Studi Kualitas Minyak Goreng dari Kelapa (Cocos Nucifera L.) melalui Proses Sterilisasi dan Pengepresan

The objective of this research is to study the cooking oil quality from raw material of grated coconut flesh . The grated coconut flesh is dried within oven at 35 °C to 50 °C temperature until its water content reached 5%. Grated coconut flesh with maximum water content of 5% was weighted with magnitude of 1000 g for each treatments. It was subsequently wrapped by using cloth for sterilization processs at 10 psi, 12.5 psi and 15 psi pressures as well as 30, 40, 50 and 60 minutes of sterilization times. The sterilization output was pressed at 15 psi for 60 minutes. The produced oil was then cetrifuged at 3000 rpm for 20 minutes. The observed parameters for this oil product were yield, water content, specific gravity and free fatty acid. The best treatment was found in sterilization that use 15 psi and 60 minutes having yield of 17.260%, specific gravity of 0,9045 g/cm3, water content of 0.252% and free fatty acid of 0.243%, respectively