Komposisi Asam Lemak Minyak Kelapa Murni (Virgin Coconut Oil) yang Berpotensi sebagai Anti Kandidiasis

Novilla, Arina; Nursidika, Perdina; Mahargyani, Wikan

doi:10.30870/educhemia.v2i2.1447

Cited by 22 publications

(25 citation statements)

References 5 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Pola makan yang buruk merupakan faktor risiko penting dalam CVD. Diet kaya asam lemak tak jenuh ganda, seperti minyak kelapa murni (VCO), seringkali dikaitkan dengan penurunan risiko CVD (Babu et al, 2014 Mendukung hal tersebut, Novilla et al (2017) berpendapat bahwa minyak kelapa murni (Virgin Coconut Oil/VCO) adalah produk olahan kelapa yang mengandung asam lemak tidak jenuh yang bermanfaat bagi kesehatan tubuh. Asam lemak banyak dipakai pada berbagai industri seperti industri ban, kosmetik, plastik, cat, farmasi, deterjen dan sabun (Carandang, 2008).…”

Section: Asam Lemakunclassified

See 1 more Smart Citation

Review: Asam Lemak Virgin Coconut Oil (VCO) dan Manfaatnya untuk Kesehatan

Kusuma¹,

Putri²

2020

AGRINIKA

View full text Add to dashboard Cite

Coconut plant is often called the plant of life because every part of the coconut plant can be used and processed into a product. One of the commercially processed coconut products, namely Virgin Coconut Oil (VCO), which is believed to have health properties. This article is written based on the results of a systematic literature review which relies on literature studies on the topic of virgin coconut oil. Virgin coconut oil is produced from fresh coconut flesh (non-copra), the processing process is not through a chemical process and does not use high heating so that the characteristics of the oil produced are clear (clear) and have a distinctive aroma of coconut. The fatty acids contained in VCO are saturated and unsaturated fatty acids. The components included in saturated fatty acids are caproic acid, caprylic acid, myristic acid, palmitic acid and lauric acid; while the unsaturated fatty acid components are cyclopropanpentanoic acid, oleic acid, and stearic acid. VCO contains short and medium-chain fatty acids which are known to have certain biological functions for the human body. These benefits include its functions as anti-bacterial and anti-fungal.Tanaman kelapa sering dijuluki sebagai tanaman kehidupan karena setiap bagian dari tanaman kelapa dapat dimanfaatkan dan diolah menjadi suatu produk. Salah satu produk olahan kelapa komersial yaitu Virgin Coconut Oil (VCO) yang dipercaya memiliki khasiat untuk kesehatan. Artikel ini ditulis berdasarkan hasil tinjauan pustaka sistematis (systematic literature review) yang mengandalkan studi pustaka dengan topik mengenai minyak kelapa murni. VCO dihasilkan dari daging buah kelapa segar (non kopra) yang proses pengolahannya tidak melalui proses kimiawi dan tidak menggunakan pemanasan tinggi, sehingga karakteristik minyak yang dihasilkan berwarna bening (jernih) serta beraroma khas kelapa. Asam lemak yang terkandung dalam VCO tersebut merupakan asam lemak jenuh dan tak jenuh. Komponen yang termasuk dalam asam lemak jenuh yaitu, asam kaproat, asam kaprilat, asam miristat, asam palmitat dan asam laurat; sedangkan komponen asam lemak tak jenuh yaitu asam siklopropanpentanoat, asam oleat, dan asam stearat. VCO mengandung asam lemak rantai pendek dan menengah atau medium yang diketahui mempunyai fungsi biologis tertentu bagi tubuh manusia. Manfaat tersebut meliputi fungsi sebagai anti bakteri dan anti jamur.

show abstract

Section: Asam Lemakunclassified

“…Hal ini karena ikatan C=C yang dimiliki asam lemak tidak jenuh dapat membantu asam lemak memasuki membran. (Novilla et al, 2017).…”

