Quality of Virgin Coconut Oil with Addition of Peppermint Oil

Hanjaya, Clarissa; Pranata, Fransiscus Sinung; Swasti, Yuliana Reni

doi:10.22146/agritech.43321

Cited by 8 publications

(9 citation statements)

References 23 publications

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“…Aktivitas antioksidan cookies dengan penambahan minyak atsiri bunga kecombrang disajikan pada Tabel 3. Aktivitas antioksidan produk pangan meningkat seiring dengan penambahan minyak atsiri (Hanjaya et al, 2020). Aktivitas antioksidan cookies berkisar antara 55,45-74,78%.…”

Section: Aktivitas Antioksidan Cookies Dengan Penambahan Minyak Atsir...unclassified

PENINGKATAN KUALITAS COOKIES DENGAN PENAMBAHAN MINYAK ATSIRI BUNGA KECOMBRANG (Etlingera elatior)

Hartoyo

Pranata

Swasti

2022

J-AGT

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Antioxidants are compounds that can inhibit or slow down oxidative damage due to free radicals. Torch ginger flower (also known as kecombrang flower in Indonesia) essential oil has antioxidant activity values ranging from 61.61-83.17%. This study aim to determine the best concentration of torch ginger flower essential oil (Etlingera elatior) in cookies and to improve the chemical and microbiological qualities of cookies. Torch ginger flowers are cut into pieces and then distilled. The stage of adding torch ginger flowers essential oil was carried out according to the experimental design namely P (100: 0), Q (100: 0.1), R (100: 0.2), S (100: 0.3). The observation parameters in this study were proximate, antioxidant activity, and microbiological (total plate count) parameters. Data processing was carried out in a completely randomized design (CRD) based on data from observations of the test parameters with three repetitions. The result of study showed that the cookies with the addition of torch ginger flower essential oil had moisture content of 4.50-5.11%, ash content of 0.80-1.05%, fat content of 20.68-22.45%, protein content of 6.88-7.95%, carbohydrate content of 63.85-65.30%, antioxidant activity of 55.45-70.78%, the total plate count (bacteria, mold, and yeast) about <10 colonies/g. Keywords: antioxidants, cookies, torch ginger flower

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Section: Aktivitas Antioksidan Cookies Dengan Penambahan Minyak Atsir...unclassified

PENINGKATAN KUALITAS COOKIES DENGAN PENAMBAHAN MINYAK ATSIRI BUNGA KECOMBRANG (Etlingera elatior)

Hartoyo

Pranata

Swasti

2022

J-AGT

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“…Selain itu, Muhammud et al (2014) menemukan bahwa VCO yang ditambahkan dengan jintan hitam lebih efektif untuk menumbuhkan rambut dibandingkan dengan VCO yang ditambahkan dengan kemiri. Penelitian lain yang dilakukan oleh (Hanjaya et al, 2020) dengan menambahkan minyak peppermint dalam VCO. Hasil penelitian tersebut ditemukan bahwa adanya peningkatan secara signifikan terhadap kualitas VCO setelah ditambahkan minyak peppermint.…”

Section: Pendahuluanunclassified

“…Konsentrasi optimal minyak peppermint dalam VCO adalah 7,5% dengan kadar air 0,05%, nilai asam lemak bebas 0,13%, bilangan peroksida 0,53mg eq/kg, bilangan iodin 4,42 g I2/100g, angka lempeng total 0 cfu/mL, dan aktivitas antioksidan 90,82%. VCO yang ditambahkan minyak peppermint mengandung antioksidan, sepertipinene, mentol, (Hanjaya et al, 2020).…”

Section: Pendahuluanunclassified

Kualitas Minyak Oles Yang Diproduksi Dari Virgin Coconut Oil (Vco) Dan Bunga Cengkeh Dengan Variasi Suhu Pemanasan

