scholarly journals A Comparative Study of Virgin Coconut Oil, Coconut Oil and Palm Oil in Terms of Their Active Ingredients

Processes ◽  
2020 ◽  
Vol 8 (4) ◽  
pp. 402
Author(s):  
Suryani Suryani ◽  
Sariani Sariani ◽  
Femi Earnestly ◽  
Marganof Marganof ◽  
Rahmawati Rahmawati ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Stearic Acid ◽  
Palmitic Acid ◽  
Palm Oil ◽  
Lauric Acid ◽  
Pathogenic Bacteria ◽  
Coconut Oil ◽  
Dilution Method ◽  
Virgin Coconut Oil

This research aims to study the unique factors of virgin coconut oil (VCO) compared with coconut oil (i.e., coconut oil processed through heating the coconut milk and palm oil sold on the market). Its novelty is that it (VCO) contains lactic acid bacteria and bacteriocin. Lauric acid content was analyzed by the Chromatographic Gas method. Isolation of lactic acid bacteria (LAB) was conducted by the dilution method using MRSA + 0.5% CaCO3 media. Iodium number, peroxide, and %FFA were analyzed using a general method, and isolation bacteriocin by the deposition method using ammonium sulfate. In addition, macromolecular identification was conducted by 16S rRNA. VCO was distinguished by a higher content of lauric acid (C12:0) 41%–54.5% as compared with 0% coconut and 0, 1% palm oil, respectively. The VCO also contains LAB, namely Lactobacillus plantarum and Lactobacillus paracasei, and can inhibit the growth of pathogenic bacteria, such as Pseudomonas aeruginosa, Klebsiella, Staphylococcus aureus, S. epidermidis, Proteus, Escherichia coli, Listeria monocytogenes, Bacillus cereus, Salmonella typhosa and bacteriocin. Comparison with VCO is based on having a high content of lauric acid, 54%, and LAB content. The difference between VCO and coconut oil and palm oil is fatty acids. In VCO there are lauric acid and stearic acid, namely lauric acid VCO (A) 54.06%, VCO (B) 53.9% and VCO (C) 53.7%. The content of stearic acid VCO (A) is 12.03%, VCO (B) 12.01% and VCO (C) 11.9%. Coconut oil contains a little lauric acid, which is 2.81%, stearic acid 2.65% and palmitic acid 2.31%. Palm oil can be said to have very little lauric acid, namely in palm oil 1, 0.45%, and even in palm oil 2, 0%; in turn, palmitic acid palm oil 1 has 2.88% and palm oil 2 palmitic acid has 24.42%.

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 Physical, mechanical, and microstructure properties of whey edible films incorporated with Virgin Coconut Oil (VCO)

2021 ◽  
Vol 888 (1) ◽  
pp. 012042
Author(s):  
I Juliyarsi ◽  
S Melia ◽  
D Novia ◽  
S Nabila
Keyword(s):  
Mechanical Properties ◽  
Mass Transfer ◽  
Tensile Strength ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Coconut Oil ◽  
Edible Films ◽  
Virgin Coconut Oil ◽  
Food Handling ◽  
Food Components

Abstract The edible film is a thin layer derived from edible materials and formed on top of food components serving as an inhibitor of mass transfer (e.g., moisture, oxygen, fat, and dissolved substances), a carrier of foodstuffs, and an additive to improve food handling. Virgin Coconut Oil (VCO) contains lactic acid bacteria that are probiotics and anti-microbial, adding edible whey film to utilize cheese waste into biodegradable packaging. The research aims to study the effect of VCO on barrier, mechanical, and microstructure whey edible films. This research used whey, VCO, glycerol, and Carboxymethyl Cellulose (CMC). The treatment in this study was the addition of VCO namely A (0%), B (0.5%), C (1%), D (1.5%) and E (2%). The result of the research showed that whey edible films with the addition VCO affected (P<0.05) physical properties (thickness and solubility time) and no effect (P>0.05) on mechanical properties (tensile strength and elongation) and microstructure.

