scholarly journals Evaluasi Pengaruh Volume Minyak Simplah Terhadap Kualitasnya Pada Pemanasan Menggunakan Energi Mikrowave

2020 ◽  
Vol 13 (1) ◽  
pp. 13-23
Author(s):  
Rita Khathir ◽  
Mustaqimah Mustaqimah ◽  
Raida Agustina ◽  
Sri Hartuti ◽  
Azmil Azmil
Keyword(s):  
Fatty Acids ◽  
Microwave Heating ◽  
Power Level ◽  
Oil Quality ◽  
Coconut Oil ◽  
Microwave Oven ◽  
Virgin Coconut Oil ◽  
Before And After ◽  
Temperature Water

Abstract. Minyak simplah adalah produk lokal Aceh dari proses fermentasi kelapa yang mempunyai manfaat seperti minyak kelapa murni (VCO). Tujuan penelitian ini adalah untuk mengetahui pengaruh pemanasan energi mikrowave terhadap kualitas minyak simplah berdasarkan variasi volume minyak. Metode yang dilakukan adalah memanaskan minyak simplah dalam mikrowave oven frekuensi 2,450 MHz selama 60 detik dengan energi 800W pada variasi volume yakni 20, 40,dan 60 ml, dengan 3x ulangan. Pengamatan dilakukan terhadap suhu, kadar air, derajat keasaman, asam lemak bebas, bilangan peroksida dan warna. Hasil penelitian menunjukkan bahwa perlakuan variasi volume minyak pada pemanasan mikrowave selama 60 detik meningkatkan suhu minyak secara signifikan, namun perlakuan tersebut tidak memberikan pengaruh nyata terhadap kadar air, pH, asam lemak bebas dan bilangan peroksida. Kualitas minyak simplah sebelum dan setelah pemanasan dengan mikrowave belum memenuhi standar sehingga penelitian lanjutan sangat diperlukan untuk mengkaji kemungkinan peningkatan kualitas minyak menggunakan energi mikrowave dengan memperlama waktu pemanasan.The Influence of Oil Simplah Volume to Its Quality under Microwave HeatingAbstract. The simplah oil, contained a lot of benefits as virgin coconut oil (VCO), is traditionally produced during fermentation of coconut by Acehnese. The purpose of this study is to determine the influence of microwave heating on the simplah oil quality based on the variation of its volume. The study was conducted by heating the simplah oil by using a microwave oven at frequency of 2.450MHz for 60s at power level 800W under the variation of oil volume i.e. 20, 40, and 60 ml in three replications. The parameters observed were temperature, water content, degree of acidity, free fatty acids, peroxide number and color. Results showed that the variation of oil volume after microwave heating had significant effect on temperature, but did not significantly influence the rest parameters. Since the quality of simplah oil before and after treatment did not meet the standard yet, it is very important to conduct the further study by extending the exposure time of the oil under microwave heating.  

scholarly journals Kualitas Virgin Coconut Oil (VCO) yang dibuat pada Metode Pemanasan Bertahap sebagai Minyak Goreng dengan Penambahan Wortel (Daucus carrota L.)

2013 ◽  
Vol 13 (2) ◽  
pp. 102 ◽  
Author(s):  
Megawati Nodjeng ◽  
Feti Fatimah ◽  
Johnly A Rorong
Keyword(s):  
Fatty Acids ◽  
Palm Oil ◽  
Coconut Oil ◽  
Quality Parameters ◽  
Good Effect ◽  
Virgin Coconut Oil ◽  
Cooking Oil ◽  
Significant Difference ◽  
Before And After

