Virgin Coconut Oil Production Research Articles

Wet Extraction Process and Its Physicochemical Changes in Virgin Coconut Oil

Background: Indonesia is a major exporter of virgin coconut oil (VCO), but global demand surpasses production. Optimizing extraction processes is crucial. Knowledge gap: While various extraction methods exist, the effect of specific parameters on VCO quality and yield needs systematic analysis. Aim: This review evaluates extraction methods to optimize VCO production, focusing on enzymatic and microbial fermentation. Results: From eight articles, enzymatic fermentation using alcalase at 60°C for 1.5 hours produced high-quality VCO (free fatty acids 0.19%, water content 0.04%, peroxide value 8.28 meq/kg) with the highest yield (98.25%). Microbial fermentation, though longer, also yielded good quality. Novelty: Alcalase enzymatic fermentation is more efficient than microbial methods. Implications: These findings can guide industrial optimization of VCO production to meet SNI 7381:2022 standards. Highlights: Enzymatic fermentation with alcalase at 60°C for 1.5 hours yields the highest VCO quality and yield. Microbial fermentation, while effective, requires longer extraction times for similar results. Optimal temperature and time significantly influence the quality and yield of VCO, meeting SNI 7381:2022 standards. Keywords: Correlation, Enzymatic, Fermentation, Temperature, Time

Lipid Quality Assessment of Virgin Coconut Oil Produced with Different Blanching Methods

Virgin Coconut Oil (VCO) is prone to oxidation due to the natural enzymes present in the coconut. Blanching has been studied to inactivate lipase and peroxidase enzymes that create deterioration in the product. Adding citric acid in hot water during blanching resulted in a higher quality product due to complexing agent properties to chelate metal substances and lowering the pH to reduce the enzymatic activities of the products. This research aims to analyze the effect of different blanching methods on VCO's lipid quality, antioxidant properties, and total phenolic content. Fresh coconut was subjected to water blanching at 95ºC for 5 minutes and 80ºC for 10 minutes with and without 0.05% citric acid addition. After that, VCO was produced using the chilling thawing method, which combines centrifugation and low-temperature incubation. VCO was analyzed in the free fatty acid (FFA), iodine value (IV), peroxide value (PV), TBARS value, the antioxidant activities by ABTS and DPPH, and total phenolic content (TPC). The results showed that water blanching with 0.05% citric acid at 80ºC for 10 minutes obtained better lipid quality compared to control with high IV (6.612±0.085 g iodine/g sample), low FFA (0.0241±0.0023 mg KOH/g sample), and low TBARS value (2.76±0.23 mg MDA/g sample). However, there is a contrary result between antioxidant activities and TPC that might reveal exciting findings. Despite a decrease in the antioxidant activities (DPPH: 39.93±3.11%RSA, ABTS: 9.80±0.91%RSA), the TPC value was increased (9.16±1.56 mg GAE/g sample). Therefore, hot water blanching with 0.05% citric acid addition can be conducted as a pre-treatment in the production of VCO to maintain the lipid quality, even though there is a contradiction in the TPC and antioxidant results.

Standardisation of Centrifugation Method for Virgin Coconut Oil Production and Comparison of Quality Parameters of the Recovered Oil

Virgin coconut oil is a finest edible oil having immense health benefits. Several methods are adopted for the extraction of virgin coconut oil. This experiment aims to provide a cost-effective and efficient method for small-scale production of high-quality virgin coconut oil. The objective of this study was standardisation of centrifugation method for virgin coconut oil production. Mature coconuts from West Coast Tall variety were collected and coconut milk was taken out by using coconut gratings with equal quantity of water and coconut water and two fold of water. The coconut milk was then chilled for 10 hours at 5-70C, followed by centrifugation at different revolutions per minute (rpm) and time. The colour, odour, taste, moisture content, free fatty acid content and total phenolic content of the resulting virgin coconut oil were assessed. The study revealed that the optimal conditions for maximum virgin coconut oil yield (28.087 percent) involve extracting coconut milk from coconut gratings with equal quantity of coconut water followed by chilling for 10 hours at 5-7ᵒC, centrifuged at 12000 rpm for 15 minutes and subsequently drying at 50°C.

