The NTB Industry Service Assists IKMs In Developing Coconut Cooking Oil Dregs Into Various Types Of Culinary

JAKARTA - The West Nusa Tenggara Industry Service helps small and medium industry players (IKM) maximize the economic value of coconut cooking oil dregs using vacuum packaging.

"If it's only oil, it's a loss, but if one coconut has diversification, then it can get even bigger profits", said Head of the West Nusa Tenggara Industry Service, Nuryanti, quoted by Antara, Sunday, April 3.

According to her, the dregs of coconut cooking oil or in the Sasak language (Lombok Tribe), called "tain lale", are used by local people as processed various types of culinary. However, those sold in the market do not last long.

Therefore, said Nuryanti, the effort to vacuum package coconut cooking oil dregs is intended so that the commodity can have a longer shelf life.

This effort was carried out in collaboration with the Faculty of Food Technology, University of Mataram.

Experts from the state university will conduct research related to storage time after vacuum packaging is carried out. The packaging process is carried out at the NTB Provincial Government's Packaging House.

"We need trials, some are stored for a week, two weeks, three days, that's the trial, the composition is also tested in the University of Mataram laboratory", she said.

In addition to the dregs of coconut cooking oil, said Nuryanti, her party also encourages the use of coconut shells in briquettes and coconut water in nata de coco. Likewise, coconut fiber is used as a product of economic value.

The NTB Industry Service has assigned two special experts to oversee the coconut processing process from upstream to downstream, to encourage the productivity of SMEs and increase added value.

"By building an ecosystem and diversifying coconut products, we hope that little by little IKM in NTB, which is related to coconut processing, can grow and develop", she said.