PEMBUATAN VIRGIN COCONUT OIL DENGAN PENAMBAHAN ENZIM PAPAIN DARI EKSRAK DAUN PEPAYA (Carica papaya)

Virgin coconut oil has been made by using papaya leaf extract as a source of the papain enzyme. Papaya leaf extraction with maceration used ethanol 95% as solvent. The crude ethanol extract was purified by means of gradient column chromatography using hexane, diethyl ether and ethanol as solvents. The results showed that using papaya leaf extract could significantly increase the quantity of VCO. Coconut milk cream without treatment (negative control) obtained 3.0042 ± 0.046g of VCO, while treatment with papaya leaf extract gained 6,039 ± 0.049 - 7,952 ± 0.031g of VCO, an increase of about 97.5% - 161%. Based on the medium chain saturated fatty acids (MCFA) and long chain saturated fatty acids (LCFA) in VCO, it indicated that the quality of VCO obtained was not good. VCO in diethyl ether fraction and crude extract etanol produced yellow VCO, indicating chlorophyll was still there. Etanol fraction of VCO provided the best quality with the most of lauric acid content and clear color. The VCO components identified using GCMS analysis obtained several fatty acids such as capric acid, lauric acid, myristic acid, palmitic acid, oleic acid, stearic acid, and stearic epoxy. Keywords: virgin coconut oil, papain enzyme, papaya leaf extract Telah dilakukan pembuatan virgin coconut oil dengan ekstrak daun pepaya sebagai sumber enzim papain. Proses ekstraksi daun pepaya dengan cara maserasi menggunakan pelarut etanol 95%. Ekstrak kasar etanol hasil maserasi dimurnikan dengan cara kromatografi kolom elusi gradient menggunakan pelarut heksana, dietil eter, dan etanol. Hasil penelitian menunjukkan bahwa ekstrak daun pepaya secara signifikan dapat meningkatkan kuantitas VCO. Krim santan tanpa perlakuan (kontrol negatip) didapatkan berat VCO 3.0042±0,046g, sedangkan dengan ekstrak daun pepaya diperoleh berat VCO 6.039±0,049g – 7.952±0,031g, terjadi kenaikan sekitar 97,5% - 161%. Berdasarkan kandungan asam lemak rantai medium dan asam lemak rantai panjang pada VCO, menunjukkan bahwa kualitas VCO yang diperoleh masih kurang baik. Krim santan dengan daun pepaya fraksi dietil eter dan ekstrak kasar etanol menghasilkan VCO berwarna kuning yang mengindikasikan masih terdapat klorofil. VCO fraksi etanol yang memberikan kualitas paling baik dengan kandungan asam laurat paling banyak dan berwarna bening. Komponen VCO yang teridentifikasi dari analisis GCMS diperoleh beberapa asam lemak seperti: asam kaprat, asam laurat, asam miristat, asam palmitat, asam oleat, asam stearat, dan epoksi stearat. Kata kunci: virgin coconut oil, enzim papain, ekstrak daun pepaya

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The Effect of Giving Virgin Coconut Oil (VCO) to Changes in Lauric Acid Levels in Breast Milk

JOURNAL OBGIN EMAS ◽

10.25077/aoj.5.2.233-243.2021 ◽

2021 ◽

Vol 5 (2) ◽

pp. 233-243

Author(s):

Ismul Sadly Putra ◽

Joserizal Serudji

Keyword(s):

