Physicochemical properties of sesame oil

Sesame oil is soluble in alcohol and can be dissolved in ether, chloroform, petroleum benzene, but sesame oil is not soluble in water. After sesame oil was purified and met the quality standards of trade, sesame oil showed light yellow color, is odorless, has a savory taste and showed no symptoms of cloud at a temperature of 0 degree Celcius.
Sesame oil is used for cooking oil and for various industrial purposes. Sesame oil contains antioxidants (sesamin, and sesamolin) so sesame oil can be stored more than one year without being deteriorated (rancid). Potato chips fried in sesame oil could be stored up to three months, while potato chips fried in corn oil could only stored up to three weeks. Sesame oil contains a low saturated fatty acid, so that sesame oil provide many benefits both on health and the potential to maintain fitness.

Sesame oil contains oleic acid 35.50 to 37.5%, linoleic acid 35-50%, less than 1% linolenic acid and saturated fatty acids palmitic 11.07%. Basically, sesame oil contains high unsaponifiable matters in the form of sterols, but levels of non-oil materials is relatively low. The typical character of sesame oil is contain approximately 0.3 to 0.5% sesamoline and also contain sesamin about 0.5 to 0.1%. Sesamol in sesame oil produced from the hydrolysis of sesamoline and is an antioxidant. Phosphatides compounds present in small amount of about 0.1 percent in sesame oil, whereas the amount of tocopherol in sesame oil was less than 0.06%.
High-grade crude sesame oil can be used as a salad oil without winterization (winterization) process. Sesame oil is used extensively in the pharmaceutical industry, as in the manufacture of ammonia liniment because the physical properties of sesame oil are not easily separated . Sesame oil is synergistic with phrethrum. These were the unique characteristics of sesame oil. Sesame oil has a positive optical rotation value.
Physicochemical properties of sesame oil can be summarized as follows. Density of sesame oil at a temperature of 25 Celcius degree is 0.916 to 0.921. Refractive index of sesame oil at a temperature of 25 Celcius degree is 1.4763. Iodine value of sesame oil is 103-112. Saponification value of sesame oil is 188-193. Reichert-meiss value of sesame oil is 1.2. Hehner value of sesame oil is 95.6 to 95.9. Freezing point of sesame oil is 21 – 24 Celcius degree. Melting point of sesame oil is 21 to 31.5 Celcius degree.

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The potential of coconut-based industries in Indonesia

If you walk to the island of Sumatra (Indonesia), surely you will often find coconut trees everywhere. So far the use of coconut in Sumatra is still very limited both by residents and local governments. Generally, coconut is only used as food ingredients (coconut milk) or beverages (coconut ice) which are economically value-added is low. It is not too much different from their use in general in Indonesia, which was still preoccupied with food and beverage products. This is actually very unfortunate. Because of the potential of coconut to enhance the welfare of the community and to expand employment is quite promising.

