MAKING VIRGIN COCONUT OIL (VCO) METHOD enzymatic, FISHING, Fermentation, and Pickling

MAKING VIRGIN COCONUT OIL (VCO) METHOD enzymatic, FISHING, Fermentation, and Pickling

Charles

Fakultas Teknik Kimia , Universitas Pamulang

Abstract

Coconut oil is made from fresh coconut raw materials, processed with controlled heating or without heating at all, without chemicals and RDB known as virgin coconut oil (VCO Virgin Coconut). VCO has countless benefits and health advantages such as the ability to kill viruses, bacteria, increase endurance, softens the skin and so on. Various properties of the VCO caused by a medium-chain fatty acids that it contains lauric acid. VCO has lauric acid content is very high (45-55%). The purpose of this experiment was to study the process of making coconut oil with various methods and study the benefits of Virgin Coconut Oil. And shredded coconut meat manually. Crushed fruit flesh then added water at a ratio corresponding variables, namely, 1: 1. Furthermore, the extract pressed by using the manual method. Cream obtained by the method of enzyme with 80 ml pineapple extract as much as 1.6 grams. With this method of fishing in getting cream 150 ml using 50 ml of oil feed. By fermentation in get as much cream 150ml with 1.25 gram of yeast. Acidification get cream 600 ml was added about 25 mL or 4.5 pH, then stirred homogeneous then allowed to stand 8-10 hours. During settlement, the mixture will separate into three layers, namely oil (top layer), blondo white (middle layer), and water (bottom layer). The results obtained from the VCO enzymatic method 0 mL, 37 mL fishing, fermentation 20 mL and 60 mL acidification.

Keywords: VCO, Enzymatic, fishing, Fermentation, Acidification

I. Introduction

1.1 BACKGROUND

Coconut is one of the many seeds of plants that can be used in the manufacture of oil. Made from coconut oil is widely used as a cooking oil community. Making coconut oil is traditionally carried out by heating at high temperatures. Making coconut oil traditionally generated a lot of losses. For example, high heat can alter the structure of the oil and produce good color less oil. Today has been found to the various methods of making coconut oil can reduce the disadvantages mentioned above.

Coconut oil crude (Edible Coconut Oil) is one of the products produced from coconut, but the added value and benefits to the health of a child. As the technology advances, led to new products that have high added value and as a cooking oil high quality and have great benefits for health. The product is Virgin Coconut oil or VCO.

Different from ordinary coconut oil made from copra, the VCO is made from old fresh coconut. Processing process uses no chemicals and high heat. Coconut oil produced still maintain the structure Phito-naturally occurring chemical that produce the taste and smell unique coconut.

1.2 PURPOSE OF EXPERIMENT

1. Learn the process of making coconut oil with various methods

2. Learn the benefits of Virgin Coconut Oil

II. LITERATURE REVIEW

2.1. VCO

Virgin Coconut Oil (VCO) is virgin coconut oil derived from coconut old without heating, without any chemicals, processed in a simple way in order to obtain pure coconut oil of high quality. The advantages of this oil is a clear, colorless, easy to rancidity, and lasting up to two years. Components are still intact meaning no missing compound in this oil. The content of nutrients in this oil similar to that contained in breast milk (ASI) (Susilaningsih, 2005).

Virgin Coconut Oil (VCO) containing 92% saturated fat, 6% mono-unsaturated fat, and 2% poly unsaturated fats. Saturated fats in Virgin Coconut Oil (VCO) in the form of saturated fatty acids. The high content of saturated fatty acids make Virgin Coconut Oil (VCO) as a source of saturated fat. Saturated fatty acids is dominated by the Medium Chain Fatty Acids (MCFA). Percentage of MCFA on Virgin Coconut Oil (VCO) is 48% lauric acid, caprylic acid 8%, 7% capric acid, and 0.5% caproic acid (Price, 2004). Meanwhile, according to APCC standard fatty acid composition of Virgin Coconut Oil (VCO) contained in the following table:

Fatty Acid Chemical formula Amount (%)

Fatty acid	Chemical formula		Amount  (%)
Asam saturated fat 1 caproic acid acid kaprilat capric acid lauric acid myristic acid palmitic acid stearic acid	(C5H11COOH) (C7H15COOH) (C9 H19COOH) (C11H23COOH) (C13H27COOH) (C15H31COOH) (C17H35COOH)		0,4 – 0,6 5,0 – 10,0 4,5 – 8,0 43,0 – 53,0 16,0 – 21,0 7,5 – 10,0 2,0 – 4,0