Fatty Acids ◽

Breast Milk ◽

Lauric Acid ◽

Metabolic Pathways ◽

Saturated Fatty Acids ◽

Coconut Oil ◽

The Body ◽

Virgin Coconut Oil ◽

Nutritional Components ◽

Anti Fungal

Breastmilk (ASI) is the best food produced by the breast glands, containing all the nutritional elements needed by infants aged 0-6 months. Apart from nutrients, breast milk also has other non-nutritional components that act as immune factors for babies. Babies who are not exclusively breastfed will be more susceptible to chronic diseases, such as heart disease, hypertension, and diabetes as adults and can suffer from malnutrition and obesity. Dietary intake significantly affects milk production. The mother's diet can affect the composition of her milk through several metabolic pathways, especially the concentration of fatty acids and vitamins that are soluble in fat and water, including vitamins A, C, B6, and B12. Lauric acid contained in breast milk can help your minor fight infection and increase immunity to protect from various diseases. Not only for the baby, but virgin coconut oil is also starting to be commonly used by dieters. Virgin coconut oil contains lauric acid CH3 (CH2) 10COOH 50% and caprylic acid CH3 (CH2) 6COOH 7%. Both of these acids are medium-chain saturated fatty acids that are quickly metabolized and have anti-microbial properties. The benefits of virgin coconut oil (VCO) are that it is beneficial for the health of the body, including being antibacterial, antiviral, anti-fungal, and natural anti-protozoa; helps relieve symptoms and reduces health risks associated with diabetes, helps protect against osteoporosis, helps prevent high blood pressure, helps prevent liver disease, keeps the heart and blood vessels healthy, helps prevent cancer, helps you lose weight, maintain stamina, maintain healthy skin and hair.Keywords: Breastmilk, Lauric Acid, VCO

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Preliminary study on the In-Vitro Susceptibility of Mycobacterium tuberculosis Isolates to Virgin Coconut Oil

Functional Foods in Health and Disease ◽

10.31989/ffhd.v2i8.82 ◽

2012 ◽

Vol 2 (8) ◽

pp. 290 ◽

Cited By ~ 2

Author(s):

Godofreda V. Dalmacion ◽

Adelwisa R. Ortega ◽

Imelda G. Pena ◽

Concepcion F. Ang

Keyword(s):

Fatty Acids ◽

Mycobacterium Tuberculosis ◽

Lauric Acid ◽

Coconut Oil ◽

Food Supplement ◽

Negative Control ◽

Virgin Coconut Oil ◽

In Vitro Susceptibility ◽

Wide Range

Background: Tuberculosis remains a major public health threat. Studies have shown that medium chain fatty acids (MCFA), such as, those found in Virgin Coconut Oil (VCO), possess activity against a wide range of microorganisms including Mycobacterium tuberculosis. The goal of the study was to determine the in-vitro susceptibility of M. tuberculosis (TB) isolates to two commercial brands of VCOs each containing different amounts of lauric acid and produced by two different extraction processes. Two brands of VCO were tested for their anti-TB actions compared to pure lauric acid and a negative control. Two replicate runs were done. VCO samples were inoculated with 0.1 mL of the H37RV strain of M. tuberculosis and incubated at 370C with shaking for 5 days. After incubation, the mixtures were diluted 10-fold up to 10-4 concentration to obtain countable colonies using Middlebrook 7H10 agar plates and Lowenstein-Jensen (L-J) slants. Colony growths of M. tuberculosis were examined in each dilution every week for three to eight weeks. Results: Both brands of VCO at increasing dilution from 1:10 to 1:10000 lowered the colony counts of M. tuberculosis by 46% to 100 % on the Middlebrook 7H10 agar. Similar results were noted on L-J slants with colony counts decreasing by 25% to 96%. Lauric acid solution showed complete inhibition of bacterial growth in both the agar plates and LJ slants. Conclusion: Different VCO preparations containing different amounts of lauric acid exhibited different degree of inhibition against M. tuberculosis. The result of the study suggests the potential of VCOs agent against the growth of M. tuberculosis Similar effect on other organisms is a possibility and should also be explored. But more studies are needed to replicate the studies using different concentrations of VCOs, lauric acid and other fatty acids in VCO such as myristic acid, caproic or caprylic acids.Key words: Lauric acid, virgin coconut oil, tuberculosis, food supplement

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The Production of Biofuels from Coconut Oil Using Microwave

Modern Applied Science ◽

10.5539/mas.v9n7p93 ◽

2015 ◽

Vol 9 (7) ◽

pp. 93 ◽

Cited By ~ 6

Author(s):

A Suryanto ◽

Suprapto Suprapto ◽

Mahfud Mahfud

Keyword(s):

