{'fraction_non_alphanumeric': 0.03121737314679474, 'fraction_numerical': 0.021089997911881396, 'mean_word_length': 4.641342756183746, 'pattern_counts': {'":': 0, '<': 0, '<?xml version=': 0, '>': 0, 'https://': 0, 'lorem ipsum': 0, 'www.': 0, 'xml': 0}, 'pii_count': 0, 'substrings_counts': 0, 'word_list_counts': {'cursed_substrings.json': 0, 'profanity_word_list.json': 0, 'sexual_word_list.json': 0, 'zh_pornsignals.json': 0}}
Coconut Oil Production with Various Roasting Temperatures and Dried Grated Coconut as A By-Product

Coconut meat used as raw material for making coconut oil. The purpose of this study was to evaluate the physical and chemical quality of coconut oil and dried coconut meat with various age of coconut fruits as a by-product of pressing roasted coconut with various temperatures. Oil from coconut meats were obtained by heated to 70 °C, 80 °C, 90 °C, 100 °C, 110°C for 100 min then pressed and filtered. Dried coconut meat from pressed coconut meats that has been roasted with various temperatures then analyzed its physico-chemical properties and nutritional value. The results showed that the mature of coconut meat with roasting temperatures of 90 °C has white color of flour. Proximate testing shows that the roasting temperature of 90 °C has the highest carbohydrate (17.93%), mineral (3.53%) and fiber content (43.74%). While coconut meats roasted with 80 °C has higher levels of protein (29.03%) and fat (51.53%). Nutritional values such as water content, ash, protein, mineral and fat content showed that the best treatment is roasting with temperature 90 °C for 100 minutes. The conclusion of this study, the rate of optimum temperature for coconut oil extraction are 80 °C - 90 °C and the best nutritional value of dried coconut flour as by-products also at that temperature. Desiccated coconut potentially developed into wide range of high value products because has high nutritional value, especially dietary fiber and protein.


Introduction
Coconut (Cocos nucifera L.) is monocotyledon palm from the Palmaceae family [1]. Coconut has been reported to be among the most importantly and extensively grown in the world [2]. Coconut is also known to be commercially viable as a result of its nutritional uses [3]. Coconut is rich in fiber, vitamins, and minerals. Its provides many health benefits beyond its nutritional content. Coconut not contain gluten with health promoting fiber and important nutrients. Coconut meat can be further processed to produce two high-value products, Virgin Coconut Oil (VCO) and dried coconut meat (DCM). DCM actually a by-product made during the coconut oil making process. DCM is extremely high in fiber. It also provides a good source of protein and can improve digestion, help regulate blood sugar, protect against diabetes, help prevent heart disease and cancer, and aid in weight loss [4].
Virgin Coconut Oil (VCO) is one of the edible oil growing in popularity as a nutritional supplements and functional food in the emerging functional food market [5]. VCO is oil derived from the fresh and mature kernel (12 months old). VCO extracted from fresh and mature kernel of the  [6]. Various methods like Solvent extraction method, dry method and wet methods are available for extraction of coconut oil from coconut kernel [7].
Production of VCO with a dry process usually uses a fairly high heating temperature (100 o C-120 o C). High temperature makes some nutritional components will decrease. The by-product of VCO extraction in the form of dried grated coconut is not yet known the quality with different temperatures during the VCO extraction process. This studies objectives to investigate the effective processes for increase the quality of VCO, DCM as functional food with various age of coconut fruit.

Raw Materials and Extraction of VCO
Coconut meat were selected by different of fruits age. Only coconuts which had not sprouted were selected. Young coconut meat, mature/medium coconut meats and old coconut meat were obtained from local markets in Giwangan market, Yogyakarta in Indonesia. All samples were grated and dried by roasting methods with various temperature (70 oC, 80 oC, 90 oC, 100 oC). Then, the dried grated coconut meat was pressed to produce the coconut oil. The dessicated coconut meats as by-product from coconut oil extraction were evaluated of total fraction from VCO with various temperature for extraction, nutritional and physico-chemistry properties.

