Pengaruh Pemberian Virgin Coconut Oil (VCO) dan Olive Oil  terhadap Mikroanatomi Ren Tikus Putih (Rattus norvegicus)

Virgin Coconut Oil (VCO) and olive oil have been widely applied in the field of health. Saturated fatty acid content of VCO dominates the total fatty acid content of about 85%. Olive oil contains a lot of oleic acid, which is one type of unsaturated fatty acid (mono-unsaturated fatty acid). This study aimed to analyze the kidney microanatomy rat (Rattus norvegicus) after supplementation with VCO and olive oil in the feed. This study used 25 rats were divided into five treatment groups, P1 was the control group, P2 was a group with VCO 5 mL / kg feed, P3 was a group with VCO 10 mL / kg of feed, P4 was a group with olive oil 5 mL / kg feed and was a group with olive oil 10 mL / kg of feed. The results of ren weight and diameter rat glomerular analyzed using analysis of variance (ANOVA). Research design used was completely randomized design with five treatments and five replication. Results of studies on weight ren showed no significant difference between treatments P2, P3, P4 and P5 to the control (P1). The results of the glomerular diameter shows there is significantly difference between the diameter of the glomerulous treatment P2 and P3 with control (P1), while in treatment P4 and P5 are not significantly different from the control so that it can be concluded that the administration of the VCO and olive oil at various concentrations do not give rise to different responses to weight ren. Olive oil does not increases glomerular diameter white mice, while VCO at a dose of 5 mL / kg feed and 10 mL / kg of feed can increased glomerular diameter mice. Keywords: ren weight, glomerular diameter, Virgin Coconut Oil (VCO), olive oil.

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Optimization of Virgin Coconut Oil (VCO) Production with Diffuser Type Aeration Method

European Journal of Engineering and Technology Research ◽

10.24018/ejers.2021.6.4.2471 ◽

2021 ◽

Vol 6 (4) ◽

pp. 139-143

Author(s):

Nyoman Sri Widari ◽

Rahaju Saraswati ◽

Bambang Sutejo

Keyword(s):

Fatty Acid ◽

Flow Rate ◽

Acid Content ◽

Air Flow ◽

Fatty Acid Content ◽

Maximum Yield ◽

Coconut Oil ◽

Efficient Production ◽

Air Flow Rate ◽

Virgin Coconut Oil

Virgin coconut oil (VCO) is pure coconut oil with low free fatty acid content and high lauric acid content. VCO has been produced in many home industries where the yield obtained is still very small. So, the researchers tried to find a more efficient production process so that they could obtain high process yields. Researchers made VCO using the aeration method with a diffuser type aerator. The experimental variables were air flow rate (L / min): 0.6; 1.8; 4.0; 4,5 and the duration of the aeration process (hours): 2; 3; 4; 5, by using coconut milk from 1 kg of grated coconut in 1 liter of water, the maximum yield is 33.5% at an air flow rate of 4.0 L / min with an aeration time of 4 hours. The quality of VCO obtained were: water content of 0.02%; iodine number 5,54%; peroxidation number 1.36 g.iod / 100 g; 0.19% free fatty acids; saturated fatty acid content of 93.71% and unsaturated fatty acid 6.24% and the color is very clear. The quality test results obtained are in accordance with the quality standards required by SNI 7381-2008.

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Analysis of Fatty Acids in Virgin Coconut Oil Frying at Various Temperatures

JST (Jurnal Sains dan Teknologi) ◽

10.23887/jst-undiksha.v10i1.34452 ◽

2021 ◽

Vol 10 (1) ◽

pp. 104

Author(s):

Dewa Ayu Ika Pramitha ◽

I Wayan Karta

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Acid Content ◽

Saturated Fatty Acids ◽

Fatty Acid Content ◽

Medium Chain Triglyceride ◽

Coconut Oil ◽

Virgin Coconut Oil ◽

Medium Chain ◽

Cooking Oil

Fatty acid content from virgin coconut oil (VCO) is a medium-chain triglyceride (MCT) group. MCT is stable at very low and high temperatures, and the color does not turn black due to the addition of heat so that it can be developed into beneficial cooking oil for health. Therefore, a study was conducted on the content of fatty acids in VCO after being heated at temperatures of 150, 200, and 250°C for 60 minutes. Analysis of fatty acid content in control VCO(T0), VCO with heating temperatures of 150oC(T1), 200oC(T2), and 250oC(T3) was performed with GCMS QP-2010 Ultra.The results showed that there were differences in levels and types of fatty acids in VCO by treating T0, T1, T2, and T3. At these three temperatures still produce medium-chain saturated fatty acids and trans fatty acids are not produced, so that VCO can be utilized as cooking oil that has better stability and benefits for health.

