scholarly journals UJI KEBERADAAN DAN VIABILITAS SEL Lactobacillus bulgaricus PADA PEMBUATAN VCO FERMENTASI YANG BERFUNGSI PROBIOTIK

2010 ◽  
Vol 5 (1) ◽  
Author(s):  
Sarkono S a r k on o ◽  
Nur Indah Julisaniah
Keyword(s):  
Storage Time ◽  
Biological Process ◽  
Coconut Oil ◽  
Living Cells ◽  
Lactobacillus Bulgaricus ◽  
Bacterial Cells ◽  
Virgin Coconut Oil ◽  
Bacterial Fermentation ◽  
Fermentation Method ◽  
Coconut Product

Abstrak: Salah satu upaya pengembangan produk kelapa adalah pembuatan minyak kelapa murni atau biasa disebut Virgin coconut oil (VCO). Selain dengan proses sentrifugasi, VCO juga dapat dibuat dengan bantuan mikrobia khususnya bakteri. Dalam penelitian ini dilakukan pembuatan VCO dengan  metode fermentasi mengggunakan bakteri Lactobacillus bulgaricus. Hasil penelitian menunjukkan bahwa bakteri L. bulgaricus dapat digunakan sebagai salah satu alternatif  dalam pembuatan VCO dengan cara fermentasi. Setelah proses fermentasi, sel bakteri L. bulgaricus lebih banyak berada pada lapisan blondo, diikuti lapisan air dan lapisan minyak.  Sedangkan berdasarkan uji viabilitas selama penyimpanan, jumlah sel L. bulgaricus terus mengalami penurunan jumlah sel hidup selama penyimpanan. Waktu penyimpanan maksimal dimana masih terdapat sel L. bulgaricus pada VCO adalah 24 hari.Kata kunci : VCO, Lactobacillus bulgaricus, Viabilitas. Abstract: An effort of coconut product development is making the pure coconut oil or so-called Virgin Coconut Oil (VCO). Besides of centrifugation process, VCO can be also made by biological process, especially using bacteria. Bacterial fermentation method with Lactobacillus bulgaricus was performed to produce VCO. The results showed that the bacterium L. bulgaricus can be used as an alternative in producing VCO by way of fermentation. After the fermentation process, bacterial cells L. bulgaricus mostly present at blondo layer, followed by a layer of water and oil layers. Meanwhile, based on testing the viability during storage, the number of cell L Bulgaricus been steadily declining number of living cells during storage. The maximum storage time for L. bulgaricus on the VCO is 24 days. Keywords: VCO, Lactobacillus bulgaricus, Viability.

scholarly journals Asahan coconut for virgin coconut oil production using fermentation method

2020 ◽  
Vol 454 ◽  
pp. 012102
Author(s):  
H F Purba ◽  
N D M Romauli ◽  
T Purba ◽  
E D Manurung ◽  
Nurmalia
Keyword(s):  
Coconut Oil ◽  
Oil Production ◽  
Virgin Coconut Oil ◽  
Fermentation Method

scholarly journals Immunomodulatory Effect of Virgin Coconut Oil in Wistar Rats Infected with Staphylococcus aureus

2021 ◽  
Vol 26 (1) ◽  
pp. 31
Author(s):  
Desy Cahya Widianingrum ◽  
Siti Isrina Oktavia Salasia
Keyword(s):  
Lymphocyte Proliferation ◽  
Histopathological Examination ◽  
Coconut Oil ◽  
Negative Control Group ◽  
Negative Control ◽  
Control Group ◽  
Bacterial Cells ◽  
Immunomodulatory Effects ◽  
Virgin Coconut Oil ◽  
Sod Activity

<p class="abstrak1">Virgin coconut oil (VCO) contains bioactive that induce immunity against infectious diseases. This study aim to determine the immunomodulatory effects of VCO based on the activity of superoxide dismutase (SOD), lymphocyte proliferation, and histopathological examination in liver and kidney of rats infected with <em>Staphylococcus</em> <em>aureus</em>. The VCO was given intragastrically to rats with a dose of 250 µL for one week. The rats were infected with <em>S. aureus</em> at 5x10<sup>2</sup> bacterial cells intraperitoneally. Twenty (20) female <em>Wistar</em> rats of one month old were divided into four groups. The negative control group (C-): without treatment, AV group: infected with <em>S. aureus</em> followed by VCO treatment; VA group: pretreated with VCO followed by <em>S. aureus </em>infection, and positive control group (C+): were infected with <em>S. aureus</em> without VCO. All rats were euthanized and necropsied based on the animal ethic standard. Plasma samples were taken to evaluate SOD activity, and lymphocytes were isolated from the spleen to determine their proliferative ability. Livers and kidneys were collected for a histopathology examination. Results showed that the VA group had the highest SOD activity on the 4<sup>th</sup> week (41.50 ± 3.56 %) and lymphocyte proliferation (0.3018) compared to all treatments, indicating immunomodulatory effects of VCO. Liver of treatments group showed leucocytes infiltration, no hemorrhages (VA); the hepatocytes with normal cells (VA). Kidney of treatments group showed leucocytes infiltration (AV); normal epithelial glomerulus and tubulus cells, still found hemorrhage (VA). These studies indicated that VCO has a potential role as an immunomodulator, hepatoprotectant, and nephroprotectant.</p>