scholarly journals PELATIHAN PEMBUATAN MINYAK VIRGIN COCONUT OIL (VCO) BAGI MASYARAKAT TERDAMPAK BENCANA GEMPA DI DESA DANGIANG KABUPATEN LOMBOK UTARA

2020 ◽  
Vol 4 (1) ◽  
pp. 684
Author(s):  
Diah Rahmawati ◽  
Alpiana Alpiana ◽  
Ilham Ilham ◽  
Hidayati Hidayati ◽  
Rima Rahmaniah
Keyword(s):  
Disaster Management ◽  
Lauric Acid ◽  
Pathogenic Bacteria ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Coconut Oil ◽  
The Body ◽  
Virgin Coconut Oil ◽  
Antiviral Effects ◽  
Observation Methods

ABSTRAKMinyak kelapa murni, atau lebih dikenal dengan Virgin Coconut Oil (VCO), adalah modifikasi proses pembuatan minyak kelapa sehingga dihasilkan produk dengan kadar air dan kadar asam lemak bebas yang rendah, berwarna bening, berbau harum, serta mempunyai daya simpan yang cukup lama yaitu lebih dari 12 bulan. Virgin coconut oil mengandung asam laurat CH3(CH2)10COOH 50% dan asam kaprilat CH3(CH2)6COOH 7%. Kedua asam ini merupakan asam lemak jenuh rantai sedang yang mudah dimetabolisir dan bersifat anti mikroba. Di dalam tubuh, asam laurat menjadi monolaurin, sedangkan asam kaprilat menjadi monokaprin (Sutarmi, 2006). Monolaurin adalah monogliserida antiviral, antibakteri dan antiprotozoal yang digunakan oleh sistem kekebalan manusia dan hewan untuk menghancurkan virus-virus pelindung lemak, seperti HIV, herves, influenza berbagai bakteri patogen. Asam kaprat yang juga berfungsi sebagai zat kekebalan tubuh ketika diubah menjadi monokaprin di dalam tubuh manusia atau hewan. Monokaprin memiliki efek antiviral terhadap HIV dan herpen simplex serta bakteri yang tertular melalui hubungan seks (Novarianto, 2007). Berdasarkan hal tersebut, maka dapat dikatakan bahwa minyak ini memiliki banyak manfaat sehingga tim PKM memandang perlu mengadakan  pelatihan pembuatan minyak VCO yang diadakan di desa Danging Kabupaten Lombok Utara yang memiliki sumber daya alam yang besar yang merupakan desa terdampak bencana gempa tahun 2018 lalu. Metode observasi partisipatoris atau observasi partisipan dan praktik langsung telah dipergunakan dalam PKM ini dengan melibatkan pula Komunitas Relawan Mataram yang juga tergabung dalam Muhammadiyah Disaster Management Centre (MDMC) Nusa Tenggara Barat. Hasil capaian dan kesimpulan dalam kegiatan ini adalah a. dimilikinya pengetahuan dan pemahaman yang merupakan upaya pemberdayaan bagi para perempuan di desa ini agar memiliki ketrampilan dalam pengolahan kelapa khususnya pembuatan minyak VCO, dan b. memberikan ketrampilan yang lebih akan pemanfaatan sumber daya alam agar menjadi tambahan penghasilan atau mampu meningkatkan pendapatan (income) yang cukup potensial sebagai langkah awal membangun masyarakat yang berdayaguna. Kata kunci: kelapa; minyak VCO ABSTRACTPure coconut oil, otherwise known as Virgin Coconut Oil (VCO), is a modification of the making process which produces products with low moisture and fatty acid content that is clear, clear in color, smells good, and has a long shelf life of more than 12 months. Virgin coconut oil contains CH3(CH2)10COOH 50% lauric acid and CH3(CH2)6COOH 7% kaprilic acid. Both of these acids are medium-chain saturated fatty acids that are easily metabolized and anti-microbial. In the body, lauric acid becomes monolaurin, while kaprilic acid becomes monokaprin (Sutarmi, 2006). Monolaurin is an antiviral, antibacterial and antiprotozoal monoglyceride used by the human and animal immune systems to destroy fat-protective viruses, such as HIV, herves, influenza and various pathogenic bacteria. Kaprat acid also serves as an immune substance when converted into monokaprin in the human or animal body. Monokaprin has antiviral effects on HIV and herpen simplex as well as bacteria infected through sex (Novarianto, 2007). Based on this, it can be said that this oil has many benefits, so that the PKM team considers it necessary to hold vco oil manufacturing training which held in Danging village of North Lombok Regency which has a large natural resource that is a village affected earthquake by the 2018. Participatory observation methods or observations of participants and direct practice have been used in this PKM by involving mataram volunteer community which is also incorporated in Muhammadiyah Disaster Management Centre (MDMC) West Nusa Tenggara. The results of the achievements and conclusions in this activity are a. knowledge and understanding which is an empowerment effort for women in this village to have skills in coconut processing, especially making vco oil, and b. provide more skills for utilization of natural resources in order to be additional or able to increase income that is potential enough as the first step in building a empowered society. Keywords: coconut; VCO oil.