Kualitas Virgin Coconut Oil (VCO) yang dibuat pada Metode Pemanasan Bertahap sebagai Minyak Goreng dengan Penambahan Wortel (Daucus carrota L.) ABSTRAK Telah dilakukan penelitian untuk mengetahui kualitas VCO yang diolah dengan metode pemanasan dengan adanya penambahan wortel (VCO-wortel) sebagai minyak goreng serta perbandingan kualitasnnya dengan VCO tanpa penambahan wortel (VCO),  minyak sawit komersial dan minyak kelapa komersial. Parameter kualitas yang akan di uji yaitu  kadar air, asam lemak bebas, bobot jenis dan bilangan peroksida. Hasil penelitian menunjukan VCO-wortel dan minyak kelapa komersial mempunyai  kualitas yang lebih baik pada sebelum serta setelah penggorengan pengujian dilakukan terhadap kentang beku sebanyak tiga kali. Hasil diuji statistik dengan Anova. dibandingkan dengan  VCO dan minyak sawit komersial. Walaupun nilai asam lemak (FFA) bebas dan bobot jenis minyak kelapa komersial lebih baik daripada VCO-wortel  namun tidak ada perbedaan yang signifikan sehingga pembuatan VCO  wortel dapat memberi pengaruh yang baik terhadap kualitas VCO sebagai minyak goreng. Kata Kunci : Asam lemak bebas, Bobot jenis dan bilangan peroksida, VCO-Wortel THE QUALITY OF VIRGIN COCONUT OIL ( VCO ) MADE IN GRADUAL HEATING METHODS AS THE COOKING OIL WITH ADDITION CARROT (Daucus Carrota L.) ABSTRACT Research has been conducted to determine the quality of the VCO is processed by heating method with the addition of carrots ( VCO - carrots ) as well as comparison kualitasnnya cooking oil with VCO without the addition of carrots ( VCO ) , a commercial palm oil and coconut oil commercial. Quality parameters will be tested the moisture content , free fatty acid , peroxide type and weight. The results showed VCO - commercial carrot and coconut oil has a better quality before and after frying tests conducted on frozen potatoes three times . Results were tested statistically by Anova. compared with VCO and commercial palm oil . Although the value of fatty acids ( FFA ) and free weights commercial coconut oils are better than VCO - carrots but no significant difference thus making carrot VCO can give a good effect on the quality of the VCO as a cooking oil . Keywords : Free fatty acids,  Weight and type of peroxide, VCO-Carrots

scholarly journals Quality of Virgin Coconut Oil with Addition of Peppermint Oil

2020 ◽  
Vol 40 (3) ◽  
pp. 215
Author(s):  
Clarissa Hanjaya ◽  
Fransiscus Sinung Pranata ◽  
Yuliana Reni Swasti
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Coconut Oil ◽  
Acid Value ◽  
Plate Count ◽  
Peppermint Oil ◽  
Virgin Coconut Oil ◽  
Total Plate Count ◽  
Health Related

Virgin coconut oil (VCO) is a pure coconut oil made from mature and fresh coconut meat. VCO is consumed for health-related reasons, but the unsaturated fatty acids of VCO are prone to oxidation. Mixing VCO with peppermint oil, which contains antioxidants, inhibits the oxidation of unsaturated fatty acids and thus prevents the rancidity of VCO. This research used the antioxidants from peppermint oil to improve VCO quality. VCO contains antioxidants, such as α-pinene, menthol, 1,8-cineol, camphor, flavonoid, borneol, tocopherol, and carotene. The treatments consisted of three peppermint oil concentrations (2.5%, 5%, and 7.5%) in VCO. Results showed that the additionof peppermint oil significantly improved VCO quality. The optimal concentration of peppermint oil in VCO was 7.5% with a water content of 0.05%, a free fatty acid value of 0.13%, a peroxide value of 0.53 mg eq/kg, an iodine value of 4.42 g I2/100 g, a total plate count of 0 cfu/mL, and antioxidant activity of 90.28%.

