DEVELOPMENT OF PRODUCTION UNIT VIRGIN COCONUT OIL AND LOW FAT COCONUT FLOUR

• Main Author: Hendar, Taufik
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/46255
• Institution: Institut Teknologi Bandung

Indonesia is a country that has a tropical climate and high rainfall making it suitable for coconut growth. The majority of coconut production in Indonesia becomes export commodities dominated by copra and Coconut Crude Oil (CCO). Yet globally, with the changing patterns of public consumption of food that takes into account health aspects. Therefore, diversification of processed coconut needs to be done and one of the high value-added products is virgin coconut oil. Currently in Indonesia, Virgin Coconut Oil is still processed traditionally using the coconut milk squeeze method and the gradual heating method. However, the two methods have not yet provided better quality and result by Indonesian National Standard 7381:2008. This research aims to develop the unit simultaneously to obtain virgin coconut oil products and low-fat coconut flour. The production process of virgin coconut oil uses a dry processing method with raw materials desiccated coconut and the machine used is a single screw press. Through the development of the production unit, obtained results in the form of virgin coconut oil products of 58.8% - (w / w) and coconut flour of 33.1 (-w / w) with a mass loss of 8.1% - (w / w ). The effectiveness of the tools used in this study was 1.09-1.46%. After pressing, the centrifugation process is carried out to separate the solids carried away and the water that is still inside the virgin coconut oil product. At the centrifugation stage, variations in speed (4000,5000,6000 rpm) and centrifugation time (75,90,105 minutes) are obtained at optimum conditions at a speed of 6000 rpm and centrifugation time of 90 minutes. Under these conditions, the quality of virgin coconut oil products such as water content (0.092%), peroxide number (0%), lauric acid (47.29%), clear and slightly yellowish color of the product and coconut-scented oil were carried out. However, some parameters do not meet Indonesian National Standards such as free fatty acids (0.37%) and iodine numbers (47.29%). Furthermore, an analysis test was carried out on coconut flour obtained from extracts of virgin coconut oil, the result carbohydrate content (13.6%) and fat (5.40%).