Development of a Machine for Purification Process From Kerisik Oil to Cooking Coconut Oil (Cco) Embedded With the Internet of Things (Iot)

Development of a Machine for Purification Process From Kerisik Oil to Cooking Coconut Oil (Cco) Embedded With the Internet of Things (Iot) | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Research Article Development of a Machine for Purification Process From Kerisik Oil to Cooking Coconut Oil (Cco) Embedded With the Internet of Things (Iot) Noor Farahin binti Bain, Nur Shuhada binti Arbaan, Siti Hajariah Ilani binti mat lazim, and 3 more This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-8556913/v1 This work is licensed under a CC BY 4.0 License Status: Posted Version 1 posted You are reading this latest preprint version Abstract The increasing demand for high-quality, sustainable cooking oil has led to innovations in coconut oil production technologies. This research focuses on developing a purification machine that transforms kerisik oil, a traditional byproduct of grated, toasted coconut, into refined cooking coconut oil (CCO). The system integrates a dual-stage purification process combining centrifugal separation and clay filtration techniques, resulting in oil clarity and quality similar to that of virgin coconut oil. The system is designed with an embedded Internet of Things (IoT) framework, enabling real-time monitoring and automation of critical purification parameters such as temperature, turbidity, and processing time. By integrating IoT capabilities, the machine ensures consistent oil quality, reduces manual intervention, and enhances operational efficiency. A key innovation of this research is the full utilisation of a traditionally undervalued byproduct, transforming kerisik oil into a commercially valuable product and creating new high-income opportunities, especially for small- and medium-scale producers. This study explores the design, fabrication, and performance evaluation of the machine, with emphasis on its impact on production yield, purity levels, and energy usage. The results demonstrate that the proposed solution not only streamlines the kerisik oil purification process but also sets a foundation for scalable, smart food processing systems aligned with Industry 4.0 principles. Kerisik oil centrifugal filtration integratin Figures Figure 1 Figure 2 1. INTRODUCTION 1.1. Transforming agricultural by-products into high-value products This paper outlines a research initiative aimed at developing an innovative solution for the coconut processing industry in Sabak Bernam, Selangor, Malaysia. Sabak Bernam is designated as an "Agropolitan City" by the Malaysian government, aiming to generate stable income sources for rural communities by eradicating rural poverty, improving the quality of life, and developing underdeveloped areas. Agriculture, particularly coconut production, is a primary attraction in Sabak Bernam, with Selangor being one of the top three coconut-producing states in Malaysia. Within this region. A key focus of this study is the production of coconut oil for commercialisation, both domestically and internationally, due to its health benefits and high market value (Seneviratne & Jayathilaka, 2016). During the production of kerisik, a significant by-product is kerisik oil, which currently lacks a proper processing method to be commercialised as high-value cooking coconut oil (CCO). Small and Medium Enterprises (SMEs) in the kerisik oil industry discard the kerisik oil because the necessary purification process is unknown. Initial research and development (R&D) efforts have successfully demonstrated a purification process in the laboratory. However, adapting this treatment method to a machine requires more in-depth research and funding. Current traditional methods for extracting oil from coconut kerisik are small-scale, time-consuming, and inefficient, leading to inconsistent quality and quantity of oil. (Abd Rahman et al., 2025). This highlights an urgent need for a machine capable of producing kerisik-based coconut oil more efficiently, consistently, and with higher quality to support local SMEs. This research addresses this critical gap by detailing a purification process for kerisik oil using bleaching and filtration(Altwala & Jabli, 2025 ), thereby transforming waste into a valuable commercial product and enhancing the sustainability and economic viability of the local coconut industry. The purification of oils, particularly for edible applications, is a critical process that involves removing impurities, pigments, and undesirable compounds to enhance quality, stability, and visual appeal (Vidal et al., 2019 a).This section reviews existing methodologies in oil purification, with a specific focus on bleaching and filtration processes(Serrano-Bermúdez et al., 2021). 1.2. General Oil Refining and Bleaching Processes Oil refining typically involves several steps, including degumming, neutralisation, bleaching, and deodorisation (Gharby, 2022). Bleaching is a key stage aimed at removing pigments, trace metals, and residual phospholipids to improve the oil's colour, stability, and overall quality. This process commonly utilises adsorbent materials such as bleaching clay, hydrogel silica, silicates, and activated carbon. The effectiveness of bleaching depends on parameters like the dosage of the adsorbent, contact time, and temperature. For instance, in the context of distillers' corn oil (DCO), optimal parameters for bleaching clay dosage, time, and temperature have been identified to maximise colour removal while minimising the loss of beneficial compounds like β-carotene. The bleaching process can be conducted at various temperatures, though higher temperatures can sometimes lead to desorption of adsorbed molecules back into the oil (Huda et al., 2024 ). The bleaching time also depends on temperature and the adsorbent's quality; while colour removal generally increases with time and temperature, prolonged contact can cause colour reversion, especially at higher temperatures (Huda et al., 2024 ). Industrial bleaching typically uses bleaching clay at concentrations of 0.5%-4%, temperatures between 90°C-120°C, and contact times of 20–30 minutes(Chen et al., 2024a ). 