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>

scholarly journals Pemanfaatan Daun Cengkeh (Syzygium aromaticum L.) Dalam Proses Pembuatan Virgin Coconut Oil (VCO)

2020 ◽  
Vol 9 (2) ◽  
pp. 184
Author(s):  
Rosita Mangesa ◽  
Irsan Irsan
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Water Content ◽  
Coconut Oil ◽  
Acid Number ◽  
National Standard ◽  
Syzygium Aromaticum ◽  
Virgin Coconut Oil ◽  
Standard Limit

The clove leaves are part of the clove plant which rarely used, and if you look at them, the clove leaves have active compounds that can be functioned as antibacterials. Meanwhile, Virgin Coconut Oil or called VCO, is processed from coconut milk as the essential ingredient, and if it is not processed correctly, VCO will usually have a short shelf life or can be damaged quickly. This study aims to determine the quality of VCO by adding clove leaves in its processing. Based on the results of the study, it can be seen that the quality of VCO with the addition of clove leaves for the indicator of water content and the free fatty acid number is not following the Indonesian National Standard (SNI). In contrast, the indicator for the VCO peroxide number with a mixture of clove leaves has good quality according to the SNI standard. Based on the results of the study, it can be seen that the quality of VCO with the addition of 100 grams of clove leaves for indicators of water content and fatty acid numbers, namely 2.9% and 0.69%, is high or above the SNI standard limit. In comparison, the quality of VCO with the addition of 100 grams of clove leaves with indicators a peroxide value of 0.7 mg ek/ kg or less than 2 mg ek/kg has good quality based on Indonesian National Standard. Keywords: Quality, VCO

Transparent Soap from Virgin Coconut Oil with Addition of Papaya Fruit Flesh Extract

2019 ◽  
Vol 5 (2) ◽  
Author(s):  
Juangga Joseph A. Marpaung ◽  
Dewi Fortuna Ayu ◽  
Raswen Efendi
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Total Fatty Acid ◽  
Foam Stability ◽  
Chemical Properties ◽  
Coconut Oil ◽  
Free Alkali ◽  
Virgin Coconut Oil ◽  
Fruit Flesh ◽  
Insoluble Material

This research was aimed to get the best transparent soap from virgin coconut oil with addition of papaya fruit flesh extract.  Research method used completely randomized design (CRD) which consisted of five treatments and repeated three times.  Addition of papaya fruit extract were 10 g, 20 g, 30 g, and 40 g into 200 g soap stock.  Data were analyzed by using analysis of variance and continued with duncan’s new multiple range test at 5%.  Parameters of the transparent soap observed were chemical properties and organoleptic test.  Result of ANOVA showed that free fatty acid, free alkali, and insoluble material in ethanol had met the standard of solid soap SNI 3532-2016 except for water content and total fatty acid.  Based on this research, the best formula of transparent soap was with addition of papaya fruit flesh extract 40 g which had 29.87% moisture content, 30.46% total fatty acid, 1.06%, insoluble material in ethanol, 0.15% free fatty acid, 0% free alkali, 9.03 pH, 89.43% foam stability, and 349.55µg/ml antioxidant activity.  Sensory assessment of soap by panelist showed that the soap had an orange color, papaya scented, soft texture, and overall hedonic was a little bit liked by panelist.

scholarly journals Kualitas Virgin Coconut Oil (VCO) Sebagai Minyak Goreng yang Dibuat dengan Metode Pengadukan dengan Adanya Penambahan Kemangi (Ocimum sanctum L.)

Jurnal MIPA ◽  
2014 ◽  
Vol 3 (1) ◽  
pp. 44 ◽  
Author(s):  
Riliani P. Maradesa ◽  
Feti Fatimah ◽  
Meiske S. Sangi
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Coconut Oil ◽  
Specific Weight ◽  
Good Effect ◽  
Ocimum Sanctum ◽  
Virgin Coconut Oil ◽  
Cooking Oil ◽  
Mixing Method

Telah dilakukan penelitian untuk mengetahui kualitas VCO sebagai minyak goreng yang dibuat dengan menggunakan metode pengadukan dengan adanya penambahan kemangi (Ocimum sanctum) serta perbandingannya dengan VCO tanpa penambahan kemangi. Parameter kualitas yang diuji yaitu bobot jenis, bilangan peroksida, dan asam lemak bebas (FFA). Hasil penelitian menunjukkan bahwa penambahan kemangi tidak memberikan pengaruh yang baik terhadap kualitas VCO karena kualitas VCO kontrol lebih baik dibandingkan VCO kemangi pada semua tahap penggorengan.A research had been conducted to determine the quality of VCO as cooking oil, prepared by mixing method, which was added with basil (Ocimum sanctum) and to compare it with VCO without basil. Parameters tested were specific weight, peroxide number, and free fatty acid. The results showed that the addition of basil did not give a good effect on the VCO quality which was reflected in the lower quality of basil-added VCO than that of VCO without basil at each frying stage.

scholarly journals QUALITY IMPROVEMENT OF VIRGIN COCONUT OIL (VCO) BY FERMENTED DRY CULTURE OF LACTIC ACID BACTERIA (BAL) TO YIELD AND WATER CONTENT