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KEMAMPUAN ADSORBSI ABU SEKAM PADI TERHADAP AIR DAN ASAM LEMAK BEBAS VIRGIN COCONUT OIL (VCO) DALAM KOLOM ADSORBSI

KOVALEN ◽

10.22487/kovalen.2019.v5.i2.10115 ◽

2019 ◽

Vol 5 (2) ◽

pp. 121-131

Author(s):

Laras mariance Sulo ◽

Khairuddin ◽

Ruslan

Keyword(s):

Fatty Acid ◽

Free Fatty Acid ◽

Water Content ◽

Rice Husk ◽

Free Fatty Acid Content ◽

Acid Content ◽

Rice Husk Ash ◽

Fatty Acid Content ◽

Coconut Oil ◽

Virgin Coconut Oil

A research has been conducted on the adsorption ability of rice husk ash to water content and free fatty acid of virgin coconut oil (VCO) in the adsorption column. The objective of this research is to get the ratio of coarse VCO to rice husk ash adsorbent in the column that produces VCO with water content, free fatty acid that meets SNI and yields VCO yield not less than 80%. This study used a completely randomized factorial design (CRF design) with the effect of the amount of rice husk ash adsorbent (5g, 10g, 15g, 20g, 25g) in in columns 2.5 and 3 inches. The result of research on column 2.5 inch of the lowest water content (0.2%) was found on the weight of rice husk ash 25g and free fatty acid content on 25g ash husk ash was 0.1%. And at column 3.0 inch the lowest water content was found on 25g ash husk ash 0.1%, and the lowest free fatty acid content on ash weight of rice husk 25g was 0.2% and the best yield was 90%. Keywords: free fatty acid, rice husk ash adsorbent, moisture content, Virgin Coconut Oil

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Fatty Acids Profile, Oxidative and Hydrolysis Stability of Virgin Coconut Oil and Palm Stearin Based Human Milk Fat Analog

CORD ◽

10.37833/cord.v30i2.71 ◽

2014 ◽

Vol 30 (2) ◽

pp. 9

Author(s):

Steivie Karouw

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Acid Content ◽

Milk Fat ◽

Fatty Acid Content ◽

Coconut Oil ◽

Palm Stearin ◽

Virgin Coconut Oil ◽

Fatty Acids Profile ◽

Human Milk Fat

The objectives of the research are to evaluate fatty acids profile, oxidative and hydrolysis stability of human milk fat (HMF) analog by using virgin coconut oil (VCO) and palm stearin as raw materials. The HMF analog was synthesized through enzymatic interesterification catalyzed by lipase from Rhizomucor miehei. The fatty acid profiles of interesterification products were monitored using gas chromatography. Oxidative stability test was carried out for up to 72 hours at 60oC. The peroxide value was measured during 0, 24, 48 and 72 hours of storage duration. Hydrolysis stability test was held for up to 8 days at room temperature. The free fatty acid content was monitored during 0, 2, 4, 6 and 8 days of storage. The results showed that the resulted HMF analog having high percentage of palmitic acid in the sn-2 position, similar to that of HMF. The palmitic acid content in the sn-2 position was around 39.71%. The MCFAs were esterified in the sn-1 and sn-3 position and the main fatty acid constituent was lauric acid of 39.37%. The obtained HMF analog was stable to oxidative and hydrolysis deterioration as indicated by the peroxide value and free fatty acid content during storage.

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Pengaruh Lama Fermentasi terhadap Rendemen dan Sifat Fisikokimia VCO (Virgin Coconut Oil).