1.3. Purification of Kerisik Oil The purification of kerisik oil, a by-product of toasted coconut paste production, shares similarities with other oil refining processes. The proposed methodology for kerisik oil purification involves a centrifugal process and chemical bleaching. Centrifugal Process is a mechanical method used to purify oil by removing water, solids, and suspended particles through rotational force. This non-thermal process is often employed in Virgin Coconut Oil (VCO) production to maintain oil quality(Chen et al., 2024) (Maini & Lopez, 2022 ). For kerisik oil, the process involves allowing the oil to cool, followed by centrifugation to separate coconut pulp and moisture. The separated layers (coconut oil, emulsion cream, water, and pulp) are then further processed, with the top two layers (oil and emulsion cream) being separated for commercialisation. The centrifugal separation, the oil is filtered using a membrane to remove any solid residues. This ensures a clearer, impurity-free oil. After mechanical separation, a bleaching process is crucial for reducing colour and odour.This typically uses absorbents such as corn flour, activated carbon, gelatin, bentonite clay, and sodium metabisulfite (Makhoukhi et al., 2009 ). Activated carbon, for example, is a known adsorbent for removing impurities and dyes from various solutions. The effectiveness of these absorbents in removing unwanted components, such as lignin and hemicellulose, has been demonstrated in other purification contexts, leading to higher purity and crystallinity of the end product. The final step, vacuum heat treatment, is used to eliminate any remaining odours, ensuring a refined coconut oil product. The transformation of discarded by-products into commercialised products, such as kerisik oil into CCO, directly contributes to waste reduction and resource utilisation, aligning with eco-efficiency principles in the cooking oil industry. This approach not only creates new revenue streams but also mitigates environmental impacts associated with waste disposal. 2.0 Methodology 2.1 Study environment and data acquisition This article builds on previous research aimed at measuring the purification process, and key aspects of the purification process are to be studied in this phase. The construction of an IoT-enabled machine for the purification and cooking of coconut oil (CCO) from the kerisik oil by-product, and the oil content was analysed to ensure controlled quality and safety levels, so that the production of coconut oil is optimised. The first process is centrifugal. This mechanical process purifies oil by removing water, solids, and suspended particles using centrifugal force at a specified velocity (Vidal et al., 2019 ). For kerisik oil, the process involves allowing the oil to cool for 2 hours at room temperature after cooking, followed by 20 minutes of centrifugation at 4500 r/min to separate coconut pulp and moisture. The separated layers (coconut oil, water, and solid particles) will be further processed, with the top two layers (oil) being separated for commercialisation. Then , the oil will be filtered using a membrane to remove any solid residues. But for chemical treatment, the bleaching process, which is a crucial chemical purification step, will be performed to reduce the colour and odour of the kerisik oil using absorbents (Boukerroui & Ouali, 2002 ). Absorbents to be investigated include corn flour, activated carbon, gelatine, bentonite clay, and sodium metabisulfite. 2.2 Phase 1: Prototype Design and Development The second phase involves the conceptual design and physical development of the prototype machine that will implement the purification process. The proposed machine for kerisik-based oil production will consist of several integrated main components in Fig. 2.1 . First, a heating unit, a bleaching unit, a filtration unit, and an automatic control unit. The design aims to maximise efficiency, minimise costs, and ensure operational safety, making it suitable for SMEs. An initial prototype will be constructed based on the approved conceptual design from Fig. 2.1 , utilising materials and components identified in the preliminary study. Initial testing will be conducted to ensure the basic functions of the prototype operate as planned. 2.3 Phase 2: Testing and Evaluation In the third phase, the prototype will undergo field testing to assess its effectiveness to purify the kerisik oil after going through the process in the machine in Fig. 2.1 . This involves performance measurement to measure oil output, oil quality, operational costs, and ease of use. The data is collected and analysed to identify potential improvements. Then, real-world testing using the prototype machine was conducted to evaluate its efficiency and the quality of the produced oil by using actual coconut kerisik. The project directly addresses the persistent issue of coconut industry waste, which has a significant environmental impact. By transforming kerisik oil, a by-product discarded, into a valuable commercial product, the research provides an immediate solution to pollution and promotes a sustainable future. This aligns with efforts to manage industrial waste, such as Spent Bleaching Earth (SBE) in the cooking oil industry, which, if untreated, poses environmental and fire threats due to residual oil and hazardous metals (Sunartono et al., 2025 ). The project demonstrates a practical application of converting agricultural waste into a renewable resource, similar to how SBE can be reutilised or recycled into building materials, adsorbents, or alternative fuels. Waste materials from the coconut industry, including kerisik oil, possess high potential for commercialisation and are in high market demand. This initiative exemplifies the creation of new products from renewable waste, contributing to a circular economy (Liu et al., 2024 ). 