CBE Processing (Cocoa Butter Equivalent Manufacturing)

One technique that many Cocoa Butter Equivalent processing (CBE manufacturing) carried out so far is by way of blending (mixing) between fat (which is rich in POP triacylglycerols) and other fat (rich in POS and SOS triglycerides). Proportional formulation would result in fat which performs melting and crystallization properties that are very similar to the CB (Cocoa Butter). POP is generally the main source of hard triacylglycerols palm mid fraction (PMF) as a product of multistage fractionation of palm oil. Meanwhile, as a source of POS and SOS can be obtained from exotic fats such as borneo illipe butter (tengkawang), sal stearin, mango stearin, kokum or dhupa fat.
Because of the limited resources of exotic natural fats, so the recent technique of enzymatic interesterification be one option for modifying fats and oils in the CBE production or CBE processing. Enzymatic interesterification usually needs raw material which is rich in oleic oil. Oleic oil is relatively more abundant in availability. During interesterification, redistribution of fatty acids in triacylglycerols will occur, so it will change the composition of fatty acids in triacylglycerols.
The consequences will affect the physical characteristics of oils and fats, such as melting and crystallization properties. The changes could affect the processing that use that material. The production of CBE through enzymatic interesterification can be performed using 1,3 specific lipase catalyst that will catalyze the reaction between the raw material which is rich in POP triacylglycerols such as palm oil and raw material which is rich in tristearin (SSS) or stearic acid, to produce a major triacylglycerols CBE, namely POS and SOS. This enzymatic interesterification has been developed commercially by several world companies of specialty fats, such as Fuji Oil Europe for example. This CBE processing through enzymatic interesterification was also developed by IPB SEAFAST Center, one of which uses a blend of PMF soft substrate (source of POP) with fully hydrogenated soybean oil (source of SSS) as a raw material. Triacylglycerols profile of CBE products relatively similar to the CB as seen in profile analysis using the HPLC chromatograms. Likewise, the profile of solid fat content (SFP) was close to the SFC profile of CB, although it needs further refinement in its fractination.

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What is emulsifier definition?

Recently, developments in food science and technology are going more rapidly. Processed food products are produced to meet various consumer demands. In several markets, both traditional and at the mall, it is not difficult to find ice cream, sauces, bread with soft texture, mayonnaise, salad dressings, margarine, butter, food, baby formula and other dairy products.
The role of emulsifier
Rapidly development of new food products based emulsions caused by of the dual role of emulsifiers. The phenomenon of a mixture of water and oil tend to be separated can be fused because of "miracle" emulsifier. The compound connector that has two distinct poles, pole of polar and non polar, interacts specifically with the two liquids are not mutually dissolved. Under normal conditions, one liquid dispersed into a liquid that does not dissolve each other. Under abnormal conditions, one liquid dispersed in another liquid as globule whose diameter varies between 0.1 and 100 um. Small scattered globule called discontinuous phase. Meanwhile, the medium of the discontinuous phase is referred to as the continuous phase.
Ability emulsifier lowers the surface tension is a way to break the hydrogen bonds at the surface through the hydrophilic head drawdown at the water surface with a hydrophobic tail stretched away from the water surface.
When oil and water mixture shaken, then it provides the mechanical energy, so that droplets of oil dispersed into water and the emulsion is formed. However, this emulsion system is unstable and soon rejoined the oil droplets. In order for oil or water droplets dispersed in both the long time it takes the presence of an appropriate emulsifier.
The definition of emulsifier
Thus, by definition, emulsifiers is a compound having surface activity (surface-active agents) so as to lower the surface tension (surface tension) between the air-liquid and liquid-liquid contained in a system (in this case is a system of food).
Types of emulsifiers and examples of emulsifiers
Examples of emulsions in food systems include milk, margarine, and ice cream. While in general, emulsifiers consist of a natural emulsifier and artificial emulsifier (synthetic emulsifier). Natural emulsifier made from ingredients derived from nature. Eg from soy beans, egg yolks and so on. In the soybean seed, its oil content are very high, in addition to water. Both are connected by a substance called lecithin. The material is then extracted or taken to be emulsifiers that can be used in processing products.
Actually, lecithin is naturally present also in other grains as well as in animal products, like eggs and brains. But the lecithin that is easy and inexpensive to use is found in soybean seeds.
If lecithin is derived from soy beans, then the terms of the halal will be safer. But it is possible to extract lecithin from other materials, such as eggs and animal brains. In addition to increasing the effectiveness of emulsifying, the lecithin is sometimes added with a specific enzyme. This enzyme also needs to watch out its halal status, because it can come from sources that aren’t considered as halal.
The artificial or synthetic emulsifiers are derived from a human engineering to produce a bridge between oil and water. Although it is called as synthetic, but it is not entirely derived from synthetic materials. Only its manufacturing process are designed man-made, but the materials are often derived from natural ingredients.
Emulsifier in the manufacture of emulsion
The process of making emulsion can be done in various ways, such as by using a homogenizer. In this homogenization process, the liquid will be split into smaller droplets followed by droplet covering process by emulsifiers. If the droplet covering by the emulsifier is so slow then the droplet will be incorporated back (recoalescence) so that the droplets are formed tend to be large in size. So we need a proper selection of emulsifiers for the type of emulsion to be formed.

