scholarly journals The Utilization of VCO (Virgin Coconut Oil) in Manufacturing of Solid Soap with Red Betel Leaf Extract Addition (Paper Crotum Ruiz &Pav)

2018 ◽  
Vol 335 ◽  
pp. 012038
Author(s):  
M Sari
Keyword(s):  
Leaf Extract ◽  
Coconut Oil ◽  
Virgin Coconut Oil ◽  
Betel Leaf

scholarly journals Formulasi Sabun Cair Dengan Kombinasi Minyak Kelapa Murni (VCO) dan Ekstrak Daun Miana (Coleus atropurpureus)

Lontara ◽  
2021 ◽  
Vol 2 (2) ◽  
pp. 96-105
Author(s):  
Anita Anita ◽  
Nurul Ni’ma Azis ◽  
Darmawaty Rauf ◽  
Salwa Sahur
Keyword(s):  
Free Radicals ◽  
Essential Oils ◽  
Lauric Acid ◽  
Leaf Extract ◽  
Coconut Oil ◽  
Virgin Coconut Oil ◽  
Liquid Soap ◽  
Alkaline Salt ◽  
Test Parameters ◽  
Bacteriological Test

Saponification between alkaline salt and virgin coconut oil (VCO) will produce liquid soap. This is because the use of virgin coconut oil (VCO) in saponification is known to be very good because of the presence of lauric acid which has clean power and functions as an antimicrobial. The addition of miana leaf extract (Coleus atropurpureus) in the manufacture of liquid soap because it contains flavonoids, tannins, saponins, essential oils which also function as moisturizers and antioxidants. The purpose of this study was to determine the effectiveness of the best combination of pure coconut oil (VCO) liquid soap with variations in the concentration of miana leaf extract (Coleus atropurpureus) in reducing free radicals in the form of bacteria. In this study, a laboratory experimental method was used with the addition of miana leaf extract. A= 0% (w/w), B= 10% (w/w), C= 15% (w/w),) in 100 mL total virgin coconut oil (VCO) three times. The test parameters were in the form of a bacteriological test using the Total Plate Number (ALT) method. From the results of the study, it was found that the formulation of pure coconut oil (VCO) liquid soap with various concentrations of miana leaf extract (Coleus atropurpureus) could reduce free radicals such as bacteria.

scholarly journals EKSTRAK DAUN SIRIH HIJAU DAN MERAH SEBAGAI ANTIOKSIDAN PADA MINYAK KELAPA

2013 ◽  
Vol 2 (1) ◽  
pp. 37-43 ◽  
Author(s):  
Hermiati ◽  
Naomi Yemima Manalu ◽  
Mersi Suriani Sinaga
Keyword(s):  
Antioxidant Activity ◽  
Solvent Extraction ◽  
Leaf Extract ◽  
Coconut Oil ◽  
Operating Conditions ◽  
Raw Material ◽  
Optimum Operating ◽  
Color Test ◽  
Betel Leaf ◽  
Material Powder

Extraction is the separation of a substance from the mixture, with the distribution of a solute between two solvents which can not be mixed to fetch solute from one solvent to another solvent. The purpose of this study was to determine the antioxidant activity found in betel leaf extract for coconut oil numbers peroxide analysis, antioxidant resistance, with Lovibond color test and to found variations in betel leaf types that produce the optimum operating conditions of antioxidants. In this study, green and red betel leaves extracted by using ethanol solvent, the extract is added to coconut oil and then tested peroxide number and color levels. The results obtained in this study were able to lower the number of betel leaves peroxide by 55.13% with the best optimum condition; volume of 150 ml of solvent, extraction time of 75 minutes, and stirring speed of 300 rpm for the raw material powder of red betel leaf.

scholarly journals PEMBUATAN VIRGIN COCONUT OIL DENGAN PENAMBAHAN ENZIM PAPAIN DARI EKSRAK DAUN PEPAYA (Carica papaya)