2020 ◽  
Vol 11 (1) ◽  
pp. 21
Author(s):  
Desi Arisanti ◽  
Ika Okhtora Angelia
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Water Content ◽  
Coconut Oil ◽  
The Body ◽  
Virgin Coconut Oil ◽  
Cold Temperatures ◽  
Randomized Design ◽  
Long Time

Virgin Coconut Oil contains medium chain fatty acids that are easily digested and oxidized by the body so as to prevent accumulation in the body. This research will try to produce virgin coconut oil / VCO by fermentation and using various variations of the concentration of BAL dry culture starter. The use of BAL dry culture has several advantages including being able to be stored for a long time in cold temperatures, easily applied and cost efficiency. The purpose of this study was to determine the percentage of Free Fatty Acid (FFA) and yield produced in the fermentation process of virgin coconut oil. Because the lower the FFA value produced the higher the quality of the oil produced The parameters observed in this study are the percentage of Free Fatty Acid (FFA), yield of virgin coconut oil (VCO), and water content. This study used a complete randomized design with 1 factor, namely the concentration of BAL dry culture, with the following research treatments: A1 = 5 gram of BAL dry culture; A2 = 10 gram of BAL dry culture; A3 = 15 gram of BAL dry culture; A4 = 20 gram of BAL dry culture. From the results of the study it can be concluded that the best treatment of water content is in treatment A3 which is 0.1463%. The best treatment yield was in treatment A1, which was 13.336%. 

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 TRADITIONAL COCONUT OIL PURIFICATION USING ACTIVATED CHARCOAL COCONUT SHELL ADSORBENTS

2020 ◽  
Vol 4 (1) ◽  
pp. 37
Author(s):  
Nining Putri Kurnianingsih ◽  
Maherwati Maherawati ◽  
Tri Rahayuni
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Activated Charcoal ◽  
Block Design ◽  
Fatty Acid Content ◽  
Coconut Oil ◽  
Coconut Shell ◽  
Oil Refining ◽  
Randomized Block Design

Coconut oil in West Kalimantan is still largely a traditional coconut oil because it has not gone through a refining process. To improve the quality of traditional coconut oil, the addition of activated charcoal can be used as an adsorbent so as to improve the quality of coconut oil. Activated charcoal can be made from materials that contain high carbon, one of which is a coconut shell. The purpose of this study was to determine the effect of adding activated charcoal to improving the quality of traditional coconut oil and the concentration of adding activated charcoal that produced the best characteristics of coconut oil. The research design used was a Randomized Block Design with one factor (coconut shell active charcoal concentration) 6 levels of treatment (0%, 1%, 2%, 3%, 4%, 5%) with 4 replications. The data obtained were analyzed using ANOVA (ɑ = 5%) if there was an influence followed by BNJ test (ɑ = 5%). The results showed that the addition of coconut shell activated charcoal with a concentration of 1% -5% to traditional coconut oil can significantly reduce free fatty acid levels. In addition, the addition of activated charcoal affects the sensory attributes of color and aroma to be better than the control (without the addition of activated charcoal). The best traditional coconut oil produced in this study is traditional coconut oil added with coconut shell activated charcoal with a concentration of 5% with chemical and sensory characteristics as follows: water content 0.138%, free fatty acid content 0.428%, saponification number 231, 9 mg KOH / g, color value 4,88, and aroma value 3,68.Keywords: adsorbent, activated charcoal, coconut oil, refining, coconut shell

scholarly journals Perubahan Mutu Minyak Kelapa dan Minyak Sawit Selama Penggorengan

Buletin Palma ◽  
2016 ◽  
Vol 16 (1) ◽  
pp. 1
Author(s):  
STEIVIE KAROUW ◽  
CHANDRA INDRAWANTO
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Moisture Content ◽  
Palm Oil ◽  
Oil Quality ◽  
Coconut Oil ◽  
Thermal Reactions ◽  
Frying Process ◽  
Fatty Acid Peroxide