Fatty Acids ◽

Reaction Time ◽

Lauric Acid ◽

Myristic Acid ◽

Saturated Fatty Acids ◽

Electrical Power ◽

Coconut Oil ◽

Raw Material ◽

Medium Chain ◽

Acid Reaction

Biofuels including biodiesel, an alternative fuel, is renewable, environmentally friendly, non-toxic and lowemission energy. The raw material used in this work was coconut oil, which contained saturated fatty acids about90% with medium chain (C8-C12), especially lauric acid and myristic acid. Reaction was conducted in batchreactor assisted by microwave. The purpose of this research was to study the effect of power and NaOH catalystin transesterification enhanced by microwave and to obtain a biofuels (biodiesel and biokerosene) derived fromcoconut oil. The reaction was performed by mixing oil and methanol with mole ratio of 1:6, catalystconcentration of 1% w/w with setting electrical power at 100, 264, 400, 600 and 800 W. The reaction time wasconditioned at of 2.5, 5, 7.5, 10 and 15 min. The results showed that microwave could accelerate thetransesterification process to produce biodiesel using NaOH catalyst. The highest yield of biodiesel was 97.76 %,or 99.05 % conversion at 5 min reaction, meanwhile biokerosene was 48% after distillation.

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The influence of the amount and nature of dietary fat on milk fat composition in the sow

British Journal Of Nutrition ◽

10.1079/bjn19700077 ◽

1970 ◽

Vol 24 (3) ◽

pp. 749-760 ◽

Cited By ~ 8

Author(s):

R.C. Witter ◽

J.A.F. Rook

Keyword(s):

Fatty Acids ◽

Milk Fat ◽

Saturated Fatty Acids ◽

Plasma Lipid ◽

Coconut Oil ◽

Capric Acid ◽

Plasma Triglycerides ◽

Dietary Concentration ◽

Lipid Fractions ◽

Fat Composition

1. The effects of the introduction into the diet of natural fats rich in individual fatty acids or of simple triglycerides on the composition of blood lipids and of milk fat in the sow were investigated.2. Replacement in the diet of a mixture of animal, vegetable and marine oils by a single natural fat had varying effects on the concentrations of plasma lipid fractions, whereas replacement of tallow by simple triglycerides, with few exceptions, increased the concentrations of all fractions.3. When butyric or caprylic acids were present in the diet there was no detectable transfer of those acids to plasma triglycerides, and there was only a limited transfer of dietary erucic acid. An increase in the dietary concentration of other acids (ranging from capric to linolenic) was associated with an increase in the content of the acids in the plasma triglycerides. For saturated fatty acids the response to dietary changes was at a maximum for myristic acid.4. The effects on the composition of milk fat reflected the changes in the composition of the plasma triglycerides, except during the feeding of cottonseed oil when there were marked decreases in milk fat of palmitoleic and oleic acids and corresponding increases in palmitic and stearic acids which were not observed in the plasma triglycerides. Also, during the feeding of coconut oil, capric acid was present in the plasma triglycerides but not in milk fat, and the increases in the plasma triglycerides of lauric and myristic acids were much more marked than the corresponding increases in milk fat.

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

JST (Jurnal Sains dan Teknologi) ◽

10.23887/jst-undiksha.v10i1.34452 ◽

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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Composition of Fatty Acid and Identification of Lauric Acid Position in Coconut and Palm Kernel Oils

Indonesian Journal of Pharmaceutical and Clinical Research ◽

10.32734/idjpcr.v1i2.605 ◽

2018 ◽

Vol 1 (2) ◽

pp. 1-8

Author(s):

Jansen Silalahi ◽

Lida Karo Karo ◽

Siti Morin Sinaga ◽

Yosy Cinthya Eriwaty Silalahi

Keyword(s):