scholarly journals EFFECT OF VIRGIN COCONUT OIL ON MYCOBACTERIUM SMEGMATIS AND STAPHYLOCOCCUS AUREUS TREATED WITH EXTRACTS OF ZANTHOXYLUM ACANTHOPODIUM FRUIT

2021 ◽  
pp. 114-117
Author(s):  
HEDDY JULISTIONO ◽  
INTAN PERMATASARI SUSENO ◽  
NURUL HANDAYANI ◽  
RINI HANDAYANI ◽  
PUSPA DEWI LOTULUNG
Keyword(s):  
Staphylococcus Aureus ◽  
Antibacterial Activity ◽  
Mycobacterium Smegmatis ◽  
Coconut Oil ◽  
Assay Method ◽  
Bacterial Cells ◽  
Virgin Coconut Oil ◽  
Herbal Formulation ◽  
Hexane Extracts ◽  
And Staphylococcus Aureus

Objectives: To understand the potency of herbal formulation of virgin coconut oil (VCO) and andaliman (Zanthoxylum acanthopodium) fruit activity against microbes, effects of ethylene acetate and hexane extracts of fruit of andaliman on viability and ions leakages of Mycobacterium smegmatis dan Staphylococcus aureus treated with VCO has been investigated. Methods: Antibacterial activity of extracts of andaliman fruit, or VCO, or andaliman and VCO against M. smegmatis and S. aureus was investigated using MTT assay method. Membrane disruption of bacterial cells treated with the plant extract and VCO was determined by measuring potassium and sodium ions leakages using Atomic Adsorbtion Spectrophotometer. Results: VCO of 512 μg/ml did not have antibacterial activity. In M. smegmatis treated with andaliman hexane extract, presence VCO decreased both ions leakage whereas in S. aureus treated with ethyl acetate extract only sodium ion was decreased. In both microorganisms, VCO could not protect cells of both M. smegmatis and S. aureus from death caused by andaliman extracts. Conclusions: VCO prevented ions leakages of the bacteria treated with extract of andaliman but did not protects cells from death.

IDENTIFIKASI MOLEKULAR BAKTERI ASAM LAKTAT Lactobacillus paracasei YANG ADA PADA LAPISAN MINYAK VCO

2017 ◽  
Vol 2 (2) ◽  
pp. 79
Author(s):  
Suryani Suryani ◽  
Dedi Nofiandi ◽  
Husni Mukhtar ◽  
Melona Siska ◽  
Abdi Dharma ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Antiviral Agents ◽  
Coconut Oil ◽  
Pathogenic Fungi ◽  
Coconut Milk ◽  
Lactobacillus Paracasei ◽  
Bacterial Cells ◽  
Virgin Coconut Oil ◽  
Biochemical Tests

<p><em>Virgin Coconut Oil is an oil of coconut milk fermentation that has many uses such as can prevent HIV, because it functions as antibacterial, antifungal and antiviral. Antibacterial, antifungal and antiviral agents are found in bacteria lactic acid bacteriocin, a peptide that can destroy bacterial cells and pathogenic fungi and viral cells. The aim of this study was to identify molecularly lactic acid bacteria isolated and morphologically identified and biochemical tests, from fermented coconut milk. Apparently lactic acid bacteria is Lactobacillus paracasei strain 1.7.</em></p><p> </p><p>Virgin Coconut Oil adalah minyak dari fermentasi santan kelapa yang mempunyai banyak sekali kegunaan diantaranya  dapat mencegah HIV, karena berfungsi sebagai antibakteri, antijamur dan antivirus. Zat antibakteri, antijamur dan antivirus itu terdapat pada bakteri asam laktat yaitu bakteriosin, berupa peptida yang dapat menghancurkan sel bakteri dan jamur patogen serta sel virus. Tujuan penelitian ini adalah mengidentifikasi secara molekular bakteri asam laktat  yang telah diisolasi dan diidentifikasi secara morfologi dan uji – uji biokimia, dari santan yang difermentasi.  Ternyata bakteri asam laktat nya adalah Laktobacillus paracasei strain 1.7.</p><p> </p>

scholarly journals APLIKASI TEKNOLOGI TEPAT GUNA ALAT PEMARUT KELAPA PADA PROSES PRODUKSI VIRGIN COCONUT OIL (VCO) SKALA HOME INDUSTRY DI DESA BUMI WARAS, TELUK BETUNG SELATAN, BANDAR LAMPUNG

