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

Kumalasari, Ika Dyah and Santosa, Imam and Sulistiawati, Endah (2020) Coconut Oil Production with Various Roasting Temperatures and Dried Grated Coconut as A By-Product. In: IOP Conference Series: Earth and Environmental Science.

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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 oC, 80 oC, 90 oC, 100 oC,
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 oC has white color of flour. Proximate testing shows that the roasting
temperature of 90 oC has the highest carbohydrate (17.93%), mineral (3.53%) and fiber content
(43.74%). While coconut meats roasted with 80 oC 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 oC for 100 minutes. The
conclusion of this study, the rate of optimum temperature for coconut oil extraction are 80 oC -
90 oC 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

Item Type: Conference or Workshop Item (Paper)
Subjects: S Agriculture > S Agriculture (General)
Divisi / Prodi: Faculty of Industrial Technology (Fakultas Teknologi Industri) > S1-Food Technology (S1-Teknologi Pangan)
Date Deposited: 27 Dec 2022 06:50
Last Modified: 05 Oct 2023 08:16

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