Analysis quality characteristics of virgin coconut oil (VCO): comparisons with cooking coconut oil (CCO)

R, Dewi Natalia; Natalia, Ayu; Lukmanto, Fendri; Ani, Ika; Tarigan, Indra Lasmana

doi:10.35584/melysa.v1i1.20

Cited by 4 publications

(2 citation statements)

References 17 publications

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“…Angka iod diperoleh 0,2781, sesuai dengan standar mutu yaitu 0,2 -0,5. Angka iod menjelaskan ketidakjenuhan asam lemak penyusun minyak.. Banyaknya iod yang diikat menunjukkan banyaknya ikatan rangkap dalam minyak (Natalia et al 2019;Dayrit et al 2007) Hasil analisi GC-MS menunjukkan komponen penyusun dari VCO adalah asam lemak rantai menengah seperti: asam laurat, miristat, palmitate, kaproat, dan asam oleat. VCO mengandung komponen asam lemak seperti: kaprilat, kaproat, kaprat, laurat, miristat, palmitate, stearate, oleat, dan asam linoleate (Lavine et al 2018).…”

Section: Uji Kualitas Vcounclassified

PEMBUATAN VIRGIN COCONUT OIL DENGAN EKSTRAK JAMUR Aspergillus niger SERTA UJI ANTIBAKTERI VCO DENGAN BAKTERI Staphylococcus aureus.

Suirta¹,

Asih²

2023

JCHEM

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ABSTRAK Telah dilakukan pembuatan virgin coconut oil (VCO) dengan ekstrak jamur Aspergillus niger serta uji antibakteri VCO dengan bakteri Staphylococcus aureus. Kualitas VCO ditentukan dengan uji kadar air, angka asam, angka penyabunan, angka iod, uji organoleptik, dan analisis GC-MS. Ekstraksi VCO tanpa menggunakan ekstrak jamur hanya mendapatkan VCO sebanyak 5,859 g. Penambahan ekstrak jamur A. niger 0,5% b/v menghasilkan VCO sebanyak 8,832 g, menunjukkan terjadi kenaikan yang sangat signifikan (p<0,05). Hasil uji kadar air, angka asam, angka penyabunan, dan angka iod masing-masing diperoleh: 0,1958; 0,2929; 5,0487; dan 0,2781, hasil ini sesuai dengan baku mutu VCO yang ditetapkan. Hasil uji organoleptik memberikan VCO yang tidak berwarna dan tidak berbau, dan hasil analisis GC-MS diperoleh kandungan asam lemak rantai medium dengan kandungan asam laurat sebagai komponen terbanyak. Hasil uji antibakteri terhadap bakteri Staphylococcus aureus menunjukkan kemampuan VCO dalam menghambat pertumbuhan bakteri dengan zona hambat 13,5 mm. Kata kunci: antibakteri, Aspergillus niger, Staphylococcus aureus, virgin coconut oil. ABSTRACT Preparation of virgin coconut oil (VCO) with Aspergillus niger fungi extract and the antibacterial test of the VCO with Staphylococcus aureus has been carried out. The quality test of the VCO included water content, acid number, saponification number, iodine value, organoleptic test, and GC-MS analysis. VCO extraction without using fungi extract only got 5.859 g of VCO. The addition of 0.5% w/v of A. niger fungi extracts produced 8.832 g of VCO, indicating a very significant increase (p <0.05). The water content, acid number, saponification number, and iodine value obtained were 0.158; 0.2929; 5.0487; and 0.2781 respectively, which met the VCO quality standard. The organoleptic test proved that the VCO was colourless and odourless. Meanwhile, the GC-MS analysis showed the content of medium-chain fatty acids with lauric acid as the largest component. The antibacterial test against Staphylococcus aureus indicated the ability of VCO to inhibit the growth of bacteria with an inhibition zone of 13.5 mm. Keywords: antibacterial, Aspergillus niger, Staphylococcus aureus, virgin coconut oil.