Pro Food ◽

10.29303/profood.v7i1.188 ◽

2021 ◽

Vol 7 (1) ◽

pp. 852-858

Author(s):

Agustina intan Niken Tari ◽

Agustina Cahyani ◽

Novian Wely Asmoro

Keyword(s):

Fatty Acid ◽

Free Fatty Acid ◽

Water Content ◽

Free Fatty Acid Content ◽

Acid Content ◽

Fatty Acid Content ◽

Coconut Oil ◽

Virgin Coconut Oil ◽

Fermentation Time ◽

Physical And Chemical

ABSTRACT Virgin Coconut Oil (VCO) is coconut oil that is processed by controlled heating or can be produced without heating (fermentation) so that it does not change the composition or aracteristics of the oil. The purpose of this study was to determine the effect of fermentation time on the physical and chemical properties of VCO. This research includes two stages. The first stage is producing VCO based on fermentation time with raw materials such as coconut and tempeh yeast. The second stage performs physical and chemical analysis which includes yield, water content, free fatty acid content and density. This study used a Simple Completely Randomized Design with 1 fermentation time factor (L). There are 4 fermentation times used, namely L1 = 24 hours, L2 = 36 hours, L3 = 48 hours, L4 = 60 hours with 4 replications to obtain 16 experimental units. Further test using DMRT. The results showed that all yields were above 16%. Fermentation time significantly affected the yield, water content, free fatty acid content but had no effect on density. The best results were shown in VCO with 48 hours of fermentation time, namely yield of 21,843%, water content of 0,238%, free fatty acid content of 0,149% and density of 0,892 g/ml. ABSTRAK Virgin Coconut Oil (VCO) adalah minyak kelapa yang diproses dengan pemanasan yang terkontrol atau dapat dihasilkan tanpa pemanasan (fermentasi) sehingga tidak mengubah komposisi atau karakteristik minyak. Tujuan penelitian ini adalah mengetahui pengaruh waktu fermentasi terhadap sifat fisik dan kimia pada pembuatan VCO. Penelitian ini meliputi dua tahapan. Tahap pertama memproduksi VCO berdasarkan waktu fermentasi dengan bahan baku berupa kelapa dan ragi tempe. Tahap kedua melakukan analisis fisik dan kimiawi yang meliputi rendemen, kadar air, kadar asam lemak bebas dan densitas. Penelitian ini menggunakan Rancangan penelitian Acak Lengkap sederhana dengan 1 faktor waktu fermentasi (L). Waktu fermentasi yang digunakan ada 4 yaitu L1 = 24 jam, L2 = 36 jam, L3 = 48 jam, L4 = 60 jam dengan 4 ulangan sehingga diperoleh 16 unit percobaan. Uji lanjut menggunakan DMRT. Hasil penelitian menunjukkan semua rendemen diatas 16%. Waktu fermentasi berpengaruh nyata terhadap rendemen, kadar air, kadar asam lemak bebas namun tidak berpengaruh terhadap densitas. Hasil terbaik ditunjukkan pada VCO dengan perlakuan waktu fermentasi 48 jam, yaitu rendemen 21,843%, kadar air 0,238%, kadar asam lemak bebas 0,149% dan densitas 0,892 g/ml.

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

Journal of Clinical and Health Sciences ◽

10.24191/jchs.v1i1.5850 ◽

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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Effect of Pork Meat Replacement by Fish Products on Fatty Acid Content, Physicochemical, and Sensory Properties of Pork Pâtés

Applied Sciences ◽

10.3390/app11010188 ◽

2020 ◽

Vol 11 (1) ◽

pp. 188

Author(s):

