Abstract
In order to overcome the disadvantages of conventional method, innovations on how to produce coconut oil were applied with the technique of PENDAWA (Pendayagunaan Asam Jawa). Coconut oil comes from coconut milk which is the substance between oil and water (emulsion). So to get coconut oil, acid is needed as an emulgator to break down emulsifying substances. In this case, Tamarind is used because it is cheap, available, contains a lot of antioxidants, and is efficacious. Coconut oil contains medium chain saturated fatty acids, namely MCT (Medium-chain triglycerides) where MCT provides extraordinary health enhancing properties. We compared three types of coconut oil, namely coconut oil in the traditional way, coconut oil with the addition of tamarind, and packaging oil on the market. The result was coconut oil with the Pendawa method very good in quality and quality with FFA 0.0067% and peroxide number of 1.5 mg ek/kg. In conclusion, this oil production with the PENDAWA method is very effective, efficient, high in quality, and provides high profit for the industry that wants to produce it.
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