scholarly journals PENGARUH BEBERAPA METODE ISOLASI TERHADAP RENDEMEN DAN KARAKTERISTIK VIRGIN COCONUT OIL (VCO) SERTA APLIKASINYA PADA LOTION

2020 ◽  
Vol 21 (3) ◽  
pp. 203-210
Author(s):  
Putri Rizqi Amaliyah ◽  
Tensiska Tensiska ◽  
Efri Mardawati
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Water Content ◽  
Cocos Nucifera ◽  
Coconut Oil ◽  
Raw Material ◽  
Virgin Coconut Oil ◽  
Semi Solid ◽  
Plantation Crops ◽  
The Right

ABSTRAK Kelapa (Cocos nucifera) merupakan salah satu tanaman perkebunan yang banyak tumbuh di Indonesia dan memiliki banyak manfaat. Salah satu produk dari buah kelapa adalah Virgin Coconut Oil (VCO) yang dapat dimanfaatkan menjadi bahan baku lotion. Krim lotion adalah bentuk emulsi setengah padat yang digunakan sebagai pelembab atau pemakaian pelindung pada kulit. Tujuan penelitian ini adalah : (1) menentukan metode isolasi VCO yang tepat, sehingga dihasilkan rendemen tertinggi dan karakteristik yang baik, (2) menentukan rasio antara VCO dan air yang tepat dalam pembuatan lotion. Penelitian tahap I, yaitu menentukan metode isolasi VCO terdiri atas empat perlakuan, yaitu (1) metode asam, (2) metode enzimatis, (3) metode pengocokan dengan mixer, dan (4) metode sentrifugasi. Pengamatan pada VCO yang dihasilkan, yaitu rendemen, asam lemak bebas, dan kadar air. Penelitian tahap II, yaitu menentukan perbandingan VCO dan air, yaitu 0:83,4; 2:2,17; 2,25:1,92; 2,5:1,67; 2,75:1,42; dan 3:1,17. Pengamatan pada lotion meliputi uji homogenitas, uji stabilitas, uji pH, bobot jenis, dan uji organoleptik. Pengujian karakteristik VCO dan lotion dilakukan analisis dengan ANOVA dan dilanjutkan dengan uji Duncan dan uji Games Howell. Hasil penelitian menunjukkan metode isolasi pengocokan dengan mixer menghasilkan rendemen tertinggi, kadar air dan asam lemak bebas yang memenuhi standar SNI, sehingga metode tersebut diaplikasikan dalam pembuatan lotion. Lotion yang memiliki nilai karakteristik mutu sesuai SNI dan organoleptik yang disukai adalah lotion dengan rasio penambahan VCO dan air 3:1,17 dengan nilai yang mendekati dengan lotion komersial. Kata Kunci : Virgin Coconut Oil (VCO); Sediaan Kosmetika; Lotion ABSTRACT Coconut (Cocos nucifera) is one of the most widely grown plantation crops in Indonesia and has many benerfits. One of the products from coconut fruit is Virgin Coconut Oil (VCO) which can be used as a raw material for lotion. A lotion cream is a form of semi-solid emulsion that is used as a moisturizer or protective use on the skin. The purpose of this study are: (1) determining the right method of isolating VCO with the highest yield value and good characteristics are produced, (2) determining ratio between VCO and water that is appropriate for lotion. Phase I research, determine isolation method of VCO that consisted of four treatments, namely (1) the acidic method, (2) enzymatic method, (3) stirring with mixer method, and (4) centrifugation method. Analysis on the VCO produce are determining yield, water content, and free fatty acids. Phase II research, determine the ratio of VCO and water are 0:83,4; 2:2,17; 2,25:1,92; 2,5:1,67; 2,75:1,42; and 3:1,17. Analysis on lotions are homogeneity tests, stability tests, pH tests, specific gravity, and organoleptic tests. Testing the characteristics of VCO and lotion was analyzed by ANOVA and continued with Duncan test and Games Howell test. The results showed that the method of stirring isolation with mixer produced the highest yield, water content, and free fatty acids in accordance with SNI standards, so the method was applied in making lotions. Lotions that have quality characteristics according to SNI and organoleptics preferred are lotions with ratio of VCO and water additions 3:1,17, because that values closes to commercial lotions. Keyword : Virgin Coconut Oil; Cosmetics; Lotion

scholarly journals PENGARUH PERBANDINGAN MINYAK KELAPA (Cocos nucifera) DENGAN LEMAK KAKAO (Theobroma cacao L.) DAN SUHU PEMANASAN TERHADAP KARAKTERISTIK SABUN

