scholarly journals Automatic virgin coconut oil (VCO) extractor

2018 ◽  
Vol 192 ◽  
pp. 01045
Author(s):  
Fabian R. Tagle
Keyword(s):  
Oil Recovery ◽  
Extraction Method ◽  
Coconut Oil ◽  
The Philippines ◽  
Coconut Milk ◽  
Virgin Coconut Oil ◽  
Natural Fermentation ◽  
Fermentation Method ◽  
Coconut Kernel ◽  
Centrifugation Method

Virgin coconut oil (VCO) is a vegetable oil extracted from coconut milk that undergone either of the following extraction method: natural fermentation method with heat or without heat, expelling method or centrifugation method. Research showed that the extraction of VCO using expelling method had the highest percent oil recovery with 88.35% and yield of 30-31% followed by centrifugation method with oil recovery of 86.62% and yield of 31% then natural fermentation method with 65.95% oil recovery and yield of 16.5-19%. Even with low percent oil recovery and yield, VCO producers here in the Philippines particularly in Quezon province still employs the natural fermentation among other extraction method of VCO due to its cost-effectivity. The natural fermentation method involves several manual scooping activities in removing the VCO from the other component of the coconut milk which also takes time of waiting for about 24 to 48 hours for the VCO to be fractioned from the coconut milk mixture. This research therefore, focused in improving the natural fermentation method by developing a machine that automatically extracts the VCO from the coconut milk with higher percent oil recovery and yield. The designed machine was evaluated based on its oil recovery, and yield with respect to the current method of extraction. Furthermore, the effects of temperature and maturity of coconut kernel to the machine’s capability of extracting the VCO were carried out. The tests conducted showed that the Automatic Virgin Coconut Oil (VCO) Extractor had an oil recovery of 89.84%. The study also showed that the yield using the automatic extractor is 31.27%. It was also concluded that it is better to use the Automatic Virgin Coconut Extractor in the area with temperature of 35-37 °C and preferably good coconut kernel should be used for the extraction of VCO.

scholarly journals Proses Pembuatan Minyak Kelapa Murni dengan Menggunakan Rhizopus Oligosporus

METANA ◽  
2020 ◽  
Vol 16 (1) ◽  
pp. 11-18
Author(s):  
Bintang Iwhan Moehady ◽  
Irwan Hidayatulloh
Keyword(s):  
Extraction Method ◽  
Coconut Oil ◽  
Free Fatty Acid Level ◽  
Extraction Process ◽  
Coconut Milk ◽  
National Standard ◽  
Physical Analysis ◽  
Virgin Coconut Oil ◽  
Rhizopus Oligosporus ◽  
Food Ingredient

Minyak kelapa murni merupakan bahan makanan yang banyak digunakan sebagai bahan konsumsi dan bahan tambahan untuk proses industri. Minyak kelapa murni diproduksi dari bahan baku krim santan yang merupakan hasil pelindihan antara air dengan buah kelapa. Pemecahan emulsi pada santan menggunakan teknik ekstraksi kering (dry extraction) dan teknik ekstraksi basah (wet extraction). Penelitian yang dilakukan menggunakan proses ekstraksi basah, yaitu secara fermentasi menggunakan inokulum padat berupa mikroba atau ragi yang dikembangkan pada media padat. Proses tersebut dipilih untuk menyesuaikan dengan situasi masyarakat daerah di Indonesia yang banyak menghasilkan kelapa serta menyesuaikan dengan keberadaan ragi tempe yang telah memasyarakat. Tujuan penelitian ini adalah untuk mendapatkan minyak kelapa dari bahan baku santan (coconut milk) dengan menggunakan inokulum ragi tempe yang mengandung Rhizopus oligosporus. Hasil minyak kelapa murni akan dianalisa parameternya berdasarkan Standar Nasional Indonesia. Dari data percobaan di peroleh hasil analisa produk minyak kelapa murni yang paling optimum sesuai dengan SNI adalah percobaan pada variasi jumlah ragi tempe 0.5 gram dengan jumlah minyak yang dihasilkan 91.35 gram dan nilai kekeruhan 1,8 NTU. Hasil analisis kimia dan fisik: Indeks bias: 1,451, Kadar air: 0,3%, Kadar kotoran: 0,023%, Kadar bebas asam lemak: 0,96%, Kadar minyak Pelikan: 1,82%, angka saponifikasi: 262,969 mgKOH / g lemak. Virgin coconut oil is a food ingredient that is widely used as a consumption material and as an additive for industrial processes. The oil produced from coconut milk cream which was the result of leaching between water and coconut. The emulsion in coconut milk then broken by dry extraction method and wet extraction method. In this research the method carried out by a wet extraction process, which used fermentation using microbes or yeast that was developed on solid media. This process was chosen to adapt to the Indonesian people who produced ton coconut each year and in the same time, the tempeh yeast that has been popular in Indonesia. The purpose of this study was to obtain virgin coconut oil from coconut milk using yeast inoculum containing Rhizopus oligosporus. The parameters of virgin coconut oil analyzed based on the Indonesian National Standard (SNI). The experimental data obtained from the results of the most optimal analysis of virgin coconut oil in accordance with SNI experiments on the variation of the amount of tempeh yeast 0.5 grams with the amount of oil produced 91.35 grams and turbidity value 1.8 NTU. Chemical and physical analysis results: Refractive index: 1,451, Air content: 0,3%, Dirt content: 0,023%, Free fatty acid level: 0,96%, Pelicans oil content: 1,82%, saponification rate: 262,969 mg KOH /g fat.