Community Empowerment KWT"Bengke Sakato" Pariaman With Innovation of VCO Process Waste Converted into Bags and Tiles

The partner of the Community Service Team chaired by Prof. Dr. Suryani, MSi is KWT "Bengke Sakato" a partner from Padang Pariaman Regency. KWT "Bengke Sakato" has long been engaged in having a Virgin Coconut Oil (VCO) production business, because in addition to the natural products where KWT is domiciled abundantly with coconut trees, this group has also been given training on how to make VCO. This VCO production waste has not been maximized, even though the waste such as coconut husk can be used as cocopeat and cocofiber, and shells can be used as charcoal, bags and tiles or tiles. The method used has several stages, namely Socialization, Workshop, Monitoring and Evaluation as well as mentoring. This program successfully trains people to make bags and tiles from coconut shells using machines provided by the Service Team. With the training of these KWT members, they process VCO waste into various products, it can increase the income of this group. From 500 coconut shells can earn Rp. 5,900,000. And can also increase his knowledge by 79.33%. Thus, this activity of service in the future can contribute to community income.

The effect of Coconut Fruits as a Success Factor in Production of Virgin Coconut Oil by Oil-induced Fermentation

The production of virgin coconut oil by the community is carried out using various techniques. One of them is fermenting using pure coconut oil as an inducement oil. However, production failures often occur. This study aims to examine the condition of coconut fruit as one of the success factors in production. There were 3 types of test samples, namely old coconuts (A), old coconuts containing kentos (B) and half-ripe coconuts (C). Production is carried out using the fermentation method and virgin coconut oil is used as the cooking oil. The three types of samples were treated the same, namely the volume of coconut milk, the volume of castor oil, the condition of room temperature and the length of time fermentation. The test was carried out 5 times for each sample. The success of the fermentation is indicated by the separation of the oil from the water and blondo. The results showed that of the 5 times of production, the highest production success occurred in sample A, which was 87%, while sample B was 40% and sample C was 20%. It was concluded that production using coconut milk from old coconuts (sample A), had a higher production success rate compared to coconut milk from B and samples C.

Effect of mass and size husk ash adsorbent on acid number and free fatty acid of virgin coconut oil (vco) produced by enzymatic process

Virgin Coconut Oil (VCO) is an oil produced using low temperatures. Efforts to maintain and improve the quality of VCO with papain enzymatic manufacturing method followed by the provision of husk ash adsorbent. The use of papain enzyme as much as 1.5% w/v with an incubation temperature of 40°C 24 hours was effective in reducing acid numbers. The husk ash adsorbent which was treated in an oven at 120°C 2 hours was effective in improving the color quality of the VCO. Variations of husk ash were adsorbent size (60, 80, and 100) mesh and mass (15, 20, and 25) grams. The sample that has been mixed with adsorbent is stirred with a magnetic stirrer at 300 rpm 1 hour then separated by centrifuge at 1000 rpm 1 hour and ends with VCO filtering with filter paper to separate the remaining adsorbent from the oil. Samples were tested for acid number and free fatty acid content. The results show that the smaller the size of the adsorbent and the more the amount added gives a positive effect on decreasing the acid number and free fatty acid content. Production of VCO has low environmental impact because it uses low energy.

Synergetic Effect of Fermented Coconut Inflorescence Sap for the Production of Virgin Coconut Oil

The study aimed to optimize the process parameters for the production of virgin coconut oil (VCO) by exploring the use of aerobic fermented neera (coconut inflorescence sap) at different concentrations (ranging from 5% to 25%). Fermented neera can be prepared from fresh neera without incurring additional expenses, presenting a potential advantage over commercially available cultures in the market. Coconut milk was extracted from a coconut kernel using a hydraulic coconut milk expeller. The extracted coconut milk was then fermented with varied concentrations of fermented neera ranging from 5% to 25%, and then, the oil layer was separated. Fermented neera as a starter at a concentration of 10% resulted in the highest VCO yield of 19.8% following 14 hours of fermentation. The study also found that the fermentation duration of the starter (6-hour, 8-hour, and 10-hour fermented neera) and its concentration had significant effects on the yield of VCO. However, the effects of starter on the physical properties (moisture content, viscosity, specific gravity, and refractive index) and biochemical profile (free fatty acid, peroxide value, acid value, saponification value, iodine value, and total phenolic content) of the resultant VCO were not significant. The physicochemical properties of the VCO produced using the fermented neera-based coconut milk fermentation method met the standards stipulated by the Food Safety and Standards Authority of India (FSSAI) and the Asian and Pacific Coconut Community (APCC). Thus, fermented neera offers a novel economical alternative to enhance the fermentation rate during VCO production.