2018 ◽  
Vol 6 (4) ◽  
pp. 297
Author(s):  
Ni Made Purindah Sari ◽  
Luh Putu Wrasiati ◽  
Lutfi Suhendra
Keyword(s):  
Fatty Acids ◽  
Water Content ◽  
Heating Temperature ◽  
Cocos Nucifera ◽  
Block Design ◽  
Coconut Oil ◽  
Animal Fats ◽  
Treatment Comparison ◽  
Randomized Block Design ◽  
Theobroma Cacao L

Soap is one of the cleansers made by chemical reactions between sodium or potassium bases with fatty acids from vegetable oils or animal fats, such as coconut oil, VCO, palm oil, castor oil, olive oil, soybean oil, cocoa fat, tallow and lard. The purpose of this study was to determine the effect of comparison of coconut oil with cocoa fat and heating temperature to the characteristics of soap and determine comparison of coconut oil with cocoa fat and heating temperature to produce the best soap characteristics. This study used factorial randomized block design with two factor experiments. The first factor was the comparison of coconut oil with cocoa fat which consists of five experimental levels, namely: 0:60, 15:45, 30:30, 45:15, 60: 0. The second factor was the heating temperature which consists of 3 experimental levels, namely: 60?C, 70?C, 80?C. The results showed that the comparison of coconut oil with cocoa fat and heating temperature and the interaction between the two treatments had a very significant effect (P<0.01) on rendemens, texture, and soap foam. Comparison of coconut oil with cocoa fat and heating temperature had a very significant effect (P<0.01), but the interaction between the two treatments had no significant effect (P>0.05) on soap water content. Comparison of coconut oil with cocoa fat was very significant (P<0.01), but the heating temperature and interaction between the two treatments had no significant effect (P>0.05) on free fatty acids and soap-free alkalis. The best treatment was obtained from an alternative treatment comparison of coconut oil with cocoa fat 15:45 and heating temperature 70?C with soap rendemens of 88.36%, soap texture of 4.90 kg, soap foam content of 72.64%, soap water content  of 13.73%, free fatty acid levels of 0.40 (ml equivalent NaOH/g), soap free alkalis of 0.05%. Keywords : Coconut oil, cocoa fat, heating temperature, saponification, soap

scholarly journals The Effectiveness of Pineapple Extract (Ananas Comosus) and Kesum Leaves (Polygonus Minus) on the Quality of Coconut Oil (Coconus Nucifera)

2021 ◽  
Vol 19 (2) ◽  
pp. 134-143
Author(s):  
Hendra Budi Sungkawa ◽  
Wahdaniah Wahdaniah ◽  
Herlinda Djohan
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Water Content ◽  
Coconut Oil ◽  
Acid Number ◽  
Ananas Comosus ◽  
Peroxide Number ◽  
Fruit Extract ◽  
Pineapple Fruit

The processed oil from the coconut plant is generally understood as coconut oil. A method is required to produce a product with a higher oil extraction rate and is able to reduce the water content and free fatty acids in the coconut oil production. It is also necessary to add substances that can delay or prevent fat oxidation reactions by generating substances in the form of antioxidants. The method that can be implemented is the enzymatic method employing the bromelain enzyme in a pineapple with the addition of an antioxidants substance from the kesum  leaf. The objective of this research is to describe the quality of coconut oil after the addition of pineapple (ananas comosus) and kesum leaves (polygonus minus) extracts. The parameters for describing the quality of the oil are the organoleptic test, the degree of acidity, the oil extract rate, the peroxide number, the saponification number, and the acid number. This research is a quasi-experiment. The samples in this research were coconut oil without the addition of pineapple fruit extract, coconut oil with the addition of pineapple fruit extract without the addition of kesum leaves, and coconut oil with the addition of pineapple fruit extract and kesum leaves as much as 20gr, 30gr and 40gr. Based on the statistical results of the linear regression test, it was discovered that p-value = 0.000 <0.05, so it was concluded that there was an effect of the addition of pineapple fruit and leaves of kesum on acid number content with an effect of 76.4% on the acid number, 71.4% on the peroxide number, and 81.5% to the saponification number. It is recommended to test the water content, free fatty acids, and iodine number.