Section: Asam Lemakunclassified

Review: Asam Lemak Virgin Coconut Oil (VCO) dan Manfaatnya untuk Kesehatan

Kusuma¹,

Putri²

2020

AGRINIKA

View full text Add to dashboard Cite

show abstract

“…Hasil kromatografi gas spektrofotometri massa, asam lemak yang terkandung dalam VCO yaitu asam kaproat (0.187%), asam oktanoat (1,12%), asam siklopropanapentanoat (0.54%), asam laurat (32,73%), asam miristat (28,55%), asam palminat (17,16%), asam oleat (14,09%), dan asam stearat (5,68%) (Novilla, 2017). Berbagai macam kandungan asam lemak jenuh dan tidak jenuh dalam VCO terbukti dapat membantu meningkatkan daya tahan tubuh terhadap berbagai macam penyakit serta mempercepat proses penyembuhan.…”

Section: Pendahuluanunclassified

Development of "Immersion and Plated Filtering" as an Alternative of VCO Making

Dalmadi

2019

JBT

View full text Add to dashboard Cite

The purpose of this study was to determine the quality of VCO oil made using the Layered Induction and Filtering technique. This research is an experimental study using the Layered Induction and Filtering method in making VCO oil. The population used as the object of this research is coconut in the Mataram city area, which is the raw material for making VCO oil. While the sample used is old and dry coconut fruit. The data from the calculation of the VCO quality test were obtained using the standard formula for calculating the quality of oil to test for moisture, peroxide numbers and free fatty acids. The results of the water content test at an interval of one hour for four times were 0.15%, the test results for the peroxide number were 2.46 and the acid number test results were 0.46%. Based on APCC (Asian and Pacific Coconut Community) standards, VCO oil made with the Layered Induction and Filtering technique has the quality of the water content, peroxide number, and free fatty acids below the maximum standards set by APCC, so the quality of VCO oil is very good. Making VCO with this method can be applied on a household scale with the quality of results according to the standards set by the APCC.

show abstract

“…6 The VCO standard of the APCC is still a temporary standard, therefore, national standards include: 0.3% maximum free fatty acids, peroxide numbers maximally 1 meq/kg of oil and a maximum saponification number of 0.2%, but the ideal characteristics of VCO are: color clear (measurement with Lovi-bond Tintometer: Yellow 1 and Red 0.1) is a reference in measuring the quality of the oil. 7 Besides the benefits of VCO, there are several processing methods to obtain high-quality of VCO. Because there are many consumers who want to get the various benefits of VCO for health, VCO process will be found in almost every province in Indonesia, both at household and farmer groups, so that young VCO products are obtained.…”

Section: Introductionmentioning

confidence: 99%

“…Saturated fatty acids in coconut oil are medium and short chain saturated fatty acids. 7,11 Today the role of coconut oil as a component of the drug begins to increase compared to other vegetable oils. The East Java Provincial Plantation Office launched, Tulungagung as one of the East Java coconut producer centers was chosen as the place for producing VCO and CCO, one of them with the brand "MALIKA".…”

Section: Introductionmentioning

confidence: 99%

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

R¹,

Natalia²,

Lukmanto³

et al. 2019

Melysa

View full text Add to dashboard Cite

This study aims to examine the quality of cooking coconut oil (CCO) and virgin coconut oil (VCO). The analysis was carried out as a physical parameter test including organoleptic and density while the chemical parameter test was: free fatty acid (FFA) peroxide number and test of saponification number. The sample oil used comes from coconut oil made traditionally by virgin coconut oil or commonly abbreviated as VCO, which is coconut oil which passes through a different extraction process with ordinary coconut oil so it is believed to have higher quality and provide more benefits. Samples derived from coconut oil traditionally processed in Beji Village, Boyolangu District with the brand "MALIKA". It was found that both oils had relatively the same physical parameters, the difference in density on VCO and CCO: 0.88 g / ml and 0.82 g / ml. As for the chemical parameters of free fatty acids, peroxide numbers, and saponification numbers of the VCO and CCO comparisons: 0.165: 0.207; 0.54: 0.68; 203: 321, so that the overall VCO has good quality, while CCO has an unfavorable saponification number.

show abstract

Komposisi Asam Lemak Minyak Kelapa Murni (Virgin Coconut Oil) yang Berpotensi sebagai Anti Kandidiasis

Cited by 22 publications

References 5 publications

Review: Asam Lemak Virgin Coconut Oil (VCO) dan Manfaatnya untuk Kesehatan

Review: Asam Lemak Virgin Coconut Oil (VCO) dan Manfaatnya untuk Kesehatan

Development of "Immersion and Plated Filtering" as an Alternative of VCO Making

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

Contact Info

Product

Resources

About