scholarly journals KUALITAS NUTRISI AMPAS KELAPA (Cocos nucifera L.) FERMENTASI MENGGUNAKAN Aspergillus niger

2016 ◽  
Vol 40 (1) ◽  
pp. 25 ◽  
Author(s):  
Heri Kurniawan
Keyword(s):  
Aspergillus Niger ◽  
Cocos Nucifera ◽  
Coconut Oil ◽  
Lipase Production ◽  
Crude Fibre ◽  
Animal Science ◽  
Nutrition Quality ◽  
Key Word ◽  
Cocos Nucifera L

<p class="Default"><em><span>This research was aimed to observe the effect of usage of Aspergillus niger for fermenting coconut dregs (Cocos Nucifera </span></em><span>L.<em>) on its nutrition quality. Aspergillus niger obtained from Biochemical and Nutrition Laboratory of Animal Science Faculty on UGM, Yogyakarta was optimalized at coconut oil and coconut dregs as substrat. Variable was perceived for example enzyme lipase production, the quality of physical (pH, texture, color, aroma), and chemical composition of coconut dregs, steamed coconut dregs, fermented coconut dregs and steamed fermented coconut dregs. The result showed that Aspergillus niger producted highest enzyme of lipase in four days incubation either at coconut oil (0.85U/ml) and coconut dregs (1.81U/ml) as substrat. The treatment of steaming and fermenting of coconut dregs affected of pH, tekstur, color, aroma as will as decreased dry materials (12.75 and 16.24%), crude fat (13.11 and 29.20%), organic materials (5.21 and 16.89%) but increased crude protein (11.84%), crude fibre (24.85 and 36.81%) and extract materials without nitrogen (10.28 and 23.97%). It could be concluded that Aspergillus niger have activity of lipase which high enough so that can degraded fat content of coconut dregs. </em></span></p><p class="Default"><span> </span></p><p class="Default"><em><span>(Key word: Aspergillus niger, Coconut dregs, Fermentation)</span></em></p>

scholarly journals Quality Evaluation of Coconut (Cocos nucifera L) Oils Produced by Different Extraction Methods

2019 ◽  
pp. 1-10
Author(s):  
Joel Ndife ◽  
Deborah Obot ◽  
Kuyik Abasiekong
Keyword(s):  
Cocos Nucifera ◽  
Chemical Properties ◽  
Coconut Oil ◽  
Extraction Methods ◽  
International Standards ◽  
Oil Yield ◽  
Microbial Count ◽  
Freezing And Thawing ◽  
Cocos Nucifera L

Background: Despite the health benefits of coconut oil and its potential for economic development, the availability remain scarce and the cost very high. This is mainly due to poor extraction methods that in turn affect the yield and quality. Aims: To produce coconut oil using different extraction protocols and to compare the quality of the different oil samples. Study Design: The experimental set-up was of a completely randomized design. Place and Duration of Study: Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, Nigeria, between August and October 2018. Methodology: Coconut oils produced by natural fermentation, centrifugation, freeze-thaw and solvent extraction protocols were analyzed for physical, chemical, sensory, microbial sensory properties. Results: The solvent extracted oil had the highest oil yield (23.12%) whereas fermentation oil, the lowest (14.19%). The smoke and fire points had 173.75 -176.60°C and 262.45 - 266.65°C respectively. Solvent oil had the highest saponification (261.33 mgKOH/g) and acid values (0.77 mgKOH/g). The oils generally contained more lauric (46.22-48.16%) and myristic (18.03-19.83%) acids. They were also richer in vitamins A (6.22-18.65 ug/g) and E (2.92-4.28 mg/100 g) than D and K. Fermentation oil had the highest microbial count (12.93×02 cfu/ml) whereas solvent oil had the lowest (5.05×02 cfu/ml). Conclusion: The methods used for the coconut oil extraction had significant impact on the quality of the oils. The highest oil yield was the centrifugation oil obtained from Centrifugation Method. The physico-chemical properties and fatty acid compositions of the coconut oils were comparable to international standards. Coconut oil extracted by freezing and thawing was the most preferred in sensory attributes.

