The Effect of the Submersion Length’s in Virgin Coconut Oil on the Shelf Life of Chicken Meat under Room Temperature Storage Salam N. Aritonang, Elsa Martineli and Risanti Eltiana Department of Animal Production, Faculty of Animal Husbandry, Andalas University, Padang 25163, Indonesia Abstract: The research of the length submersion effect of chicken meat in Virgin Coconut Oil (VCO) on the shelf life of chicken meat under room temperature storage was done by using 4 kg breast meat of 6 weeks old broiler. The design of experiment was a completely randomized design where the treatment were 4 different submersion period of chicken meat in virgin coconut oil for 0 h (A), 1 h (B), 2 h (C) and 3 h (D) with five replication. The variables observed were content of moisture and protein, bacteria colony count and the shelf life of chicken meat. The result of this research indicated that submersion length’s of the chicken meat in VCO has significantly decreased moisture content and bacteria colony count and increased the protein content and the shelf life of chicken meat. It showed that submersion of the chicken for 2 h in VCO has significantly improved the shelf life of the chicken meat (15 h) under room temperature.