Piotr Skałecki ◽

Agnieszka Kaliniak-Dziura ◽

Piotr Domaradzki ◽

Mariusz Florek ◽

Ewa Poleszak ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Acid Content ◽

Raw Materials ◽

Fatty Acid Content ◽

Calorific Value ◽

Thiobarbituric Acid ◽

Acid Value ◽

Sensory Properties ◽

Control Group

The aim of the study was to assess the influence of the addition of fish raw materials (roe or fish meat) on the quality and nutritional value of pork pâtés. The control group (n = 4) consisted of pork pâtés, I experimental group (n = 6) of pâtés with 20% addition of roe (perch and pike), and II group of pâtés with 20% addition of fish (perch and pike meat) (n = 6). The pâtés’ pH, color, and profiled texture analysis were instrumentally measured and water, protein, fat, ash, and fatty acid content were determined by reference methods. To assess the oxidative stability of lipids the measurement of peroxide number, thiobarbituric acid reactive substances and content of conjugated dienes and trienes was used. The degree of fat hydrolysis was determined on the basis of acid value. Sensory analysis was carried out using the scaling method, taking into account 12 unit quality characteristics. Products with roe and meat contained less fat (accordingly 15.9% and 14.1%) and showed lower calorific value (accordingly 225.6 and 208.6 kcal/100 g) compared to pork pâtés (20.2% of lipids, 267 kcal/100 g). Moreover, the addition of fish raw materials improved the index of nutritional quality for protein (from 3.2 to 3.9) and beneficially reduced the nutritional index for fat (from 2.2 to 1.9). Fish constituents modified, to a certain extent, the color, texture, and sensory properties of pâtés, while maintaining full acceptability in consumer assessment. The addition of fish roe significantly increased the healthful quality by improving the fatty acid profile of pâtés, in which the significantly highest content of n-3 fatty acids, including eicosapentaenoic and docosahexaenoic acids (accordingly 252.21, 43.17, and 107.94 mg/100 g product), as well the highest concentration of saturated branched chain fatty acids were determined (18.75 mg/100 g product).

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PENGARUH APLIKASI VIRGIN COCONUT OIL TERHADAP PENINGKATAN JUMLAH FIBROBLAS PADA LUKA PASCA PENCABUTAN GIGI PADA RATTUS NOVERGICUS

ODONTO Dental Journal ◽

10.30659/odj.1.2.29-34 ◽

2015 ◽

Vol 1 (2) ◽

pp. 29

Author(s):

Anggun Hibah Jannah Tamara ◽

Yayun Siti Rochmah ◽

Rochman Mujayanto

Keyword(s):

Wound Healing ◽

Healing Process ◽

Health Benefit ◽

Coconut Oil ◽

Control Group ◽

Virgin Coconut Oil ◽

Complex Biological Process ◽

Significant Difference ◽

Per Oral ◽

Levene Test

Background: Wound healing is a complex biological process. Fibroblast is one of cell which is responsible for the wound healing process. Virgin Coconut Oil (VCO) have health benefit as antibacterial, antiinflamatory, antioxidant, and immunomodulatory. This research was purposed to know the influence use of VCO over the amount of fibroblast in wound healing after dental extraction.Method: Research quasi experimental with post test control group design and using 15 Rattus novergicus which were divided into three groups (control positive, VCO topical application, and VCO per oral application). Tooth removal was committed by using explorer, scalpel-blade, and arterial clamp. Then VCO applied everyday for 7 days. Day 7th Rattus novergicus were died, the socket after extraction were made into histological form, then the amount of fibroblast were counted with 5 field of views and made in average. Result: The number of fibroblast of the most numerous was VCO per oral ( 48,6 ± 49,8 ), VCO topical ( 36,2 ± 38,8 ), and control positive ( 33,4 ± 35,2 ). The results of the Saphiro Wilk test and Levene test acquired data normally distributed and homogeny, so it continued to One Way Anova and data showed there were significant difference among the groups of samples with value p<0,05.Conclusion: The conclusion of this research is VCO could increase the number of fibroblasts in wound healing after dental extractions

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Effect of concentration of DHA nutrient-enhanced Artemia on the growth and physiology of the ridgetail white prawn, Exopalaemon carinicauda (Decapoda, Caridea, Palaemonidae)

Crustaceana ◽

10.1163/15685403-bja10071 ◽

2021 ◽

Vol 94 (1) ◽

pp. 29-43

Author(s):

Yu Wang ◽

Guangguang Li ◽

Zhen Han ◽

Guangwei Hu ◽

Binlun Yan ◽

...