An Analysis of Physiological Workload on Pure Coconut Oil Production Process

This study aims to analyze the physiological workload in the virgin coconut oil production process based on energy expenditure evaluations and determine rest periods to ensure that work does not require excessive energy. Assessment of workload objectively using pulse indicators and energy consumption (energy cost) observations at the four stages of the virgin coconut oil production process, namely the process of stripping the coconut husk, the process of cutting the coconut shell, the process of grating the coconut and the process of cooking the coconut milk. The energy expenditure of workers in the coconut coir stripping section is 5,138 kcal/min, the coconut shell cutting section is 2,552 kcal/min, the coconut meat grating section is 3,575 kcal/min, and the coconut milk cooking section is 2,885 kcal/min. Hence the coco coir stripping workstation is included in the heavy workload category with an average cardiovascular load value of %CVL of 56%, which means that the work needs to be improved; the recommended work-rest cycle for workers at the coco peeling workstation is 47 minutes. The workstation for cutting coconut shells to cooking coconut milk is included in the category of moderate workload with a value of %CVL ≤33%, still within the recommended workload limit.

An Analysis of Physiological Workload on Pure Coconut Oil Production Process

This study aims to analyze the physiological workload in the virgin coconut oil production process based on energy expenditure evaluations and determine rest periods to ensure that work does not require excessive energy. Assessment of workload objectively using pulse indicators and energy consumption (energy cost) observations at the four stages of the virgin coconut oil production process, namely the process of stripping the coconut husk, the process of cutting the coconut shell, the process of grating the coconut and the process of cooking the coconut milk. The energy expenditure of workers in the coconut coir stripping section is 5,138 kcal/min, the coconut shell cutting section is 2,552 kcal/min, the coconut meat grating section is 3,575 kcal/min, and the coconut milk cooking section is 2,885 kcal/min. Hence the coco coir stripping workstation is included in the heavy workload category with an average cardiovascular load value of %CVL of 56%, which means that the work needs to be improved; the recommended work-rest cycle for workers at the coco peeling workstation is 47 minutes. The workstation for cutting coconut shells to cooking coconut milk is included in the category of moderate workload with a value of %CVL ≤33%, still within the recommended workload limit.

Cold pressed virgin coconut oil production: Enhancing energy efficiency through a closed tunnel hot air generation system

The primary aim of this paper was to research and develop a closed tunnel house hot air production system, focusing on cost reduction in the cold-pressed coconut oil production process. The study's scope was centered on a case analysis of Tropicana Oil Co. Ltd. situated in Sampran district, Nakhon Pathom province. The research encompassed the design of a system capable of generating hot air and conserving thermal energy within a closed tunnel house environment. This included developing and constructing a prototype system tailored to this purpose. One of the key objectives was to assess the system's efficiency within the closed tunnel house setup. The broader goal was to enhance air temperature while reducing moisture content before initiating the coconut drying process. It was achieved through an electricity-powered hot air-drying technique, the process aimed to efficiently eliminate water or moisture from dried coconut, priming it for the subsequent cold-pressed oil extraction phase. The resulting system is anticipated to yield multiple benefits. It's projected to curtail energy consumption for operators by minimizing temperature losses within the system. This is facilitated by augmenting natural heat to elevate the air and container temperature during baking. Furthermore, this research unveiled insights into the optimal tunnel house configuration as a highly effective heat source. It also advanced knowledge in creating low-humidity heat storage systems and measurement/control mechanisms tailored for specific tasks. These innovations are anticipated to have applications beyond the coconut oil industry, extending to other sectors reliant on heat energy for production processes.