3.0 Research Outcomes The comparison between original kerisik oil and the APCC Standard for Coconut Oil is detailed in Table 3.0 . When it comes to freshness, stability, and the content of fatty acids, Original Kerisik Oil not only meets but also exceeds the majority of the APCC standards for coconut oil. The slightly elevated palmitic acid and its golden brown colour suggest a unique processing method, likely involving roasting, that gives Kerisik its signature taste and appearance(Guo et al., 2025 ). This quality must be addressed, since it influences the consumer's perception of quality and nutritional value, given that the hue of standard coconut oil is slightly yellowish. Meanwhile, the Free Fatty Acid (FFA) is still within the standard. The low FFA indicates freshness and minimal degradation (Marina et al., 2009 ). Oils with low FFA content have higher smoke points and better thermal stability. This makes them safer for frying and other high-temperature cooking methods, as they’re less likely to break down into harmful compounds when heated. In both the food and cosmetic industries, low FFA is a marker of purity and quality(Duranova et al., 2025 ). Oils with minimal FFA are more desirable, fetch better prices, and are preferred for premium products. It also reflects good processing and storage practices. Table 3.0 The comparison between Original Kerisik Oil and the APCC Standard for Coconut Oil Parameter Original Kerisik Oil APCC Standard Coconut oil Free Fatty Acid (%) 0.484 ≤ 0.5 Moisture (%) 0.154 0.1–0.5 Volatile Matters (%) 0.154 0.2 Palmitic Acid (C16:0) 10.5 g/100 g 7.5–10.2 g/100 g Lauric Acid (C12:0 45.4 g/100 g 45.1–53.2 g/100 g Peroxide Value (mEq/kg) < 0.1 < 3 Color golden brown N/A 4.0 Conclusion The development of a purification process for kerisik oil, integrating bleaching and filtration techniques, represents a significant stride towards sustainable agricultural practices and economic empowerment in rural communities. This initiative directly addresses the critical issue of waste utilisation in the coconut processing industry by transforming a discarded by-product into a valuable commercial product. By meticulously outlining the steps of centrifugal separation, membrane filtration, chemical bleaching with various absorbents, and vacuum heat treatment, this research provides a comprehensive methodology for producing high-quality cooking coconut oil. The project's multi-faceted approach, encompassing rigorous preliminary research, innovative prototype design, and strategic collaboration, is poised to deliver substantial outcomes. These include the generation of new knowledge for academic publication, the securing of intellectual property rights for the novel process, and the fostering of strong industry-academia partnerships. Ultimately, this research aims not only to provide a novel technical solution for kerisik oil purification but also to contribute to the economic upliftment of local SMEs and the broader community in Sabak Bernam. The transformation of waste into wealth, coupled with technological advancement and community engagement, underscores the project's commitment to environmental sustainability and socio-economic development. Future work will focus on the full-scale implementation and long-term impact assessment of the prototype, ensuring its continued contribution to a cleaner, more prosperous future for the coconut industry. Declarations Author Contribution A .B .C.D - wrote report and perform analysisE.F - bild machine Acknowledgement The authors would like to express the deepest gratitude to the Ministry of Higher Education (KPT) for the generous support provided through the T-ARGS Grant Scheme, administered under the Department of Polytechnic and Community College Education (JPPKK). This funding has been instrumental in enabling our research project, which aims to contribute meaningfully to the advancement of applied knowledge and innovation within the TVET ecosystem. Also, thankful for the trust placed in the research team and the opportunity to pursue impactful research aligned with national strategic priorities. The support from T-ARGS has empowered the team to explore new frontiers in by-products from the food industry, and remain committed to delivering outcomes that reflect the vision and objectives of the grant. References Altwala, A., & Jabli, M. (2025). Extraction of cellulose from Forsskaolea tenacissima L through alkalization and bleaching processes: Characterization, and application to the adsorption of hazardous cationic dyes from water. Results in Chemistry , 13 . https://doi.org/10.1016/j.rechem.2024.102010 Boukerroui, A., & Ouali, M.