Jurnal Kimia ◽  
2020 ◽  
pp. 192
Author(s):  
I W. Suirta ◽  
I. A. R. Astitiasih
Keyword(s):  
Fatty Acids ◽  
Diethyl Ether ◽  
Lauric Acid ◽  
Leaf Extract ◽  
Saturated Fatty Acids ◽  
Coconut Oil ◽  
Capric Acid ◽  
Ethanol Extract ◽  
Negative Control ◽  
Virgin Coconut Oil

Virgin coconut oil has been made by using papaya leaf extract as a source of the papain enzyme. Papaya leaf extraction with maceration used ethanol 95% as solvent. The crude ethanol extract was purified by means of gradient column chromatography using hexane, diethyl ether and ethanol as solvents. The results showed that using papaya leaf extract could significantly increase the quantity of VCO. Coconut milk cream without treatment (negative control) obtained 3.0042 ± 0.046g of VCO, while treatment with papaya leaf extract gained 6,039 ± 0.049 - 7,952 ± 0.031g of VCO, an increase of about 97.5% - 161%. Based on the medium chain saturated fatty acids (MCFA) and long chain saturated fatty acids (LCFA) in VCO, it indicated that the quality of VCO obtained was not good. VCO in diethyl ether fraction and crude extract etanol produced yellow VCO, indicating chlorophyll was still there. Etanol fraction of VCO provided the best quality with the most of lauric acid content and clear color. The VCO components identified using GCMS analysis obtained several fatty acids such as capric acid, lauric acid, myristic acid, palmitic acid, oleic acid, stearic acid, and stearic epoxy.  Keywords: virgin coconut oil, papain enzyme, papaya leaf extract Telah dilakukan pembuatan virgin coconut oil dengan ekstrak daun pepaya sebagai sumber enzim papain. Proses ekstraksi daun pepaya dengan cara maserasi menggunakan pelarut etanol 95%. Ekstrak kasar etanol hasil maserasi dimurnikan dengan cara kromatografi kolom elusi gradient menggunakan pelarut heksana, dietil eter, dan etanol. Hasil penelitian menunjukkan bahwa ekstrak daun pepaya secara signifikan dapat meningkatkan kuantitas VCO. Krim santan tanpa perlakuan (kontrol negatip) didapatkan berat VCO 3.0042±0,046g, sedangkan dengan ekstrak daun pepaya diperoleh berat VCO 6.039±0,049g – 7.952±0,031g, terjadi kenaikan sekitar 97,5% - 161%. Berdasarkan kandungan asam lemak rantai medium dan asam lemak rantai panjang pada VCO, menunjukkan bahwa kualitas VCO yang diperoleh masih kurang baik. Krim santan dengan daun pepaya fraksi dietil eter dan ekstrak kasar etanol menghasilkan  VCO berwarna kuning yang mengindikasikan masih terdapat klorofil. VCO fraksi etanol yang memberikan kualitas paling baik dengan kandungan asam laurat paling banyak dan berwarna bening. Komponen VCO yang teridentifikasi dari analisis GCMS diperoleh beberapa asam lemak seperti: asam kaprat, asam laurat, asam miristat, asam palmitat, asam oleat, asam stearat, dan epoksi stearat. Kata kunci: virgin coconut oil, enzim papain, ekstrak daun pepaya

Efektifitas Ekstrak Daun Sirih Hijau (Piper Betle) sebagai Insektisida Nabati terhadap Mortalitas Lalat Rumah (Musca domestica)

2019 ◽  
Vol 10 (2) ◽  
pp. 44-50
Author(s):  
Rinaldi Daswito ◽  
Rima Folentia ◽  
M Yusuf MF
Keyword(s):  
Musca Domestica ◽  
Leaf Extract ◽  
Effective Concentration ◽  
P Value ◽  
Piper Betle ◽  
Microbiology Laboratory ◽  
House Flies ◽  
Betel Leaf ◽  
The One ◽  
One Way Anova