2019 ◽  
Vol 3 (2) ◽  
pp. 100
Author(s):  
Herti Utami
Keyword(s):  
Coconut Oil ◽  
Value Added ◽  
Virgin Coconut Oil ◽  
The Public ◽  
Cutting Machine ◽  
Higher Derivatives ◽  
Coconut Product ◽  
Derivative Products ◽  
Derivatives Of ◽  
Selection Of

Coconut as a results farming is listed and abundant in the province Lampung, especially in Bandar Lampung. In Bandar Lampung, has vegetable sales community that stated in the Bumi Waras region, Teluk Betung Selatan County. One of the concerns of the vegetables sales community is a coconut results farmer. We take a vegetable sales community as a partner in this activity, because they have a lot of problems about coconut after sales. Coconut that not salable sold will be moldy and decaying in fast. There should be a way to overcome this problem by making a coconut likeness of the derivative products. The solution offered to overcome the problems is right to the application of technology to process the oil into products were chosen in terms of coconut by virgin coconut oil (vco) using the tools for the coconut cutting process easier and more efficient. In such a manner as there will be increasing the levels of value added of coconut into a product with higher derivatives of the having the benefit of and higher selling values. By this activity involved in marketing devotion is also arranging training on any process affecting the production the virgin coconut oil (vco) on the home industry scale. The selection of products VCO is because the easy to process and small capital, so will not burdensome to the public to go into business. With the assistance of the coconut cutting machine raising revenue among traders because the device is versatile and it could also be used to help the VCO production process. A method of the activities that would be used in their business over the devotion this is the method involving a partner or members of the population, especially a vegetable sales in their activities to get as a whole. The implementation of this activity in addition the results showed in the form of a cutting machine of the coconut from which equipped with a motor with a fuel and other equipment to press coconut to get coconut milk also needs to be undertaken a rise in their ability and knowledge partner or a member of community of a vegetable sales through training coconut product development in this case the practice of making VCO including the packaging commercially. The goals of this training were to the ability of making a product VCO can be to raise the income of in the programs as well.

scholarly journals Automatic virgin coconut oil (VCO) extractor

2018 ◽  
Vol 192 ◽  
pp. 01045
Author(s):  
Fabian R. Tagle
Keyword(s):  
Oil Recovery ◽  
Extraction Method ◽  
Coconut Oil ◽  
The Philippines ◽  
Coconut Milk ◽  
Virgin Coconut Oil ◽  
Natural Fermentation ◽  
Fermentation Method ◽  
Coconut Kernel ◽  
Centrifugation Method

Virgin coconut oil (VCO) is a vegetable oil extracted from coconut milk that undergone either of the following extraction method: natural fermentation method with heat or without heat, expelling method or centrifugation method. Research showed that the extraction of VCO using expelling method had the highest percent oil recovery with 88.35% and yield of 30-31% followed by centrifugation method with oil recovery of 86.62% and yield of 31% then natural fermentation method with 65.95% oil recovery and yield of 16.5-19%. Even with low percent oil recovery and yield, VCO producers here in the Philippines particularly in Quezon province still employs the natural fermentation among other extraction method of VCO due to its cost-effectivity. The natural fermentation method involves several manual scooping activities in removing the VCO from the other component of the coconut milk which also takes time of waiting for about 24 to 48 hours for the VCO to be fractioned from the coconut milk mixture. This research therefore, focused in improving the natural fermentation method by developing a machine that automatically extracts the VCO from the coconut milk with higher percent oil recovery and yield. The designed machine was evaluated based on its oil recovery, and yield with respect to the current method of extraction. Furthermore, the effects of temperature and maturity of coconut kernel to the machine’s capability of extracting the VCO were carried out. The tests conducted showed that the Automatic Virgin Coconut Oil (VCO) Extractor had an oil recovery of 89.84%. The study also showed that the yield using the automatic extractor is 31.27%. It was also concluded that it is better to use the Automatic Virgin Coconut Extractor in the area with temperature of 35-37 °C and preferably good coconut kernel should be used for the extraction of VCO.

scholarly journals Determination of significant parameters and optimization production of virgin coconut oil using Neurospora sitophila, Lactobacillus Plantarum, and papain

2020 ◽  
Vol 11 (4) ◽  
pp. 6123-6135
Author(s):  
Futi Kusuma Hati ◽  
Safri Ishmayana ◽  
Ukun M.S. Soedjana Atmadja
Keyword(s):  
Optimum Condition ◽  
Acid Content ◽  
Incubation Temperature ◽  
Fatty Acid Content ◽  
Coconut Oil ◽  
Quality Standard ◽  
Virgin Coconut Oil ◽  
Coconut Product ◽  
Significant Factors