Design Consideration and Performance Evaluation of a Coconut Oil Extracting Machine

Abstract: Extraction of virgin coconut oil from coconut kernel is a major influential step for their commercialization. There are many extraction processes among which cold and hot extraction are conventional extraction processes. This paper focused on the design, construction and testing of a coconut extractor using fresh-dry process based on the low pressure oil extraction method production of virgin coconut oil to reduce the settling time of oil. Additionally, tests carried out on the machine were the oil quality test, yield comparison with conventional oil extractors and user experience. The drying motor of 1500hp was used for grinding and a 12V Dc motor converted to an AC drive was used for conveying to the extraction chamber. A heating element of 3KW was incorporated in the extraction chamber which was properly lagged to avoid heat losses. Results obtained showed that it takes 800 seconds of heating time at 70oC to actually extract oil from dried coconut under different parameter such as drying temperature, extraction time and moisture content. The production efficiency of machine was calculated to 69.5% and the machine performance was certified good. Oil quality was recorded at 0.46% free fatty acid. The designed extractor yielded approximately 20.7% of oil against 14.1% as recorded from traditional methods. User experience was rated an average of 8.47 on a maximum scale of 10 with ratings obtained from experts (7.5) experienced users (8.7) and non- experienced users (9.2). The production machine is novel for easier, safer and more economical extraction of virgin coconut oil over the traditional and conventional methods.

Virgin Coconut Oil: A Review

Virgin Coconut Oil (VCO) is coconut oil that has undergone a minimal amount of processing without the use of artificial chemicals. VCO has the greatest lauric acid level of the two oils, with 53.70-54.06%, compared to regular coconut oil of 2.81% and palm oil of 0.45%. VCO is advantageous for health due to its high lauric acid concentration, which also increases endurance and hastens the healing of sickness. Coconut, which comprises water, protein, and fat, is a key component in the production of VCO. These three substances are an emulsion in which the emulsifier is a protein. A chemical known as an emulsifier serves to thicken or stabilize the emulsion. To prevent the blending of the oil and water droplets, a thin layer of coconut fruit protein will bind the droplets of coconut oil. If the emulsion bond is compromised, oil will leak out. On a small scale, centrifugation, fermentation, and enzymatic processes can be used to dissolve the emulsion. Keywords: virgin coconut oil, lauric acid, fermentation, centrifugation, enzymatic.

Skim coconut milk processing by thermal- and ultrasonic-thermal pasteurization

The coconut industry in Indonesia is significant for national income, with the potential for value-added products that could enhance the industry’s expansion. Skim coconut milk, a by-product of virgin coconut oil production, is a healthy substitute for dairy milk that can be consumed by people with lactose intolerance. The low-fat and high-protein content of skim coconut milk makes it a healthier alternative to regular coconut milk and cow milk. This study compares ultrasonic-assisted pasteurization of skim coconut milk to conventional pasteurization technique in terms of contamination reduction efficacy and energy efficiency with minimum product characteristic change. The process consisted of thawing frozen skim coconut milk, homogenization of liquid skim coconut milk and pasteurization in a shaking water bath or ultrasonic bath. Total cell counting was conducted, D-value and z-value were estimated to measure the effectiveness of pasteurization in reducing the number of harmful microorganisms in skim coconut milk. The study found that ultrasonic-assisted pasteurization reduced the number of microorganisms more effectively than conventional pasteurization with a lower energy consumption. The study showed the removal efficiency of ultrasonic-assisted pasteurization and conventional pasteurization at 70°C and 15 minutes were 28.74% and 12.33%, respectively. At that condition, energy consumption for every microbial cell being removed was approximately 3 times lower in ultrasonic-assisted pasteurization than the conventional one (0.13 kWh vs. 0.36 kWh). Skim coconut milk processed by ultrasonic-assisted pasteurization at 75°C for 15 minutes featured homogeneous white liquid with shelf time of 11.2 h, which was 2.65 times longer than the unprocessed coconut skim milk. The research suggests that ultrasonic-assisted pasteurization can be a feasible and sustainable processing technology for skim coconut milk, with potential commercial value for small companies and farmers in Indonesia.