Actually, various commercial products from coconut bioindustry are highly diverse, not only food and beverage products. These include the utilization of liquid smoke (as an alternative preservative to substitute formalin), Virgin Coconut Oil (VCO), biodiesel, adsorbents, cooking oil, soap products, coconut coir fiber, charcoal briquettes (a substitute for coal ), nata de coco, activated carbon, and others. With adequate capitalization of the government or private, all of the products can be a potential bioindustry.
Virgin Coconut Oil (VCO)
Virgin Coconut Oil (VCO) or pure coconut oil is one of f coconut products that have been known to be very good for health. This oil is produced by squeezing fresh coconuts to get the oil without cooking. The advantage of this process is the oil obtained can hold up to two years without becoming rancid. The VCO contains almost 50% lauric acid (C-12) causes the health effects of the VCO is similar to breast milk. This is due to lauric acid in the human body is converted into monolaurin. Monolaurin itself is as antiviral, antibacterial and antiprotozoa. Monolaurin could damage the lipid membranes of viruses such as HIV, influenza, hepatitis C, and cytomelagovirus.
Biodiesel Oil
Utilization of coconut which is also not less interesting is as a feedstock for biodiesel. From research by students from Brigham Young University, to get 1 liter of biodiesel needed 10 pieces of coconut and produce glycerin as a by-products. This glycerin is used for the manufacture of soap. In Indonesia, the assessment of biodiesel from coconut has been carried out by the BPPI or Agency for Industrial Research and Development, Ministry of Industry. In the assessment is known that oil can be used as an alternative to diesel (coco diesel). A liter of diesel can be obtained from the processing of six coconuts. The trial coconut diesel has also been tested on Mitsubishi vehicles and reach distances of up to 20 thousand miles nonstop, and passed the test. When endurance test (performance) held the vehicle suffered only 4% power down.
Edible Oil Products
Cooking oil from coconut based on the scientific study of is the safest and most healthy. Medium-chain fatty acid content (middle-chain fatty acids / MCFA), which reaches 92% is high compared to most other vegetable oils. MCFA is directly absorbed in the body by the intestinal wall without going through the process of hydrolysis or enzymatic. And also, when the coconut oil used for frying, its chemical structure will not change at all because 92% of the fatty acid is in the form of the saturated fatty acid Meanwhile, other vegetable oils will be thick, if the oil used for frying, because the process of polymerization (clotting) occurs. Additionally, coconut oil also does not produce trans fatty acids and free radicals that are toxic (poison) and carcinogenic (causing cancer).
Soap Products
Glycerin is a byproduct of the coconut oil industry. Glycerin is a clear liquid, odorless and has a sweet taste. Glycerin used in industry as raw material for making soap. Because of its nature as a humectant, so that the glycerin serves as a skin moisturizer in the soap. In a household scale, soap can be made with ingredients that are affordable and can be obtained in chemicals stores.
Conclusion
Actually there are many other high quality products from coconut that can not be described further in this article due to various limitations. The use of coconut as raw material for cosmetics, white copra, knick-knacks art, the manufacture of shampoo, margarine, activated carbon, the raw material for medicines, and so forth. Because so manifold benefits of this coconut, it is not surprising if the coconut got the nickname as a tree of life.
With a view on the potential development of the coconut in Indonesia, Coconut should get more attention and become a superior commodity in Indonesia. It'd be nice if the producers do not meet the current world market that tends to palm oil, but they creates its own market based on coconut products, so the next few years, along with the quality and quantity of coconut products is increasing, a new trend in the world would be created: the transition of export and import to coconut products and derivatives.

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The Prospects of Palm Oil as the Substitute For Crude Oil (Biofuel) in Indonesia

Demand for palm oil is increasing at the beginning of May, due to crude oil prices rising have reached its record at $ 114.83 a barrel on May 02, 2011.
If crude oil prices were high then in addition to corn, palm oil can be used as the abundant source of "biofuels" or fuel from crops. So that, the palm oil price will increase steadily.
Palm oil as a substitute for crude oil is the most efficient oil produced in the world, which only takes 0.26 hectares of land to produce one ton of oil, while soybean, sunflower and rapeseed requires 2.22, 2.00, and 1.52 hectares, respectively, for producing the same.
Besides humans nowadays want to be healthy, so they want to reduce the animal fat consumption, , palm oil is used as an alternative cooking oil, because in addition to vegetable oils, its levels of trans fat are also low.

