is watery
white from the wet method, the quality of the product is dependent upon the moisture reduction
percentage from the product. Since, the shelf life of the product is improved in this method than the
wet method product. Also, this method ensures that, the microbial contamination and lipase enzyme
activity deduction due to permissible heat application in this process (Muthukannan, 2019).

The current findings on the advantageous of the especially on its antimicrobial activity have gathered
many attentions from researchers around the world to investigate further as control of infections is
crucial on the health agenda of many developing countries, and the use of VCO could serve as a cheaper
alternative means of controlling infections. Considerably more studies need to be embarked on
especially on the action mechanisms of VCO. Molecular studies and tests on VCO‟s mechanism should
be done in order to evaluate its action in detailed particularly on microbe‟s membrane lipid (Nasir,
2017).