scholarly journals Asahan coconut for virgin coconut oil production using fermentation method

2020 ◽  
Vol 454 ◽  
pp. 012102
Author(s):  
H F Purba ◽  
N D M Romauli ◽  
T Purba ◽  
E D Manurung ◽  
Nurmalia
Keyword(s):  
Coconut Oil ◽  
Oil Production ◽  
Virgin Coconut Oil ◽  
Fermentation Method

Should virgin coconut oil be used in the adjunctive treatment of COVID-19?

2020 ◽  
Vol 54 ◽  
Author(s):  
Carol Stephanie C. Tan-Lim ◽  
Corinna Victoria Martinez
Keyword(s):  
Lauric Acid ◽  
Animal Studies ◽  
Coconut Oil ◽  
The Philippines ◽  
Adjunctive Treatment ◽  
Virgin Coconut Oil ◽  
Ssrna Virus ◽  
Immunodeficiency Virus ◽  
Pharmacologically Active

KEY FINDINGS There is currently no evidence to support the use of virgin coconut oil in the adjunctive treatment of COVID-19. • Virgin coconut oil is naturally extracted from fresh coconut kernel and is rich in medium chain triglycerides, with lauric acid as the predominant fatty acid.• Virgin coconut oil is currently explored as an adjunctive treatment for patients with COVID-19 due to its antiviral and immunomodulatory properties.• In vitro studies show that lauric acid or its derivative exert inhibitory activities against viruses with similar structure to coronavirus (enveloped ssRNA virus) such as Junin virus, vesicular stomatitis virus, human immunodeficiency virus type 1 (HIV-1), and Semliki Forest virus.• Animal studies demonstrate antiviral activity of monolaurin, the pharmacologically active metabolite of lauric acid, on avian influenza virus and Simean immunodeficiency virus, which are both enveloped ssRNA viruses.• Clinical trials among patients with HIV report that virgin coconut oil can increase CD4+ T lymphocyte counts and reduce viral load.• In vitro and animal studies demonstrate anti-inflammatory properties of virgin coconut oil.• At present, there are no studies that investigate the effectiveness of virgin coconut oil in the adjunctive treatment of COVID-19 infection.• There is currently one ongoing clinical trial in the Philippines evaluating the use of virgin coconut oil in the adjunctive treatment of COVID-19.• Nausea, vomiting, mild diarrhea, and abdominal pain have been reported, but no serious adverse events have been identified with the use of virgin coconut oil.• To date, there are no guidelines that mention virgin coconut oil as an option for the adjunctive treatment of COVID-19.

scholarly journals UJI KEBERADAAN DAN VIABILITAS SEL Lactobacillus bulgaricus PADA PEMBUATAN VCO FERMENTASI YANG BERFUNGSI PROBIOTIK

2010 ◽  
Vol 5 (1) ◽  
Author(s):  
Sarkono S a r k on o ◽  
Nur Indah Julisaniah
Keyword(s):  
Storage Time ◽  
Biological Process ◽  
Coconut Oil ◽  
Living Cells ◽  
Lactobacillus Bulgaricus ◽  
Bacterial Cells ◽  
Virgin Coconut Oil ◽  
Bacterial Fermentation ◽  
Fermentation Method ◽  
Coconut Product