Palm oil prices in Malaysia Market, seen rising, from the July 9, 2010 the price is only MYR 2.237, then it is constantly increasing and new record had experienced its highest price at MYR 3.766 on January 7, 2011, and MYR 3.710 on Feb. 11. It had dropped to its lowest price on March 25 2011 at MYR 3.150, and on May 2 was reached MYR 3.3293 and is predicted to rise when almost all commodities price especially crude oil price increases.
Seeing the growing need of palm oil as the substitute as crude oil, the demand from India, China and the EU will more increase.
Indonesian palm oil production, according to the Head of Marketing and Promotions Gapki (Indonesian Palm Oil Association), Susanto in a press conference at the Gapki Office, Sudirman Park, Jakarta, said that on January 27, 2011, will increase 1.5 million tons or 22.5 million tons in 2011, compared to 2010 (20 , 8 million tons).
This calculation is based on prediction of the additional production from fields planted area of 400 thousand ha in 2007, which is now entering a period of crop. With estimates of productivity 2.5 ton / ha / year, then the land can produce 1 million tons of CPO. In addition, there is still land planted in 2005 and 2006.
From the total Indonesian production of palm oil by 22.5 million tons, according to Susanto, domestic CPO consumption as much as 5.5 million tonnes while the remaining of 17 million tonnes is planned for export.
According to the survey of Indonesia's palm oil production reported by the USDA (United Stated Department of Agricultural) until the end of 2010 estimates as follows: Indonesia 23,600 metric tons and Malaysia 18,000 metric tons.
Gapki (Indonesian Palm Oil Association) based on data from January to December 2010, the volume of Indonesian CPO exports edged up by 127,498 tons or be 15,656,349 tons, compared to the previous year which amounted to 15,528,851 tons. According to Executive Director Gapki, Fadhil Hasan, national CPO export growth driven by increases in the purchase of three major customers: India, China and the EU.
In 2010, the number of CPO and its derivative products export to India as much as 5,793,077 tons of which increase from the 2009 amounted to 5,630,199 tons. Meanwhile, EU countries increase the amount of the purchase of CPO and its derivative products from Indonesia amounted to 3,728,677 tons.
Furthermore, China imported CPO and its derivatives from Indonesia amounted to 2,410,337 tons. Then, Bangladesh buy CPO and its derived products to from Indonesia amounted to 629,529 tons. USA buy CPO and its derived products to from Indonesia amounted to 172,167 tons. Then, Pakistan imported 87,379 tons of CPO. There is also, exports of Indonesian palm oil and derived products to the rest of other countries amounted to 2,889,182 tons.
Fadhil Hasan said the Indonesia national CPO export volume is still dominated by crude palm oil rather than derivative products. From the total exports of 15.6 million tons was still dominated by exports of crude palm oil (CPO), which reached 8,779,940 tons and the remaining derivative products amounted to 6,876,405 tons.
Peasant production in Indonesia increased to meet the global demand driven by demand for biofuels, so that the Indonesian government want to make Indonesia as the largest palm oil producer.
Meanwhile, to meet domestic and overseas need for biodiesel then there are some large factories biodiesel refinery, such as PT. Asianagro (biodiesel refinery), PT. Bakrie Group (biodiesel plants and new plantation), Surya Dumai Group (biodiesel refineries) and global companies such as Cargill (sometimes operate through CTP Holdings of Singapore, to build new refineries and factories in Malaysia and Indonesia, expanding the company's Rotterdam refinery to handle palm oil, plantation acquisition in Sumatra, Kalimantan, Indonesia and Papua New Guinea Peninsula) and Robert Kuok Wilmar International Limited (the plantations and 25 refineries throughout Indonesia, to supply raw materials for a new biodiesel refinery in Singapore, Riau, Indonesia, and Rotterdam).
The development of oil palm plantations, is a contradiction because the dilemma of forest destruction that became the source of water and green earth (humus) so bad for global warming, and resulting in the occurrence of forest fires. The owners of palm plantation should be able to find a solution so that it remains able to develop their palm plantation. It's not an easy task, but they must to do that.

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Palm oil processing

Sterilization -in the processing of palm oil- are technically done with a steam / water vapor on palm bunches in a Sterilizer equipment in the form of a large autoclave. The purpose of sterilization in the processing or manufacture of these oils are 1) to inactivate the lipolytic enzyme, which can prevent the development of free fatty acids, 2) to facilitate the release of fruit from the bunches, 3) the softening of oil palm fruits, and 5) to coagulate gum / emulsifier to facilitate extracting the oil. Distribution of processing time for sterilization is divided into five sections, namely: 1) air evacuation, 2) time to achieve the required pressure, 3) time for the sterilization of bunches, 4) vaporization of water, and 5) removal, reduction, and reloading. Too longer processing time at the sterilization stage, so there will be much oil is lost (3%) and the palm kernel turn black (dark). When the processing time during the sterilization phase is too short, then the fruit will be difficult to be released from oil palm bunches at the next processing stage, which is threshing.

Step two: Stripping / threshing
The tools used in the processing stage is referred to a stripper (shellers), serves to release the palm fruit from palm bunches by slamming the bunches, so that sometimes this process step is called the dings phase or dings processing stage, with a range of equipment called as stripping/ threshing station. The purpose of the process of stripping or threshing or dings in the processing of palm oil is: 1) to release palm fruit from palm bunches, and the results known as “brondolan (javanese language for the palm fruits)”, 2) palm oil produced from palm oil extraction no longer absorbed by the oil palm bunches so that not to lose efficiency during palm oil processing, and 3) palm bunches does not affect the volume of material in further processing stages. Stripper must be feed with the material (oil palm bunches) continuously in accordance with the capacity of the appliance during this processing stage, because if too many palm bunches at the earlier, so the palm bunches will protect each other, so that there are still palm fruits that have not been released.