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Section: Uji Kualitas Vcounclassified

PEMBUATAN VIRGIN COCONUT OIL DENGAN EKSTRAK JAMUR Aspergillus niger SERTA UJI ANTIBAKTERI VCO DENGAN BAKTERI Staphylococcus aureus.

Suirta¹,

Asih²

2023

JCHEM

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“…The lowest IV was noted for the VCO (7.0) whereas the CPO and RBD oil has the IV of 8.2 and 9.2 respectively. Hence, IV indicates the weight percentage of coconut oil related to unsaturated fatty acids that can absorb halogens such as iodine (R et al, 2019) [21] . It was analysed that the VCO has less content of unsaturated fatty acids to bind such halogens but the RBD and CPO had higher IV which was due to the presence of high amount of unsaturated fatty acids.…”

Section: Iodine Valuementioning

confidence: 99%

Comparative studies on physicochemical properties of virgin coconut oil (VCO) with different coconut oils

Maurikaa¹,

Jaganivash²,

Shanmugasundaram³

2020

Int. J. Chem. Stud.

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This study aims to compare the physicochemical properties of Virgin Coconut Oil (VCO), Refined, Bleached and Deodorized (RBD) oil and Cold Pressed Oil (CPO, Chekku oil). The physicochemical properties taken for the study includes moisture content, refractive index, saponification value, iodine value, acid value, unsaponifiable matter, polenske value and % free fatty acids. The physicochemical properties of all three samples obtained are in compliance with Asian and Pacific Coconut Community (APCC) standards. Of all the samples, VCO showed 1.3% FFA which was higher when compared, that it should be consumed only to a certain limit for cooking. VCO has very low moisture content of 0.11% where the shelf life of oil can be naturally preserved. The acid value of VCO was 2.7 mg KOH/g which has the highest amount of AV whereas for other samples it was less than 1.0 mg KOH/g. These findings can be used for chemical analysis and adulteration detection.

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Quality Evaluation of Virgin Coconut Oil Produced with Enzymatic Extraction using Coated Crude Papain

Laga

Bastian

Musdalifa

et al. 2023

Curr Res Nutr Food Sci

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Papain enzyme has been applied in the production of coconut oil. In this study, crude papain enzyme was coated with maltodextrin to observe the effectiveness of coated papain in the production of virgin coconut oil (VCO). The specific objectives of this research including to determine the effect of the incubation length and temperature of the coated papain enzyme on the yield and quality of the resulting VCO. 0.5% enzyme (w/v) was applied to the coconut milk in different incubation lengths and temperatures to produce VCO. This study applied a randomized complete design with two factors; length of incubation (6,12,18, and 24 hours) and incubation temperature (30, 40, 50 and 60 ⁰C). The findings of this study showed that based on a yield of 24.88% and a degree of clarity of 92.15%, the optimal incubation temperature for the production of VCO in this study was 50 ⁰C. The findings of the research, based on a yield of 22.56%, showed that 18 hours of incubation was found to be the optimal incubation time for the production of VCO in this study. Even though the free fatty acids and water content suggest that refinement is necessary for the quality improvement of the produced VCO, the peroxide value and iodine number of VCO in this study show a good quality with a value of fewer than three meq/kg and between 5.78-8.80, respectively.

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Analysis quality characteristics of virgin coconut oil (VCO): comparisons with cooking coconut oil (CCO)

Cited by 4 publications

References 17 publications

PEMBUATAN VIRGIN COCONUT OIL DENGAN EKSTRAK JAMUR Aspergillus niger SERTA UJI ANTIBAKTERI VCO DENGAN BAKTERI Staphylococcus aureus.

PEMBUATAN VIRGIN COCONUT OIL DENGAN EKSTRAK JAMUR Aspergillus niger SERTA UJI ANTIBAKTERI VCO DENGAN BAKTERI Staphylococcus aureus.

Comparative studies on physicochemical properties of virgin coconut oil (VCO) with different coconut oils

Quality Evaluation of Virgin Coconut Oil Produced with Enzymatic Extraction using Coated Crude Papain

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