MursalinHariyadi, PurwiyatnoPurnomo, Eko HariAndarwulan, NuriFardiaz, Dedi2015-08-012015-08-012015-08-01978-979-792-512-3wahyu sari yenihttp://repository.unri.ac.id/xmlui/handle/123456789/7397Coconut oil (refined bleached deodorized coconut oil/RBDCNO) was studied for their physicochemical properties. The main analysis were fatty acid composition, triacylglycerol (TAG) composition, solid fat content (SFC), water content, free fatty acids content and slip melting point (SMP). Coconut oil is dominant with lauric (C12:O), miristic (C14:0) and caprilic (C8:0) acid which composed the main trilaurin (LaLaLa), caprodilaurin (CaLaLa) and dilauromiristin (LaLaM) TAG. The content of lauric, miristic and caprilic acid in coconut oil are 51.73; 15.57 and 10.61%, respectively; while LaLaLa, CaLaLa and LaLaM TAG are 20.43; 16.23 and 15.38%, respectively. Coconut oil contains medium chain trigliserides (MCT) of 53.71%, trisaturated (St3) of 82.54%, disaturated (St2U) of 14:24%, monosaturated (StU2) of 3:22% and the proportion of high/low-melting TAG (S/L) by 49.25%. Coconut oil has a high SFC at low temperatures and a sharp decline to a temperature of 25 °C and then constant up to a temperature of about 30 ºC. Coconut oil’s SFC with about 32% was measured in temperature interval 21-22 °C, indicating that coconut oil has a good spreadibility at ambient temperature for countries that have 4 seasons. At temperature of 27 °C, coconut oil’s SFC was 3.53%, this means that at the temperatures, coconut oil slip melting point (SMP) has been exceeded. Coconut oil has SMP ranged between 24.5-26.2 °C, the water content of 0.021% and a free fatty acid content of 0.018%.enCharacterisationcoconut oilRBDCNOtriacylglycerolUR-Proceedings