Abstrak: Salah satu upaya pengembangan produk kelapa adalah pembuatan minyak kelapa murni atau biasa disebut Virgin coconut oil (VCO). Selain dengan proses sentrifugasi, VCO juga dapat dibuat dengan bantuan mikrobia khususnya bakteri. Dalam penelitian ini dilakukan pembuatan VCO dengan  metode fermentasi mengggunakan bakteri Lactobacillus bulgaricus. Hasil penelitian menunjukkan bahwa bakteri L. bulgaricus dapat digunakan sebagai salah satu alternatif  dalam pembuatan VCO dengan cara fermentasi. Setelah proses fermentasi, sel bakteri L. bulgaricus lebih banyak berada pada lapisan blondo, diikuti lapisan air dan lapisan minyak.  Sedangkan berdasarkan uji viabilitas selama penyimpanan, jumlah sel L. bulgaricus terus mengalami penurunan jumlah sel hidup selama penyimpanan. Waktu penyimpanan maksimal dimana masih terdapat sel L. bulgaricus pada VCO adalah 24 hari.Kata kunci : VCO, Lactobacillus bulgaricus, Viabilitas. Abstract: An effort of coconut product development is making the pure coconut oil or so-called Virgin Coconut Oil (VCO). Besides of centrifugation process, VCO can be also made by biological process, especially using bacteria. Bacterial fermentation method with Lactobacillus bulgaricus was performed to produce VCO. The results showed that the bacterium L. bulgaricus can be used as an alternative in producing VCO by way of fermentation. After the fermentation process, bacterial cells L. bulgaricus mostly present at blondo layer, followed by a layer of water and oil layers. Meanwhile, based on testing the viability during storage, the number of cell L Bulgaricus been steadily declining number of living cells during storage. The maximum storage time for L. bulgaricus on the VCO is 24 days. Keywords: VCO, Lactobacillus bulgaricus, Viability.

Demulsification of Virgin Coconut Oil by Centrifugation Method: A Feasibility Study

2009 ◽  
Vol 1 (2) ◽  
pp. 59-64 ◽  
Author(s):  
Abdurahman H. Nour ◽  
F.S. Mohammed ◽  
Rosli M. Yunus ◽  
A. Arman
Keyword(s):  
Feasibility Study ◽  
Coconut Oil ◽  
Virgin Coconut Oil ◽  
Centrifugation Method

IDENTIFIKASI MOLEKULAR BAKTERI ASAM LAKTAT Lactobacillus paracasei YANG ADA PADA LAPISAN MINYAK VCO

2017 ◽  
Vol 2 (2) ◽  
pp. 79
Author(s):  
Suryani Suryani ◽  
Dedi Nofiandi ◽  
Husni Mukhtar ◽  
Melona Siska ◽  
Abdi Dharma ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Antiviral Agents ◽  
Coconut Oil ◽  
Pathogenic Fungi ◽  
Coconut Milk ◽  
Lactobacillus Paracasei ◽  
Bacterial Cells ◽  
Virgin Coconut Oil ◽  
Biochemical Tests

<p><em>Virgin Coconut Oil is an oil of coconut milk fermentation that has many uses such as can prevent HIV, because it functions as antibacterial, antifungal and antiviral. Antibacterial, antifungal and antiviral agents are found in bacteria lactic acid bacteriocin, a peptide that can destroy bacterial cells and pathogenic fungi and viral cells. The aim of this study was to identify molecularly lactic acid bacteria isolated and morphologically identified and biochemical tests, from fermented coconut milk. Apparently lactic acid bacteria is Lactobacillus paracasei strain 1.7.</em></p><p> </p><p>Virgin Coconut Oil adalah minyak dari fermentasi santan kelapa yang mempunyai banyak sekali kegunaan diantaranya  dapat mencegah HIV, karena berfungsi sebagai antibakteri, antijamur dan antivirus. Zat antibakteri, antijamur dan antivirus itu terdapat pada bakteri asam laktat yaitu bakteriosin, berupa peptida yang dapat menghancurkan sel bakteri dan jamur patogen serta sel virus. Tujuan penelitian ini adalah mengidentifikasi secara molekular bakteri asam laktat  yang telah diisolasi dan diidentifikasi secara morfologi dan uji – uji biokimia, dari santan yang difermentasi.  Ternyata bakteri asam laktat nya adalah Laktobacillus paracasei strain 1.7.</p><p> </p>

scholarly journals PEMBUATAN MINYAK KELAPA MENGGUNAKAN KULIT NANAS

2017 ◽  
Vol 3 (2) ◽  
pp. 173
Author(s):  
Ricson P. Hutagaol ◽  
Nina Maria Santi
Keyword(s):  
Heavy Metal ◽  
Optimum Condition ◽  
Key Words ◽  
Water Content ◽  
Incubation Time ◽  
Coconut Oil ◽  
Optimum Concentration ◽  
Coconut Milk ◽  
Fermentation Method ◽  
The Right

