Cara Membuat Minyak Goreng Kelapa Oleh PT Rahman Lumantar Barokah, Dijamin BENING dan TIDAK BAU!

Summary

This script details the traditional process of making coconut oil in Indonesia, from selecting and preparing coconuts from regions like Kalimantan and Sumatra to the actual extraction and purification. It emphasizes the use of mature coconuts for their high oil content and the meticulous steps of husking, grating, pressing, and cooking to separate oil from the residue. The script also highlights the health benefits of virgin coconut oil, which is cholesterol-free, rich in lauric acid, and has a longer shelf life compared to other oils, as demonstrated by its ability to stay yellow after multiple uses.

Takeaways

• 🌴 The script discusses the process of making coconut oil from coconuts sourced from various regions in Indonesia, such as Kalimantan and Sumatra.
• 🔍 There is a preference for using older coconuts for oil production due to their higher oil content, with younger coconuts being used for other purposes.
• 📦 The coconuts are sorted and peeled using machinery to ensure cleanliness, with the capacity to process 100 to 150 coconuts per hour.
• 🥥 The coconut meat is grated and then pressed to extract the coconut milk, which is a crucial step in oil production.
• ⏱ The coconut milk is cooked using traditional methods, such as burning wood, which provides a more penetrating heat for the oil separation process.
• 🍳 The oil is produced by heating approximately 20 kg of grated coconut in a large wok until the milk thickens and separates into oil and residue.
• 🕒 The initial cooking process takes 2 to 3 hours, but subsequent batches are quicker due to the wok being preheated, taking around 1 to 1.5 hours.
• 🚰 Minimal water is used in the process, mainly to assist in the pressing of the coconut milk.
• 🧪 The oil is then purified through a series of processes including mixing, heating, and bleaching to remove free fatty acids and impurities.
• 💧 The oil undergoes a settling period of at least 24 hours to become clearer before being filtered.
• 🍾 The final product is packaged in bottles, with a focus on food safety to prevent contamination, and is described as having a light aroma and being beneficial for health due to its content of lauric acid and absence of cholesterol and trans fats.

Q & A

What is the main ingredient used in the production process described in the script?

The main ingredient used in the production process is coconuts, sourced from various regions in Indonesia, including Kalimantan and Sumatra.

Why are older coconuts preferred for the production of coconut oil?

Older coconuts are preferred because they tend to have a higher oil content, which is ideal for the production of coconut oil.

What is the difference between coconuts from Kalimantan and those used locally in the production process?

Coconuts from Kalimantan are mentioned to have thicker flesh and a higher oil content, making them more suitable for oil production compared to local coconuts which are used less due to their easier harvesting when still green.

How many coconuts are processed per day in the described production facility?

The facility processes a minimum of 2000 coconuts per day.

What is the purpose of using a machine to peel the coconuts?

Using a machine to peel the coconuts helps to maintain cleanliness and efficiency, with the machine capable of peeling 100 to 150 coconuts per hour.

What is the traditional method used to cook the coconut milk in the production of coconut oil?

The traditional method used to cook the coconut milk involves using a large pan and burning wood as the heat source, which is believed to provide a more penetrating heat.

How long does it take to produce 'blondo' or 'blondul' from coconut milk using the traditional method?

It takes approximately 2 to 3 hours for the first batch, and subsequent batches can take around 1 to 1.5 hours due to the pans being preheated.

What is the final product of separating oil from the coconut residue in the production process?

The final product of separating oil from the coconut residue is called 'blondo' in the script, which is the dried coconut residue.

How is the coconut oil refined and purified after extraction?

The coconut oil is refined and purified through a process involving a mixer with a heater to remove free fatty acids, followed by bleaching to remove impurities, and then sedimentation for at least 24 hours to clarify the oil before filtering.

What are the health benefits of the coconut oil produced in the described process?

The coconut oil produced contains lauric acid, which is easily absorbed by the body and quickly produces energy. It is also cholesterol-free and does not contain trans fats, making it healthier for consumption.

How is the final packaged coconut oil ensured to be safe for consumption?

The safety of the packaged coconut oil is ensured by focusing on food safety measures to prevent contamination, including physical, biological, and chemical contamination.