scholarly journals Evaluation Of Calcium And Phosphorus Content In Virgin Coconut Oil, Coconut Milk And Coconut Water Using ICPMS- Assessment Of Remineralization Potential For Tooth Enamel

2017 ◽  
Vol 16 (2) ◽  
Author(s):  
Siti Fatimah Binti Rahamat ◽  
Zurainie Bt Abllah ◽  
Wan Nor Hayati Bt Wan Abd Manan ◽  
Anil Azura Jalaludin ◽  
Intan Azura Bt Shahdan
Keyword(s):  
Tooth Enamel ◽  
Coconut Oil ◽  
Coconut Milk ◽  
Coconut Water ◽  
Virgin Coconut Oil ◽  
High Concentration ◽  
P Concentration ◽  
Daily Diet ◽  
P Content ◽  
Plasma Mass Spectrometry

Introduction: Dental decays happened due to demineralization of dental minerals because of oral acidic environment. The minerals that usually dissolved out from the enamel are calcium (Ca) and phosphorus (P). To ensure more Ca and P absorbed via remineralization, high Ca and P content in daily diet supply are required. In Malaysia, virgin coconut oil (VCO), coconut milk (CM) and coconut water (CW) are a few of many major diet component of daily diet. The aim for this study is to evaluate the Ca and P content of VCO, CM and CW. Materials and Methods: For these types of foods, Inductive Coupled Plasma-Mass Spectrometry (ICP-MS) is used in analyzing their Ca and P concentration. The samples undergone acid digestion (Method 3051a) using Teflon vessels under 150°C. Then, the samples were diluted and the readings are compared. Result:The VCO showed highest concentration of Ca (472.62 ppb) followed by CW (453.33 ppb) and CM (444.00 ppb). Whilst, CM showed the highest P concentration with 251.00 ppb and least P concentration from VCO (54.07 ppb). Comparing the concentration of the minerals altogether, although Ca concentration in CM is the least, it is still considered high. Conclusion(s): With supports of high concentration of P, CM displayed a promising potential of Ca and P supply to promote remineralization of enamel caries.

Enamel subsurface remineralization potential of virgin coconut oil, coconut milk and coconut water

2019 ◽  
Vol 16 ◽  
pp. 2238-2244 ◽  
Author(s):  
Siti Fatimah Rahamat ◽  
Wan Nor Hayati Wan Abd Manan ◽  
Anil Azura Jalaludin ◽  
Zurainie Abllah
Keyword(s):  
Coconut Oil ◽  
Coconut Milk ◽  
Coconut Water ◽  
Virgin Coconut Oil

Rancang Bangun Alat Sentrigufal Pencuci Daging Buah Kelapa Menggunakan Cairan Air Kelapa (Pre-Processing Metode Sentrifugasi)

Jurnal METRIS ◽  
2020 ◽  
Vol 21 (01) ◽  
pp. 31-36
Author(s):  
Hadi Santosa ◽  
Yuliati . ◽  
Ig. Jaka Mulyana
Keyword(s):  
Early Stage ◽  
Economic Value ◽  
Coconut Oil ◽  
Coconut Water ◽  
Raw Material ◽  
Virgin Coconut Oil ◽  
Process Technology ◽  
Washing Process ◽  
Pressure Nozzle ◽  
Coconut Meat

The diversification of the coconut processing industry into Virgin Coconut Oil (VCO) as a more prospective coconut derivative is currently still growing rapidly. VCO is a virgin coconut oil product that is beneficial for health, and can be used as a raw material for natural cosmetics which has high economic value. Preliminary research has successfully designed the construction of a coconut husk peeler and a coconut shell breaker machine as an early stage in the VCO production process technology. The discussion of this paper covers the design of a coconut meat washing machine utilizing coconut water which consists of a rotating tube with an adjustable tube rotation speed with an inverter and an electric motor as the driving force equipped with a high pressure nozzle with ± 75 psi pressure. Inside the tube there is a retaining divider that regulates the flow of the washed coconut meat. The washing process uses coconut water to wash coconut meat in a washing tube that rotates at a certain speed as needed with a capacity of 8 kg timer for ± 3-5 minutes. Coconut water is drained and coconut meat is ready for the next process.

scholarly journals Pengaruh Konsentrasi Ampas Tahu dan Susu Skim terhadap Fisikokimia Yogurt Skim Santan

2021 ◽  
Vol 41 (2) ◽  
pp. 195
Author(s):  
Tengku Mia Rahmiati ◽  
Virna Muhardina ◽  
Putri Meutia Sari
Keyword(s):  
Skim Milk ◽  
Coconut Oil ◽  
Solid Content ◽  
Coconut Milk ◽  
Raw Material ◽  
Soluble Solids ◽  
Soluble Solid Content ◽  
High Concentration ◽  
Randomized Design ◽  
Soluble Solid

Skim coconut milk is a liquid by-product of coconut oil production with limited utilization in food processing. It has nutritional value such as protein, carbohydrate and mineral, so it is possible to be used as raw material for processing food products, such as yogurt. The use of tofu waste flour and skim milk as prebiotic and protein source is intended to improve the physical quality of yogurt skim coconut milk. This study used a completely randomized design (CRD) with 2 factors and 3 levels (1,5%, 3%, and 4,5%), and several skim milk concentrations (10%, 12,5%, and 15%). The results of this study indicated that the addition of tofu waste flour and skim milk have no significant effect on the viscosity of the coconut milk yogurt. In the organoleptic test, the addition of tofu waste flour showed significant effect on panelist perception of flavor, aroma, and color. The higher the percentage of the flour, the lower the panelist preference on flavor, aroma, and color; flavor. High concentration of flour can increase the total of soluble solid content in yogurt. A concentration of 4.5% tofu waste flour and 15% skim milk produced 13,89 oBrix and 15,44 oBrix soluble solids resulting in the highest viscosity value of 609,6 Cp.