Fatty Acids ◽

Gas Chromatography ◽

Fatty Acid ◽

Lauric Acid ◽

Nutritional Value ◽

Palm Kernel ◽

Coconut Oil ◽

Fatty Acids Composition ◽

Virgin Coconut Oil ◽

Kernel Oil

The nutritional value and biochemical properties of oil are measured by the fatty acids composition in oil and the position of fatty acids (sn-1,2,3) in the triacylglycerol (TAG) molecule. The purpose of this study was to measure the nutritional value based on the fatty acids composition of virgin coconut oil (VCO) and palm kernel oil (PKO), and the position of lauric acid in sn-2. The VCO used was VCO obtained from one of the Pharmacies store in Medan, and PKO from the Oil Processing Plant. The total fatty acid composition was measured by Gas Chromatography. The nutritional value of fat was evaluated by the percentage deviation from 33.33% (ratio: 1: 1: 1) of each group of fatty acid (saturated fatty acids; SFA: monounsaturated fatty acids; MUFA:polyunsaturated fatty acid (PUFA). The distribution of lauric acid in TAG was conducted through hydrolysis by using specific lipase enzymes active at sn-1,3 positions, so that free fatty acids and 2-monoacylglycerol were produced from one TAG molecule. Then free fatty acids were determined by Gas Chromatography. The distribution of lauric acid at sn-2 position was the difference between total lauric acid on TAG before hydrolysis and free lauric acid from sn-1.3 position after hydrolysis. The results showed that PKO nutritional value was better because of the smaller deviation (95.29%) compared with nutritional value of VCO with a greater deviation (118.55%). Lauric acid in sn-2 from VCO and PKO showed that the distribution of lauric acid in sn-2 position was not different,48.33and 48.59%. Keywords: virgin coconut oil, palm kernel oil, composition of fatty acids, sn-2 position, lauric acids

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Formulasi Sabun Cair Dengan Kombinasi Minyak Kelapa Murni (VCO) dan Ekstrak Daun Miana (Coleus atropurpureus)

Lontara ◽

10.53861/lontarariset.v2i2.220 ◽

2021 ◽

Vol 2 (2) ◽

pp. 96-105

Author(s):

Anita Anita ◽

Nurul Ni’ma Azis ◽

Darmawaty Rauf ◽

Salwa Sahur

Keyword(s):

Free Radicals ◽

Essential Oils ◽

Lauric Acid ◽

Leaf Extract ◽

Coconut Oil ◽

Virgin Coconut Oil ◽

Liquid Soap ◽

Alkaline Salt ◽

Test Parameters ◽

Bacteriological Test

Saponification between alkaline salt and virgin coconut oil (VCO) will produce liquid soap. This is because the use of virgin coconut oil (VCO) in saponification is known to be very good because of the presence of lauric acid which has clean power and functions as an antimicrobial. The addition of miana leaf extract (Coleus atropurpureus) in the manufacture of liquid soap because it contains flavonoids, tannins, saponins, essential oils which also function as moisturizers and antioxidants. The purpose of this study was to determine the effectiveness of the best combination of pure coconut oil (VCO) liquid soap with variations in the concentration of miana leaf extract (Coleus atropurpureus) in reducing free radicals in the form of bacteria. In this study, a laboratory experimental method was used with the addition of miana leaf extract. A= 0% (w/w), B= 10% (w/w), C= 15% (w/w),) in 100 mL total virgin coconut oil (VCO) three times. The test parameters were in the form of a bacteriological test using the Total Plate Number (ALT) method. From the results of the study, it was found that the formulation of pure coconut oil (VCO) liquid soap with various concentrations of miana leaf extract (Coleus atropurpureus) could reduce free radicals such as bacteria.

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Possibility of oil seeds in feeding dairy cows

Acta Agraria Debreceniensis ◽

10.34101/actaagrar/57/1962 ◽

2014 ◽

pp. 67-73

Author(s):