One of the diseases that can be transmitted by flies is diarrhea. Green betel leaf contains essential oils, chavicol, arecoline, phenol, and tannins which function as plant-based insecticides. This study aimed to determine the effectiveness of green betel leaf extract (Piper betel) as a plant-based insecticide on the number of mortality of house flies (Musca domestica). The research was an experimental study used After Only Design used the One Way Anova test with a 95% confidence level. The samples used were 360 ​​house flies. Each treatment of 30 house flies with 4 repetitions and used three concentrations of green betel leaf extract (25%, 50%, 75%). The study was conducted at the Chemistry and Microbiology Laboratory of Health Polytechnic Tanjungpinang, while the location of the fly collection was at the Tokojo Garbage Collection Station in Bintan Regency. The number of mortality of house flies at a concentration of 25% was 81 heads (67.5%), 50% concentrations were 93 heads (77.5%), and at a concentration of 75% were 103 heads (85.83%). There was an effect of green betel leaf extract on the mortality of house flies (p-value 0.0001 <0.05) with the most effective concentration of 75%. Further research is needed to obtain a finished product utilizing green betel leaf extract as a vegetable insecticide, especially in controlling the fly vector. Need further research on the use of green betel leaf extract as a vegetable insecticide controlling the fly vector by taking into account the amount of spraying and the age of the fly.   Keywords: Green betel leaf extract , organic insecticide, houseflies

PENGARUH VIRGIN COCONUT OIL (VCO) TERHADAP KARAKTERISTIK DAN UMUR SIMPAN ROTI MANIS

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Aulia Alfi
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Coconut Oil ◽  
Temperature Treatment ◽  
Ash Content ◽  
Virgin Coconut Oil ◽  
Food Ingredients ◽  
Life Analysis ◽  
Antibacterial And Antifungal ◽  
Physical And Chemical

Virgin Coconut Oil (VCO) adalah bahan alami yang memiliki sifat antimikroba (antivirus, antibakteri, dan antijamur). Sehingga VCO dapat memberikan efek pengawet pada bahan makanan, salah satunya adalah roti manis. Penelitian ini dilakukan untuk mengevaluasi pengaruh VCO terhadap karakteristik (fisik dan kimia) dan umur simpan roti manis. Roti manis dianalisis secara fisik (tekstur dan porositas) dan kimia (kadar air, kadar abu, kadar lemak, kadar protein, dan kandungan karbohidrat), dan analisis umur simpan dengan FFA, uji organoleptik dan jamur setiap dua hari selama delapan hari penyimpanan di suhu ruang. Variasi perlakuan roti manis adalah dari rasio konsentrasi VCO: margarin: mentega, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). Hasil penelitian menunjukkan bahwa VCO tidak memiliki pengaruh yang signifikan terhadap karakteristik fisik dan karakteristik kimia roti manis. Namun, VCO berpengaruh signifikan terhadap kadar air roti manis yang dihasilkan, roti manis K memiliki kadar air tertinggi (22,36%) dan berbeda dengan sampel roti manis lainnya. VCO secara efektif menghambat pertumbuhan jamur di roti manis pada konsentrasi 8%, 12%, dan 16%. Roti manis K dan A memiliki masa simpan 4 hari, sedangkan roti manis B, C, dan D memiliki masa simpan 6 hari.Kata kunci: VCO, roti manis, karakteristik, umur simpanABSTRACTVirgin Coconut Oil (VCO) is a natural ingredient that has antimicrobial (antiviral, antibacterial, and antifungal) properties. So that VCO can provide a preservative effect on food ingredients, one of which is sweet bread. This research was conducted to evaluate the effect of VCO on characteristics (physical and chemical) and shelf life of sweet bread. Sweet bread was analyzed physically (texture and porosity) and chemistry (moisture content, ash content, fat content, protein content, and carbohydrate content), and shelf life analysis with FFA, organoleptic and mold tests every two days for eight days of storage at ambient temperature. Treatment variations of sweet breads is from the ratio of the concentration of VCO: margarine: butter, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). The results showed that VCO did not have a significant effect on the physical characteristics and chemical characteristics of sweet bread. However, the VCO has a significant effect on the water content of the sweet bread produced, sweet bread K has the highest moisture content (22,36%) and it is different from other sweet bread samples. VCO effectively inhibits the growth of sweet bread mold at concentrations of 8%, 12%, and 16%. K and A sweet bread has a shelf life of 4 days, while sweet breads B, C, and D have a shelf life of 6 days.Keywords: VCO, sweet bread, characteristics, shelf life