Efek Konsentrasi Alkali Pada Virgin Coconut Oil Dalam Proses Pembuatan Sabun Mandi

2018 ◽  
Vol 3 (1) ◽  
pp. 53
Author(s):  
Suryani Suryani ◽  
Ellyta Sari ◽  
Amelia Amelia
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Coconut Oil ◽  
Free Alkali ◽  
Alkaline Solutions ◽  
Virgin Coconut Oil ◽  
Independent Variable ◽  
Agitation Time

<p>Telah dilakukan penelitian efek konsentrasi KOH terhadap sabun mandi  menggunakan bahan dasar Virgin Coconut Oil. Sabun mandi ini  merupakan pengembangan produk dari Virgin Coconut Oil (VCO). Sabun dibuat dari reaksi minyak dan larutan alkali dalam skala laboratorium melalui proses dingin menggunakan KOH sebagai larutan alkalinya. Konsentrasi KOH yang digunakan adalah 30% b/v, 40% b/v, 50% b/v, 60% b/v dan 70% b/v sebagai variabel bebas dan sebagai variabel tetapnya adalah waktu pengadukan pada es  selama 30 menit dengan temperatur yang digunakan 28<sup>0</sup>C. Mutu sabun dianalisa dengan menentukan asam lemak bebas, alkali bebas, lemak tak tersabunkan, kadar air,  dan minyak pelikan. Dari penelitian ini ternyata semakin besar konsentrasi KOH yang digunakan menghasilkan sabun yang semakin keras tekstur nya. Mutu sabun yang dihasilkan yang sesuai dengan SNI untuk alkali bebas adalah pada penambahan KOH 405 b/, alkali bebasnya 0,13 % sesuai dengan SNI maksimum 0,14%, asam lemak bebas pada penambahan KOH 50% 6,5 menurut SNI 2,5- 7,5,lemak tak tersabunkan pada penambahan KOH 40% yaitu2,42 menurut SNI maksimum 2,5, minyak pelikan pada penambahan KOH 50%  negatif sesuai dengan SNI tidak boleh ada minyak pelikan. Dapat disimpulkan bahwa penambahan konsentrasi KOH yang menghasilkan sabun mandi bagus dan sesuai dengan SNI adalah antara 40% dan 50%.</p><p><em><em>The effect of KOH concentration on soap has been done using the basic ingredients of Virgin Coconut Oil. This soap is a product development of Virgin Coconut Oil (VCO). Soaps are made from oil reactions and alkaline solutions on a laboratory scale through a cold process using KOH as the alkaline solution. The KOH concentration used was 30% w / v, 40% w / v, 50% w / v, 60% w / v and 70% w / v as the independent variable and as the fixed variable was ice agitation time for 30 min with temperature used 28 <sup>0</sup>C. The quality of soap is analyzed by determining free fatty acids, free alkali, unabsorbed fat, moisture content, and pelicans oil. From this study it turns out that the greater the concentration of KOH used to produce soap that the harder the texture. The quality of the resulting soap in accordance with the SNI for the free alkali is in the addition of KOH 40% b /v 0.13% free alkali in accordance with the maximum SNI of 0.14%, free fatty acid at the addition of 50% KOH 6.5 according to SNI 2.5 - 7.5, unabsorbed fat at 40% KOH addition 2.42 according to the maximum SNI of 2.5, the pelicans oil at the addition of 50% negative KOH in accordance with the SNI shall not have pelicans oil. It can be concluded that the addition of KOH concentration resulting in good soap and in accordance with SNI is between 40% and 50%</em></em></p><p><em> </em></p>

In Vitro Anticancer Activity of Virgin Coconut Oil and its Fractions in Liver and Oral Cancer Cells

2020 ◽  
Vol 19 (18) ◽  
pp. 2223-2230 ◽  
Author(s):  
Poonam Verma ◽  
Sanjukta Naik ◽  
Pranati Nanda ◽  
Silvi Banerjee ◽  
Satyanarayan Naik ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Oral Cancer ◽  
Anticancer Activity ◽  
Cancer Cells ◽  
Cell Line ◽  
Coconut Oil ◽  
Virgin Coconut Oil ◽  
Anticancer Efficacy ◽  
Oral Cancer Cells

