Studi Perbandingan Kinerja Ekstraktor Pengambilan Minyak Kelapa Proses Kering

• Main Authors: , KHAIRUL ANWAR ANSHORI, , Dr. Ir. Sarto, M.Sc.
• Format: Theses and Dissertations NonPeerReviewed
• Published: [Yogyakarta] : Universitas Gadjah Mada 2011
• Subjects: ETD
• Online Access: https://repository.ugm.ac.id/39019/; http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=50006
• Institution: Universitas Gadjah Mada

The made process of coconut oil with dry process can be done by drying the coconut fruit and then extracting the fruit mechanically. The drying process of coconut fruit is the ingredient treatment process, but it is not optimum enough so it has to be chopped first. The coconut oil extractor is designed based on the pressing technology for vegetable oil ingredient. The extractor which is used consists of Hydraulic Pressing, Screwed Pressing and Push-and-Twist Pressing. The aim of this research is to find out the performance comparison from those extractors based on the quality of the coconut oil by the chopping treatment and drying process of the fruit. The influence of the ingredient size treatment is learned by two variations, they are scraped and non-scraped fruit. The influence of the drying duration is done by five variations, they are 0 hour, 3 hours, 4 hours, 5 hours and 6 hours. The rendement is calculated based on the oil production from each sample. The oil quality is stated in water content, density, free fatty acids, iodine number and saponification number. The highest rendement is reached by the screwed pressing on 59,40 %, scraped and dried for 6 hours. The best oil quality is reached by the hydraulic pressing on 0,054 %, density 0,906 g/ml, free fatty acids 0,0109 %, iodine number 9,6044 and the saponification number 250,3606. The result of economic analysis shows that the production of fried oil from the coconut oil with screwed pressing is affordable to be researched fruther.