Step three: Digestion
This processing stage uses kettles (closed cylindrical tank in a steam jacket, where in the tank there are knives or rods that connect the main shaft, serves to destroy palm fruit that have been separated from the palm bunches). The purpose of digestion stage in the processing of palm oil is: 1) to release palm oil from pericarp, 2) to set up a suitable temperature for the mass of palm oil to be compressed (190 ° C), 3) to reduce the volume of material so that increasing the efficiency of palm oil processing and 4) draining the palm oil that has been released during this processing phase.
In the digester, palm fruit will be destroyed as a result of friction, pressure, and cutting. Palm oil has also begun to be released from palm fruit at this stage of this process. Oil produced during digestion come out through the hole in the bottom of the digester, then be mixed with palm oil resulted from further phase of palm processing oil which is extraction or compression phase.

Step Four: Palm Oil Extraction
In the early stages of this processing, palm fruit must had been crashed and out of the bottom of the digester in the form of palm fruit pulp. The results is then compressed in the compression equipment under digester. Generally, compression equipment used in oil palm processing company is a screw press. Roatation of the screw inside the equipment push the palm fruit pulp in the direction of cone sliding on opposite sides. Palm oil is released out of the palm fruit pulp then passes through the press cage.
Compression with a screw press in processing has the characteristics: 1) working with high pressure where the pressure is derived from the rotation of screw, 2) in the form of screw / helix that spins in container, 3) pressure on the press cake is bigger, because the distance of screw with the wall become less, 4) if the pressure is too heavy, it will result in many broken nut, and 5) this equipment is suitable for palm nut with the small percentage of nut and more percentage of palm fiber or proportion of the nut to palm fruit about 20% fruit.

Step five: Clarification
Clarification on the clarification station -sometimes referred as palm oil refining- in palm oil processing aims to clear up the oil so that palm oil is obtained with the best quality and can be marketed with a good price. The clarification in the palm oil processing industry is the filtration, precipitation, centrifugation, and purification.
Crude palm oil in the form of the mixture from digestion and compression step is flowed toward the sieve vibration (vibrating screen) to be filtered so impurities in the form of coarse fibers can be separated. Crude oil is then stored in the reservoir of crude palm oil (crude oil tank / COT), then heated to a temperature of 95 - 100oC, in order to increase difference in specific gravity between oil, water and sludge so it is very helpful in the process of settling .
Oil from the next COT is flowed into settling tanks (continuous settling tank / clarifier tanks.) Inside the tank, crude oil is separated into oil and sludge as the treatment with the sedimentation principle. Palm oil can still be extracted from the sSludge with certain palm oil processing method such as centrifugation.
Palm oil processing further through the complex stages of purification.

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Introduction to palm oil processing

The palm fruits is a popular source of vegetable fat as the high production of palm oil in Southeast Asian countries, even palm oil became the main agricultural commodities and seeded in Indonesia, next to coconut oil. This is caused by several factors, among others: 1) a source of income for millions of family farmers, 2) the State foreign exchange resources, 3) starting from the plantation, processing industry, through marketing its products to be excellent providers of employment, 4) and industrial estates palm oil processing is stimulated the growth of new economic centers, 5) driving the growth and development of downstream processing industries based on processing of CPO in Indonesia, for example: butter, cake / biscuit, glycerin, soaps, and detergents.