Background: Coconut oil is an edible oil obtained from fresh, mature coconut kernels. Few studies have reported the anticancer role of coconut oil. The fatty acid component of coconut oil directly targets the liver by portal circulation and as chylomicron via lymph. However, the anti-cancer activity of coconut oil against liver cancer cells and oral cancer cells is yet to be tested. The active component of coconut oil, that is responsible for the anticancer activity is not well understood. In this study, three different coconut oils, Virgin Coconut Oil (VCO), Processed Coconut Oil (PCO) and Fractionated Coconut Oil (FCO), were used. Objective: Based on previous studies, it can be hypothesized that fatty acids in coconut oil may have anticancer potential and may trigger cell death in cancer cell lines. Methods: Each cell line was treated with different concentrations of Virgin Coconut Oil (VCO), Processed Coconut Oil (PCO) and Fractionated Coconut Oil (FCO). The treated cells were assayed by MTT after 72 hr of incubation. The fatty acid composition of different coconut oils was analyzed by gas chromatography. Result: Different concentrations of coconut oils were used to treat the cells. Interestingly, the anticancer efficacy of VCO, PCO and FCO was not uniform, rather the efficacy varied from cell line to cell line. Only 20% VCO showed significant anticancer activity in HepG2 cells in comparison to 80% PCO against the KB cell line. Remarkably, 20% of PCO and 5% of FCO showed potential growth inhibition in the KB cell line as compared to 80% PCO in HepG2 cells. Moreover, there was a difference in the efficacy of VCO, PCO and FCO, which might be due to their fatty acid composition. Comparing the anticancer efficacy of VCO, PCO and FCO in this study helped to predict which class of fatty acids and which fatty acid might be associated with the anticancer activity of VCO. Conclusion: This study shows that VCO, PCO and FCO have anticancer efficacy and may be used for the treatment of cancer, especially liver and oral cancer.

scholarly journals The Effects of Grated Coconut Heating and Harvesting Technique on the Productivity and Quality of Virgin Coconut Oil

2008 ◽  
Vol 22 (2) ◽  
pp. 135-142
Author(s):  
Sutardi Sutardi ◽  
◽  
Umar Santoso ◽  
Anggia Anggia ◽  
◽  
...  
Keyword(s):  
Coconut Oil ◽  
Virgin Coconut Oil ◽  
Harvesting Technique

scholarly journals The Effect of Virgin Coconut Oil (VCO) with Lotion On The Skin Moisture among Uremic Patients Undergoing Hemodialysis in Hospital Binjai City, Indonesia

2020 ◽  
Vol 3 (5) ◽  
pp. 560-568
Author(s):  
Siti Saodah ◽  
Imam Budi Putra ◽  
Cholina Trisa S
Keyword(s):  
Kidney Failure ◽  
Intervention Group ◽  
Coconut Oil ◽  
Chronic Kidney Failure ◽  
Control Group ◽  
Virgin Coconut Oil ◽  
Before And After ◽  
Post Test ◽  
Uremic Patients ◽  
Skin Moisture

Chronic kidney failure is a public health problem throughout the world, and the number of sufferers is increasing. Chronic kidney failure can cause clinical symptoms in various body systems, one of which is a disorder in the skin that becomes dry (uremic). This study aimed to examine the effect of Virgin Coconut Oil (VCO) on the skin moisture among uremic patients undergoing hemodialysis. This type of research is a quasi-experiment with pre-test and post-test equivalent control group. The study was conducted at the Regional General Hospital, Dr. RM. Djoelham Binjai. The study population was 80 people, divided into 2 sample groups of 40 people each. The results showed that there was a significant effect of skin moisture on the intervention group before and after being given Virgin Coconut Oil, p = 0.000<0.05; There was a significant effect of skin moisture in the control group before and after lotion (post-test), p = 0.000<0.05. There is no need for special emulsions such as VCO to moisturize the skin in uremic patients undergoing hemodialysis because using ordinary lotions can moisturize the skin. It must be used regularly, twice a day after bathing. The lotion used must also be a lotion that does not contain mercury and chemicals that can harm the skin. To increase the skin's moisture becomes normal, giving lotion is better than VCO because by providing lotion, more skin becomes normal, while using VCO, the skin becomes more oily. It is recommended to health workers (doctors, nurses) to practice correctly and appropriately how to administer Virgin Coconut Oil (VCO) to uremic patients undergoing hemodialysis to be done at home

scholarly journals BODY SCRUB VIRGIN COCONUT OIL, COFFEE GROUNDS AND CARBON ACTIVE COCONUT SHELL AS A MOISTURIZER AND SKIN BRIGHTENING