Quality Evaluation of Virgin Coconut Oil Produced with Enzymatic Extraction using Coated Crude Papain

Papain enzyme has been applied in the production of coconut oil. In this study, crude papain enzyme was coated with maltodextrin to observe the effectiveness of coated papain in the production of virgin coconut oil (VCO). The specific objectives of this research including to determine the effect of the incubation length and temperature of the coated papain enzyme on the yield and quality of the resulting VCO. 0.5% enzyme (w/v) was applied to the coconut milk in different incubation lengths and temperatures to produce VCO. This study applied a randomized complete design with two factors; length of incubation (6,12,18, and 24 hours) and incubation temperature (30, 40, 50 and 60 ⁰C). The findings of this study showed that based on a yield of 24.88% and a degree of clarity of 92.15%, the optimal incubation temperature for the production of VCO in this study was 50 ⁰C. The findings of the research, based on a yield of 22.56%, showed that 18 hours of incubation was found to be the optimal incubation time for the production of VCO in this study. Even though the free fatty acids and water content suggest that refinement is necessary for the quality improvement of the produced VCO, the peroxide value and iodine number of VCO in this study show a good quality with a value of fewer than three meq/kg and between 5.78-8.80, respectively.

Training on Making Virgin Coconut Oil (VCO) to Increase Income in Friwen Village, Raja Ampat Regency

In Friwen Village, there is no VCO production yet, even though this village has great coconut potential. Therefore, it requires socialization in the community on how to process coconut into VCO. This activity aims to increase the income of the village community, namely the community in Friwen Village, South Waigeo District, Raja Ampat Regency, West Papua Province. The method used is counseling and the practice of processing diversified coconut-based products. The method for making VCO is fishing, namely by adding some of the finished VCO, which separates the cream of coconut milk from the resulting VCO oil. The results obtained are that partners can produce VCO independently and have knowledge of natural potential that can be utilized to make VCO. After this service, the village community realizes the importance of processing agricultural products to increase income and market their products around the Raja Ampat area.

Business Improvement of Virgin Coconut Oil (VCO) in Jember Lor Village, Patrang District, Jember Regency

This time the Community Partnership Program (PKM) partners are Home Industries (IRT), namely Virgin Coconut Oil (VCO) Entrepreneurs. VCO is oil produced from pure coconut through a fermentation process, without using preservatives. The benefits of this oil in addition to maintaining health and stamina, can also cure all kinds of diseases. Besides being drinkable, this VCO can be used as an external medicine, namely as a topical medicine for wounds on the body. The problems faced by PKM partners this time are as follows: 1) The equipment for the VCO production process is still limited. The grated coconut used to grate coconut meat is still traditional, namely manual coconut grater. 2) There is no proper recording of financial statements in order to know the profit/loss of VCO oil production business. Thus, Mr. Agung's VCO oil production business requires: 1) Procurement of an electric coconut grater 2) Mentoring for the preparation of financial reports.

Formation of Coconut Oil By–Product Protein Concentrate–Pectin Through Electrostatic Interaction to Improve Emulsifying Properties

Coconut oil has been rising in popularity because of its health benefits. Coconut oil by-product or <em>blondo</em> is obtained during wet processing for virgin coconut oil production. It has a high protein content and can be utilized as an emulsifier in food products. This research aimed to examine the effect of pH, protein and pectin concentration on the stability and emulsification properties of heat-treated <em>blondo</em> protein concentrate-pectin complexes. The best conditions of pH, pectin and protein concentration for forming <em>blondo</em> protein concentrate-pectin complexes through electrostatic interaction were obtained by mixing <em>blondo</em> protein concentrate solution (0.5 to 1.5 wt%) with pectin (0.1 to 0.35 wt%) at different pH conditions (3 to 5). These particles were tested for emulsifying activity, stability and heat stability (85±2 °C; 15 minutes). Complexes formed using 0.5 wt% protein and 0.35 wt% pectin at pH 4 obtained from these experiments had the best zeta potential value and particle size, respectively -25.88 mV and 192.92 nm. Complexation between protein and pectin enhanced the emulsion activity index (EAI), emulsion stability index (ESI) and protection of self-aggregation protein during heating. Complexes that were formed remain stable across a range of pH values (pH 4 to 7). Thus, <em>blondo</em> protein concentrate-pectin complexes formed in this research through electrostatic interaction have better functional properties than the <em>blondo</em> protein concentrate before complexation. Emulsions created using <em>blondo</em> protein concentrate-pectin complexes through electrostatic interaction also had a higher value of emulsifying activity, stability and heat stability than emulsions with <em>blondo</em> protein concentrate alone.