scholarly journals ISOLASI DAN AKTIVITAS ANTI MIKROBA BAKTERI ASAM LAKTAT DARI FERMENTASI NIRA KELAPA SAWIT

2018 ◽  
Vol 5 (1) ◽  
pp. 51 ◽  
Author(s):  
Edy Fachrial ◽  
Harmileni Harmileni
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Palm Oil ◽  
Pathogenic Bacteria ◽  
Diffusion Method ◽  
Disc Diffusion ◽  
Disc Diffusion Method

<p><em>The aim of the study was to isolate lactic acid bacteria (LAB) from palm oil sap and to investigate the anti microbial activity of LAB against pathogen bacteria, Staphylococcus aureus and Escherichia coli using disc diffusion method. Palm oil sap were enriched using spesific medium MRS (Man Rogosa Sharpe) broth overnight, serial dilution were conducted and the culture were spread on the surface of MRS agar and then incubated for 48 hours. The result showed the total colonies of LAB were 1,4 x 107 CFU/mL. 6 colonies were randomly selected namely EHN1, EHN2, EHN3, EHN4, EHN5 and EHN6. The selected colonies are classified as Gram positive and bacilli in morphology. Antimicrobial activity against pathogenic bacteria was investigated using disc diffusion method. Antimicrobial activity of isolates against E.coli and S.aureus were 12,2 mm; 9mm; 11mm; 11mm; 10,5mm; 12 mm dan 13,5mm; 11mm; 12mm; 11,5mm; 12mm; 12,5mm respectively. from these result it can be concluded that LAB isolated from oil palm sap has potential as probiotic.</em></p>

Isolation and identification of lactic acid bacteria in Bakasang as fermented microbe starter

2013 ◽  
pp. 48
Author(s):  
J Aquarista Ingratubun ◽  
Frans G Ijong ◽  
Hens Onibala
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pathogenic Bacteria ◽  
Raw Materials ◽  
Fermented Food ◽  
Plate Count ◽  
Local Market ◽  
Bacillus Sp ◽  
Isolation And Identification ◽  
Total Plate Count