2021 ◽  
Vol 17 (1) ◽  
pp. 62-67
Author(s):  
Putri Desi Eka ◽  
Djamil Ratna ◽  
Faizatun Faizatun
Keyword(s):  
Fatty Acids ◽  
Activated Carbon ◽  
Coffea Arabica ◽  
Coconut Oil ◽  
Virgin Coconut Oil ◽  
Medium Chain ◽  
Medium Chain Fatty Acids ◽  
Coffee Grounds ◽  
Black Color

Relevance. Virgin Coconut Oil (VCO) contains a lot of medium chain fatty acids, combined with coffee grounds (Coffea Arabica Linn.) and activated carbon (Activated carbon coconut Nucifera L) into a preparation that can moisturize and brighten the skin. Objective. The purpose of this study was to make cosmetic cleansing preparations containing three natural ingredients. Methods. This study evaluates the organoleptic body scrub preparations, homogeneity, dispensability, and pH. The ingredients were tested using in-vivo and clinical irritation along with the effectiveness of the preparation (moisture and brightness). Results. Organoleptic testing and homogeneity were confirmed to have dark black color, the distinctive smell of coffee, homogeneity, spreadability in the range of 4 cm, and the pH was at a safe pH for the skin so that irritation results also did not show edema and erythema both in-vivo divided into 3 groups (n = 3) and clinically (n = 30). In addition, this body scrub provides moisture and brightness to the skin for 2 months of use, p <0.05. Conclusions. VCO body scrub preparations, coffee grounds, and activated carbon are preparations that have the potential to be cosmetic cleansers.

scholarly journals Stomata and Xylem Vessels Traits Improved by Melatonin Application Contribute to Enhancing Salt Tolerance and Fatty Acid Composition of Brassica napus L. Plants

Agronomy ◽  
2020 ◽  
Vol 10 (8) ◽  
pp. 1186 ◽  
Author(s):  
Ibrahim A. A. Mohamed ◽  
Nesma Shalby ◽  
Ali M. A. El-Badri ◽  
Muhammad Hamzah Saleem ◽  
Mohammad Nauman Khan ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Oxidative Damage ◽  
Acid Composition ◽  
Salinity Stress ◽  
Unsaturated Fatty Acids ◽  
Oil Quality ◽  
Growth And Yield

Salinity stress is a limiting factor for the growth and yield quality of rapeseed. The potentiality of melatonin (MT; 0, 25, 50, and 100 µM) application as a seed priming agent in mediating K+/Na+ homeostasis and preventing the salinity stress mediated oxidative damage and photosynthetic inhibition was studied in two rapeseed cultivars. We found that 50 µM MT treatment imparted a very prominent impact on growth, metabolism of antioxidants, photosynthesis, osmolytes, secondary metabolites, yield, and fatty acids composition. Days required for appearance of first flower and 50% flowering were decreased by MT application. Exogenous MT treatment effectively decreased the oxidative damage by significantly declining the generation of superoxide and hydrogen peroxide under saline and non-saline conditions, as reflected in lowered lipid peroxidation, heightened membrane stability, and up-regulation of antioxidant enzymes (catalase, superoxide dismutase, and ascorbate peroxidase). Furthermore, MT application enhanced the chlorophyll content, photosynthetic rate, relative water content, K+/Na+ homeostasis, soluble sugars, and proline content. Moreover, MT application obviously improved the oil quality of rapeseed cultivars by reducing glucosinolates, saturated fatty acids (palmitic and arachidic acids), and enhancing unsaturated fatty acids (linolenic and oleic acids except erucic acid were reduced). Yield related-traits such as silique traits, seed yield per plant, 1000 seeds weight, seed oil content, and yield biomass traits were enhanced by MT application. The anatomical analysis of leaf and stem showed that stomatal and xylem vessels traits are associated with sodium chloride tolerance, yield, and seed fatty acid composition. These results suggest the supportive role of MT on the quality and quantity of rapeseed oil yield.

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