ISOLATING FREE FATTY ACIDS FROM VIRGIN COCONUT OIL USING LIPASES FROM DIFFERENT SOURCES

2018 ◽  
Vol 80 (3) ◽  
Author(s):  
Van T. A. Nguyen ◽  
Truong D. Le ◽  
Hoa N. Phan ◽  
Lam B. Tran
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Candida Rugosa ◽  
Coconut Oil ◽  
Hydrolysis Reaction ◽  
Virgin Coconut Oil ◽  
Hydrolysis Time ◽  
Porcine Pancreas ◽  
Hydrolysis Degree ◽  
Hydrolysis Process

To obtain free fatty acids (FFAs), virgin coconut oil (VCO) was hydrolyzed by two kinds of lipase: lipase from Candida rugosa (CRL) and lipase from porcine pancreas (PPL). The hydrolysis process was controlled under four parameters: VCO to buffer ratio, lipase concentration, pH condition and temperature. In term of CRL, the best conditions for hydrolysis reaction was 1:5 VCO to buffer ratio, 1.5% lipase (w/w oil), pH 7 and at 40°C. And for PPL was 1:4 VCO to buffer ratio, 2% lipase (w/w oil), pH 7.5 and at 40°C. Hydrolysis degree (HD) of VCO which was catalyzed by CRL reached 79.64%. Whereas, HD value as using PPL to hydrolyze VCO only achieved 27.94%, less than approximately three times compared to CRL. Morever, hydrolysis reaction for CRL also took less time than PPL. The length of hydrolysis time was 16 hours and 26 hours, respectively. FFAs were obtained from the hydrolyzed products and analyzed by GC – FID. It was obviously that lauric acid (C12) took the biggest contribution to FFAs content (47.23% for CRL and 44.23% for PPL).

scholarly journals Development of "Immersion and Plated Filtering" as an Alternative of VCO Making

2019 ◽  
Vol 19 (1) ◽  
pp. 116
Author(s):  
Dalmadi Dalmadi
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Water Content ◽  
Acid Number ◽  
Raw Material ◽  
Peroxide Number ◽  
Test Results ◽  
Quality Of Results ◽  
Filtering Technique

The purpose of this study was to determine the quality of VCO oil made using the Layered Induction and Filtering technique. This research is an experimental study using the Layered Induction and Filtering method in making VCO oil. The population used as the object of this research is coconut in the Mataram city area, which is the raw material for making VCO oil. While the sample used is old and dry coconut fruit. The data from the calculation of the VCO quality test were obtained using the standard formula for calculating the quality of oil to test for moisture, peroxide numbers and free fatty acids. The results of the water content test at an interval of one hour for four times were 0.15%, the test results for the peroxide number were 2.46 and the acid number test results were 0.46%. Based on APCC (Asian and Pacific Coconut Community) standards, VCO oil made with the Layered Induction and Filtering technique has the quality of the water content, peroxide number, and free fatty acids below the maximum standards set by APCC, so the quality of VCO oil is very good. Making VCO with this method can be applied on a household scale with the quality of results according to the standards set by the APCC.

scholarly journals Antibacterial Activity of Free Fatty Acids from Hydrolyzed Virgin Coconut Oil Using Lipase from Candida rugosa

2017 ◽  
Vol 2017 ◽  
pp. 1-7 ◽  
Author(s):  
Van Thi Ai Nguyen ◽  
Truong Dang Le ◽  
Hoa Ngoc Phan ◽  
Lam Bich Tran
Keyword(s):  
Fatty Acids ◽  
Antibacterial Activity ◽  
Free Fatty Acids ◽  
Salmonella Enteritidis ◽  
Candida Rugosa ◽  
Food Poisoning ◽  
Coconut Oil ◽  
Virgin Coconut Oil ◽  
Hydrolysis Degree ◽  
Hydrolysis Conditions

Free fatty acids (FFAs) were obtained from hydrolyzed virgin coconut oil (VCO) by Candida rugosa lipase (CRL). Four factors’ influence on hydrolysis degree (HD) was examined. The best hydrolysis conditions in order to get the highest HD value were determined at VCO to buffer ratio 1 : 5 (w/w), CRL concentration 1.5% (w/w oil), pH 7, and temperature 40°C. After 16 hours’ reaction, the HD value achieved 79.64%. FFAs and residual hydrolyzed virgin coconut oil (HVCO) were isolated from the hydrolysis products. They were tested for their antibacterial activity against Gram-negative and Gram-positive bacteria, which can be found in contaminated food and cause food poisoning. FFAs showed their inhibition against Bacillus subtilis (ATCC 11774), Escherichia coli (ATCC 25922), Salmonella enteritidis (ATCC 13076), and Staphylococcus aureus (ATCC 25923) at minimum inhibitory concentration (MIC) of 50%, 60%, 20%, and 40%, respectively. However, VCO and HVCO did not show their antibacterial activity against these tested bacteria.