Formulation of Face-Wash from Coconut (Cocos nucifera (L.)) Oil in Ben Tre Province, Vietnam

2021 ◽  
Vol 882 ◽  
pp. 183-190
Author(s):  
Tran Thi Kim Ngan ◽  
Tran Thien Hien ◽  
Le Thi Hong Nhan ◽  
Xuan Tien Le
Keyword(s):  
Cocos Nucifera ◽  
Personal Care Products ◽  
Coconut Oil ◽  
Sulfate Solution ◽  
Lauryl Sulfate ◽  
Personal Care ◽  
Sodium Lauryl Ether Sulfate ◽  
Lauryl Ether ◽  
Human Care ◽  
Cocos Nucifera L

Today, the need for human care and beauty is increasing. The use of personal care products, especially those from nature, has been given special attention by consumers. With diverse features and good effects on the human body, especially the skin, coconut oil is being cared for by many manufacturers. With the aim of diversifying personal care products from coconut oil, this research has initially achieved positive results. Soap saponified as raw soap is considered to have good cleaning effect (better than sodium lauryl sulfate solution (SLS) when diluted to the same concentration). The combination of 10% crude soap and 4% sodium lauryl ether sulfate (SLES) surfactants formulate cleansing products with effective cleansing properties. Ingredients auxiliary cleaners, moisturizing, and softening, antioxidants are added with the appropriate content to improve the disadvantages of raw soap. The personal care products that have been studied have the potential to enter the cosmetic market and attract many consumers.

scholarly journals OBTENÇÃO DO BIODIESEL METÍLICO ATRAVÉS DA TRANSESTERIFICAÇÃO VIA CATÁLISE BÁSICA DO ÓLEO DE COCO-DA-BAÍA (Cocos nucifera L)

2014 ◽  
Vol 39 (1) ◽  
pp. 192
Author(s):  
Valter Ortiz Lace ◽  
Isabel Matos Fraga ◽  
José Ricardo Castrillon Fernandez ◽  
Cláudia Roberta Gonçalves
Keyword(s):  
Fatty Acids ◽  
Soybean Oil ◽  
Cocos Nucifera ◽  
Acid Value ◽  
Transesterification Reaction ◽  
Raw Material ◽  
Biodiesel Production ◽  
Cocos Nucifera L ◽  
Alkaline Catalysis

This study aimed to the methyl biodiesel production by transesterification reaction via alkaline catalysis, using as a raw material alternative to soybean oil commonly used, coco-da-baía oil (Cocos nucifera L). The biodiesel was characterized as to its acidity, density, humidity, ester content, flash point, glycerol (free, total, mono-, di- and triglycerides) and maximum percentage of methanol. The oil used was characterized by acid value, saponification number, fatty acids, density and humidity. Through these results, we verified the quality of the obtained biofuel.

AVALIAÇÃO SENSORIAL E MICROBIOLÓGICA DE POLPA DE COCO VERDE SUBMETIDA AO CONGELAMENTO RÁPIDO E LENTO

2017 ◽  
Vol 32 (1) ◽  
pp. 104
Author(s):  
Gustavo Lana Soares ◽  
Rogério Lopes Vieites ◽  
Érica Regina Daiuto ◽  
Karina Aparecida Furlaneto ◽  
Juliana Arruda Ramos
Keyword(s):  
Staphylococcus Aureus ◽  
Purchase Intention ◽  
Cocos Nucifera ◽  
Microbiological Quality ◽  
Experimental Period ◽  
Microbiological Analysis ◽  
Good Manufacturing Practices ◽  
Cocos Nucifera L ◽  
Fast Freezing

O objetivo desse trabalho foi avaliar a qualidade sensorial e microbiológica de polpa de coco verde submetida ao congelamento lento e rápido. Frutos de coco variedade anão foram cortados e higienizados e a polpa extraída e cortada em círculos, sendo a seguir acondicionadas em embalagens flexíveis de polipropileno transparentes com espessura de 100 micras, padronizado o peso em 200 gramas na balança. Após pesagem e acondicionamento, utilizou-se aplicação de vácuo para retirada do ar das embalagem utilizando seladora a vácuo e em seguida submetidos ao congelamento lento (-20ºC) e congelamento rápido (-80ºC), sendo as amostras de ambos tratamentos armazenadas em freezer (-20ºC) durante 90 dias. As avaliações sensoriais e microbiológicas foram aos 0, 30, 60 e 90 dias de armazamento. Utilizou-se método sensorial afetivo de aceitação, sendo amostras avaliadas por 60 provadores não treinados, com idade entre 17 a 65 anos, de ambos os sexos, quanto os atributos aparência, aroma, sabor, textura e impressão global e intenção de compra. Para avaliação microbiológica, determinou-se a contagem total de coliformes totais, contagem de bolores, leveduras, Staphylococcus aureus, Salmonella. A polpa de coco verde submetida a congelamento lento e rápido foi bem aceita pelos provadores sendo mantida a qualidade dos parâmetros avaliados durante o período experimental. Os resultados da análise microbiológica evidenciam as boas práticas de fabricação, não tendo ocorrido nenhuma contaminação que resultasse em alteração sensorial na polpa congelada.Palavras-chave: Cocos nucifera L, refrigeração, boas práticas de fabricação SENSORIAL AND MICROBIOLOGICAL EVALUATION AND MCIROBIOLÓGICA OF GREEN COCONUT PULP SUBMITTED TO THE FAST AND SLOW FREEZINGABSTRACT: The aim of this study was to evaluate the sensorial and microbiological quality of green coconut pulp submitted to the slow and fast freezing. Fruits of coconut variety anão, they were selected, sanitized and extracted the pulp, cut in circles, being to proceed conditioned in flexible packings of transparent polypropylene with thickness of 100 micras, standardized the weight in 200 grams in the scale. After weighting and packaging, was the present air solitary inside of the packings, through the vacuum application, with sealing aid to vacuous and done submit to the slow freezing (-20ºC) and fast freezing (-80ºC) done being the samples of both treatments store in freezer (-20ºC) for 90 days. The sensorial and microbiological evaluations went to the 0, 30, 60 and 90 of storage days. Used affectionate sensorial method of acceptance, being appraised samples for 60 untrained, with age among 17 to 65 years, of both sexes, as the attributes appearance, aroma, flavor, texture and global impression and purchase intention. For evaluation microbiological were determined the total counting of total coliformes, counting of molds, yeasts, Staphylococcus aureus, Salmonella. The green coconut pulp submitted to slow and fast freezing was well accepts for the fitting room being maintained the quality of the appraised parameters during the experimental period. The results of the microbiological analysis evidence the good production practices, any contamination that resulted in sensorial alteration in the frozen pulp not having happened.KEYWORDS: Cocos nucifera L, refrigeration, good manufacturing practices 