Pramitha¹,

Suantari²,

Gmelina³

et al. 2022

JCHEM

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Virgin Coconut Oil (VCO) has been widely used as a raw material for the pharmaceutical, food, and cosmetic industries. In this study, the innovation for developing the VCO product variations was done by making preparations using a combination of VCO with cloves. The production of rub oil through a combination of VCO (Virgin Coconut Oil) and cloves (Syzygium aromaticum L. Merr. & L.M. Perry) was carried out by extraction and digestion method with variations of heating temperatures of 40, 50, and 60ºC. The testing parameters for the quality of the oil included organoleptic analysis, water content, acid number, peroxide number, and iodine number. The results showed that the quality of clove-VCO oil using various heating temperatures of 40ºC (S1), 50ºC (S2), and 60ºC (S3) had a yellow color and a characteristic clove smell. Samples S1, S2, and S3 had the water content of (0.020±0.002)%, (0.031±0.002)% and (0.024±0.003)%, respectively. Based on the statistics, the water content obtained was not significantly different with p value> 0.057. It was found that there was a significant difference in the value of the acid number of (2.604 ± 0.117), (2.885 ± 0.071) and (3.572 ± 0.072) mg NaOH/10g for S1, S2, and S3, respectively, peroxide value of (0.466±0.057), (0.633±0.058), (0.733±0.058) meq/kg for S1, S2, and S3, respectively, and the iodine number of (9.167 ± 0.129), (8.437 ± 0.065), (8,162 ± 0.032) g iodine/100g oil for S1, S2, and S3, respectively, with p < 0.05. The results of this study indicated that the higher the heating temperature in the clove-VCO rub oil manufacturing process, the lower the oil quality. Keywords: clove, oil quality, rub oil, temperature, VCO.

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“…Referring to the huge potencies of coconut trees in southeast Asian countries, coconut and its products are the most important commodities for many industrial sectors. As it consists of about 11.95 million hectares producing 57,510 million coconuts annually in the world [1], coconut products have excellent prospects to be developed. One of these prospects is virgin coconut oil (VCO), which has potential for many foods and health industries.…”

Section: Introductionmentioning

confidence: 99%

“…VCO has also proven to have biological activities for medical purposes such as antibacterial, antifungal, antioxidant, hepatoprotective, and antiviral activities, and could enhance the immune system. Moreover, these features have been adopted for many health care, cosmetics product, and functional food applications [1][2][3].…”

Section: Introductionmentioning

confidence: 99%

Papain Enzyme Assisted Extraction of Virgin Coconut Oil as Candidate In-House Reference Material

et al. 2022

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This study concerns papain enzyme assisted synthesis of virgin coconut oil (VCO) as a candidate in-house reference material. The study was conducted to obtain optimization of the VCO preparation with green processes as the standardized product which high stability and homogeneity. The method is expected to produce the candidate of in-house reference material to ensure the standards and quality of the VCO product. Based on the results of this study, the preparation of VCO was carried out using the papain. An optimum yield of 24.30%. was achieved under the following conditions: enzyme to coconut milk with a mass ratio of 0.6 g/L, under 500 mL water/g of coconut powder, at the temperature of 70 °C by five stages of extraction. The physicochemical properties as well as organoleptic feature of VCO which consist water content, peroxide number, free fatty acids, and iodine numbers are fit with the standard. The parameters exhibited the homogeneity and stability which be able recommended as candidate in-house reference material and have potentially as antibacterial agent. Antibacterial activity test showed that VCO has potential against Escherichia coli, Staphylococcus aureus, Propionibacterium acnes and Pseudomonas aeruginosa as shown by the inhibition zone in the testing.

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Quality of Virgin Coconut Oil with Addition of Peppermint Oil

Cited by 8 publications

References 23 publications

PENINGKATAN KUALITAS COOKIES DENGAN PENAMBAHAN MINYAK ATSIRI BUNGA KECOMBRANG (Etlingera elatior)

PENINGKATAN KUALITAS COOKIES DENGAN PENAMBAHAN MINYAK ATSIRI BUNGA KECOMBRANG (Etlingera elatior)

Kualitas Minyak Oles Yang Diproduksi Dari Virgin Coconut Oil (Vco) Dan Bunga Cengkeh Dengan Variasi Suhu Pemanasan

Papain Enzyme Assisted Extraction of Virgin Coconut Oil as Candidate In-House Reference Material

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