PENGARUH EKSTRAK DAUN SIRIH MERAH (Piper crocatum Ruiz & Pav.) TERHADAP GLUKOSA DARAH MENCIT (Mus musculus L.) JANTAN YANG DIINDUKSI SUKROSA

BioScience ◽  
2018 ◽  
Vol 2 (1) ◽  
pp. 61
Author(s):  
Elsa Yuniarti
Keyword(s):  
Blood Glucose ◽  
Mus Musculus ◽  
Leaf Extract ◽  
Negative Control ◽  
State University ◽  
Betel Leaf ◽  
Randomized Design ◽  
The Subject ◽  
Effective Drugs ◽  
Zoology Department

Patients withdiabetes mellitus (DM) continues to grow because prosperity and people's lifestyles.Treatment of diabetes often usei njections of insulin and oral antidiabetic drugs. Thetreatment has no side effects. Therefore, it is necessary to find effective drugs using plants thatred betel leaf (Piper crocatum Ruiz & Pav.). Red betel leaf contains flavonoids which are antioxidants. This study aims to determine the effect and dose of extract of red betel leaf (Piper crocatum Ruiz & Pav.) The most effective agains blood glucose in mice(Mus musculusL.) male induced sucrose.This study was an experimental study. The research was conducted in October 2015 in the Division of Laboratory Animal and Zoology Department of Biology, State University of Padang. The subject of research in the form of mice (Mus musculus L.) males totaled 24 tails. The design used was completely randomized design (CRD) with 6 treatments and 4 repetitions. The treatment is given as follows: treatment I: the diabetes control without any treatment given, treatment II: as a negative control (sucrose 3 g/kg bw), treatment III: sucrose+suspension of red betel leaf extract (dosage 0,7 g/kg bw), treatment IV: sucrose+suspension of red betel leaf extract (dosage 1,4 g/kg bw), treatment V: sucrose+suspension of red betel leaf extract (dosage of 2,1 g/kg bw) and treatment VI: sucrose+suspension extracts red betel leaf (dosage 2,8 g/kg bw).The results showed that the extract of red betel leaf (Piper crocatum Ruiz & Pav.) at a dose of 0,8 g/kg bw 1,4 g/kg bw 2,1 g/kg bw and 2,8 g/kg bw can lowers blood glucose in mice. However, the most appropriate dose in lowering blood glucose in mice (Mus musculus L.) at 2,8 g/kg bw in mice.

Effects of Virgin Coconut Oil as Adjunct Therapy in the Treatment of Allergic Rhinitis

2016 ◽  
Vol 1 (1) ◽  
pp. 22
Author(s):  
Nazli Zainuddin ◽  
Nurul Azira Mohd Shah ◽  
Rosdan Salim
Keyword(s):  
Allergic Rhinitis ◽  
Side Effects ◽  
Coconut Oil ◽  
Test Group ◽  
Nasal Symptom ◽  
Control Group ◽  
Virgin Coconut Oil ◽  
Control Groups ◽  
Significant Difference ◽  
And Control

Introduction: The role of virgin coconut oil in the treatment of allergic rhinitis is controversial. Thus, the aim of the present study is to determine the effects of virgin coconut oil ingestion, in addition to standard medications, on allergic rhinitis. We also studied the side effects of consumption of virgin coconut oil. Methods: Fifty two subjects were equally divided into test and control groups. All subjects received a daily dose of 10mg of loratadine for 28 days. The test group was given 10ml of virgin coconut oil three times a day in addition to loratadine. The symptoms of allergic rhinitis were scored at the beginning and end of the study. Results:, the symptom score were divided into nasal and non-nasal symptom scores. Sneezing score showed a significant difference, however the score was more in control group than test group, indicating that improvement in symptom was more in control group. The rest of the nasal symptom and non-nasal symptom score showed no significant difference between test and control groups. Approximately 58% of the test subjects developed side effects from consumption of virgin coconut oil, mainly gastrointestinal side effects. Conclusion: In the present study, ingestion of virgin coconut oil does not improve the overall and individual symptoms of allergic rhinitis, furthermore it has side effects.

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