Palm Fruit
Palm trees (Elaeis guineensis Jacq.) are much cultivated in plantations, among which is the type of Dura, Pisifera, and Tenera. Tenera is the result of crosses of this type of Dura and Pisifera, has a high oil content (22-23%) and its tree is not very high but is more earlier to bear fruit.
Palm fruit consists of exocarp (outermost skin), mesocarp (fibers, similar to coconut fibers), endocarp (shell), and the kernel (palm kernel). The processing of palm fiber (endocarp) by extraction produce crude palm oil, while the processing part of the kernel (core) produce palm kernel oil. CPO with advanced processing technology of fractionation can separate into at least two major fractions namely stearin (solid form at room temperature) and olein (liquid form at room temperature). Stearin further processing by downstream processing industries will produce many kinds of product such as margarine, soap, candles, cocoa butter substitution (a kind of substitute for cocoa butter), vegetables ghee (vanaspati), shortening, etc.., while the olein processing generally produces raw materials for the purposes cooking oil, although there are also other products such as margarine, shortening, vegetables ghee (vanaspati), fatty acids and glycerol (glycerin). Other products from palm oil processing is red palm oil, where the content of carotenoids in red palm oil to remain high during the processing. Carotene is known as functional compounds, which are as natural antioxidants as well as pro-vitamin A. Further refining process such as degumming, refining, bleaching, and deodorization, reduce the content of tocopherol. Saturated fatty acid content of palm oil, palm kernel oil, and coconut oil in a row 50, 86, and 92%.
Palm Fruit crops
Fruit development period starts from the growth, accumulation of triglycerides, maturity, period cooking, and the decomposition of palm oil. Bunches of oil palm when already mature, will be marked with orange yellow of palm fruit pericarp and partially separated from the stem.
Palm oil plantations at the age of 4 years has begun to bear fruit, and at age 25 is not economical anymore. Young plants produce bunches weighing 2-3 kg / bunch, while the old plants: 80-10 kg / bunch.
Immature palm fruit should not be much harvested, while ripe palm fruit must be harvested. Palm oil processing from immature fruit yields only a very low oil. The crops (palm bunches and fruit) are collected in the shade and easily transported. In transport, palm bunches or palm fruits should be maintained so do not be injured or bruised, because on the fruit wounds or bruises, development of free fatty acids tended to rapidly increase during oil processing. The crops should be immediately brought to the factory to be weighing and sorting bunches, as a preliminary stage prior to the processing of palm oil. Sorting aims to determine the quality of crops (raw material). Weighing aims to calculate the yield, determine the efficiency of extraction of oil processing, as well as determining wage of picker. After the sorting, spraying water is done on the palm bunches to clean soil or other dirt on the bunches.

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Sunflower seed oil

Sunflower (Helianthus annus variety macrocarpus) is an ornamental plant and includes a large family Compositae (Asteraceae). Most people love that flower because its lovely appearance give the mood booster just like a sunny day. These plants produce seeds that contain sunflower oil containing high unsaturated fatty acids that are useful for large and small industries, such as industrial butter, cooking oil, flavoring dishes, margarine and soap industries.
Sunflower (Helianthus annuus L.) is an annual plant of the Asteraceae and popular, both as an ornamental plant as well as oil-producing plants. Flowers of this plant is very distinctive: large, usually bright yellow, with a large flower head (diameter can reach 30cm). The sunflower is actually a compound flower, composed of hundreds to thousands of small flowers on one head. Sunflower also have a peculiar behavior, namely the interest is always facing toward the sun or heliotropisme. The French call it tournesol or "wanderer the sun". However, these properties removed in a variety of new cultivars for oil production because it takes a lot of energy and reduce yield
In the world, sunflower-producing countries are the Russian and French major, while in Asia the main producers are China and India. In these countries sunflower seeds are processed into oil, but some are processed into food and cosmetic raw materials. Sunflower can be developed for the food industry, divided into two major groups of interest to the oil industry raw material (oilseed) and interest for a snack (Confectionery). Type of sunflower oil used as raw materials, have a higher oil content and thinner skin.
Sunflower oil is obtained from the extraction of oil from seed sunflower plants (Helianthus annus L.) and the sunflower oil used as raw or processed as feed and food products.

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Benefits of corn oil

Corn oil is rich in calories which is about 250 calories per ounce. Corn oil is cooking oil that is stable (resistant to ketengikan) because of the oil-soluble tocopherol. With winterisasi process, corn oil can be processed into salad oil and as byproducts are white butter (shortening). Salad oil plus salt and flavoring agent in the form of spices will produce mayonnaise. Sitosterol in corn oil have a function similar to cholesterol in animal fat, which can form deposits on blood vessel walls due to the ion Ca + +. The presence of essential fatty acids that can reduce the formation of Ca complexes with sitosterol, so that corn oil is much better when compared with other oil sources, especially when compared with the fat of animal origin.

