Coconut oil is the oil produced from coconut meat. In general, oil production is divided into 3 types namely:
1. Drying process.
2. Wetting process, divided into a few of them is fishing methods, pickling, mechanical, enzimatk and salinity.
3. Extraction solvents
How to dry
Method of producing coconut oil with a dry way first made the coconut meat in the form of copra. To be made in the form of copra, the coconut meat is made into dried by hanging in the hot sun or drying through the oven. Drying with drying coconut meat is highly dependent on weather conditions, so that drying will be better when in the summer. And when drying conducted in the rainy season, the drying process may take longer. A long time in the drying process will greatly disrupt the quality of copra is produced due to biological processes.
For the drying process by using an oven is quicker drying than way through drying in the sun. By using an oven drying will cost greater operational.
The manufacturing steps of coconut oil with a dry way is as follows (www.warintek.ristek.go.id)
1. Copra chopped, and then crushed into coarse powder.
2. Copra powder is heated, then pressed so that the oil issue. The resulting residue still contains oil. It is grinded until finely ground, then heated and pressed to remove the oil.
3. Oil deposited collected and filtered.
4. Oil filtering results given the following treatment:
• Additional compounds alkali (KOH or NaOH) for neutralization (removing free fatty acids).
• The addition of absorbent material (absorbent) color, usually using activated charcoal to produce clear oil and clean.
• flow hot water vapor into the oil to vaporize and remove compounds that cause undesirable odor.
5 Oil has a clean, clear, and odorless packaged in tin boxes, plastic bottles or glass bottles.
How to Wet
Initial step producing coconut oil in a way that is moist coconut meat is formed into coconut milk. The process of making coconut milk is the most important stages in the manufacture of oil. To be able to make more oil then the type of selected coconut oil is a middle-aged and old coconut.
Coconut milk itself is an emulsion of oil in water (M / A), where the role of the media disperse is water and oil phase is disperse. Globula-globula in coconut oil is surrounded by a thin layer of protein and fosfolida. Protein layer surrounding the oil droplets dispersed in the water. To be able to produce the protein coating of oil so it needs to be broken so that the oil droplets will merge into the oil. So, in principle, producing coconut oil or moist way through a solution coconut milk emulsions systems through protein denaturation. The way this can be done wet chemical, mechanical, thermal, biological / enzymatic
The technique of making thermal oil also called warm-up techniques. To make coconut oil by heating simple enough, that is just warming up the milk that has been made. The purpose of warming is to remove the water content contained in the coconut milk. Generally, the oil produced by this warming brass-colored straw. Blondo obtained from coconut oil processing by heating a dark brown color. Such techniques are usually owned by the processing industry in the household scale.
Salting methods
Salting methods performed with the aim of solving the system emulsion of coconut milk with protein solubility settings in the salt.
Protein contained in the milk will dissolve with the addition of salt (salting in), but in certain conditions the solubility of the salt will fall in line with the increased concentration of salt. With the decrease in the level of protein solubility followed by binding of water molecules by salt, which then also there is a separation between the liquid oil with water (salting out).
Palm oil production a method by salting is done by adding a solution of salt valence is 2 for example CaCl2. The 2H2O salt coconut cream that has been obtained from the early stages of oil production. Salt is used as a destroyer of emulsion stability. The stages are performed in the manufacture of coconut oil by the method of salinity (salt is used as CaCl2.2H2O).
1. Ca salt is added into the milk and stirred with a magnetic stirrer to a mixture of salt and coconut milk becomes homogeneous.
2. Mixture of salt with the coconut milk and aged less than 12 hours to get 3 layers of water that is the bottom, blondo in the middle, and oil is at the top layer.
3. The oil is separated, while blondo disentrifugasi to remove oil that is still bound blondo.
Pickling method
Destruction of proteins or protein denaturation to be able to get the coconut oil can be done by pickling. In principle this technique is a method of pickling protein denaturation due to the formation of the zwitter ion electronic iso conditions. Zwiter molecular ions formed due to have the opposite charge-enter the respective ends. In the protein it actually contains more NH2 groups charged carboxylate groups posotif and negative charged. In order to achieve this electronic iso conditions, the milk is made in acidic conditions. Usually a pH setting for iso electrical conditions at pH 4.5 is done with the addition of acetic acid (CH3COOH) or vinegar is often known as the food.
By way of pickling will be formed of three layers as well, where is the oil layer on top, then the middle layer of protein and lower layer is water. The oils obtained from the way the color will clear pickling.
Fishing methods
How to fishing in the manufacture of coconut oil is a solution coconut emulsion system by adjusting the surface tension increases. In order to lure out of the oil emulsion system used bait in the form of oil, too. The use of bait will greatly affect the outcome of the oil quality. If the bait used is oil with good quality, it will obtain good quality oil too, but on the other hand, if oil is used as bait are not good quality then the results obtained oil was also not very good quality.
Enzymatic techniques
Technique is a method for enzymatic protein denaturation with the help of enzymes. Several types of enzymes that can be used in this process are papain, bromelain, poligalakturonase, alpha amylase, protease, or pektinase. A coconut oil production stage by this enzyme is produced by making coconut milk from the blackmail using coconut water. The purpose of the use of coconut water is to accelerate the clotting process. And then add with coconut milk enzyme to be used for the fermentation process by silenced for one night. The next day is the separation between the proteins of coconut oil or blondo.
Cooling techniques
Cooling method is based on the difference between the freezing point freezing point of water and oil. Freezing point of oil is in the range of 15 oC, while water has a freezing point at 0 oC, therefore the use of this cooling technique will freeze oil than water first. Or with other rich oil will start to clot more and more components can be separated by water.
Mechanical Engineering
Mechanical techniques performed with the intention of damaging proteins and water surrounding the oil droplets. The way is to put milk into a mixer or mixing occurs. With constant stirring the water molecules and protein molecules can be damaged which eventually drops of oil can get out.
Microwave techniques
The use of microwaves in the manufacture of coconut oil is meant to damage the protein structure because of the combination of polar orientation of molecules (protein and water) emulsion thermal author. Because of damage so the oil components will out from the emulsion system.
How to Solvent Extraction
To make the oil by solvent extraction, coconut meat is also made in the form of copra. The principle of this method is to use a solvent that can dissolve the oil. The characteristics of the solvent used for the extraction of coconut oil dotted among low boiling, volatile, does not interact chemically with the oil and non-toxic residue. The sequence of coconut oil extraction process using a solvent that is:
1. Copra chopped, and then crushed into powder.
2. Copra powder placed on the extraction, while the solvent evaporation chamber. And then heat to evaporate the solvent. Solvent vapor will rise to the condensation. Condensate (steam melting solvent) will flow into the extraction and copra powder dissolves fat. If the space has been filled with extraction solvent, solvent containing the oil will flow (fall) by itself to the evaporation of the original.
3. in the evaporation, the oil-containing solvent to evaporate, while oil stays in the evaporation space. The process continues until 3 hours.
4. Oil-containing solvent is evaporated. Steam is condensed in the condensate is not returned again to the evaporation, but are drawn to the shelter of the solvent. These solvents can be used again for the extraction. Evaporation is done until there is no longer estimated residual solvent in the oil.
5. Furthermore, the oil can be treated neutralization, bleaching and removal of odor.
Although this method is quite simple, but rarely used because the cost is relatively expensive.
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