-S. (2002). Edible Oil Bleaching With A Bentonite Actiyated By Micro Wave Ieeadiation. In Ann. Chim. Sci. Mat (Vol. 27, Issue 4). Chen, Z., Shen, R., Xie, J., Zeng, Y., Wang, K., Zhao, L., Liu, X., & Hu, Z. (2024a). Multi-frequency ultrasonic-assisted enzymatic extraction of coconut paring oil from coconut by-products: Impact on the yield, physicochemical properties, and emulsion stability. Ultrasonics Sonochemistry , 109 . https://doi.org/10.1016/j.ultsonch.2024.106996 Chen, Z., Shen, R., Xie, J., Zeng, Y., Wang, K., Zhao, L., Liu, X., & Hu, Z. (2024b). Multi-frequency ultrasonic-assisted enzymatic extraction of coconut paring oil from coconut by-products: Impact on the yield, physicochemical properties, and emulsion stability. Ultrasonics Sonochemistry , 109 . https://doi.org/10.1016/j.ultsonch.2024.106996 Duranova, H., Kuzelova, L., Fialkova, V., Simora, V., Kovacikova, E., Joanidis, P., Borotova, P., Straka, D., Hoskin, R. T., Moncada, M., de Medeiros, F. G. M., & Gabriny, L. (2025). Coconut-sourced MCT oil: its potential health benefits beyond traditional coconut oil. Phytochemistry Reviews , 24 (1), 659–700. https://doi.org/10.1007/s11101-024-09969-1 Guo, X., Huang, H., Jiang, X., Chang, C., Gao, P., Zhong, W., Hu, C., He, D., & Yin, J. (2025). Comparative analysis of cold-pressed and hot-pressed coconut oil extraction: Implications for quality and antioxidant capacity. LWT , 221 . https://doi.org/10.1016/j.lwt.2025.117614 Huda, M. S., Wilson, P., Sarker, N. C., & Monono, E. (2024). Optimizing Bleaching Process Parameters of Distillers Corn Oil for edible applications using a response surface methodology. LWT , 212 . https://doi.org/10.1016/j.lwt.2024.116991 Liu, X., Yang, D., Liu, W., Kan, J., & Zhang, Y. (2024). Effect of Dry Processing of Coconut Oil on the Structure and Physicochemical Properties of Coconut Isolate Proteins. Foods , 13 (16). https://doi.org/10.3390/foods13162496 Maini, Z. A., & Lopez, C. M. (2022). Transitions in bacterial communities across two fermentation-based virgin coconut oil (VCO) production processes. Heliyon , 8 (8). https://doi.org/10.1016/j.heliyon.2022.e10154 Makhoukhi, B., Didi, M. A., Villemin, D., & Azzouz, A. (2009). Acid activation of bentonite for use as a vegetable oil bleaching agent. Grasas y Aceites , 60 (4), 343–349. https://doi.org/10.3989/gya.108408 Marina, A. M., Che Man, Y. B., & Amin, I. (2009). Virgin coconut oil: emerging functional food oil. In Trends in Food Science and Technology (Vol. 20, Issue 10, pp. 481–487). https://doi.org/10.1016/j.tifs.2009.06.003 Sunartono, Lenggogeni, Handayani, I. D., Setiawan, H., Adiarso, A., Nelly, A., Hermawan, E., Wijono, R. A., Wicaksana, D. E. P., Marsudi, A., Setiyadi, E. D., Saparudin, Setiadi, S., Ferabianie, A. L., & Dewi, Y. R. (2025). Assessing competitiveness and sustainability of the cooking oil industry through the valuation of eco-efficiency on the utilization of spent bleaching earth. Case Studies in Chemical and Environmental Engineering , 11 . https://doi.org/10.1016/j.cscee.2025.101176 Vidal, A. M., Alcalá, S., De Torres, A., Moya, M., & Espínola, F. (2019). Centrifugation, Storage, and Filtration of Olive Oil in an Oil Mill: Effect on the Quality and Content of Minority Compounds. Journal of Food Quality , 2019 . https://doi.org/10.1155/2019/7381761 Additional Declarations No competing interests reported. Cite Share Download PDF Status: Posted Version 1 posted You are reading this latest preprint version Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. As a division of Research Square Company, we’re committed to making research communication faster, fairer, and more useful. We do this by developing innovative software and high quality services for the global research community. Our growing team is made up of researchers and industry professionals working together to solve the most critical problems facing scientific publishing. Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-8556913","acceptedTermsAndConditions":true,"allowDirectSubmit":true,"archivedVersions":[],"articleType":"Research Article","associatedPublications":[],"authors":[{"id":572903002,"identity":"70d2f39d-f1a2-4307-b17a-c916dbaf5e69","order_by":0,"name":"Noor Farahin binti 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2","display":"","copyAsset":false,"role":"figure","size":91164,"visible":true,"origin":"","legend":"\u003cp\u003eFigure 2.1: Schematic Diagram of Prototype Purification Machine\u003c/p\u003e","description":"","filename":"floatimage2.png","url":"https://assets-eu.researchsquare.com/files/rs-8556913/v1/57a37e80612f460ae43e2505.png"},{"id":100939590,"identity":"dff4976b-58f0-4eb1-96b1-c71634d9d9d4","added_by":"auto","created_at":"2026-01-23 04:10:07","extension":"pdf","order_by":0,"title":"","display":"","copyAsset":false,"role":"manuscript-pdf","size":717281,"visible":true,"origin":"","legend":"","description":"","filename":"manuscript.pdf","url":"https://assets-eu.researchsquare.com/files/rs-8556913/v1/aedc6d74-2830-4eb1-a858-9c19b2835a0f.pdf"}],"financialInterests":"No competing interests reported.","formattedTitle":"\u003cp\u003eDevelopment of a Machine for Purification Process From Kerisik Oil to Cooking Coconut Oil (Cco) Embedded With the Internet of Things (Iot)\u003c/p\u003e","fulltext":[{"header":"1. INTRODUCTION","content":"\u003cdiv id=\"Sec2\" class=\"Section2\"\u003e \u003ch2\u003e1.1. Transforming agricultural by-products into high-value products\u003c/h2\u003e \u003cp\u003eThis paper outlines a research initiative aimed at developing an innovative solution for the coconut processing industry in Sabak Bernam, Selangor, Malaysia. Sabak Bernam is designated as an \"Agropolitan City\" by the Malaysian government, aiming to generate stable income sources for rural communities by eradicating rural poverty, improving the quality of life, and developing underdeveloped areas. Agriculture, particularly coconut production, is a primary attraction in Sabak Bernam, with Selangor being one of the top three coconut-producing states in Malaysia. Within this region. A key focus of this study is the production of coconut oil for commercialisation, both domestically and internationally, due to its health benefits and high market value (Seneviratne \u0026amp; Jayathilaka, 2016). During the production of kerisik, a significant by-product is kerisik oil, which currently lacks a proper processing method to be commercialised as high-value cooking coconut oil (CCO). Small and Medium Enterprises (SMEs) in the kerisik oil industry discard the kerisik oil because the necessary purification process is unknown. Initial research and development (R\u0026amp;D) efforts have successfully demonstrated a purification process in the laboratory. However, adapting this treatment method to a machine requires more in-depth research and funding.