scholarly journals Preparation of Coconut Milk as Dandruff Removal

2020 ◽  
Vol 3 (1) ◽  
pp. 25
Author(s):  
Marini Damanik ◽  
Hafni Indriati Nasution ◽  
Rini Selly ◽  
Moondra Zubir
Keyword(s):  
Fatty Acids ◽  
Water Content ◽  
Coconut Oil ◽  
Coconut Milk ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Oil In Water ◽  
Percent Protein ◽  
Calcium Magnesium

Coconut milk is a thick white liquid extracted from coconut produced from shredded coconut and then squeezed with water. Coconut milk is an ingredient produced from processed old coconut. Coconut milk can be used as food preparations or as herbal beauty ingredients. One of the advantages of coconut milk in the field of beauty is that it is very effective as a dandruff remover. By using old coconut milk as a dandruff remover we can get amazing results with natural ingredients without spending a lot of money. Coconut milk has many contents such as water content, protein and fat which are quite high as well as cow's milk. Coconut milk is rich in vitamins C, B, B-6, thiamine, niacin, folate, a number of minerals (calcium, magnesium, iron and phosphorus). Pure coconut milk only contains 54 percent water, 35 percent fat and 11 percent nonfat solids (approximately 6 percent carbohydrates, less than 4 percent protein and other solids) which are categorized as emulsions of oil in water. Coconut milk is known to be effective in eliminating dandruff, because coconut milk contains coconut oil containing Vitramin E and fatty acids that can eliminate and eradicate dandruff. You do this by using coconut oil as a massage oil to massage the scalp.

The effects of increasing amounts of dietary coconut oil on milk-fat secretion in the cow

1971 ◽  
Vol 38 (1) ◽  
pp. 73-77 ◽  
Author(s):  
J. E. Storry ◽  
A. J. Hall ◽  
V. W. Johnson
Keyword(s):  
Fatty Acids ◽  
Milk Fat ◽  
Coconut Oil ◽  
Basal Diet ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Palmitic Acids

Summary(1). A study is reported on the effects of 4 levels of coconut oil, added to a basal diet low in fat, on the secretion in cow's milk of fat and its component fatty acids. (2) A significant reduction in the yield of milk fat occurred at the highest level of supplementation. In terms of individual fatty acids the yields of lauric and myristic acids increased progressively with increased intake, maximum yields being obtained with the 7% level of coconut oil. Conversely the yields of caproic, caprylic, capric and palmitic acids progressively decreased with increased coconut oil intake. The yields of C18 acids were unchanged.

scholarly journals Substitution of coconut milk and soybean tempeh flour to produce ice cream that qualified and healthy

2020 ◽  
Vol 8 (2) ◽  
pp. 026-034
Author(s):  
Moh. Su'i ◽  
Hendrawan Ardy Pradana ◽  
Suprihana ◽  
Frida Dwi Anggraeni
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Block Design ◽  
Ice Cream ◽  
Total Solid ◽  
Coconut Milk ◽  
Total Weight ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Good For

Ice cream is generally processed from cow's milk which contains a lot of long-chain unsaturated fatty acids and animal protein so it is poorly for health. Some people also have lactose intolerance with cow’s milk. Coconut milk contains medium-chain fatty acids which are very good for health. Tempeh is a vegetable protein that is easy to digest and very good for health. This study was aimed to know the best of coconut milk concentration and soybean tempeh flour proportion for ice cream from coconut milk. This study learned two factors that were arranged factorial. The first factor was soybean tempeh flour concentration that was consisted of 3 levels each of 5; 7.5; and 10% (w / total weight). The second factor was coconut milk concentration that was consisted of 3 levels each of 12.5; 15; 17.5% (w / total weight). The experimental design used a Randomized Block Design (RCBD). The results of the study were coconut milk with a concentration 17.5% and soybean tempeh flour with a concentration 5%, with a total solid of 28.60%; protein of 6,33%; fat of 6.33%; ice cream dough viscosity of 3.17 dPa.s; overrun of 10.26%; melting speed of 1.16% min-1. Taste score 5.30 (likes); color score 5.35 (likes); flavour score 5.10 (likes); and texture scores 5.35 (likes).

scholarly journals COCONUT MILK MODULATE THE ANTIGENICITY OF ALPHA-LACTALBUMIN IN BALB/C MICE

2017 ◽  
Vol 9 (3) ◽  
pp. 290 ◽  
Author(s):  
Yamina Benaissa ◽  
Samia Addou ◽  
Wafaa Dib ◽  
Omar Kheroua ◽  
Djamel Saidi
Keyword(s):  
Histological Study ◽  
Negative Control Group ◽  
Positive Control ◽  
Negative Control ◽  
Coconut Milk ◽  
Cow’S Milk ◽  
Enzyme Linked Immunosorbent Assay ◽  
Control Group ◽  
Milk Formula ◽  
Cow's Milk

