Virgin coconut oil (VCO) from Pandan coconut (Cocos nucifera L.) is recognized for its functional and cosmeceutical properties. This study compared fermentation-based wet extraction (FVCO) and gentle heating (GHVCO) to evaluate their effects on physicochemical characteristics and performance in water-in-oil (W/O) cream formulations. FVCO achieved a significantly higher oil yield (37.9%) than GHVCO (24.39%), demonstrating superior extraction efficiency. Furthermore, FVCO exhibited a higher saponification value (268.48 ± 2.15 mg KOH/g) and lower peroxide value (1.67 ± 0.08 meq O₂/kg), suggesting better preservation of fatty acids and improved oxidative stability. No significant difference in total phenolic content was observed between methods (p > 0.05). In formulation studies, FVCO based creams showed better spreadability, stable skin-compatible pH, enhanced aroma, and maintained short-term stability without phase separation. Both formulations exhibited no observable irritation under preliminary testing. Overall, fermentation produced VCO with superior physicochemical quality and improved formulation performance, indicating its potential for cosmeceutical applications. Further studies on composition, long-term stability, and clinical safety are necessary.

Keywords: Virgin coconut oil; fermentation; gentle heating; saponification value; peroxide value; phenolics; water‑in‑oil cream; Pandan coconut.