Keyword(s):

Fatty Acid ◽

Total Fatty Acid ◽

Acid Content ◽

Specific Growth ◽

Fatty Acid Content ◽

Optimal Choice ◽

Water Volume ◽

Control Group ◽

Exopalaemon Carinicauda ◽

Total Fatty Acid Content

Abstract Prawns of the species Exopalaemon carinicauda were fed with Artemia that had been enriched by either 1, or 3, or 5 g/l DHA powder. The feeding dose of Artemia offered to E. carinicauda was calculated according to the water volume, and maintained at 1-3 individuals/ml. After nutritional enrichment, the ratio of DHA content to total fatty acid content in Artemia was the highest (3.32%) after being fed 3 g/l DHA powder. The ratio of DHA content to total fatty acid content in the muscle tissue of E. carinicauda prawns fed with Artemia enhanced with 3 g/l DHA powder was also the highest (4.40%) achieved. Furthermore, when the concentration of fish oil DHA powder was 3 g/l, the survival rate of the prawns was significantly higher than in the control group, with the specific growth rate and weight gain reaching 11.39%/day, and 95.74%, respectively. In addition, the DHA-enhanced Artemia, at different concentrations, increased the non-specific immunity of individuals. The enzyme activity of T-AOC, SOD and AKP in the respective feeding groups of prawns was significantly higher, compared to the control group. Thus, Artemia enriched by 3 g/l DHA powder is proposed as an optimal choice for the offspring breeding of E. carinicauda.

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Profil Kolestrol Darah Tikus Setelah Pemberian Virgin Coconut Oil Dan Minyak Zaitun

Bioma Berkala Ilmiah Biologi ◽

10.14710/bioma.17.2.102-105 ◽

2015 ◽

Vol 17 (2) ◽

pp. 102

Author(s):

Muhammad Anwar Djaelani

Keyword(s):

Fatty Acid ◽

Olive Oil ◽

Coconut Oil ◽

Chain Fatty Acid ◽

Medium Chain Fatty Acid ◽

Virgin Coconut Oil ◽

Medium Chain

Tingginya kadar kolestrol dalam tubuh menjadi pemicu munculnya berbagai penyakit. Masyarakat berusaha menurunkan kadar kolesterol dalam tubuhnya. Komponen VCO berupa asam lemak jenuh sekitar 90% dan asam lemak tak jenuh sekitar 10%. Asam lemak jenuh VCO didominasi oleh asam laurat. VCO mengandung asam laurat dan asam kaprilat. Keduanya merupakan asam lemak rantai sedang yang biasa disebut Medium Chain Fatty Acid (MCFA). Minyak zaitun atau Olive oil mengandung lemak tak jenuh yang tinggi terutama asam oleat dan polifenol. Polifenol merupakan antioksidan yang dapat mengikat LDL teroksidasi. Penelitian ini bertujuan untuk mengkaji efek asam lemak jenuh yang menggunakan VCO dan efek asam lemak tak jenuh yang menggunakan minyak zaitun terhadap profil kolesterol darah pada tikus putih. Penelitian ini menggunakan Tikus putih jantan sebanyak 25 ekor yang dibagi dalam 5 kelompok perlakuan yaitu P1 adalah kelompok kontrol, P2 kelompok yang diberi VCO 5 mL/kg pakan, P3 kelompok yang diberi VCO 10 mL/kg pakan, P4 kelompok yang diberi minyak zaitun 5 mL/kg pakan dan P5 kelompok yang diberi minyak zaitun 10 mL/kg pakan. Tiap perlakuan diulang sebanyak 5 kali. Perlakuan selama 4 minggu. Variabel yang diamati meliputi kadar Kolesterol total, HDL dan LDL darah tikus. Data yang didapat, dianalisis menggunakan ANOVA. Hasil yang didapat menunjukkan pada perlakuan dengan VCO menunjukkan pengaruh yang tidak signifikan terhadap perubahan ketiga variabel penelitian. Pada perlakuan dengan minyak zaitun kadar HDL tidak terdapat perbedaan yang signifikan antar kelompok perlakuan, kadar Kolesterol total pada kelompok perlakuan menunjukkan penurununan yang tidak signifikan dan kadar LDL pada kelompok perlakuan 10 mL/kg pakan menunjukkan penurununan yang signifikan. Dapat disimpulkan bahwa pemberian VCO tidak berpengaruh pada profil kolestrol darah tikus normolipidemia, dan minyak zaitun berpotensi menimbulkan respon penurunan profil kolesterol tikus pada kadar ≥10 mL/kg pakan. Kata kunci: tikus putih, Kolesterol total, HDL dan LDL, Minyak Zaitun, VCO.

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