Coconut Oil Production with Various Roasting Temperatures and Dried Grated Coconut as A By-Product

Abstract

Coconut meat used as raw material for making coconut oil. The purpose of this study was to evaluate the physical and chemical quality of coconut oil and dried coconut meat with various age of coconut fruits as a by-product of pressing roasted coconut with various temperatures. Oil from coconut meats were obtained by heated to 70 °C, 80 °C, 90 °C, 100 °C, 110°C for 100 min then pressed and filtered. Dried coconut meat from pressed coconut meats that has been roasted with various temperatures then analyzed its physico-chemical properties and nutritional value. The results showed that the mature of coconut meat with roasting temperatures of 90 °C has white color of flour. Proximate testing shows that the roasting temperature of 90 °C has the highest carbohydrate (17.93%), mineral (3.53%) and fiber content (43.74%). While coconut meats roasted with 80 °C has higher levels of protein (29.03%) and fat (51.53%). Nutritional values such as water content, ash, protein, mineral and fat content showed that the best treatment is roasting with temperature 90 °C for 100 minutes. The conclusion of this study, the rate of optimum temperature for coconut oil extraction are 80 °C - 90 °C and the best nutritional value of dried coconut flour as by-products also at that temperature. Desiccated coconut potentially developed into wide range of high value products because has high nutritional value, especially dietary fiber and protein.