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 Microemulsion Stability of Virgin Coconut Oil Based on Tradition of Melala Sumbawa's Society

2021 ◽  
Vol 4 (2) ◽  
pp. 120-126
Author(s):  
Devi Ayu Septiani ◽  
Jono Irawan ◽  
Hermansyah Hermansyah ◽  
Yayuk Andayani
Keyword(s):  
Laboratory Experiments ◽  
Physical Stability ◽  
Coconut Oil ◽  
Coconut Milk ◽  
Colloidal System ◽  
Virgin Coconut Oil ◽  
Colloid System ◽  
Oil In Water ◽  
Isolation Methods ◽  
The Stability

The Melala is a tradition of the Sumbawa people who use coconut milk to obtain Sumbawa oil for traditional medicine. Coconut milk is a colloidal system of stable oil in water (O/W) microemulsion. Within a particular time, the emulsion will split to produce oil (VCO), protein, and water due to the colloid equilibrium on the stability of the coconut milk emulsion. The purpose of this study was to compare the microemulsion stability of the coconut milk colloid system. The VCO was isolated by heating, enzymatically, acidifying, and adding whiting methods for comparison. The physical stability of the O/W microemulsion was measured by the volume of VCO produced from various isolation methods in simple laboratory experiments. The results showed that the physical stability of the O/W microemulsion on VCO isolation by enzymatic method using papain enzyme was the least.

scholarly journals EXPLOITING A BENEFIT OF COCONUT MILK SKIM IN COCONUT OIL PROCESS AS NATA DE COCO SUBSTRATE

2010 ◽  
Vol 2 (3) ◽  
pp. 167-172 ◽  
Author(s):  
Bambang Setiaji ◽  
Ani Setyopratiwi ◽  
Nahar Cahyandaru
Keyword(s):  
Sucrose Concentration ◽  
Coconut Oil ◽  
Optimum Concentration ◽  
Coconut Milk ◽  
Coconut Water ◽  
Fibre Content ◽  
Crude Fibre ◽  
Coconut Protein ◽  
Crude Fibre Content

A research to know influence of mixing concentration of coconut water and sucrose concentration to coconut milk skim as nata de coco substrate has been conducted. The variation was taken from mixing coconut water (0%, 25%, 35% and 50% and 100% as control) and the sucrose concentration (0.5%, 1%, 1.5% and 2%). Coconut milk skim boiled before used as substrat, yielded a coconut protein (blondo). The result of research showed that coconut milk skim can be used as nata de coco substrate with mixing coconut water and sucrose addition, mixing 50 % concentration coconut water representing optimum concentration. The content of crude fibre nata was yielded by higher concentration of sucrose, while mixing concentration coconut water do not influence crude fibre content.   Keyword: Coconut milk skim, substrate, nata de coco

scholarly journals PEMBUATAN VIRGIN COCONUT OIL DENGAN BANTUAN ENZIM BROMELAIN SEBAGAI ALTERNATIF PRAKTIKUM DI SMAN KAMPAR

2017 ◽  
Vol 1 (1) ◽  
pp. 121
Author(s):  
Alwan Hendri ◽  
Fitri Refelita
Keyword(s):  
Water Content ◽  
Coconut Oil ◽  
Coconut Milk ◽  
National Standard ◽  
Teacher Appraisal ◽  
Ananas Comosus ◽  
Virgin Coconut Oil ◽  
Pineapple Juice ◽  
Three Samples

AbstractMaking coconut oil was usually done with heating coconut milk for hours until the protein in coconut milk broke and the oil can go out from coconut milk emulsion. The aim of this study was to determine the effect of pineapple juice addition against the amount of produced oil, to determine the quality of VCO enzymatic were density, water content, organoleptic (color, smell and flavor), teacher appraisal on work procedure and product of study result. The variation of pineapple juice shown that more pineapple juice addition then more produced VCO. The mount of produced oil for sample A 80 mL, sample B 83 mL and sample C 85 mL. The quality of three samples were for density which sample A 0.916, sample B 0.938, sample C 0.95. And for water content which sample A0.5, sample B 0.83 dan sample C 1.16. Between three sample, only sample A was accordance with SNI (Indonesia National Standard) No. 7381:2008 which for density was (0.91-0.92) and water content (0.1-0.5%). The teacher appraisal questionnaire about study result and appropriateness of VCO manufacture enzymatic gave cumulative value was 83.20% and it was in very good category.Keyword: VCO (Virgin Coconut Oil), Kelapa (Coconut nucifera L), Enzim Bromelain, Nanas (Ananas comosus L)

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