Objective: The aim of this work was to study the biochemical characteristics of coconut milk and its antigenic effect on the Balb/c mice immunized with α-lactalbumin protein, as well as its consequences on the structure of the intestinal epithelium.Methods: To achieve the objective of the study, an electrophoresis was realised on a polyacrylamide gel to determine various proteins contained in coconut milk. In addition, Lowry’s method was used to determine the amount of proteins in the formula. The antigenicity of coconut milk in sera was also studied using the Enzyme-Linked Immunosorbent Assay (ELISA) method. For the histological study, 21 w-old mice Balb/c were used and distributed in three groups of 7 mice each. Group 1, received a standard feed with no treatment (Negative control), group 2 and 3 received respectively a standard feed (Positive control) and coconut milk for a period of 28 d after being immunized with α- lactalbumin.Results: Analysis of the data revealed that the rate of proteins of cow’s milk is higher than that of the coconut milk ( p0.01). However, after carrying out the electrophoresis analysis, the coconut milk showed the absence of intact proteins. The anti α-Lactalbumin IgG titers significantly increased in positive control groups that received coconut milk (p<0.0001). Moreover, there was an increase of the intestinal villi height of mice fed with coconut milk, in the structure level of their intestinal epithelium compared to the negative control group.Conclusion: The findings of the study provide the evidence that coconut milk is a possible alternative to the cow’s milk formula in case of allergy.

ANALYSIS OF THE FATTY ACID COMPOSITION OF COW’S MILK AGAINST THE BACKGROUND OF MODIFIED DIATOMITE ADDITIVES

2020 ◽  
pp. 246-250
Author(s):  
V. V. Akhmetova ◽  
◽  
S. V. Merchina ◽  
А.Z. Mukhitov ◽  
◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Short Chain ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Complex Additive ◽  
Experimental Group ◽  
Modified Diatomite

The article presents the results of studying the effect of modified diatomite as part of a complex additive at the ratio of saturated and unsaturated fatty acids in cow’s milk. Production and physiological tests were carried out on the basis of a dairy farm LLC “Agrofirma Tetyushskoe” in the Ulyanovsk region on black-and-white cows of 2...3 lactation. For the physiological experiment, animals were selected by the method of analogues by live weight, number and month of lactation, pregnancy, and physiological state. The complex additive included modified diatomite, diacetophenonyl selenide containing organic selenium (DAFS), sunflower oil, and feed yeast. Additive based on 250 g/head/day mixed with feed once a day was administered in the diet of animals of the experimental group, the other group was a control and received no additive. The additive had an effect on the fatty acid composition of milk and contributed to an increase in the fraction of saturated fatty acids with a short chain. In the fat fraction, the amount of saturated short-chain fatty acids increases by 4.0% due to an increase in the content of capric (by 6.7%), lauric (by 12.3%, P<0.05), myristic (by 13.3%, P<0.05), palmitic (by 17.1%, P<0.05), which is a positive factor and indicates an active synthesis of volatile fatty acids, primarily acetate and 3-hydroxybutyrate. At the same time, there was a sharp decline in the content of stearic (27.3%, P<0.05) and arachinic (27.6%, P<0.05) acids. The milk of cows in the experimental group showed a decrease in the level of monounsaturated fatty acids by 7.4%.

Optimization of Cow’s Milk Processing into Milk Soap Bar on Small-Medium-Micro Enterprises (UMKM)

2018 ◽  
Vol 2 (2) ◽  
pp. 53
Author(s):  
Ari Diana Susanti ◽  
Sulistyo Saputro ◽  
Wusana Agung Wibowo
Keyword(s):  
Foam Stability ◽  
Coconut Oil ◽  
Life Time ◽  
Cow’S Milk ◽  
Curing Time ◽  
Cow's Milk ◽  
Milk Processing ◽  
Optimum Formula ◽  
Home Industries ◽  
Micro Enterprises

<p>The quality and quantity of cow’s milk produced were determined by the genetic, food, age, milking processing, and the treatment of cattle. The storability of fresh cow's milk tends to be short. Therefore, it is necessary to find ways to extend the life time of fresh cow's milk, one of which is by processing fresh cow's milk into other products, such as milk soap bar. The purpose of this study was to determine the appropriate method of milk soap bar production in home industries capacity and to formulate composition of vegetable oils and fresh cow's milk. The milk soap bar obtained then was analyzed in several laboratory tests such as acidity test (pH), moisture content, free alkaline content, and foam stability. Based on the research, it is turned out that the appropriate method of milk soap bar production was the cold process. The optimum formula is olive oil (11%), coconut oil (22%), palm oil (22%), fresh cow's milk (33%), and NaOH pellets (12% - equivalent to 9.2 N). The free alkaline content will decrease according the curing time. Simpler economic evaluation obtained that the production cost of milk was Rp.6,711.22/package of 80 grams of milk soap bar. Milk soap bar  is sold for Rp. 7,000.00 will provide 87.96% after-tax of ROI, 11.7 – month of POT, and 65.31% of BEP.</p>

