No abstract

Crude extract from fresh rhizome ginger contained crude proteolytic enzyme and phenolic compound as antioxidant. Crude proteolytic enzyme extract from fresh ginger was used to produce coconut oil with high antioxidant activity and low hydrolysis and oxidation susceptibility. The main objective of this work was to produce coconut oil at 60 o C for 1, 2, 3, 4 and 5 hours by using crude proteolytic enzyme extract from fresh rhizome ginger and determine the total phenolic content, antioxidant activity and stability of coconut oil obtained from this process. Coconut oil was produced by using four different ratios of coconut meat to fresh rhizome of ginger (w/w)-2.5:0.5, 2.5:1.0. Our results indicated that using crude proteolytic enzyme extract from fresh rhizome ginger provided high coconut oil yield of ~17% during 2-3 hours while without protease coconut oil was still not produced. It was found that increasing the fresh rhizome of ginger content resulted in increasing total phenolic content, antioxidant activity and stability of coconut oil. Moreover, coconut oil with low free fatty acid and peroxide value was more inactive to hydrolysis and oxidation reaction. Thus, there is a potential production of coconut oil with high phenolic compounds, antioxidant activity and stabilityfor application in healthy food products or cosmetic.

Coconut protein residue from production of coconut oil with extracted Curcuma longa has high antioxidant as curcuminoids, and high protein which are needed for growth performance and survival rate of Juvenile red claw crayfish (Cherax quadricarinatus). The objective of this work was to study the effects of coconut protein residue from production of coconut oil with extracted Curcuma longa in feed to growth performance and survival rate of Juvenile red claw crayfish. The experiment was carried out using plastic bucket systems with three treatment conditions: T1 used pellet (control); T2 used cream protein from virgin coconut oil (VCO); T3 used cream protein from coconut oil with extracted Curcuma longa (COC), respectively. Feed with cream protein from COC and VCO has significant effect on weight gain and feed conversion ratio (FCR) of Juvenile red claw crayfish when compared to Juvenile red claw crayfish in the control diet. FCR in the control group was significantly (p<0.05) higher than those of the treated groups. Weight gain was highest in the T3. Survival rate of every treatment was 100%. The result indicated that the cream protein from COC with high protein and high antioxidant is a potential additive in the Juvenile red claw crayfish diet.

Coconut oil enriched with phenolic compounds from some curcuma species can be used in cosmetic products or food supplement. The objectives of this work were to produce coconut oil incorporated with some extract of curcuma species including Curcuma aromatica Salisb, Curcuma longa L., Curcuma xanthorrhiza Roxb., Curcuma Zediaria Roscoe, Cucuma aeruginosa Roxb, Curcuma aurantiaca Van Zijip., and Cucuma parviflora Wall H., and to determine the antioxidant activity and the total phenolic content of the coconut oil obtained. The antioxidant activity of resulting coconut oil was assayed with DPPH (2,2-diphenyl-1-prohydrozyl), and ABTS. Antioxidant activity with ABTS and DPPH calculated in IC50 (the concentration of an antioxidant at with 50% inhibition of free radical activity), IC50 values at 30 min was found in the range of 0.35 to 13.58 mg/ml and 2.66 to 179.40 for ABTS and DPPH, respectively. The results showed that the coconut oil with extracted Curcuma Zediaria Roscoe had the highest antioxidant activity calculated in IC50, 0.35 mg/ml and 2.66 for ABTS and DPPH radical scavenging assay, respectively. Based on the Folin-Ciocalteu method, the total phenolic content was found in the range of 2.95 to 132.42 mg/g oil. Coconut oil with extracted Curcuma Zediaria Roscoe had the highest total phenolic content (132.42 mg/g oil) among other species.