Coconut plant widely grown in tropical regions so that the oil is also called tropical oils. Coconut oil is one of the processed from coconut (Cocos nucifera). It used coconut oil known as kelentik oil used in the kitchen by a grandmother to polish black hair so shiny and lush. Since the first, the tradition of eating coconut oil has been known by the people of Indonesia. For example, mothers who give birth is always advisable to consume half a cup of coconut oil nearing delivery order delivery process becomes easier and smoother. Not only that breast milk becomes more smoothly.

Since ancient times, coconut oil has been frequently used. But in the decade of the 90s oil disappear from circulation. This is because the trade war between vegetable producers consisting of corn oil, soybean oil, canola oil from western countries with palm oil producers from tropical countries. By spreading negative rumors that coconut oil as a source of disease. Many nutrition experts are not able to argue the issue so that coconut oil feared and shunned by many people.

Professor of Nutritional Sciences Faculty of Medicine, University of Indonesia Prof. Dr Walujo S. Soerjodibroto, MSc, SPG (K), coconut oil actually has the advantage of 50% fatty acids in coconut oil is lauric acid and 7% are kapriat acid. Both the acid is a medium chain saturated fatty acids are easily metabolized and is antimicrobial (antiirus, antibacterial and antifungal) that can boost immunity. Beside that, the breakdown of medium chain saturated fats are rarely stored as fat and rarely accumulate in the blood vessels.

Coconut oil had higher levels of polyunsaturated fatty acids omega-3 EPA and DHA can reduce VLDL cholesterol, blood viscosity, inhibits thromboxane and prevent deep vein thrombosis. Fatty acids in coconut oil contains a lot of medium chain fatty acids (MCFA), which works to improve the body’s fatty acids synergistically with essential fatty acids. By consuming MCFA can improve the efficiency of essential fatty acids by 100%. MCFA content of coconut oil is the same as breast milk (ASI) that nourish and protect the body from infectious diseases and degenerative diseases.

Exactly 60s began examined again by Prof. Jon J Kabara from the University of Michigan. Now that prestige was revived by the western media, oil managed to raise the prestige back. However, coconut oil is now no longer used as a cooking oil but oil efficacious drugs.
Physical properties Chemical Oil

Before getting to know more about coconut oil, keep in mind the physical and chemical properties of oil to facilitate explanation of some of the terms in coconut oil.

In principle, oil or fat needed by the human body, even a very important nutrients. This is because fat serves as a solvent vimtain A, D, E, K and carotenoids. Even fat capable of producing energy by 9 kcal greater than carbohydrates and proteins that produce energy by 4 kcal. Sources can be obtained from animal fats and vegetable. Vegetable fats can be obtained from the cooking oil.

Usually the cooking oil used in cooking activities. In the process of frying oil serves as a medium of heat, enhancing the nutritional value and calorie fried foods. Excessive heating the cooking oil can change the unsaturated fatty acids into force peroxide and other free radicals. This in the long term can lead to cancer.

Besides using cooking oil repeatedly Dapa also change the unsaturated fatty acids into trans fatty acids that can increase LDL cholesterol and lower HDL thus increasing the risk of coronary heart disease. Therefore, the selection of the right type of cooking oil becomes very important.
Virgin Coconut Oil Coconut Oil vs. Other

Coconut oil itself there are three types:

1. Coconut oil commercial / RBD-Coconut Oil (Refined, Bleaching, deodorized)

Commercial palm oil (RBD) is made from coconut copra, the dried coconut meat. Copra extracted in the form of crude oil. If the unrefined oil is not suitable for consumption because copra drying process does not pay attention to sanitation.

This oil is further processed by refining, bleaching and removal of the aroma. The third method uses chemicals and high heat. Heating more than 200? C will result in changes in the molecular structure of fatty acids into trans fatty acids. The process resulted in most of the active ingredient in the oil is lost.

2. The traditional coconut oil

Coconut oil is known as kelentik and first widely used by rural communities, are now rarely found in the market. Coconut oil quality is influenced by the origin and quality of raw materials and manufacturing process. Kelentik oil processed by heating oil 110-120C sehngga produce yellow and relatively easy to rancidity.

3. Virgin coconut oil

Manufacturing is done with a low temperature (<60C). The advantages of this oil is processed like chemical structure mainly MCFA unchanged. Moreover without bleaching and hydrogenation process to produce pure oil with a high content of active substance.

To obtain high-quality VCO required high accuracy. If an error occurs in the manufacturing process will produce low quality oil. VCO quality is influenced by several factors.
Terms VCO good quality, among others:

– Made from fresh coconuts

– Made of genuine coconut varieties, instead of coconut hybrids

– Without refining

– Without the bleaching process

– Without going through the process of deodorization

– Do not undergo a process of hydrogenation

– Free of chemical additives

– Free from microorganisms

– The water content of less than 0.1%

– Heating <60 C

 

There are 3 types of manufacture VCO namely:

1. With heating techniques are

Weaknesses: if the heating temperature is too high then the milk will be broken so that the efficacy of the VCO will be reduced.

2. With the fermentation techniques

Weaknesses: if there is contamination in the fermenter material VCO number generated is not optimal.

3. With centrifugation technique

Weaknesses: greater investment needs.

 

Tips on choosing a good VCO:

– Select VCO clear, colorless especially murky. VCO is clearly signifies purity.

– Do not consume VCO already rancid. It reveals that the fatty acid has been oxidized so that the quality and benefits broken, thus forming free radicals.

Source: http://v-c-o.blogspot.com/p/sejarah-minyak-kelapa.html

Our Prodicts :

– Indonesia Natural Centrifuge Extra Virgin Coconut Oil

– Indonesia Natural Cold Press Extra Virgin Coconut Oil

Other Products :

– Indonesia Natural or Organic USDA/NOP,EU,JAS Arenga Palm Sugar

– Indonesia Natural or Organic USDA/NOP,EU,JAS Coconut Palm Sugar