\u003c/p\u003e \u003cp\u003eCurrent traditional methods for extracting oil from coconut kerisik are small-scale, time-consuming, and inefficient, leading to inconsistent quality and quantity of oil. (Abd Rahman et al., 2025). This highlights an urgent need for a machine capable of producing kerisik-based coconut oil more efficiently, consistently, and with higher quality to support local SMEs. This research addresses this critical gap by detailing a purification process for kerisik oil using bleaching and filtration(Altwala \u0026amp; Jabli, \u003cspan citationid=\"CR1\" class=\"CitationRef\"\u003e2025\u003c/span\u003e), thereby transforming waste into a valuable commercial product and enhancing the sustainability and economic viability of the local coconut industry. The purification of oils, particularly for edible applications, is a critical process that involves removing impurities, pigments, and undesirable compounds to enhance quality, stability, and visual appeal (Vidal et al., \u003cspan citationid=\"CR13\" class=\"CitationRef\"\u003e2019\u003c/span\u003ea).This section reviews existing methodologies in oil purification, with a specific focus on bleaching and filtration processes(Serrano-Berm\u0026uacute;dez et al., 2021).\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec3\" class=\"Section2\"\u003e \u003ch2\u003e1.2. General Oil Refining and Bleaching Processes\u003c/h2\u003e \u003cp\u003eOil refining typically involves several steps, including degumming, neutralisation, bleaching, and deodorisation (Gharby, 2022). Bleaching is a key stage aimed at removing pigments, trace metals, and residual phospholipids to improve the oil's colour, stability, and overall quality. This process commonly utilises adsorbent materials such as bleaching clay, hydrogel silica, silicates, and activated carbon. The effectiveness of bleaching depends on parameters like the dosage of the adsorbent, contact time, and temperature. For instance, in the context of distillers' corn oil (DCO), optimal parameters for bleaching clay dosage, time, and temperature have been identified to maximise colour removal while minimising the loss of beneficial compounds like β-carotene.\u003c/p\u003e \u003cp\u003eThe bleaching process can be conducted at various temperatures, though higher temperatures can sometimes lead to desorption of adsorbed molecules back into the oil (Huda et al., \u003cspan citationid=\"CR7\" class=\"CitationRef\"\u003e2024\u003c/span\u003e). The bleaching time also depends on temperature and the adsorbent's quality; while colour removal generally increases with time and temperature, prolonged contact can cause colour reversion, especially at higher temperatures (Huda et al., \u003cspan citationid=\"CR7\" class=\"CitationRef\"\u003e2024\u003c/span\u003e). Industrial bleaching typically uses bleaching clay at concentrations of 0.5%-4%, temperatures between 90\u0026deg;C-120\u0026deg;C, and contact times of 20\u0026ndash;30 minutes(Chen et al., \u003cspan citationid=\"CR3\" class=\"CitationRef\"\u003e2024a\u003c/span\u003e).\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec4\" class=\"Section2\"\u003e \u003ch2\u003e1.3. Purification of Kerisik Oil\u003c/h2\u003e \u003cp\u003eThe purification of kerisik oil, a by-product of toasted coconut paste production, shares similarities with other oil refining processes. The proposed methodology for kerisik oil purification involves a centrifugal process and chemical bleaching. \u003cb\u003eCentrifugal Process\u003c/b\u003e is a mechanical method used to purify oil by removing water, solids, and suspended particles through rotational force. This non-thermal process is often employed in Virgin Coconut Oil (VCO) production to maintain oil quality(Chen et al., 2024) (Maini \u0026amp; Lopez, \u003cspan citationid=\"CR9\" class=\"CitationRef\"\u003e2022\u003c/span\u003e). For kerisik oil, the process involves allowing the oil to cool, followed by centrifugation to separate coconut pulp and moisture. The separated layers (coconut oil, emulsion cream, water, and pulp) are then further processed, with the top two layers (oil and emulsion cream) being separated for commercialisation. The centrifugal separation, the oil is filtered using a membrane to remove any solid residues. This ensures a clearer, impurity-free oil. After mechanical separation, a bleaching process is crucial for reducing colour and odour.This typically uses absorbents such as corn flour, activated carbon, gelatin, bentonite clay, and sodium metabisulfite (Makhoukhi et al., \u003cspan citationid=\"CR10\" class=\"CitationRef\"\u003e2009\u003c/span\u003e). Activated carbon, for example, is a known adsorbent for removing impurities and dyes from various solutions. The effectiveness of these absorbents in removing unwanted components, such as lignin and hemicellulose, has been demonstrated in other purification contexts, leading to higher purity and crystallinity of the end product. The final step, vacuum heat treatment, is used to eliminate any remaining odours, ensuring a refined coconut oil product. The transformation of discarded by-products into commercialised products, such as kerisik oil into CCO, directly contributes to waste reduction and resource utilisation, aligning with eco-efficiency principles in the cooking oil industry. This approach not only creates new revenue streams but also mitigates environmental impacts associated with waste disposal.