Virgin coconut oil (VCO) is a processed coconut product that contains high acid which proved to have a health beneficial effect. Fermentation is one of the means to produce VCO. Factors that affect fermentation can be optimized to increase VCO recovery. The objective of the present study was to determine factors that significantly affecting VCO recovery using Plackett-Burman design (PBD), optimization of a fermentation process using Response Surface Methodology-Central Composite Design (RSM-CCD), and determine characteristics of a product. The experiment was performed by growing Neurospora and , isolation, and activity determination of from papaya sap. Nine factors were screened using PBD and the three most significant factors were further optimized using RSM-CCD. The optimum condition was applied to produce VCO and the product was characterized for its properties and fatty acid content. The results indicate that activity, incubation temperature, and pH were the most significant factors that affect VCO recovery. Further investigation using RSM-CCD indicates that optimum condition for VCO production was 1042.4 U, 46.4°C, and 5.07 for activity, incubation temperature, and pH, respectively. The recovery of VCO was 45.06 ± 0.42% and the properties of VCO comply to APCC quality standard of coconut oil requirement with 56.7% acid content.

scholarly journals Fermentasi Krim Santan Menggunakan Bakteri Lactobacillus Menjadi VCO dengan Katalis Enzim Bromelin

ChemPro ◽  
2020 ◽  
Vol 1 (01) ◽  
pp. 46-50
Author(s):  
Rafli Iman Firdaus ◽  
Imaniar Ragil Rachmayanti ◽  
Kindriari Nurma Wahyusi
Keyword(s):  
Coconut Oil ◽  
Lactobacillus Bulgaricus ◽  
Virgin Coconut Oil

Buah kelapa adalah buah tropis yang dapat tumbuh subur di Indonesia, buah ini dapat dimanfaatkan menjadi bahan pangan seperti VCO (Virgin Coconut Oil). Penelitian ini mengaplikasikan metode kombinasi menggunakan metode fermentasi menggunakan bakteri Lactobacillus dan metode enzimatis menggunakan bonggol nanas pada pembuatan VCO. Bakteri Lactobacillus dan bonggol nanas mempunyai enzim protease dan enzim bromelin yang mampu memecah protein didalam emulsi santan. Penelitian ini bertujuan untuk membuat minyak kelapa murni (VCO) menggunakan proses fermentasi dan penambahan ekstrak bonggol nanas,penelitian ini juga bertujuan untuk mencari pengaruh variabel penambahan Lactobacillus bulgaricus dan Lactobacillus achidopillus dalam ekstrak bonggol nanas terhadap kualitas VCO. Pembuatan VCO diawali dengan membuat santan,kemudian santan dicampur dengan ekstrak bonggol nanas dan Bakteri Lactobacillus sesuai variabel yang sudah ditentukan.Hasil analisa menunjukkan jumlah volume VCO terbanyak diperoleh pada waktu fermentasi 30 jam dengan berat bakteri sebesar 1,4 gram dengan bilangan penyabunan sesuai standar paling banyak pada berat bakteri 1 gram dengan waktu fermentasi 24 hingga 42 jam . Bilangan Asam pada santan sebesar 48% dan Bilangan Asam sesuai standar terbanyak pada berat bakteri 0,6 gram, 0,8 gram, dengan waktu fermentasi 18 jam hingga 42 jam.

scholarly journals Formulation and Stability Testing of Microemulsion Griseovulfin

2020 ◽  
Vol 2 (2) ◽  
pp. 32
Author(s):  
Iyan Sopyan ◽  
Dolih Gozali ◽  
Eka Paramudya
Keyword(s):  
Storage Time ◽  
Physical Stability ◽  
Coconut Oil ◽  
The Body ◽  
Test Results ◽  
Virgin Coconut Oil ◽  
Diffusion Test ◽  
Long Term Stability ◽  
Good Penetration

The use of drugs that are less soluble in water will become clinically less efficient, this is caused by the low penetration of the drug into the body. A microemulsion is a dispersion system such as an emulsion that can increase the solubility of drugs that are sometimes difficult to dissolve in water. Microemulsions have long-term stability, clear, transparent, and good penetration capabilities. In this study, a microemulsion formulation with active ingredients griseofulvin and virgin coconut oil was conducted as an oil phase. The resulting microemulsion evaluates physical stability during 35 storage days. The results showed that the microemulsion preparation remained stable during storage time without changes in color, odor, and consistency, while the pH and dosage viscosity experienced less significant changes. The consequences of the centrifugation test at 3700 rpm for 5 hours and freezing tests for 24 days showed stable preparation and cannot be separated. The diffusion test results obtained by FG2 had the largest permeation percentages of 3.6136%, FG3 2.8724%, and the smallest FG1 2.0477%.Keywords: microemulsion, griseofulvin, stability, diffusion test

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