Production of Coconut Oil and Protein for Food and Cosmetic Ingredients

Abstract

Coconut (Cocos nucifera) is a tropical plant that is almost spread throughout the archipelago. Coconut is a plant of the genus Cocos widely used in various fields ranging from food to cosmetics. Most coconut parts can be utilized so that the coconut is dubbed a versatile plant and has high economic value. This tree has a fruit which is also called coconut. Coconut fruit is the most widely used and processed. Coconut meat can be directly consumed or processed into coconut milk, coconut flour (desiccated coconut), and cooking oil. Coconut oil was obtained from dried or fresh coconut flour using the Soxhlet extraction method with organic solvents. Defatted coconut flour contained a high protein of approx. 19-20%. Coconut protein has a good quality compared to other vegetable protein sources. This research investigated solvent’s effect on solid ratio and oil content on coconut protein extraction yield and recovery from coconut flour. Based on experiments, the highest value of extracted protein and yield was obtained after coconut flour extraction at a solvent to flour ratio of 30 g/g. Coconut protein isolate and coconut whey protein were expected to have different functional properties which need to be further evaluated to determine their application as cosmetics or food ingredients.