2. Preparation and Determination of Virgin Coconut Oil for Fatty Acid Composition
The mature nut at 11-12 months old, 20-25 nuts per varieties of each coconut varieties from 20 coconut varieties / accession were harvest from CHRC and NHK was harvested from Khanthulee Coconut Seed Garden, Thachana district, Surat Thanee province. The coconut meat was taken out and ground then dry in hot air oven for 1 hours at 70 ◦C and 3 hours at 65 ◦C. The dried meat was pressed by hydraulic to obtain the Virgin Coconut Oil (VCO) then filtered. The VCO was packed in plastic bottle and send to Laboratory of Department of Science Service, Bangkok. This experiment was designed as Completely Randomized Design (CRD) with 3 replications of set of sample preparation and 21 treatments (20 coconut varieties). It should be noted that the Kaloke varieties was splited in to two treatment based on nut size