In corn oil-soluble vitamins can also be used as non-food materials, such as drugs. Small amounts of crude corn oil or pure corn oil can be used in the manufacture of gunpowder, chemicals, insecticides, paint, varnish replacement, anti-rust agent and also used in the textile industry. Corn oil which has been in the sulfonation can be used as a tanner.
Corn oil contain vitamin E which is essentially supporting role as an antioxidant. Antioxidants play an important role to help the body fight free radical damage. Every day, we are exposed to a variety of free radicals, from pollutants, cigarette smoke and other toxins over time would endanger the health. Antioxidants help fight free radicals so that we are free from disease. In addition, antioxidants can help fight cancer and cardiovascular disease, two health problems most common. In addition, vitamin E helps nourish the immune system, and assist the process of DNA repair. Vitamin E is mainly found in nuts, vegetable oils and green vegetables.

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Chemical composition of corn oil

Corn oil is a triglyceride composed by glycerol and fatty acids. The percentage of triglycerides in corn oil is about 98.6 percent, while the rest are non-oil materials, such as ash, dyes or wax. Fatty acids that make up the corn oil consist of saturated fatty acids and unsaturated fatty acids.
Saturated fatty acids

Total saturated fatty acid in corn oil is about 13 percent. Group of saturated fatty acids that make up triglycerides in corn oil are:
1. Palmitic acid
Palmitic acid C atoms have as many as 16 with a melting point 62.9˚C, and the more or less about 10 percent of the weight of corn oil.
2. Stearic acid has a number of C atoms of 18 with a melting point of 69.6˚C and the amount is about 3 percent of the weight of corn oil.
Unsaturated fatty acids.

Group of unsaturated fatty acids that make up triglycerides of corn oil was about 86 percent of oleic and linoleic acid.
1. Oleic acid (cis 9 – oktadecanoic acid)
Oleic acid has a melting point of about 16.3˚C and in approximately the amount of corn oil about 30 percent of the weight of corn oil.
2. Linoleic acid (cis-cis-octadecadienoic acid)
Linoleic acid has a melting point of about -5˚C, and the amount of linoleic acid in corn oil about 56 percent of the weight of corn oil.
Besides the components mentioned above, corn oil also contains unsaponifiable matter, namely:
1. Sitosterol in corn oil ranging from 0.91 to 18%. Type of sterols found in corn oil are campesterol (8-12%), stigmasterol (0.7 to 1.4%), betasterol (86-90%) of the existing plant sterols and in the process of purification, sterol levels will drop to 11-12%.
2. Wax is one faction in the form of crystals which can be separated at the time of corn oil purification using a low temperature.
3. The most important tocopherol in corn oil is the alpha and beta tocopherol, about 0.078%. Several kinds of cluster tocopherol, ie 7 methyl tocol; 7.8 tococreena dimethyl; 5,7,8-trimethyl tocotrienol, (5,7,8)-trimethyl tocol (alpha tocopherol); 7,8-dimethyl tocol.
4. Carotenoids in crude corn oil consists of xanthophyl (7.4 ppm) and caroten (1.6 ppm) and these levels will be reduced to 4.8 ppm xanthophyl and 0.5 ppm caroten after purification.
Corn oil color is dark red and after purified, it is turned to be golden brown. Corn oil specific gravity of about 0.918 to 0.925, while the index value at 25 ° C ranged between 1.4657 to 1.4659. Corn oil viscosity is similar to other vegetable oils that is 58 centipoise at 25 ° C. Corn oil dissolved in ethanol, isopropyl alcohol, and furfural.

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Corn Oil

Corn as a food ingredient, contain high nutritional value when compared with other food ingredients, especially the yellow corn that contains vitamin A. Fat contained in the bottom of the grain corn seed weighs about 9-12 percent of the weight of grain. Carbohydrates contained in the endosperm of about 73-79 percent, levels of protein in the endosperm of about 10-19 percent and 22.4 percent in the epidermis. The results show the protein content in maize seeds by 8.6-9.4 percent. Protein content was even higher (11-15%) in maize hybrids fertilized with nitrogen. Protein-poor maize lysine and tripthofan that can cause disease pellagra in people food only comes from corn. By mixing maize with other foods that contain lysine and tripthofan the disease can be prevented. Fat corn mainly contained in the institution, with about 30 percent fat content. Fat content of whole corn kernels that is 4.2 to 5 percent.