scholarly journals The implementation and effect of sasi on coconut (Cocos nucifera L.) harvest products in southern Buru, Indonesia

OCL ◽  
2020 ◽  
Vol 27 ◽  
pp. 3
Author(s):  
Evelin Tuhumuri ◽  
Retno Peni Sancayaningsih ◽  
Bambang Setiaji ◽  
Sunyoto Usman
Keyword(s):  
Local Church ◽  
Field Observation ◽  
Cocos Nucifera ◽  
Harvest Time ◽  
Cocos Nucifera L ◽  
Old Trees ◽  
Common Plant

Coconut (Cocos nucifera L.) is common plant for the Moluccan farmers to apply local wisdom in cultivation, called sasi. This study describes sasi implementation of coconut cultivation in South Buru and its effects on the quality of the coconut harvest. The research was conducted by field observation and interviews. Data were obtained from coconut trees aged 16–25 years and > 30 years. There are two common methods of cultivation through sasi, religion-based permission (local church) and traditional sasi. Both forms of sasi have different indications. On the basis of the sasi system, coconut plantations cannot be penetrated for six months (a spell prohibiting access to the crop) and harvesting only takes place after the end of the sasi period (avoiding any risk of theft of the fruit). Yields on the 16–25-years-old trees had a weight of endosperms of 243–378 g and a thickness of the coconut endosperm of 9.2–12.2 mm over the monitored 10–18 months fruit age period, each showing a bell-shaped variation with a maximum for about 13 months old fruits. Yields on > 30-years-old trees group showed the same pattern. Thus, although sasi is useful for protecting the coconut fruit before harvesting, the implementation of coconut sasi for six months ultimately decreases the quality of the crops and postpones the best harvest time. Therefore it is recommended that the implementation of coconut sasi in South Buru be adjusted with the biological timing of coconut ripening.

scholarly journals The quality of the harvesting coconut (Cocos nucifera L. ‘tall type’) in sasi kelapa culture in Namrole of South Buru, Indonesia

2016 ◽  
Author(s):  
Evelin Tuhumuri ◽  
Retno Peni Sancayaningsih ◽  
Bambang Setiaji ◽  
Sunyoto Usman
Keyword(s):  
Cocos Nucifera ◽  
Cocos Nucifera L

scholarly journals Physicochemical Properties of Virgin Coconut Oil Extracted from Different Coconut (Cocos nucifera L) Varieties

CORD ◽  
2021 ◽  
Vol 37 ◽  
pp. 1-10
Author(s):  
Dilani Hewa Pathirana ◽  
Chandi Yalegama ◽  
Darshana Jayawardhana Arachige ◽  
Malki Senarathne
Keyword(s):  
Fatty Acid ◽  
Sri Lanka ◽  
Antioxidant Capacity ◽  
Fatty Acid Profile ◽  
Cocos Nucifera ◽  
Coconut Oil ◽  
Total Phenolic ◽  
Virgin Coconut Oil ◽  
Phenolic Substances ◽  
Cocos Nucifera L