The Making of Coconut Oil Using a Pineapple Skin        The aim of this research was to find the right formula and making more quantity of coconut oil with fermentation method. In this research coconut milk that used was cream. The cream was mixed withs pineapple skin juice. Research was done the pre test to choose the optimum concentration, temperature and incubation time. The optimum condition produced was used to process of making coconut oil. The optimum concentration oil produced was 1: 1 at 65oC  in 24 hours of incubation. Results of making coconut oils got the volume of 276 mL oil besides, thats oil was produced from cream without pineapple skin as the blank, that was produced 100mL oil. Coconut oil with pineapple skin had been analysed and having: Water content 0.5873%, waste 1.24%, free fat acid 2.31, iod number 8.51, saponification number 258.02, peroxidase number 0.591, negative pelican oil, negative heavy metal, normal organoleptic test.Based on this research could be concluded that coconut oil with pineapple skin entered to standard SNI 012902-1992.key words: coconut milk, cream, fermentation, pineapple skin ABSTRAK        Penelitian ini bertujuanuntuk  memperoleh formula yang tepat dalam pembuatan minyak kelapa secara fermentasi sehingga diperoleh minyak kelapa dalam jumlah banyak. Pada penelitian ini santan yang dimanfaatkan adalah krim. Krim santan yang digunakan dicampur dengan jus kulit nanas. Dilakukan uji pendahuluan pemilihan konsentrasi, suhu dan waktu inkubasi, Kondisi optimum yang didapat selanjutnya dipakai untuk proses pembuatan minyak kelapa. Dari uji pendahuluan yang telah dilakukan maka didapatkan  konsentrasi optimum untuk pembuatan minyak kelapa adalah 1:1 pada suhu 650C dengan waktu inkubasi 24 jam. Hasil penelitian pembuatan minyak kelapa menunjukkan bahwa  volume minyak yang diperoleh 276  mL, selain itu juga dilakukan pembuatan minyak dengan menggunakan krim tanpa jus kulit nanas yang disebut dengan blanko, pada blanko minyak yang didapat adalah 100 mL. Minyak kelapa dengan kulit nanas yang didapat dilakukan  analisis  kimia minyak kelapa yaitu:  kadar air 0.5873%, kadar kotoran 1.24%, asam lemak bebas 2.31, bilangan iod 8.51, bilangan penyabunan 258.02, bilangan peroksida 0.591, minyak pelikan negatif, logam berbahaya negatif, dan uji organoleptik normal.  Berdasarkan hasil penelitian dapat diambil kesimpulan bahwa minyak kelapa yang dihasilkan dengan menggunakan kulit nanas masuk standar SNI 012902-1992.Kata Kunci: Santan kelapa, krim, fermentasi, dan kulit nanas

scholarly journals Effect of Extraction Methods on the Physicochemical Properties, Fatty Acid Profile and Storage Stability of Virgin Coconut Oil

2020 ◽  
pp. 27-40
Author(s):  
C. O. Ajogun ◽  
S. C. Achinewhu ◽  
D. B. Kiin- Kabari ◽  
O. M. Akusu
Keyword(s):  
Fatty Acid ◽  
Oil Recovery ◽  
Room Temperature ◽  
Storage Stability ◽  
Coconut Oil ◽  
Hot Press ◽  
Virgin Coconut Oil ◽  
Cold Press ◽  
Cold Pressed ◽  
And Storage

The objective of this work was to evaluate the physicochemical characteristics and storage stability of virgin coconut oil (VCO) extracted using cold press and hot press processes. Data were collected and analyzed using complete randomization design (CRD). The work was done at the Department of Food Science and Technology, Rivers State University, Port Harcourt. Virgin coconut oil (VCO) was extracted from mature nuts of Cocos nucifera, using the cold and the hot process. Hot process gave significantly (P<0.05) higher oil recovery of 58%, while cold process gave 52% oil recovery. Free fatty acid (FFA) content was 0.054% and 0.051% for cold press and hot press, respectively. Peroxide Value (PV) of the two oil samples were 1.173 mEq/ kg and 1.288 mEq/kg for CPCO and HPCO, respectively. The physicochemical properties of VCO from both processes were not significantly (P>0.05) different. Iodine value was 5.72 g/100 g and 6.09 g/100 g for cold pressed and hot pressed VCO, respectively. Lauric acid was the predominant fatty acid in the coconut oil samples, recording 49.30% in hot pressed coconut oil and 48.76% in cold pressed coconut oil. The melting point was found to increase while the smoke point decreased significantly (P<0.05) for both cold pressed and hot pressed VCO after three months of storage at room temperature (28±20C). Percentage free fatty acid and peroxide values increased significantly from 0.054% to 0.742% and 1.173 mEq/kg to 2.274mEq/kg, respectively, after 3 months of storage at room temperature (28±20C). The overall result showed that coconut is a good source of vegetable oil, with good keeping quality. More also, there isn’t much difference in the physicochemical quality of both hot press and cold press method of extraction.

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