\u003c/p\u003e \u003c/div\u003e"},{"header":"2.0 Methodology","content":"\u003cdiv id=\"Sec6\" class=\"Section2\"\u003e \u003ch2\u003e2.1 Study environment and data acquisition\u003c/h2\u003e \u003cp\u003eThis article builds on previous research aimed at measuring the purification process, and key aspects of the purification process are to be studied in this phase. The construction of an IoT-enabled machine for the purification and cooking of coconut oil (CCO) from the kerisik oil by-product, and the oil content was analysed to ensure controlled quality and safety levels, so that the production of coconut oil is optimised. The first process is \u003cb\u003ecentrifugal.\u003c/b\u003e This mechanical process purifies oil by removing water, solids, and suspended particles using centrifugal force at a specified velocity (Vidal et al., \u003cspan citationid=\"CR13\" class=\"CitationRef\"\u003e2019\u003c/span\u003e). For kerisik oil, the process involves allowing the oil to cool for 2 hours at room temperature after cooking, followed by 20 minutes of centrifugation at 4500 r/min to separate coconut pulp and moisture. The separated layers (coconut oil, water, and solid particles) will be further processed, with the top two layers (oil) being separated for commercialisation. \u003cb\u003eThen\u003c/b\u003e, the oil will be filtered using a membrane to remove any solid residues. But for chemical treatment, \u003cb\u003ethe bleaching process, which is\u003c/b\u003e a crucial chemical purification step, will be performed to reduce the colour and odour of the kerisik oil using absorbents (Boukerroui \u0026amp; Ouali, \u003cspan citationid=\"CR2\" class=\"CitationRef\"\u003e2002\u003c/span\u003e). Absorbents to be investigated include corn flour, activated carbon, gelatine, bentonite clay, and sodium metabisulfite.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec7\" class=\"Section2\"\u003e \u003ch2\u003e2.2 Phase 1: Prototype Design and Development\u003c/h2\u003e \u003cp\u003eThe second phase involves the conceptual design and physical development of the prototype machine that will implement the purification process. The proposed machine for kerisik-based oil production will consist of several integrated main components in Fig.\u0026nbsp;\u003cspan refid=\"Fig2\" class=\"InternalRef\"\u003e2.1\u003c/span\u003e. First, a heating unit, a bleaching unit, a filtration unit, and an automatic control unit. The design aims to maximise efficiency, minimise costs, and ensure operational safety, making it suitable for SMEs. An initial prototype will be constructed based on the approved conceptual design from Fig.\u0026nbsp;\u003cspan refid=\"Fig2\" class=\"InternalRef\"\u003e2.1\u003c/span\u003e, utilising materials and components identified in the preliminary study. Initial testing will be conducted to ensure the basic functions of the prototype operate as planned.\u003c/p\u003e \u003cp\u003e \u003c/p\u003e \u003cp\u003e \u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec8\" class=\"Section2\"\u003e \u003ch2\u003e2.3 Phase 2: Testing and Evaluation\u003c/h2\u003e \u003cp\u003eIn the third phase, the prototype will undergo field testing to assess its effectiveness to purify the kerisik oil after going through the process in the machine in Fig.\u0026nbsp;\u003cspan refid=\"Fig2\" class=\"InternalRef\"\u003e2.1\u003c/span\u003e. This involves performance measurement to measure oil output, oil quality, operational costs, and ease of use. The data \u003cb\u003eis\u003c/b\u003e collected and analysed to identify potential improvements. Then, real-world testing using the prototype machine was conducted to evaluate its efficiency and the quality of the produced oil by using actual coconut kerisik. The project directly addresses the persistent issue of coconut industry waste, which has a significant environmental impact. By transforming kerisik oil, a by-product discarded, into a valuable commercial product, the research provides an immediate solution to pollution and promotes a sustainable future. This aligns with efforts to manage industrial waste, such as Spent Bleaching Earth (SBE) in the cooking oil industry, which, if untreated, poses environmental and fire threats due to residual oil and hazardous metals (Sunartono et al., \u003cspan citationid=\"CR12\" class=\"CitationRef\"\u003e2025\u003c/span\u003e). The project demonstrates a practical application of converting agricultural waste into a renewable resource, similar to how SBE can be reutilised or recycled into building materials, adsorbents, or alternative fuels. Waste materials from the coconut industry, including kerisik oil, possess high potential for commercialisation and are in high market demand. This initiative exemplifies the creation of new products from renewable waste, contributing to a circular economy (Liu et al., \u003cspan citationid=\"CR8\" class=\"CitationRef\"\u003e2024\u003c/span\u003e).\u003c/p\u003e \u003c/div\u003e"},{"header":"3.0 Research Outcomes","content":"\u003cp\u003eThe comparison between original kerisik oil and the APCC Standard for Coconut Oil is detailed in Table\u0026nbsp;\u003cspan refid=\"Tab1\" class=\"InternalRef\"\u003e3.0\u003c/span\u003e. When it comes to freshness, stability, and the content of fatty acids, Original Kerisik Oil not only meets but also exceeds the majority of the APCC standards for coconut oil. The slightly elevated palmitic acid and its golden brown colour suggest a unique processing method, likely involving roasting, that gives Kerisik its signature taste and appearance(Guo et al., \u003cspan citationid=\"CR6\" class=\"CitationRef\"\u003e2025\u003c/span\u003e). This quality must be addressed, since it influences the consumer's perception of quality and nutritional value, given that the hue of standard coconut oil is slightly yellowish. Meanwhile, the Free Fatty Acid (FFA) is still within the standard. The low FFA indicates freshness and minimal degradation (Marina et al., \u003cspan citationid=\"CR11\" class=\"CitationRef\"\u003e2009\u003c/span\u003e). Oils with low FFA content have higher smoke points and better thermal stability. This makes them safer for frying and other high-temperature cooking methods, as they\u0026rsquo;re less likely to break down into harmful compounds when heated. In both the food and cosmetic industries, low FFA is a marker of purity and quality(Duranova et al., \u003cspan citationid=\"CR5\" class=\"CitationRef\"\u003e2025\u003c/span\u003e). Oils with minimal FFA are more desirable, fetch better prices, and are preferred for premium products. It also reflects good processing and storage practices.