Pelatihan pembuatan Minyak Kelapa Murni (Virgin coconut oil) Menggunakan Metode Endapan/Pendiaman Di Kelompok Tani Efata Desa Sunsea Kecamatan Naibenu Kabupaten Timor Tengah Utara

The Efata Farmers Group is a farmer group located in Sunsea Village, Naibenu District, North Central Timor Regency, whose daily activities are farming and raising livestock. Sunsea Village has coconut trees which produce coconuts in large quantities and are only used to make coconut oil by heating for cooking purposes. Even though coconut can produce pure oil or commonly called Virgin Coconut Oil (VCO). The purpose of this community service activity is to train members of the Sunsea Village Efata Farmer Group to produce quality Virgin Coconut Oil (VCO) oil products using a simple method. The activity implementation method uses focus group discussion (FGD). The activities carried out included training in VCO production using the settling/dwelling method, organoleptic testing of VCO quality and assessing the knowledge and understanding of partner groups. It was concluded that the partner group was very enthusiastic about participating in the activity as seen from attendance (100%). The stages of making VCO have been carried out and produced quality VCO from an organoleptic point of view, such as being clear in color and having a distinctive coconut smell. The partner group also experienced an increase in understanding and knowledge about VCO from 35% to 92.5%.

Process Design of an Integrated Virgin Coconut Oil (VCO) Processing Technology

Virgin Coconut Oil (VCO) is a product obtained from fresh coconut that has been very famous in the market due to its several uses. The research aims to: design a process for the production VCO that utilizes both fresh-dry and fresh-wet methods; determine the weights of recovered coconut waste materials, VCO recovery of the three production lines, and investigate the possible utilization of these wastes to produce value-added commodities; and develop a conceptual design of the production of VCO that applies to a small-medium scale coconut community or farm in the Philippines. Preparation of raw materials includes splitting and grating of coconut meat and milk extraction. A conceptual design for the integrated method applicable to a small-medium scale coconut community in the Philippines was developed employing three assembly lines: (1) the low-pressure oil extraction via centrifugation method; (2) the fresh-dry process through low-pressure oil extraction method; and (3) the fresh-wet process through modified kitchen method that produces the clearest oil with VCO recovery of 18.43%, 25% and 16.5% for VCO production lines 1, 2 and 3 respectively. The VCO produced is expected to qualify in the Asian and Pacific Coconut Community (APCC) VCO Standards. The weight of all recovered materials and wastes were accounted for.

Utilization of Papain Enzymes on the Production of Virgin Coconut Oil

VCO is an oil that has many benefits for the human body. In the health sector, VCO can function to increase the human body's resistance and accelerate the healing of diseases and obesity. Making VCO can be done in various ways, one of which is by enzymatic method with the help of papain enzymes. The purpose of this study was to determine the most influential variable on the making of virgin coconut oil. The method used is by fermentation using papain enzyme catalysts and the temperature and time of fermentation according to the specified variable and analysis of water content and free fatty acids using factorial design 2x3. The results obtained from the study of the most influential effect on water content and free fatty acids are time variable and enzyme concentration, while the most influential interaction variables are fermentation time and temperature. The optimum water content obtained is 0.18% and free fatty acids are 0.28%. The optimum combination of independent variables that can produce optimum water content and free fatty acids is papain enzyme concentration of 3gr, temperature 33oC, and fermentation time of 24 hours.