Corn oil is a triglyceride composed by glycerol and fatty acids. Percentage of triglycerides approximately 98.6 percent, while the rest are non-oil materials, such as ash, dyes or wax. Fatty acids that make up the corn oil consists of saturated fatty acids and unsaturated fatty acids. In 100 kg of corn with moisture content 16%, will produce about 64 kg of grain flour and 3 kg of corn oil.
Corn oil (maize oil) is oil obtained from the extraction of corn institutions. Corn oil yellowish, 0.92 specific gravity, saponification value 195, iodine value 120. Corn oil contains 20-50% oleic acid, linoleic acid 35% -60%, 2% phospholipids, as well as unsaponified material 2% (tocopherol, sitosterol, and wax).
Corn oil plant will be hidden in the (germ) in the seed corn, natural place save in the form of concentrated energy-9 calories per salt-for powering the miraculous events of the creation of a new plant from a seed. In corn, the plant would be only 8 percent of all corn seed and only about half the oil tangible, then a single corn was not an abundant oil fields.
Corn oil obtained from seeds of maize or Zea mays L., which is at the core of corn seed (kernel) or seed corn (corn germ). Nucleus seed corn (maize seeds (corn germ)) has oil content of corn as much as 83% with 14% humidity. Corn oil fatty acid content of most of the linoleic acid C18: 2 (unsaturated fatty acids / unsaturated fatty acids). This oil was first discovered in central Mexico in 5000 BC.

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Virgin Coconut Oil (Vco): Technology Of Processing, Quality And Benefits

Codex Alimentarius (the organization under FAO that work along with WHO that concern on the food standard), defined that the virgin coconut oil is oil or food fat produced without changing the oil, the oil is produced only with mechanical process and minimal heat usage. Otherwise, the pure coconut oil is the coconut oil that in its process does not use chemical substance or extreme heat, so the coconut oil produced still keeps its real fitochemical structure that undergo a natural process so the taste and the smell of the oil is unique. This virgin coconut oil is different with the usual coconut oil made from the copra; the virgin coconut oil is made from old fresh coconut picked from the coconut tree.

The Technology of VCO Process
The making process of virgin coconut oil all is done in a low temperature (room temperature) and does not undergo heating process. There are many alternative technologies in making virgin coconut oil, but there are two main processing technologies that developed a lot today they are wet grinding and the fermentation or enzymatic. The separating processes used in the wet grinding process are the boiling, the freezing and the centrifugation process. In the other side, the process of making the virgin coconut oil by fermentation process is developed through three advanced processes they are multi steps heating, enzymatic and the luring process.
The making process of virgin coconut oil by fermentation is begins with the grating process of the coconut, and then continued with the milking process so the coconut milk is obtained. The coconut milk is then fermented from 24 until 36 hours. In the mean time, there is a separation of the water and the oil. Because the making process does not use heating process, besides producing Medium Chain Fatty Acid (MCFA), the existence of vitamin E and the contained enzymes in the fruit still can be keep.
Quality Of VCO
One of standards that can be used as a reference for assuming the quality of the virgin coconut oil is the standard from the Asian and Pacific Coconut Community (APPC). APPC is an organization of the world government of 15 main countries of coconut producers that consist more than 90% of the coconut production and product export of coconut all over the world. In the standard of virgin coconut oil based on APCC, it is mentioned that the virgin coconut oil should has clear appearance. Besides, the other parameter of the virgin coconut oil quality that related with the oil oxidation is the free fat acid and the number of peroxide. The level of free fat acid should not be more than 0,5%, and the level of peroxide should not be more than 3 meq/kg oil. Beside that, in the virgin coconut oil, there should be no bad smell or strange smell.
The composition of the fatty acid composition is also become the quality standard of the virgin coconut oil. The high laurite acid level in the virgin coconut oil becomes the characteristics of this product. The laurite acid is the fatty acid that mostly found in the virgin coconut oil. The good level of laurite acid based on APPC (2005) is 43 – 53%. A research from Sebelas Maret University of Surakarta, Indonesia that works on the virgin coconut oil from the process using the fermentation with many kinds of microbes found that the highest level of laurite acid in the pure coconut oil (virgin coconut oil) is in the process with the room temperature with the addition of culture starter Streptococcus Thermopylae and from the spontaneous fermentation (natural fermentation) in the temperature of 400C.