2. Unsaturated fatty acids
Oleat acid	CH3(CH2)7CH=CH(CH2)7COOH	5,0 – 10,0
Linoleat acid	H2(CH2)4CH=CHCH2CH=CH(CH2)7	1,0 – 2,5

2.2. Benefits of  VCO

VCO (Virgin Coconut Oil) is an oil produced from fresh coconuts. Unlike the ordinary coconut oil, VCO produced not through the addition of chemicals or processes involving high heat. In addition to color and a different taste, VCO has no hydrogenated fatty acids in coconut oil as usual. VCO became popular because of its benefits for the health of the body. This is due to the VCO contains a lot of medium chain fatty acids (Medium Chain Fatty Acid / MCFA). The nature MCFA are easily absorbed to the mitochondria will increase your metabolism which are easily absorbed to the mitochondria will increase metabolism. Extra energy produced by metabolism that generates a stimulatory effect on the entire human body thereby increasing the level of energy produced. MCFA most abundant in the VCO is lauric acid (lauric acid).

Another benefit of VCO include improved resistance to disease and accelerate the healing process. The benefits arising from the increase in metabolism from the addition of the energy produced, resulting in cells in the body work more efficiently. They form new cells and replace cells damaged more quickly. VCO generates energy in the body not as a vegetable oil ended up in the body as energy, cholesterol and fat.

2.3. Method - The fabrication methods VCO

 VCO extracted by various methods including the enzymatic, fermentation, fishing, acidification of milk, and centrifugation. According to Bernasconi, et.al. (1995) emulsions can be broken by negating any conditions that support the formation of emulsions, by way of silence (the effect of gravity), provides acceleration (effect of centrifugal force) in a rotating vessel, changing its density and / or concentration by adding fluid to the outside phase. It can also be done by changing the temperature by means of heating or cooling, changing the pH value by the addition of acidic or alkaline and change the surface tension. Method for making VCO there are several kinds, as follows:

A. Enzymatic Method

      Virgin coconut oil processing by enzymatic method performed by using an enzyme directly or via a specific enzyme-producing microbes. The addition of the enzyme is done with the aim to break down the proteins that bind to oils and carbohydrates so that the oil can be separated well.

B. Method of Fishing

Fishing technology oil with oil basically utilizing a simple reaction. Water and oil can be united because there are proteins that surround the oil molecules. With fishing techniques, the oil molecules in coconut oil drawn by the bait until finally united. It makes the pull of the water and protein molecules previously bonded with coconut milk to be broken. Fishing techniques is basically changing the form of water-oil emulsion into an oil-oil (Alam, 2005).

C. Fermentation Method

Yeast bread that is usually used in making bread can be used in the processing of VCO for yeast breads containing microflora like yeast that can produce lipase to break the emulsion of milk. Thus, during the fermentation process will occur chemical bond breaking. This experiment aims to study the technique of making VCO using baker's yeast.

D. Method of Acidification

 Acidification is done by creating an atmosphere emulsion (milk) in an acidic state. Acid has the ability to break the fat-protein by binding to a compound that binds to fat.

III. METHODOLOGY EXPERIMENT

The experiment was conducted on 8, 15 and 22 September 2014 in Central Chemical Laboratory Integrated Laboratory (PLT) Syarif Hidayatullah Jakarta.

3.1. Tools and materials

In this experiment, the tools used include plastic jars, basins, filters, measuring cups, glass beaker, analytical balance, stirring rod, a spatula, a pipette, centrifuge instrument and mouthpiece.

The materials used in this experiment, among others, that have been shredded coconut fruit, distilled water, extracts of pineapple fruit, edible oils, yeast bread and vinegar.

3.2. Work procedures

1. Making cream Santan

Shredded coconut that has been watered with warm water (temperature 50-600C) in 1 liter, then squeezed coconut milk diproleh much as 1.5 liters. To memproleh maximum results, pulp obtained can be watered again with warm water of 0.5 liters, then squeezed back.

Santan obtained was added stopels transparent or glass beaker. Closing the jars already containing coconut milk with paper so not much contaminated, then save for 1 hour so that there is a separation between the water and creamy coconut milk. After the water and coconut milk cream seemed detached, taken the cream alone.

