scholarly journals Parametric Study in Production of Virgin Coconut Oil by Fermentation Method

2017 ◽  
Vol 33 (6) ◽  
pp. 3069-3076 ◽  
Author(s):  
Zuhrina Masyithah
Keyword(s):  
Parametric Study ◽  
Coconut Oil ◽  
Virgin Coconut Oil ◽  
Fermentation Method

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

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.

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.

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

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.

PENGARUH PENGGUNAAN VIRGIN COCONUT OIL (VCO) DALAM RANSUM TERHADAP PERFORMANS TERNAK BABI FASE STARTER

ZOOTEC ◽  
2015 ◽  
Vol 35 (2) ◽  
pp. 86
Author(s):  
Alfred Tamawiwy ◽  
M. Najoan ◽  
J S Mandey ◽  
F. N Sompie
Keyword(s):  
Water Consumption ◽  
Feed Intake ◽  
Control Diet ◽  
Coconut Oil ◽  
Growing Pigs ◽  
Virgin Coconut Oil ◽  
Daily Water ◽  
Pig Performance ◽  
Daily Gain ◽  
Daily Water Consumption

ABSTRACT   EFFECT OF UTILIZATION OF VIRGIN COCONUT OIL (VCO) IN THE DIET ON PIG PERFORMANCE. Utilization of fats and oils in pig diets is of great importance due to their high energy value. VCO is obtained by cold press processing of the kernel from the coconut fruit. Utilization of virgin coconut oil (VCO) in the diets on pig performance.  The present study was designed to elaborate the effect of utilization of VCO in the diets on energy and protein digestibility of growing pigs. The experiment was conducted using 20 castrated male pigs aged 1.5 - 2.0 months weighing 12,0±2,0 kg. The data were analyzed according to the linear model procedure for ANOVA appropriate for Randomized Block Design with 5 treatments and 4 replications. Treatments were formulated as follow: R0 = 100% control diet + 0% VCO; R1 = 99.5% control diet + 1.0% VCO; R2 = 98.0% control diet + 2.0% VCO; R3 = 97.0% control diet + 3.0% VCO; and R4 = 96.0% control diet + 4.0% VCO. Parameters measured were: daily feed intake, daily gain, daily water consumption. The results showed that the utilization of VCO up to 4% in the diets had no significant effect (P > 0.05) on daily feed intake, daily gain, daily water consumption of pigs. It can be concluded that the addition of VCO up to 4.0% in the diets has no significant meaning on pig performance.   Key words: Virgin coconut oil (VCO), Performance, Growing pigs  

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