Coconut Oil

Coconut oil is the oil obtained from copra (dried coconut meat) or from squeeze of coconut milk. The content of coconut oil on an old coconut meat is expected to reach 30% -35%, or oil content in copra reaches 63-72%. Coconut oil as other vegetable oils are compounds of triglycerides composed from various of fatty acids and 90% is saturated fatty acids. Besides coconut oil which is unrefined also contains small amounts of components rather than fat as phosphatides, gums, plant sterols (from 0.06 to 0.08%), tocopherol (0.003%), and free fatty acids (<5%) and less protein and carotene. Sterols function as stabilizer in oil and tocopherol as an antioxidant (Ketaren, 1986). Every vegetable oil has its own characteristics and properties are largely determined by the structure of fatty acids on circuit triglyceride. Coconut oil is rich fatty acids chain (C8 - C14), especially lauric acid and acid meristat. The existence of these medium-chain fatty acids which are relatively high make coconut oil has power to kill some harmful compounds in the human body. These properties are utilized in the manufacture of virgin coconut oil (VCO, virgin coconut oil).
Broadly speaking, the process of making coconut oil can be done in two ways:
1. Coconut oil is extracted from fresh coconut meat, or known by the wet process. To produce oil from the wet process can be done in several ways, namely:
a. Traditional Wet Method
b. Wet Fermentation
c. Wet Centrifugation
d. Wet way with Frying
2. Coconut oil is extracted from the dried coconut meat (copra), or known with dry process. To produce coconut oil from the wet process can be done in several ways, namely:
a. Mechanical extraction (how to press)
b. Extraction using Solvent