CD25+ regulatory T cells transfer n-3 long chain polyunsaturated fatty acids-induced tolerance in mice allergic to cow's milk protein

Allergy ◽  
2013 ◽  
Vol 68 (12) ◽  
pp. 1562-1570 ◽  
Author(s):  
L. W. J. van den Elsen ◽  
L. A. P. M. Meulenbroek ◽  
B. C. A. M. van Esch ◽  
G. A. Hofman ◽  
L. Boon ◽  
...  
Keyword(s):  
Fatty Acids ◽  
T Cells ◽  
Regulatory T Cells ◽  
Polyunsaturated Fatty Acids ◽  
Milk Protein ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Cow’S Milk Protein ◽  
Induced Tolerance ◽  
Long Chain

KEFIR DENGAN KOMBINASI SUSU SAPI DAN TEPUNG MOCAF TERHADAP pH, KADAR AIR, TOTAL PADATAN DAN PROPERTI FISIK

2021 ◽  
Vol 1 (01) ◽  
pp. 21-28
Author(s):  
Yopi Ilyas Pratama ◽  
Firgian Ardigurnita ◽  
Putri Dian Wulansari
Keyword(s):  
Water Content ◽  
Ph Value ◽  
Physical Property ◽  
Fermented Milk ◽  
Cow’S Milk ◽  
Test Results ◽  
Pathogenic Yeast ◽  
Total Solids ◽  
Cow's Milk ◽  
Kefir Grain

ABSTRAK   Kefir merupakan sebuah produk olahan dalam bentuk minuman dari suatu fermentasi susu menggunakan starter berupa butir atau biji kefir (kefir grain/kefir granule) yaitu butiran-butiran putih atau krem yang memiliki kandungan Streptococcus sp, Lactobacilli dan beberapa jenis ragi atau khamir nonpatogen. Bakteri tersebut memiliki peran dalam pembentukan asam laktat, sedangkan khamir menghasilkan alkohol dan CO2. Tujuan penelitian ini adalah untuk mengetahui pengaruh kombinasi susu sapi dan tepung mocaf pada kefir dan menentukan formulasi kombinasi susu sapi dan tepung mocaf paling optimal.  Penelitian ini dilakukan secara experimental menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 6 ulangan. Perbandingan antara susu sapi dan tepung mocaf adalah 100:0, 90:10, 80:20, 70:30. Parameter yang dianalisis meliputi pH, Kadar air, total padatan dan propert fisik. Hasil yang diperoleh dianalisis menggunakan uji analisis variasi ANAVA. Hail uji pada pH dan kadar air mengalami kenaikan sedangkan total padatan mengalami penurunan. Kesimpulan pada penelitian Kefir dengan kombinasi susu sapi sangat berpengaruh nyata (p<0,01) terhadap nilai pH, kadar air dan total padatan. Nilai pH mengalami kenaikan dikarenakan tingginya pati pada tepung mocaf. Peningkatan nilai kadar air dan penurunan total padatan disebabkan banyaknya air pada larutan mocaf. Hasil uji pada properti fisik ini tidak memiliki perbedaan hal ini dikarenakan tepung mocaf memiliki warna putih, aroma netral, dan rasa netral. Kata Kunci: Kefir, Tepung Mocaf, Susu Sapi, Susu Fermentasi   ABSTRACT   Kefir is a processed product in the form of a drink from a fermented milk using a starter in the form of kefir grains or seeds (kefir grain/kefir granule), namely white or cream granules containing Streptococcus sp, Lactobacilli and several types of non-pathogenic yeast or yeast. These bacteria have a role in the formation of lactic acid, while yeasts produce and CO2. The purpose of this study was to determine the effect of the combination of cow's milk and mocaf flour on kefir and to determine the most optimal combination of cow's milk and mocaf flour. This research was conducted experimentally using a completely randomized design (CRD) with 4 treatments and 6 replications. The ratio between cow's milk and mocaf flour is 100:0, 90:10, 80:20, 70:30. Parameters analyzed include pH, moisture content, and total solids. The results obtained were analyzed using the ANOVA variation analysis test. The test results on pH and water content increased while total solids decreased. The conclusion in the study of Kefir with a combination of cow's milk was very significant (p<0.01) on the pH value, water content and total solids. The pH value increased due to the high starch in mocaf flour. Increase in the value of water content and decrease in total solids due to the amount of water in the mocaf solution. The test results on this physical property have no difference, this is due to the white color of mocaf flour, neutral aroma, and neutral taste. Keywords: Kefir, Mocaf Flour, Cow's Milk, Fermented Milk

Content of omega-3 fatty acids partially explains the asthma-protective effect of unprocessed cow's milk

2015 ◽  
Author(s):  
Tabea Brick ◽  
Yvonne Schober ◽  
Christian Böcking ◽  
Juha Pekkanen ◽  
Jon Genuneit ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Protective Effect ◽  
Cow’S Milk ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Cow's Milk
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