Process of VCO to Yield Foodgrade Organic VCO

There are some process of VCO which have been publicized. All owning insuffiency and benefit of process.VCO can applicate to the food product hence reference which we can hold that process use hygienic and does not destroy the content of VCO. About standard, we relate at standard which have been made by Asian Pasific Coconut Community ( APCC) and of Philiphine National Standards ( PNS) with code of PNS /BAFPS no. 22:2004. Both these organisation have made standard of VCO quality of VCO, inspected from product and also its process.

According to Asian Pasific Coconut Community ( APCC), process of VCO does not pay attention process with warm-up or not. All important matter that is VCO yielded from fresh coconut and have matured and also result of oil obtained does not change. Thereby, yielded coconut oil by traditional and high rise warm-up still can category as VCO. But Philiphine National Standards ( PNS), giving more detail standard again, among others VCO do not be yielded through chemical process of refining, deodorizing, and bleaching ( RDB). Basically VCO does not be rancid easy to because of high fatty acid its content so that oxidation process does not easy happened. But, with low quality VCO, rancidity process will walks earlierly. This matter because of influence of oxygen, water rate, and microbe to decompose fatty acid content residing in in VCO and become other component.

Physically, the color of VCO has to be clear, like crystal. This matter designate that VCO does not mixed by other dirt materials. If VCO has high water content, usually there will be white sediment or Iump. Existence of this water will quicken process of rancidity. Besides, that sediment or Iump represent blondo which does not be filtered altogether. Contamination like that will have an effect on to VCO quality.
Indonesia is country of coconut, because representing state broadly coconut plantation numer one in the world. Coconut raw material of course very abundant here, but for the making of VCO only used old matured coconut.The reason is more oil can be obtained, including high lauric acid content.Quality factor have to be paid attention, general issue about quality factor of VCO is the existence of high water content of product of VCO. Oil which more aqueous will hydrolysis and easy rancid so that improper to consume. For consumer of VCO like you is important to pay attention of this problem .

One of the VCO process which popular enough in Indonesia is popularized by Dr. Bambang Setiadji from Chemistry Department, Mathematics and Natural Science Faculty, Gadjah Mada University Yogyakarta. His method wet process and have some benefit for example : 1. Its clear colour of crystal because [do] not experience of process of refining, and bleaching of deodorizing 2. Medium chain fatty acid content and its antioxidant do not experience of denaturation so that its good as health food supplement While lacking this method is :1. Requiring VCO as feed in process making of VCO 2. yielded rendemen a little to be compared to the other way. If the other yield 1100 cc from 10 coconut item, but in this way only yielding 1000 cc VCO. While 100 cc remain followed in blondo.Process of with this method is started from get the fresh fruit of coconut kernel, then rasping. Added water to scar coconut and pressed so that yielded coconut milk.Coconut milk then hushed around one hour, and will apart become two part of between rich shares of oil called kanil or krim and the other part poor oil.The bottom part with poor oil content then separated and trown away. Kanil or krim the given by VCO which have become as starter with composition 1:3 volume, then swirled to flatten and hushed during 10 hour. Will seen three layers, top layer is VCO, then middle layer is blondo and the bottom is water.VCO later take as main product and blondo as side product.

Other method which also popular enough is dry process. Dry process is making of VCO without using water so the oil extraction done mechanically.Dry process have some benefit without water adeed, minimum water contain at the product, and quicker process time. Lacking of this process is required mechanic equiments which quite a lot and costly. At dry process of coconut kernel pared then grated, coconut rasp dried until water content about 5% then pressing in press hydraulic machine or expeller. At this process do not be yielded blondo as side product. In mass production when amount of blondo many and demand of this product is a little hence that thing become separate problem. The use of blondo is to biscuit or ripe flavour addition.
Most coconut plantation in Indonesia is people coconut plantation or more than 95% and in this time taken care with extensifikation and seldom use inorganic manure like Urea, TSP, KCl etc. Coconut crop in Indonesia is organic coconut, only not yet been conducted sertification by professional. Tree coconut sertfication and process by independent institute, and so that by got organic sertification will increase price of coconut product.

Author : Eko SB Setyawan, eko.sb.setyawan@gmail.com