Benefits of VCO
According to Dr. Bruce Fife, a researcher who actively work on the VCO stated that VCO can increase the High Density Lipoperin (HDL, the cholesterol that assumed to be good for human’s health), so VCO can keep the body from coronary heart disease. So, the cholesterol that has the potential in blocking the blood vessel can be minimized.

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Sesame oil processing

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Sesame oil processing

Sesame plants are included in the Sesamum genus. Number of species of this genus is quite a lot, but only 18 species had been identified among others. They are Sesamum alatum, Sesamum angolense, Sesamum angustifolium, Sesamum indicum, Sesamum laciniatun, Sesamum latifolium, Sesamum occidentale, Sesamum protatum, and Sesamum radiatum. Many species cultivated in Indonesia are the Sesamum indicum.
Sesame varieties is very diverse in the world. Sesame varieties are generally divided into two types, the long-lived one and usually with a fork stem, and the type of short stem with no fork. There are two kinds of sesame known in the international market, which is black and white.

Characteristics of sesame in Indonesia are generally long-lived, i.e. 120-140 days, ramose dense, and producing low quantity yield, aproximately 350 kg / ha. Sesame seeds is the material bearing vegetable oil with low saturated fatty acid content that can be consumed directly, in the form of flour or oil. In addition, sesame seeds needed for the raw material of industries such as pharmaceuticals, cosmetics, and pesticides industry. Sesame oil, used traditionally to prevent some diseases. Due to the roles of sesame seed and oil, sesame seed demand will increase in the future. Consumption of sesame oil is mainly in Japan, EU, Korea, the United States and Egypt. All of those countries are developed countries.
Sesame seed contains 50-53% vegetable oil, 20% protein, 7-8% rough fiber, 15% residue-free nitrogen, and 4.5-6.5% ash. Sesame oil is rich in unsaturated fatty acid, especially oleat acid (C18: 1) and linoleat acid (C18:2, Omega-6), and 8-10% saturated fatty acid. Sesame oil is also rich in Vitamin E. Sesame cake, produced after the oil extracted is used as a source of protein in cattle feed in Indonesia.
Sesame cake as a side product of oil extraction can also be processed to be cabuk. Cabuk is an Indonesian traditional food produced from fermentation of sesame cake. Cabuk is usually processed with garlic, onion, chili, tomatoes, and salt, into a delicious side dish. Cabuk contains protein aproximately 36-39.8%. Cabuk also can be processed to be a sauce, just like soya sauce. Firstly, cabuk is saved in a closed container for a month to allow optimum fermentation. Then, fermentation product is boiled until viscous, filtered, and flavored to be a delicious sesame sauce.

Sesame oil production
a. Cold Press
Cold press oil is produced at temperature of 450C or less. Cooling during extraction is necessary to improve the quality of oil. Virgin sesame oil is produced naturally, without chemicals, and additional material, and also by minimizing heat treatment during the process. Sesame oil with best quality obtained by using cold press, and then filtering. Virgin sesame oil produced from cold press contains higher natural antioxidant compound, such as tocopherol and carotene, than toasted sesame oil.
b. Toasted
In order to produce more delicious flavor in sesame oil, processors usually toast sesame seeds at temperature of 60-800C (5-15 minutes) before press it to extract its oil. High temperatures increase the yield, but it cause a decrease in oil taste, slightly bitter. Controlling toasting is important since excessive time of toasting will burnt sesame seeds so that the oil will lost their pores to come out from sesame seed. Then, sesame seed is ground by using sharp knive in a grinder machine, to facilitate the oil to be extracted by mechanical press. In this mechanical press, sesame oil will be separated from sesame cake and pass through filter pores . To produce 1 liter of oil requires 3 kg of sesame seeds. Finally, sesame oil is clarified in centrifuge machine.
c. Hot press
Hot press oil cheaper. In this method, oil yield will increase along with increasing temperature of process. Sesame cake produced from first mechanical press can be processed again to produce more oil at a high temperature (1000C). Crushing sesame seed into small particles also increase the yield. The smell of hot-pressed sesame oil is delicious.

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