| Summary: | The made process of coconut oil with dry process can be done by drying the
coconut fruit and then extracting the fruit mechanically. The drying process of
coconut fruit is the ingredient treatment process, but it is not optimum enough so it
has to be chopped first. The coconut oil extractor is designed based on the pressing
technology for vegetable oil ingredient. The extractor which is used consists of
Hydraulic Pressing, Screwed Pressing and Push-and-Twist Pressing. The aim of this
research is to find out the performance comparison from those extractors based on the
quality of the coconut oil by the chopping treatment and drying process of the fruit.
The influence of the ingredient size treatment is learned by two variations,
they are scraped and non-scraped fruit. The influence of the drying duration is done
by five variations, they are 0 hour, 3 hours, 4 hours, 5 hours and 6 hours. The
rendement is calculated based on the oil production from each sample. The oil quality
is stated in water content, density, free fatty acids, iodine number and saponification
number.
The highest rendement is reached by the screwed pressing on 59,40 %,
scraped and dried for 6 hours. The best oil quality is reached by the hydraulic
pressing on 0,054 %, density 0,906 g/ml, free fatty acids 0,0109 %, iodine number
9,6044 and the saponification number 250,3606. The result of economic analysis
shows that the production of fried oil from the coconut oil with screwed pressing is
affordable to be researched fruther.
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