scholarly journals Descriptive Aroma Changes in Selected Philippine Virgin Coconut Oil (VCO) during Storage at Elevated Temperatures

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 111
Author(s):  
Casiana Blanca J. Villarino ◽  
Airisse Rae P. Basinang ◽  
Mary Michelle M. Velasquez ◽  
Jin Mark DG. Pagulayan ◽  
Patricia Karol A. Ong ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Elevated Temperature ◽  
Free Fatty Acids ◽  
Functional Properties ◽  
Elevated Temperatures ◽  
Coconut Oil ◽  
Aroma Compounds ◽  
Sensory Properties ◽  
Virgin Coconut Oil ◽  
Temperature Storage

Virgin coconut oil (VCO) is known to have functional properties. It is important to maintain its quality, such as its sensory properties, especially during storage. This study evaluated the effects of elevated temperature storage (i.e., 35 °C, 40 °C, and 45 °C) on the aroma of three differently processed (i.e., fermented, centrifuged, and expeller-pressed) VCO. Stored samples were evaluated by eight (8) trained panelists at various sampling days, based on a Q10 of 2 for hydrolytic rancidity. Freshly prepared fermented and centrifuged VCO samples had predominantly acid and nutty aromas, respectively. Expeller-pressed VCO was perceived to have latik (aroma associated with cooked sweet, coagulated coconut milk) notes. Changes in the distinguishing aroma characteristic of each VCO sample exhibited polynomial behavior during storage in all elevated temperatures. The results imply that, during the initial stages of storage, aroma perception increased, followed by a decline, which may be due to the volatilization of the aroma compounds. Further, the rancid aroma intensity of samples surprisingly decreased, except for expeller-pressed VCO stored at 35 °C. This observation may also be attributed to the volatilization of the free fatty acids generated during storage. This should be investigated further, as this has an implication on the storage requirements of VCO.

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.

Safety assessment of widely used fermented virgin coconut oil (Cocos nucifera) in Malaysia: Chronic toxicity studies and SAR analysis of the active components

2016 ◽  
Vol 81 ◽  
pp. 457-467 ◽  
Author(s):  
Ahmad H. Ibrahim ◽  
Md Shamsuddin Sultan Khan ◽  
Sawsan S. Al-Rawi ◽  
Mohamed B. Khadeer Ahamed ◽  
Aman Shah Bin Abdul Majid ◽  
...  
Keyword(s):  
Safety Assessment ◽  
Chronic Toxicity ◽  
Cocos Nucifera ◽  
Coconut Oil ◽  
Virgin Coconut Oil ◽  
Active Components ◽  
Toxicity Studies ◽  
Sar Analysis

scholarly journals PELATIHAN PEMBUATAN VIRGIN COCONUT OIL (VCO) BAGI SISWA SISWI SMK DAN SMA MUTIARA 17 AGUSTUS

2019 ◽  
Vol 8 (1) ◽  
Author(s):  
Rizky Arcinthya Rachmania ◽  
Elly Wardani
Keyword(s):  
High School Students ◽  
Community Service ◽  
Coconut Oil ◽  
Virgin Coconut Oil ◽  
Economic Activities ◽  
School Students ◽  
The Family ◽  
Local Students ◽  
The Right ◽  
Marketing Implementation

<p>Adolescence is prone to deviations and impropriety should be grown a sense of creativity. Creativity of students to be skilled in making VCO so that will grow entrepreneurship spirit for students. Skills in the way of making VCO is expected to increase students' creativity and applied in economic activities to increase student income. The solution offered from the problems that have been mentioned above, then training the manufacture of Virgin Coconut Oil (VCO) is very necessary. Program activities offered in the form of socialization or introduction of VCO products produced both from the benefits and advantages they have compared with other similar products, and there is also a demonstration later in the making of VCO and explanation of how the right and proper marketing. Implementation of community service is specifically a promotive effort in the field of business development to create skilled and productive student students in producing a health product that can later be utilized both for themselves, the family and the surrounding community. Community service activities, also relevant to economics and business, where the product will be marketed so that this can be an income or additional income for local students. The participants' response to this counseling is quite high, indicated by the attendance rate of 80% of the number of invitations. Understanding high school students and SMK Mutiara to the benefits and content of VCO and how to manufacture the correct VCO using this simple and cheap enzymatic method was responded with great enthusiasm by the participants.</p>

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