Ágnes Süli ◽

Béla Béri ◽

János Csapó ◽

Éva Vargáné Visi

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Oleic Acid ◽

Fatty Acid ◽

Lauric Acid ◽

Myristic Acid ◽

Caprylic Acid ◽

Unsaturated Fatty Acids ◽

Saturated Fatty Acids ◽

Capric Acid

The efforts to modify the fatty acid composition of milk have intensified with health conscious nutrition coming to the forefront.This experiment of ours was designed to investigate to what extent the natural-based feed additives, such as oilseeds, can influence the fatty acid composition of cow’s milk.Further information was gained about feeding of oilseeds in specific amounts to be fitted into the technology of a large-scale dairy farm in practice. The feed supplements were whole, untreated rapeseed and whole, untreated linseed, as part of a total mixed ration. In case of saturated fatty acids when supplementing with whole rapeseed the most significant change was observable in the concentration of the caprylic acid, capric acid, undecylic acid, lauric acid, myristic acid, stearic acid. In case of unsaturated fatty acids the quantity of oleic acid enhanced considerably. When observating the feeding with whole linseed the concentration of many saturated fatty acids lowered (caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid). The quantity of some unsaturated fatty acids was showing a distinct rise after feeding with linseed, this way the oleic acid, α-linolenic acid, conjugated linoleic acid, eicosadienoic acid. The aim of the study was to produce food which meets the changed demands of customers, as well.

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Review: Asam Lemak Virgin Coconut Oil (VCO) dan Manfaatnya untuk Kesehatan

Jurnal Agrinika : Jurnal Agroteknologi dan Agribisnis ◽

10.30737/agrinika.v4i1.1128 ◽

2020 ◽

Vol 4 (1) ◽

pp. 93

Author(s):

Melati Ananda Kusuma ◽

Nia Ariani Putri

Keyword(s):

Fatty Acids ◽

Literature Review ◽

Systematic Literature Review ◽

Unsaturated Fatty Acids ◽

Saturated Fatty Acids ◽

Coconut Oil ◽

Caproic Acid ◽

Biological Functions ◽

Virgin Coconut Oil ◽

High Heating

Coconut plant is often called the plant of life because every part of the coconut plant can be used and processed into a product. One of the commercially processed coconut products, namely Virgin Coconut Oil (VCO), which is believed to have health properties. This article is written based on the results of a systematic literature review which relies on literature studies on the topic of virgin coconut oil. Virgin coconut oil is produced from fresh coconut flesh (non-copra), the processing process is not through a chemical process and does not use high heating so that the characteristics of the oil produced are clear (clear) and have a distinctive aroma of coconut. The fatty acids contained in VCO are saturated and unsaturated fatty acids. The components included in saturated fatty acids are caproic acid, caprylic acid, myristic acid, palmitic acid and lauric acid; while the unsaturated fatty acid components are cyclopropanpentanoic acid, oleic acid, and stearic acid. VCO contains short and medium-chain fatty acids which are known to have certain biological functions for the human body. These benefits include its functions as anti-bacterial and anti-fungal.Tanaman kelapa sering dijuluki sebagai tanaman kehidupan karena setiap bagian dari tanaman kelapa dapat dimanfaatkan dan diolah menjadi suatu produk. Salah satu produk olahan kelapa komersial yaitu Virgin Coconut Oil (VCO) yang dipercaya memiliki khasiat untuk kesehatan. Artikel ini ditulis berdasarkan hasil tinjauan pustaka sistematis (systematic literature review) yang mengandalkan studi pustaka dengan topik mengenai minyak kelapa murni. VCO dihasilkan dari daging buah kelapa segar (non kopra) yang proses pengolahannya tidak melalui proses kimiawi dan tidak menggunakan pemanasan tinggi, sehingga karakteristik minyak yang dihasilkan berwarna bening (jernih) serta beraroma khas kelapa. Asam lemak yang terkandung dalam VCO tersebut merupakan asam lemak jenuh dan tak jenuh. Komponen yang termasuk dalam asam lemak jenuh yaitu, asam kaproat, asam kaprilat, asam miristat, asam palmitat dan asam laurat; sedangkan komponen asam lemak tak jenuh yaitu asam siklopropanpentanoat, asam oleat, dan asam stearat. VCO mengandung asam lemak rantai pendek dan menengah atau medium yang diketahui mempunyai fungsi biologis tertentu bagi tubuh manusia. Manfaat tersebut meliputi fungsi sebagai anti bakteri dan anti jamur.

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