\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab1\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 3.0\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eThe comparison between Original Kerisik Oil and the APCC Standard for Coconut Oil\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"3\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\"\u003e \u003cp\u003eParameter\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eOriginal Kerisik Oil\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003eAPCC Standard Coconut oil\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\"\u003e \u003cp\u003eFree Fatty Acid (%)\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0.484\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003e\u003cspan type=\"Underline\" class=\"Underline\" name=\"Emphasis\"\u003e\u0026le;\u003c/span\u003e\u0026thinsp;0.5\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\"\u003e \u003cp\u003eMoisture (%)\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0.154\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.1\u0026ndash;0.5\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eVolatile Matters (%)\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e\u003cb\u003e0.154\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e\u003cb\u003e0.2\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003ePalmitic Acid (C16:0)\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e\u003cb\u003e10.5 g/100 g\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e\u003cb\u003e7.5\u0026ndash;10.2 g/100 g\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eLauric Acid (C12:0\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e\u003cb\u003e45.4 g/100 g\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e\u003cb\u003e45.1\u0026ndash;53.2 g/100 g\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003ePeroxide Value (mEq/kg)\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e\u003cb\u003e\u0026lt;\u0026thinsp;0.1\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e\u003cb\u003e\u0026lt;\u0026thinsp;3\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003e\u003cb\u003eColor\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e\u003cb\u003egolden brown\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e\u003cb\u003eN/A\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e"},{"header":"4.0 Conclusion","content":"\u003cp\u003eThe development of a purification process for kerisik oil, integrating bleaching and filtration techniques, represents a significant stride towards sustainable agricultural practices and economic empowerment in rural communities. This initiative directly addresses the critical issue of waste utilisation in the coconut processing industry by transforming a discarded by-product into a valuable commercial product. By meticulously outlining the steps of centrifugal separation, membrane filtration, chemical bleaching with various absorbents, and vacuum heat treatment, this research provides a comprehensive methodology for producing high-quality cooking coconut oil.\u003c/p\u003e \u003cp\u003eThe project's multi-faceted approach, encompassing rigorous preliminary research, innovative prototype design, and strategic collaboration, is poised to deliver substantial outcomes. These include the generation of new knowledge for academic publication, the securing of intellectual property rights for the novel process, and the fostering of strong industry-academia partnerships. Ultimately, this research aims not only to provide a novel technical solution for kerisik oil purification but also to contribute to the economic upliftment of local SMEs and the broader community in Sabak Bernam. The transformation of waste into wealth, coupled with technological advancement and community engagement, underscores the project's commitment to environmental sustainability and socio-economic development. Future work will focus on the full-scale implementation and long-term impact assessment of the prototype, ensuring its continued contribution to a cleaner, more prosperous future for the coconut industry.\u003c/p\u003e"},{"header":"Declarations","content":"\u003ch2\u003eAuthor Contribution\u003c/h2\u003e\u003cp\u003eA .B .C.D - wrote report and perform analysisE.F - bild machine\u003c/p\u003e\u003ch2\u003eAcknowledgement\u003c/h2\u003e \u003cp\u003eThe authors would like to express the deepest gratitude to the Ministry of Higher Education (KPT) for the generous support provided through the T-ARGS Grant Scheme, administered under the Department of Polytechnic and Community College Education (JPPKK). This funding has been instrumental in enabling our research project, which aims to contribute meaningfully to the advancement of applied knowledge and innovation within the TVET ecosystem.\u003c/p\u003e \u003cp\u003eAlso, thankful for the trust placed in the research team and the opportunity to pursue impactful research aligned with national strategic priorities. The support from T-ARGS has empowered the team to explore new frontiers in by-products from the food industry, and remain committed to delivering outcomes that reflect the vision and objectives of the grant.