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

Punca Media

24 Feb 202411:57

Summary

TLDRThis 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.

Outlines

00:00

🌴 Coconut Oil Production Process

This paragraph details the process of producing coconut oil from the initial stages of selecting and preparing coconuts from various regions in Indonesia, such as Kalimantan and Sumatra. It explains the sorting of good coconuts, the use of machines for husking, and the criteria for choosing mature coconuts due to their higher oil content. The paragraph also touches upon the differences in coconut varieties, such as the thicker flesh and higher oil content of Kalimantan coconuts, and the preference for using local coconuts due to their ease of harvest. The production process includes peeling, washing, slicing, and pressing the coconuts, followed by traditional cooking methods using wood-fired heat to separate the oil from the residue. The resulting product, known as 'blondo' in Yogyakarta, is a cooked coconut residue that is sold in local markets as a topping for traditional snacks.

05:00

🔥 Traditional Cooking and Oil Extraction

The second paragraph focuses on the traditional method of cooking coconut milk, which is then pressed to extract the oil. It describes the initial cooking process, which takes 2 to 3 hours, and subsequent shorter cooking times due to preheated wok preparation. The extracted oil is then stored in containers and undergoes a purification process involving heating and mixing to remove free fatty acids. The oil is bleached to remove impurities and is then allowed to settle for at least 24 hours to become clear. After settling, the oil is filtered to achieve a clearer and ready-to-use product. The paragraph emphasizes the importance of food safety and the avoidance of contamination in the production of coconut oil.

10:01

💧 Benefits of Virgin Coconut Oil

The final paragraph highlights the benefits of virgin coconut oil (VCO), emphasizing its health advantages due to the presence of lauric acid and other nutrients. It contrasts VCO with other oils, noting that while the coconut oil remains yellow after 10 uses, other oils turn black after only 6 uses. The paragraph points out that VCO does not contain cholesterol or trans fats, which are harmful to health. Instead, it contains lauric acid, which is easily absorbed by the body and provides quick energy, making it beneficial for digestion. The paragraph concludes by noting the minimal aroma of the product, which is a preferred quality among consumers.

Mindmap

Keywords

💡Frying

Frying is a cooking technique that involves cooking food in hot oil. In the video, it is mentioned that the coconut oil used can be fried up to 10 times without turning black, unlike other oils which turn black after 6 times. This demonstrates the oil's stability and quality for cooking.

💡Coconut Oil

Coconut oil is the main focus of the video, which is extracted from coconuts. It is highlighted for its health benefits and cooking properties, such as its ability to stay clear and not turn rancid easily, making it a preferred choice for frying.

💡Virgin Coconut Oil (VCO)

Virgin Coconut Oil is a term used to describe the purest form of coconut oil, which is not refined, bleached, or deodorized. The video emphasizes the high nutritional value and health benefits of VCO, including its rich content of lauric acid.

💡Lauric Acid

Lauric acid is a medium-chain fatty acid found predominantly in coconut oil. The video mentions it as a key nutrient in coconut oil, which is easily absorbed by the body and can quickly produce energy, indicating its importance for health.

💡Bleaching

Bleaching in the context of oil production refers to the process of removing impurities and free fatty acids to improve the oil's clarity and shelf life. The video describes the use of a bleaching agent in the purification process of the coconut oil.

💡Degumming

Degumming is the process of removing gums and other impurities from the oil. The video mentions this step as part of the purification process, which helps to clarify the oil and prepare it for further use.

💡Filtration

Filtration is a method used to separate solids from liquids. In the video, the coconut oil undergoes filtration after being allowed to settle, resulting in a clearer and more refined product ready for consumption.

💡Palm Oil

Palm oil is mentioned in the video as a comparison to coconut oil. It is used to illustrate the superior quality and endurance of coconut oil during frying, as palm oil turns black after fewer uses.

💡Trans Fats

Trans fats are harmful types of unsaturated fats that increase bad cholesterol levels in the body. The video points out that coconut oil does not contain trans fats, making it a healthier alternative for cooking.

💡Cholesterol

Cholesterol is a waxy substance found in the blood and cells of the body. The video emphasizes that coconut oil is free from cholesterol and harmful fats, which can contribute to health issues when consumed in excess.

💡Food Safety

Food safety refers to the handling, preparation, and storage of food to prevent foodborne illness. The video discusses the importance of maintaining food safety during the production of coconut oil, ensuring it is free from contamination and safe for consumption.

Highlights

The comparison of frying with coconut oil and other oils, where coconut oil maintains its yellow color after 10 uses, unlike other oils that turn black after 6 uses.

Sourcing coconuts from various regions in Indonesia, including Kalimantan and Sumatra.

The importance of selecting mature coconuts for oil production due to their higher oil content.

The use of machines for husking coconuts to ensure cleanliness and efficiency, processing 100-150 coconuts per hour.

The difference in coconut meat thickness and oil content between regions, such as Kalimantan coconuts having thicker meat and more oil.

The minimal use of local coconuts due to the preference for mature harvesting which is easier but less common.

Daily production of at least 2000 coconuts, using machines to maintain hygiene.

The process of grating coconuts and pressing them to extract the milk, using stainless steel machines.

Cooking the coconut milk using traditional methods with wood-fired heat for better absorption.

The ability to produce up to 500 kg of coconut grated material in a day.

The separation of oil and residue (blondo) during the cooking process, resulting in a product called 'blondo'.

The use of 'blondo' as a topping for traditional snacks and its sale in local markets.

The oil extraction process, including the use of a filter press to separate the oil from the coconut residue.

The purification process of the oil, including heating and mixing to remove free fatty acids.

The addition of a bleaching agent to clarify the oil and remove unwanted substances.

The sedimentation process to allow the oil to settle for at least 24 hours to become clearer.

The final filtration of the oil to ensure it is clear and ready for packaging.

Packaging the oil in plastic bottles, with a focus on food safety to prevent contamination.

The health benefits of coconut oil, including its cholesterol-free nature and the presence of lauric acid.

The preference for the product due to its minimal aroma and the health benefits of virgin coconut oil.

The comparison of coconut oil's performance in frying, lasting longer without turning black compared to other oils.