2. Enzymatic Method

Cream of coconut milk that has been obtained, in mix with bromelain enzyme extract from pineapple fruit as much as 0.2% by weight of coconut cream. This mixture is allowed to stand for 20 hours to form three layers of the water at the bottom, blondo at the center and oil on top. Then the top layer of oil is taken with a pipette and filtered with filter paper.

3. Fishing Methods

Coconut milk cream mixed with oil Vco (finished) with a ratio of 5: 1 and then mixed well for 20 minutes. Left and seen his reaction. Starting on the hour to 6 ~ 8, the container will form three layers: Pure Oil (K-1), blondo (K-2) and water.

Disendoki oil slowly and then filtered with a filter paper. These oils are called VCO (K-1). Oil will continue to form until approximately hour-12 ~ 16. Blondo can produce both quality oil (K-2). After completion separated and taken blondonya, blondo centrifuged. Then the oil will be above blondo and the oil is separated from blondo by using a pipette.

4. Fermentation Method

Considering creamy coconut milk is obtained, then add yeast tape sebayak 0.5% of the weight of the coconut cream, then stir until evenly distributed. Close and save the coconut cream yeast that has been given for 24 hours. During this incubation by yeast fermentation process would take place.

After an incubation period of up to 24 hours, the oil would seem to be formed on the surface. Then the oil separates from the other ingredients which settled under it with a spoon or pipette.

5. The method of acidification

Santan obtained was added to the glass beaker. Entered vinegar, stirring until the pH reached 4.5. Once the coconut milk mixture with the acid peak at pH 4.5, the mixture was closed and allowed to stand for 24 hours.

After an incubation period of 24 hours, the oil would seem to be formed on the surface. Then the oil separates from the other ingredients that settles underneath by means of centrifuges. After that the oil formed was decanted and pipetted into a measuring cup.

IV. OBSERVATION RESULT

4.1. Table Observations

No.	Treatment	Observation result
		Enzimatis	Fishing	Fermentasi	Heating
1	Heavy oil	453,2 gr	481, 63 gr	480,2 gr	517,26 gr
2	the amount of coconut milk	700 mL	600 mL	600 mL	700 mL
3	Kanil or skim found	80 mL	150 mL	90 mL
4	VCO resulting from	-	Liquid	Liquid	Liquid
5	The top layer is formed.	Blondo, White Chowder	Oil, Yellow Clear	Oil clear	Oil clear
6	The middle layer is formed.	-	Blondo, White Chowder	Blondo, White Chowder	Blondo, White Chowder
7	The bottom layer is formed	Water, White Cloudy	Water, White Cloudy	Water, White Cloudy	Water, White Cloudy
8	The amount of oil during the clinical end one day	-	37 mL	20 mL	60 mL

Pineapple fruit extract	1,6 gram
oil feed	50 mL
yeast bread	1,25 gram
Vinegar acid	25 mL (pH 4,5)

V. DISCUSSION

                  In Organic Chemistry lab this time we have made a VCO (Virgin Coconut Oil) with VCO enzymatic manufacturing process, fishing, fermentation and acidification. The emulsion of milk can be broken down in a way that is enzymatically by the enzyme bromelain, how to fishing with the help of oil feed, fermentation with the aid of fermipan and acidizing to create an atmosphere emulsion becomes acidic.

Coconut milk is an emulsion consisting of two phases, namely the aqueous phase and oil phase are not intermingled, because it is stabilized by an emulsifier. Emulsifier is a substance that serves to strengthen the emulsion, in this case as emulgatornya is protein. Both phases are bound by protein molecules containing hydrocarbon chains with polar end. Carbon part of hydrophobic proteins are soluble in oil and hydrophilic ions dissolved in the water phase for the water-soluble amino acids, the carboxylic group will release H + ions, while the amine group will receive H + ions. Amino acids can form positively charged ions and negatively charged ions or amphoteric. Oil emulsion can exit the system when bonding emulsion was damaged.