\u003c/p\u003e"},{"header":"References","content":"\u003col\u003e\n\u003cli\u003eAltwala, A., \u0026amp; Jabli, M. (2025). Extraction of cellulose from Forsskaolea tenacissima L through alkalization and bleaching processes: Characterization, and application to the adsorption of hazardous cationic dyes from water. \u003cem\u003eResults in Chemistry\u003c/em\u003e, \u003cem\u003e13\u003c/em\u003e. https://doi.org/10.1016/j.rechem.2024.102010\u003c/li\u003e\n\u003cli\u003eBoukerroui, A., \u0026amp; Ouali, M.-S. (2002). Edible Oil Bleaching With A Bentonite Actiyated By Micro Wave Ieeadiation. In \u003cem\u003eAnn. Chim. Sci. Mat\u003c/em\u003e (Vol. 27, Issue 4).\u003c/li\u003e\n\u003cli\u003eChen, Z., Shen, R., Xie, J., Zeng, Y., Wang, K., Zhao, L., Liu, X., \u0026amp; Hu, Z. (2024a). Multi-frequency ultrasonic-assisted enzymatic extraction of coconut paring oil from coconut by-products: Impact on the yield, physicochemical properties, and emulsion stability. \u003cem\u003eUltrasonics Sonochemistry\u003c/em\u003e, \u003cem\u003e109\u003c/em\u003e. https://doi.org/10.1016/j.ultsonch.2024.106996\u003c/li\u003e\n\u003cli\u003eChen, Z., Shen, R., Xie, J., Zeng, Y., Wang, K., Zhao, L., Liu, X., \u0026amp; Hu, Z. (2024b). Multi-frequency ultrasonic-assisted enzymatic extraction of coconut paring oil from coconut by-products: Impact on the yield, physicochemical properties, and emulsion stability. \u003cem\u003eUltrasonics Sonochemistry\u003c/em\u003e, \u003cem\u003e109\u003c/em\u003e. https://doi.org/10.1016/j.ultsonch.2024.106996\u003c/li\u003e\n\u003cli\u003eDuranova, H., Kuzelova, L., Fialkova, V., Simora, V., Kovacikova, E., Joanidis, P., Borotova, P., Straka, D., Hoskin, R. T., Moncada, M., de Medeiros, F. G. M., \u0026amp; Gabriny, L. (2025). 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Assessing competitiveness and sustainability of the cooking oil industry through the valuation of eco-efficiency on the utilization of spent bleaching earth. \u003cem\u003eCase Studies in Chemical and Environmental Engineering\u003c/em\u003e, \u003cem\u003e11\u003c/em\u003e. https://doi.org/10.1016/j.cscee.2025.101176\u003c/li\u003e\n\u003cli\u003eVidal, A. M., Alcal\u0026aacute;, S., De Torres, A., Moya, M., \u0026amp; Esp\u0026iacute;nola, F. (2019). Centrifugation, Storage, and Filtration of Olive Oil in an Oil Mill: Effect on the Quality and Content of Minority Compounds. \u003cem\u003eJournal of Food Quality\u003c/em\u003e, \u003cem\u003e2019\u003c/em\u003e. https://doi.org/10.1155/2019/7381761\u003c/li\u003e\n\u003c/ol\u003e"}],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":true,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":true,"hideJournal":true,"highlight":"","institution":"","isAcceptedByJournal":false,"isAuthorSuppliedPdf":false,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":false,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true},"keywords":"Kerisik oil, centrifugal, filtration, integratin","lastPublishedDoi":"10.21203/rs.3.rs-8556913/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-8556913/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003eThe increasing demand for high-quality, sustainable cooking oil has led to innovations in coconut oil production technologies. This research focuses on developing a purification machine that transforms kerisik oil, a traditional byproduct of grated, toasted coconut, into refined cooking coconut oil (CCO). The system integrates a dual-stage purification process combining centrifugal separation and clay filtration techniques, resulting in oil clarity and quality similar to that of virgin coconut oil. The system is designed with an embedded Internet of Things (IoT) framework, enabling real-time monitoring and automation of critical purification parameters such as temperature, turbidity, and processing time. By integrating IoT capabilities, the machine ensures consistent oil quality, reduces manual intervention, and enhances operational efficiency. A key innovation of this research is the full utilisation of a traditionally undervalued byproduct, transforming kerisik oil into a commercially valuable product and creating new high-income opportunities, especially for small- and medium-scale producers. This study explores the design, fabrication, and performance evaluation of the machine, with emphasis on its impact on production yield, purity levels, and energy usage. The results demonstrate that the proposed solution not only streamlines the kerisik oil purification process but also sets a foundation for scalable, smart food processing systems aligned with Industry 4.0 principles.\u003c/p\u003e","manuscriptTitle":"Development of a Machine for Purification Process From Kerisik Oil to Cooking Coconut Oil (Cco) Embedded With the Internet of Things (Iot)","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2026-01-16 08:11:08","doi":"10.21203/rs.3.rs-8556913/v1","editorialEvents":[{"type":"communityComments","content":0}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true}}],"origin":"","ownerIdentity":"b52fbea6-b4db-4782-8654-306cf0253aba","owner":[],"postedDate":"January 16th, 2026","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"posted","subjectAreas":[],"tags":[],"updatedAt":"2026-01-23T04:09:46+00:00","versionOfRecord":[],"versionCreatedAt":"2026-01-16 08:11:08","video":"","vorDoi":"","vorDoiUrl":"","workflowStages":[]},"version":"v1","identity":"rs-8556913","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-8556913","identity":"rs-8556913","version":["v1"]},"buildId":"XKTyCvWXoU3ODBz1xrDgd","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}