Total fraction of Fatty Acid (FA) by GC-MS
Analysis of FA was performed on a GC MS QP 2010 by Shimadzu equipped with a split/split less injector. Separations were achieved using a fused silica Zebron ZB FFAP capillary column (60 m × 0.25 mm ID, 0.25 Km film thickness). Helium was used as the carrier gas at flow rates of 1.99 mL/min and a split ratio of 1:10. The injector temperature was 280°C. The oven temperature was programmed at 100°C. Lab Solution software was used to control the operation of GCMS. MS spectra were obtained at range width m/z 40 500, interface temperature 300°C, ion source temperature 210°C, solvent cut time 2 min, event time 0.30, and scan speed 1666. peaks of FA were identified by comparing their retention time and equivalent chain length with respect to standard FA from Supelco Inc., Bellefonte, PA (Supelco 37 Component FA Mix) and other reagents from Merck, Germany. All determinations were carried out in triplicates.

Determination of nutritional and physicochemical properties
The proximate components of coconut flour (fiber, moisture, protein, carbohydrates, lipid, ash and dry matter) were determined using the method of AOAC [8]. The coconut colour from all samples were observed to determine the best quality of coconut flour as by product from VCO production with different temperature for dry treatment.

Data analysis
In this study, all physico-chemical measurements of the VCO have been performed in triplicate. All results are presented as the average value of the measurements.

Physical properties of VCO and dried coconut meat
Physical properties of coconut oil was evaluated and the result showed in Table 1. The extraction with 70 0 C, 80 0 C and 90 0 C produces VCO without colour (clear) but extraction treatment with 100 0 C temperature produces VCO with no clear liquid. High temperature can damage oil components causing unclear color [9].  (Table 1.). Young dried coconut meat showed white yellow color after trated with 70 0 C, 80 0 C, 90 0 C and little bit brown with 100 0 C temperature. This results similar on mature dried coconut meat with 70 0 C, 80 0 C, 90 0 C and 100 0 C. Table 1. showed the old dried coconut meat colour are dominantly brown. Coconut flour has a cream color and is less white than all-purpose flour. It has less coconut flavor (almost bland taste) due to reduced fat content.

Total fractions of virgin coconut oil (VCO)
Total fraction from three of samples (VCO) with different temperature treatments were evaluated by GC-MS. The results showed that the increasing temperature of grated coconut roasting, the number of fatty acid fractions also increased ( Table 2). The results also showed that the more mature the coconut fruit is directly proportional to the number of fatty acid fractions.

Nutritional and physicochemical properties.
Composition of coconut flour depends on the retention of components after the extraction of coconut milk or oil from desiccated coconut. Table 3 presented that the composition of DCM produced by dry methods. Dry process involves drying of grinded coconut meat, oil extraction and pulverizing the meal. The result showed that the process produces a high protein DCM (29.03 %) in DCM with 80 o C heat treatment on mature/medium kernel which can be used as wheat substitute. The dry process produces high protein DCM which can be used in the preparation of baked products The amount of moisture (0% -0.8 %) was very low in DCM especially on mature/medium coconut meat and old coconut meat thereby showing a very high amount of dry mater (Table 3.). The presence of moisture shows the plant material will deteriorate with time when stored in its fresh form because moisture could encourage certain microbial activities and reduce the quality of DCM [10].
The results ( Table 3.) showed that the amount of carbohydrates in young DCM with various temperature treatment were higher (30%-34%) than mature DCM and old DCM. This shows that young Cocos nucifera nut is a better source of carbohydrates than mature or old of DCM. Carbohydrates play essential role by providing energy and nourishment to animals. However, the result shows it is also a good source of lipids and proteins.  The results showed high percentage (50%-66%) of lipid in all age of DCM especially on old DCM with 90 o C temperature treatment. The high lipid content also shows that coconut could be important for the synthesis of certain hormones of lipid origin and could also help in proper utilization of some fat-soluble vitamins. The high amounts of lipids and carbohydrates confirms coconut in nutrition contributes as a good source of ATP for control many important biological processes [11]. This high amount of lipid and carbohydrates shows coconut can play a vital role for the sustenance human life.
Non-digestible carbohydrate is composed of fiber and passes through the gastrointestinal tract without being broken down or absorbed and is passed out of the body. The fiber content promotes for health. Coconut flour has been found in several studies to have a Glycemic Index (GI) lowering effect, because coconut meat has a simple carbohydrate content coupled with a high fiber, it yields a flour that is less disruptive to blood sugar levels [12].
The results showed Coconut flour is a good source of protein (5%-29%) from all age of coconut nuts. The highest protein percentage is mature/medium DCM with 80 o C heat treatment (29.03%). This result similar with previous research [10]. It has functional properties as of wheat flour (gluten)