Ethnobotany Production of Coconut Oil using Wet and Dry Methods

Abstract

Ethnobotany mentioned that coconut oil have been a part of traditional medicine from ancient times and was used as oilment in all kinds of illness. Athletes, body builders and dieting person used coconut oil. That is because coconut oil contains less calories than other oils, and is easily converted in to energy and no lead to accumulation of fat in the heart and arteries. Beside that, coconut oil can be boost energy and endurance to enhances the performance of athletes. The material for making oil is mature coconut fruit was obtained from the Agropolitan market at Senduro Lumajang Regency. This study determined the ethnobotany production of coconut oil use wet and dry method. Wet method was conducted by extraction of coconut milk then cooking the milk to evaporate the water so the oil was extracted from coconut protein cake (was called “blondo”). Dry method was conducted by drying the grated coconut until less than 5% (3.37%) of water content, then pressure dried coconut using hydraulic press (39-427 bar). The results showed that ripe mature coconut produced the higher oil yield. Producing coconut oil used wet method have to use stainless steel or cast iron frying pan. Characteristics of coconut oil were i.eclear colour, typical coconut aroma. Producing of coconut oil used wet method can result 15.77%w/w of yield, 11.67% w/w of protein cake (blondo), 0.06% of water content and 0.9195g/cm3 of oil density. While producing of coconut oil used dry method can result 21.56% w/w of oil yield, 33.24% w/w of bagasse cake, 0.04% of water content and 0.9191 g/cm3 of oil density.