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Frying fat on deep fat -frying (part 2)

Antioxidants play an important role to prevent oxidation by reacting with oxygen so food component is protected. Antioxidants are commonly added to the food are BHA (Butylated hydroxyanisole), BHT (Butylated Hydroxy Toluene), and TBHQ (Tertiary Butyl Hydroquinone). Several studies have shown that TBHQ can protect the oil / fat better when compared with BHA or BHT in the frying process. Other components that also contribute to the stability of frying fat is citric acid and silicon metal or Dimethyl Polysiloxane (DMPS). Citric acid can act as a chelating (binding) the metal ions which are the catalysts of oxidation reactions.
DMPS function as anti-foam compound. The use of antioxidants TBHQ for frying fat is usually between 150-200 ppm, whereas the addition of DMPS optimum range 2-5 ppm. The role of DMPS is also associated indirectly with antioxidants, which the foam formation can accelerate oxidative deterioration. Some evaluations also showed that the use of DMPS is even more effective in preventing deterioration to the oil compared with the antioxidant BHT.
The products that have a high turnover such as in the industry of snack, does not require the use of anti-foam. But DMPS can cause problems in the attachment of the outer layer, such as the icing on the donut products, increase the absorption of oil, and reduces crispy texture of the product.
One way to maintain the quality of frying fat is the application of the top up procedure to the frying fats that have been used for several time. This relates to the term of slow oil turnover. Deterioration of oil in the frying of fast oil turnover is less, because the fresh oils / fats added continuously will stabilize the oil quality. In contrast to the frying of slow oil turnover, frying deterioration will be greater because only a little of the used frying fat old will be replaced with fresh frying fat. Increased free fatty acid content is used as an indicator of the extent of deterioration of frying fat.
Simple control of the quality of frying can be done by considering several factors such as discoloration, the formation of foam (foaming), smoke (smoking), changes in aroma and sensory evaluation of the product. Foaming or excessive smoking can cause a fire hazard. Foaming caused by high amounts of polar glycerides, especially those containing high polymer, while the smoke caused by free fatty acids and other breakdown products of low molecular weight.
While the more accurately analysis is done by measuring the parameters of free fatty acids, total polar materials, and peroxide value. All three are components of the reaction of fat frying deterioration and its value increases with increasing the deterioration.
Some developed countries have some criteria when we should not use the frying fat or oil, such as if the water content> 3 g / kg; free fatty acid content of> 1 g / kg; peroxide value> 2 meq / kg; smoke point less than 170 Celcius degree; content of polar compounds more than 25%; and polymeric compounds content> 10%.

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Frying fat on deep fat -frying (part 1)

Frying fat or frying shortening is more commonly used in the application of deep-fat frying at the snack, instant noodles, or fast food industry. Semi-solid form of frying fat will produce the appearance of dry and not greasy.
Physical differences between the frying fat and frying oil is a solid fat content profile (SFC) or a solid fat index (SFI). The melting point of frying fat is higher than the cooking oil. The range of the ideal melting point of frying fat for tropical regions is 35-40 Celcius degree. While the ideal SFC at 30 Celcius degre range from 15-30% for the appearance of "dry" on the fried food product, and at a temperature of 35 Celcius degree is less than 12% so as not to interfere mouthfeel with layers of fat that is felt in the mouth after food is consumed. The use of frying fat with a higher melting point for the donut product will result in a donut with a delicious creamy taste, but if the same frying fat is used for frying potato chips, the chips will feel waxy when consumed. Frying fat contained in the form of semi-solid at a relatively high melting point. Furthermore, semi-solid form of pourable is preferred, because of handling the frying fat during its use, storage, and transportation will be easier.