<p>Abstrak</p><p>Proses penggorengan akan menyebabkan perubahan mutu minyak akibat reaksi hidrolisis, oksidasi dan proses termal. Penelitian ini bertujuan untuk mengetahui perubahan mutu  minyak kelapa dan minyak sawit selama penggorengan. Minyak kelapa dan minyak sawit masing-masing digunakan untuk menggoreng kentang pada suhu 170°C selama 15 menit. Minyak tersebut digunakan untuk 3 kali penggorengan. Pada akhir penggorengan dilakukan pengambilan sampel minyak untuk dievaluasi kadar air, kadar asam lemak bebas, bilangan peroksida dan bilangan TBA (Tiobarbituric acid). Hasil penelitian menunjukkan bahwa sebelum penggorengan minyak kelapa dan minyak sawit memiliki kadar air yang hampir sama, tetapi kadar asam lemak bebas, angka peroksida dan TBA minyak kelapa lebih rendah dibanding minyak sawit. Selama penggorengan minyak kelapa dan minyak sawit menunjukkan pola perubahan kadar air yang hampir sama. Pada 1 kali dan 2 kali penggorengan kadar asam lemak bebas, angka peroksida dan angka TBA minyak kelapa dan minyak sawit cenderung berfluktuasi. Pada 3 kali penggorengan minyak kelapa memiliki kadar asam lemak bebas,  angka  peroksida  dan  angka  TBA  yang  lebih  rendah  dibandingkan  minyak  sawit.  Hasil  yang  diperoleh menunjukkan   bahwa   minyak   kelapa  lebih   stabil   terhadap   reaksi   oksidasi   dibanding   minyak   sawit   selama penggorengan.</p><p> </p><p>Pattern of Coconut Oil and Palm Oil Quality During Frying</p><p>ABSTRACT</p><p> </p><p>Frying was a process which affected the quality of oil due to hydrolysis, oxidation and thermal reactions. The aim of the research was to study the quality pattern of coconut oil and palm oil quality during frying. The oils were utilized to fry french fries at 170°C for 15 minutes and then used in frying process for 3 times. Samples of oil were taken at the end of each frying period and analyzed for its moisture, free fatty acid, peroxide and TBA (tiobarbituric acid) values. The results showed that, coconut oil and palm oil having similary moisture content before and during frying. Otherwise free fatty acid, peroxide and TBA values at coconut oil lower then palm oil. During 1 and 2 times of frying period these two oils showed fluctuation in free fatty acid, peroxide and TBA values. During 3 times of frying, coconut oil contained free fatty acid, peroxide and TBA value lower than palm oi. Thus, we consider that coconut oil was more stable to oxidation compared to palm oil during frying</p>

scholarly journals Kualitas Minyak Blend Kelapa Kopra dan Minyak Kelapa Sawit ditinjau dari Kadar Air, Kadar Asam Lemak Bebas dan Bilangan Peroksida

2020 ◽  
Vol 11 (1) ◽  
pp. 1-8
Author(s):  
Asyti Febliza ◽  
Oktariani Okatariani ◽  
Aisyah Meisya Putri
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Peroxide Value ◽  
Coconut Oil ◽  
Edible Oil

This research examined the quality of edible oil from Crude Coconut Oil (CCO) and Palm Coconut Oil (PCO) and their blends with CCO : PCO proportional was about 40:60 and 60:40, respectively. The quality of these samples was based on water proportion, free fatty acid (FFA) and peroxide value (PV) contained. This study was conducted to improve the quality of edible oil. SNI 3741-2013 was used as method of this research, which the result compared with the SNI standard for edible oil. Results of this research for water proportion in oil samples PCO, CCO, CCO (40) : PCO (60) and CCO (60):PCO  (40)  in  order  were  0.000122; 0.010905; 0.001878; 0.030996. The FFA proportions for them were 0.02; 0.01; 0.02; 0.02 and PV values were 7.10; 3.00; 6.10; 5.10, respectively. From this result, we can conclude that all samples had good quality for water proportion and FFA, except for peroxide value (PV) mark which had the higher mark compared to the SNI standard. We also concluded that CCO became the best quality of edible oil compared to others. 

scholarly journals Uji Tingkat Kualitas Free Fatty Acid (FFA) Minyak Kelapa Murni (VCO) Terfermentasi Kultur Kering Bakteri Asam Laktat (BAL)

2020 ◽  
Vol 4 (1) ◽  
pp. 19-23
Author(s):  
Desi Arisanti
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Coconut Oil ◽  
Virgin Coconut Oil

Virgin Coconut Oil atau minyak kelapa murni mengandung asam lemak rantai sedang yang mudah dicerna dan dioksidasi oleh tubuh sehingga mencegah penimbunan di dalam tubuh. Penelitian ini mencoba memproduksi minyak kelapa murni/VCO dengan cara fermentasi dan menggunakan berbagai variasi konsentrasi starter kultur kering BAL. Penggunaan kultur kering BAL memiliki beberapa keuntungan antara lain bisa disimpan dalam waktu yang lama pada suhu dingin, mudah diaplikasikan serta efesiensi biaya. Tujuan dari penelitian ini adalah untuk mengetahui jumlah persentase Free Fatty Acid (FFA) pada proses fermentasi minyak kelapa murni. Karena semakin rendah nilai FFA yang dihasilkan semakin tinggi pula kualitas minyak yang dihasilkan. Penelitian ini menggunakan Rancangan acak lengkap dengan 1 faktor yaitu konsentrasi kultur kering BAL, dengan perlakuan penelitian sebagai berikut: A1 = 5 gram kultur kering BAL; A2= 10 gram kultur kering BAL; A3 =15 gram kultur kering BAL; A4 =20 gram kultur kering BAL. Berdasarkan hasil penelitian  mengenai kadar asam lemak bebas pada minyak kelapa murni (VCO), terlihat bahwa hasil rata-rata kadar asam lemak pada perlakuan A1-A4  berkisar antara 0,12 % sampai dengan 0,28 %. Namun pada A4 (Kultur Kering BAL 15 gram), kadar ALB pada minyak kelapa murni (VCO) masih tinggi atau tidak memenuhi standar SNI yaitu > 0,2 %.

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

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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