Food fermentation is one of various food processing techniques that has sufficient benefits of nutrition values, and also contains lactic acid bacteria which potentially inhibit pathogenic bacteria, thus prolong shelf life of  products. Bakasang is a traditional fermented food from North Sulawesi since many years ago. Reported research of bakasang previously had described that lactic acid bacteria was the dominant isolates and therefore current research  aimed to isolate and identify the lactic acid bacteria which associated during fermentation day 1 and day 15, respectively. Raw materials used were 5 kg intestine and liver of skipjack brought from local market Bersehati Manado. The intestine and liver of skipjack were washed and smashed and mixed with 10% salt  and 5% rice  from weight of the samples and then filled into bottle to be fermented for 15 days. Every 3 days (1,3,6,9,12,15), the samples were collected and analyzed for total lactic acid bacteria by using Total Plate Count Method on de Mann Rogosa Sharpe Agar after incubation at 37°C for 24 h. The colonies  grown were transferred to Tryptic Soy Broth and followed by streaking them on Tryptic Soy Agar and the free growing colony on agar medium were isolated into slant agar which were used for biochemical test such as Gram’s staining, motility test, catalase test, oksidase test, H2S test, IMVIC test (Indole, Methyl Red, Voges Proskauer, Citrate) and carbohydrate fermentation. The results showed that Lactobacillus sp., Bacillus sp., Eubacterium sp., and Bifidobacterium sp. All these four bacteria were distributed from day 1 to day 15 of the fermentation process© Fermentasi bahan pangan merupakan salah satu dari sekian banyak teknik pengolahan makanan yang mempunyai banyak manfaat dari kualitas gizi, mengandung bakteri asam laktat sehingga menghambat bakteri patogen sehingga daya simpan lebih panjang. Bakasang merupakan makanan fermentasi tradisional masyarakat Sulawesi Utara yang sudah ada sejak lama. Penelitian yang telah dilakukan terhadap bakasang menghasilkan informasi bahwa terdapat bakteri asam laktat pada bakasang sehingga menjadi tujuan untuk mengisolasi dan identifikasi bakteri asam laktat selama proses fermentasi 1-15 hari. Bahan baku bakasang ialah jeroan (usus dan hati) ikan cakalang Katsuwonis pelamis sebanyak 5 kg yang diambil dari pasar Bersehati Manado. Sampel jeroan dibersihkan kemudian dihancurkan, ditambahkan garam 10% dan nasi 5% kemudian difermentasi selama 15 hari dengan mengambil tiap-tiap sampel setiap 1, 3, 6, 9, 12, dan 15 untuk dihitung jumlah bakteri asam laktat dengan menggunakkan metode Total Plate Count pada media de Mann Rogosa Sharpe Agar dan koloni yang tumbuh di tumbuhkan  kembali pada media Tryptic Soy Broth  dan digores kembali pada media Tryptic Soy Agar, koloni yang tumbuh digores pada media slant agar yang selanjutnya diidentifikasi bakteri asam laktat berdasarkan uji biokimia yaitu uji pewarnaan Gram, uji motility, uji katalase, uji oksidase, uji H2S dan uji IMVIC (Indole, MethylRed, Voges Proskauer, Citrate). Hasil menunjukkan bahwa selama proses fermentasi berlangsung terdapat 4 genera bakteri asam laktat sesuai yaitu Lactobacillus sp., Bacillus sp., Eubacterium sp., dan Bifidobacterium sp., ke 4 genera ini tersebar pada fermentasi hari 1 sampai hari ke 15©

Preparation and thermostability of hydrophobic modified nanocrystalline cellulose

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Junliang Lu ◽  
Jinyan Lang ◽  
Na Wang ◽  
Xinhui Wang ◽  
Ping Lan ◽  
...  
Keyword(s):  
Stearic Acid ◽  
Palmitic Acid ◽  
Lauric Acid ◽  
Morphological Structure ◽  
Strong Stability ◽  
Nanocrystalline Cellulose ◽  
Original Structure ◽  
Optimal Conditions ◽  
Reaction Conditions ◽  
New Approach

Abstract In this paper, we provide a new approach for the anionic modification and functional application of nanocellulose. The nanocrystalline cellulose (NCC) is prepared from microcrystalline cellulose (MCC) and modified by fatty acids (lauric acid, palmitic acid and stearic acid). Ammonium ceric sulfate or hydrogen peroxide/ferrous sulfate being used as an initiator, three kinds of modified nanocrystalline cellulose (MNCC) can be synthesized at low temperature. The terminology for these MNCC is L-MNCC (NCC modified by lauric acid), P-MNCC (NCC modified by palmitic acid) and S-MNCC (NCC modified by stearic acid). Compared with those existing synthesized methods, the reaction condition is mild, and the modified products show strong stability. It can be seen from morphological structure analysis and reaction conditions analysis of MNCC that the original structure of cellulose is changed slightly. And the optimal conditions for preparing MNCC are obtained. The best yields of L-MNCC, P-MNCC and S-MNCC are 54.2 %, 20.9 % and 14.5 %, respectively.

Sign in / Sign up

Export Citation Format

Share Document