Virgin coconut oil (VCO) is a superior edible oil extracted from fresh coconut (Cocos nucifera L) kernel using mixed coconut varieties without considering the varietal effect. Therefore, this research focuses on the quality evaluation of VCO extracted from four types of coconut varieties, namely Sri lanka Tall×Tall (TT), a tall variety of Gon Thambili (GT), a tall variety of Ran Thambili (RT) and Philippines tall variety of San Ramon (SR). Mature coconuts from each variety were collected from the Bandirippuwa Estate of the Coconut Research Institute, Sri Lanka to extract VCO by cold press oil extraction method. The extractability of VCO from different varieties was investigated. Moisture, free fatty acid (FFA), fatty acid profile (gas chromatography), peroxide value (PV), color (Lovibond scale), total phenolic substances (Galic acid equivalent), antioxidant capacity (α,α-diphenyl-β-picrylhydrazyl, 0.1mM – DPPH method) and sun protection factor (SPF) of VCO extracted from each variety were analyzed. The experiment was conducted as a completely randomized design with three replicates. Data were analyzed using ANOVA using Tukey’s test by MINITAB 17. Oil extractability (58%-59%), FFA (0.04%-0.12%), color (0.43–0.93) and fatty acid profile of VCO did not show variation among varieties. A higher concentration of total phenolic substances was observed in GT (0.24±0.03mg GAE/100g) while antioxidant capacity (857.19±14.99mg/ml) and SPF (8.99±1.26) was rich in RT.

scholarly journals Pembuatan Virgin Coconut Oil (VCO) Menggunakan Enzim Bromelin di Kampung Kekupu, Depok

2020 ◽  
Vol 4 (1) ◽  
pp. 38
Author(s):  
Elfia Siska Yasa Putri
Keyword(s):  
Cocos Nucifera ◽  
Coconut Oil ◽  
Ananas Comosus ◽  
Virgin Coconut Oil ◽  
Cocos Nucifera L

Virgin Coconut Oil (VCO) merupakan produk olahan dari buah kelapa (Cocos nucifera L). Pada kegiatan pengabdian ini tim pengabdian mengajarkan pembuatan VCO melalui cara enzimatis dengan memanfaatkan buah nanas (Ananas comosus) yang banyak tumbuh di  Kampung Kekupu, Depok. Kegiatan ini dilakukan untuk (1) meningkakan pengetahuan mitra tentang VCO (2) mengajarkan cara pembuatan dan pengemasan VCO sehingga mitra bisa secara mandiri untuk memproduksi VCO. Dengan demikian, mitra dapat membantu penghasilan keluarga. Pada tahap pembuatan VCO ini, enzim bromelin dari buah nanas yang dicampur dengan krim kelapa. Setelah itu VCO yang terbentuk diambil menggunakan sendok sayur dan dikemas dalam wadah yang aman. Untuk menunjang kegiatan ini maka mitra diberikan buku saku panduan pembuatan VCO menggunakan enzim bromelin. Penyuluhan  tentang kandungan zat-zat kimia yang  yang terdapat pada buah kelapa , buah nenas, dan VCO serta  manfaat dan keunggulan VCO diberikan oleh narasumber. Setelah kegiatan ini, 86,7 % peserta berpendapat bahwa materi pelatihan mudah dipahami. Sebanyak 93,3 % peserta memperoleh banyak manfaat dari acara ini.

scholarly journals PENGARUH SUHU REAKSI, KECEPATAN PENGADUKAN DAN WAKTU REAKSI PADA PEMBUATAN SABUN PADAT DARI MINYAK KELAPA (Cocos nucifera L.)

2019 ◽  
Vol 8 (1) ◽  
pp. 11-17
Author(s):  
Rosdanelli Hasibuan ◽  
Fransiska Adventi ◽  
Rahmad Parsaulian Rtg
Keyword(s):  
Reaction Time ◽  
Moisture Content ◽  
Reaction Temperature ◽  
Ph Value ◽  
Cocos Nucifera ◽  
Coconut Oil ◽  
Operating Conditions ◽  
Animal Fats ◽  
Cocos Nucifera L ◽  
Impeller Type

Soap is a cleanser made by chemical reactions between sodium hydroxide or potassium hydroxide with fatty acids from vegetable oils or animal fats. Soaps can be made by several methods, namely saponification and neutralization methods, in this study carried out by saponification method. In the saponification method there are several problems namely operating conditions which include reaction temperature, stirring speed and stirring time. Therefore, need to do research to determine the best conditions of saponification reaction, namely reaction speed, operating temperature and reaction time using an impeller type multiple pitch blade turbine with research variables reaction temperature 60 oC, 70 oC, and 80 oC, stirring speed 300 rpm,400 rpm and 500 rpm and reaction time of 45minutes, 60 minutes, and 75 minutes. Saponification reaction is carried out by heating coconut oil and inserting 30% NaOH slowly and then stirring with a multiple pitch blade stirrer. The product will be analyzed by testing alkaline levels, moisture content and pH of the soap. The best operating conditions obtained from this study were at a temperature of 70 oC, reaction time of 60 minutes, stirring speed of 400 rpm with a pH value of 9.4 and an alkaline level of 0.073 and a moisture content of 9.8.

Sign in / Sign up

Export Citation Format

Share Document