Extraction of coconut oil (Cocos nucifera L.) through fermentation system

Joko Sulistyo, and Rini Handayani, and Rita Dwi Rahayu, (2009) Extraction of coconut oil (Cocos nucifera L.) through fermentation system. Biodiversitas, The journal of Biological Diversity, 10 (3). pp. 151-157. ISSN 1412-033X

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Official URL: http://biodiversitas.mipa.uns.ac.id/D/D1003/D10030...

Abstract

Coconut oil (Cocos nucifera L.) has a unique role in the diet as an important physiologically functional food. The health and nutritional benefits that can be derived from consuming coconut oil have been recognized in many parts of the world for centuries. There are few techniques for coconut oil extraction, such as physical, chemical, and fermentation or enzymatic processes using microbial inoculum as enzymatic starter. Starter with different concentration (1.0; 2.5; 5.0; and 10%) of microbial strains were added into coconut cream and allowed to be fermented for over night. The extracted oil was analyzed for further experiment, especially on its antibacterial activity. The maximum yield of 27.2% was achieved by adding 5.0% starter. Water content, acid value, FFA, and peroxide value of the fermented coconut oil were 0.3%, 0.45%, 0.22% and 2.54% respectively. A gas chromatogram showed that this fermented oil contained high lauric acid (46.82%), and 6.01% caprylic, 7.5% capric, 17.02% miristic, 7.21% palmitic, 3.11% palmitoleic, 5.41% stearic, and 1.3% linoleic acid, respectively. An inhibitory effect of such kind coconut oil which contains potential fatty acid against bacterial growth was further examined. It was found that this edible oil exhibited antibacterial activity to inhibit the growth of Bacillus subtilis, Escherichia coli, Pseudomonas fluorescence, Bacillus cereus and Salmonella; however it showed slightly inhibitory effect when it was exposed to Bacillus cereus and Escherichia coli.

Item Type:Article
Uncontrolled Keywords:coconut oil, inoculum, fermentation, lauric acid, antibacterial
Subjects:T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions:FACULTY > Faculty of Food Science and Nutrition
ID Code:12595
Deposited By:IR Admin
Deposited On:21 Dec 2015 12:49
Last Modified:21 Dec 2015 12:49

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