   The first experiment that is the making of VCO with enzymatic method. Terhidrolisisnya oil formation is a peptide bond in creamy coconut milk by the enzyme. If the peptide bond hydrolyzed and broken, then the oil can get out of the emulsion system. Protein is an emulsifier in coconut cream or degraded through hydrolysis by the enzyme bromelain which is a hydrolase enzyme to the substrate protein. Solving protein causes the emulsion system becomes unstable so that the oil can be separated from the emulsion system. But based on my observation, after incubation for 1 day, did not show the formation of three layers, only two of the layers namely blondo and water. This is not in accordance with the theory that after incubation for 1 day will be formed of three layers namely oil, blondo and water. This is due to errors in the practitioner as a lack of understanding of the composition of the extract nanasnya, also affected by the concentration

crude extract enzyme bromelain, which is used not old coconut, glassware used less sterile, making schemes that do not fit, etc.

The second experiment ie the method of fishing. Oil feed serves as a breaker or break the fat and protein by binding to a compound that binds to fats as well as to attract the oils that still bind to the blondo until finally united. Water and oil can be united because there are proteins that surround the oil molecules. Fishing methods are basically changing the shape of the water-oil emulsion into oils. After the experiment of making coconut oil do, based on observations, data showed that for the manufacture of oil by the method of fishing found oil yields for approximately 2 days at 87 ml. So that it can be seen VCO (k-2) obtained was 37 mL. This is due to the oil feed that dgunakan 50 mL (k-1). Oils obtained by the method of fishing in this experiment produces clear yellow color. The yellow color is due to the oil feed used cooking oil of good quality.

On the third attempt the making of VCO ddengan using fermentation methods. In the manufacture of VCO in fermentation, Sacacharomycea cerevisiae (baker's yeast) using carbohydrate contained in a creamy coconut milk as the main energy source so that the bond of carbohydrates, fat and protein becomes loose which eventually will be released. The oil will be on the surface because it has a lighter specific gravity, while protein (blondo) and the water beneath. Separation of cream of coconut milk that had been incubated in the production of VCO by fermentation using yeast bread (fermipan) containing Sacacharomycea cerevisiae show results as expected, which proved to be three layers, namely the top layer in the form of pure oil (VCO), the middle layer in the form of blondo (white) and the bottom layer is water. Based on research data showing VCO volume (ml) fermented in the treatment fermipan 1,25gr / 150 ml cream which produce 20 ml.

Manufacture of fermented coconut oil has many advantages, among other things, making coconut oil is fermentation procedure is much easier, can save fuel, and result in a clear-colored oil with the quality standards of oil Indonesia. However, it should be noted that the successful establishment of the oil with this method is influenced by the type of subtract, the type of yeast, and environmental factors that affect the lives of Saccharomyces sp.

The last experiment with methods of acidification. Cream acidified to pH 4.5 in order to rupture or break the fat and protein by binding to a compound that binds to fats as well as the process of decomposition that produces oil. Based on observations, the results obtained pH adjustment ie 4.5 to get an isoelectric condition which is done by adding 25 ml Acetic Acid (CH3COOH) or vinegar. Acidizing will be formed of three layers, wherein the top layer is called the cream, blondo middle layer and bottom layer is water. Oils obtained by the method of acidification will produce translucent colors or clear by the number of VCO which occur during approximately one day that is 60 ml.

The experimental results indicate that the physical condition of the VCO produces oil colored translucent (color less / white water) and typical fragrant coconut. In accordance with the opinion of Alam (2005) who said that the main difference VCO with ordinary coconut oil lies in the color, taste (taste) and smell (scent). Pure coconut oil having an limpidity like wet water, odorless (color less), retains the smell and taste typical of fresh coconut. Oil colors are formed due to the absence of heating, because during the heating process causes the components of carbohydrates, protein and oil will undergo hydrolysis and oxidation will affect the color of the oil.

Making the VCO with four methods in this lab has several weaknesses, including high dependence on the enzyme, they use heat, no additional chemicals, dependence on oil anglers, long processing time, and the stages of a long process.

VI. COVER

5.1 Conclusion

From the lab we have done can be concluded that the VCO is a pure coconut oil made from fresh mature coconut as raw materials and processed without heating or with heating limited, highly nutritious and contains 50-53% lauric acid. Based on the experimental results, the result obtained from the VCO enzymatic methods namely 0 mL, 37 mL fishing, fermentation 20 mL and 60 mL acidification. In this experiment can be seen that the sterility in the manufacturing process, temperature, type / concentration of the enzyme, the type / composition

oil feed and the addition of acid is very influential on the successful establishment of a VCO with these four methods.

5.2 ADVICE

Advice can be given on this journal for farmers who deals in order to take advantage of coconut oil into virgin coconut oil because the income that will be achieved will be more than doubled.

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