Part 4 coconut oil

1. INDONESIAN CULLINARY
Coconut oil

2. The coconut oil Stable because the fatty acid content is
not saturated little (±11%)
nature of physical chemical characteristics: data table.“

3. THE COMPOSITION OF FATTY ACID

4. • Saturated fatty acids are reaction can be directly
absorbed by the digestive system and produce energy.
• Coconut oil if heated does not produce free radicals.
• Coconut oil can be obtained with the way:
• Dry: kopra
• wet dikempa: coconut milk ->
• heated -> separated
• fermentation

5. • palm oil have melting point
(melting point) 250C  green jelly
at a temperature < 250C butter
coconut (coconut butter).
• When used for frying, palm oil is not
absorbed the ingredients and not
splash and produce fried product
that appears to be good.

6. REFERENCE
• Fine, Bruce, 2001. The Healings Miracle of Coconut Oil.
Health Wise Publication, Colorado, USA.
• http://www.agronomers.com/2015/02/kelapa.html
• Direktorat Jenderal Perkebunan Republik Indonesia
• https://www.bps.go.id/Subjek/view/id/54