Oil or fat as raw material used for frying fat is very broad, i.e. partially hydrogenated vegetable oils to a mixture of vegetable oil with palm stearin. Vegetable oils are commonly used as a raw material of the frying fat is palm oil, soybeans, sunflower seeds, corn, peanuts, and coconut oil.
Frying fat significantly affect the characteristics of the fried food products such as its flavor and taste, texture, shelf life, and nutritional properties, because the frying fat is absorbed into the food. Absorption rate of oil / fat for frying is very varied, depending on the temperature, the type of products that are fried, and frying operations. General range of the amount of oil absorbed by the product during frying is 8-25%. Frying fat should have a neutral taste and characteristics of the corresponding flavor release, namely the SFC profile as previously mentioned, in order not to affect the flavor of the product. But the recent development is specific flavorful fat frying, such as the aroma of beef for frying french fries and the aroma of garlic for frying snack.
The ideal temperatures and quality of frying fat, which is recommended for frying process includes the following parameters: number peroxide, linolenic acid, color, free fatty acids, the flash point, smoke point, water content, and flavor. In addition to these general parameters, there are other parameters that are used: the values of oxidative stability which is described by the AOM (active oxygen method). It is about 50 -100 hours or Peroxide Numbers increased after the heating process at the temperature of 120oC for 2 hours should not be more than 5 meg / kg .
The most important factor of frying fat product is its stability: stability against heat or stability against oxidation. If the fried food product will be consumed directly, then the stability of frying fat is more focused on its shelf life. However, for products that are not consumed directly, the oxidative stability of the final product needs to be addressed. Requirements for oxidative stability of frying fat depends on the amount of oil absorbed by the food, packaging, and shelf life of these products. On the other hand, frying involving high temperatures can result in oxidative reactions and thermal degradation. It results in decreased oil quality. Therefore, the addition of food additives needs to be done, so it can extend the life of the frying fat. Food additives that are commonly used: antioxidant and anti-foam.

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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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Acrylamide: brain cancer and how to inhibit its formation?

As already known, several studies have shown that acrylamide is formed in the Mailard reaction, is carsinogenic. However, several epidemiological studies indicate exposure to acrylamide in food products is still too low to worry about. But, however the industry has been doing a lot of prevention, such as by resetting the temperature of the process used. Acrylamide is a carcinogenic compound formed by reaction between sugars and amino acid asparagine at the time of heating. Formation through the Maillard reaction is also responsible for the formation of brown color and flavor to various food products. Acrylamide issue has indeed been a lot of attention.


Acrylamide is not associated with brain cancer?
A study conducted by Maastricht University in the Netherlands concluded that the content of acrylamide in food products has no relationship with an increased risk of brain cancer. Research involving 58,279 men and 62,537 women was conducted considering the acrylamide found in many diet of Dutch society, in a certain level. The study was conducted by distributing questionnaires to estimate the amount of acrylamide consumed. Acrylamide sources were estimated coming from potato crisps, French fries, Dutch spiced cake, coffee, bread, and cookies. The result, after research during several years, obtained 216 respondents were diagnosed with brain cancer. But according to the researchers, it has no relationship with increased intake of acrylamide. The study still needs confirmation from other studies.

Inhibition of acrylamide formation
There are several methods that have been used to avoid the formation of such compounds, including the process modification through temperature regulation. Recently, a new way to inhibit the formation of acrylamide has been found, namely the use of calcium lactate based ingridient. Several companies are developing products that were claimed to reduce acrylamide in snacks to 80% without affecting taste and crispiness. Calcium is present in the ingredients are claimed to interfere with the reaction between reducing sugars and asparagine which is the key to the formation of acrylamide. This product can be widely applied, because it does not require modification of process or temperature. Not even affected by variations in pH or moisture content.

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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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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

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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