Virgin Coconut Oil (VCO)
According Setiadji (2004), coconut oil is considered toxic even be antiviral drugs, including the HIV virus. The oil contains 48% lauric acid, the saturated fatty acids with carbon chain is (MCFA, Medium Chain Fatty Acids) which is easily absorbed by the body, so it can be directly included in the energy metabolism, and causes deposits of fatty tissue. In addition, lauric acid in the body is converted into monolaurate which is antimicrobial.
Making coconut oil is traditionally used to do is to boil the milk continuously until the coconut oil is obtained. The resulting oil quality is not good, if in test quality will have a peroxide value and free fatty acids were high, and also the color of brownish yellow oil so that the oil will quickly become rancid within two months. By changing the method of making coconut oil, coconut oil usually created through the manufacturing process is converted into heating oil without over heating.
Making coconut oil is made Setiadji (2004) is by fishing in coconut oil with coconut oil. This technology utilizes a simple chemical reaction, where coconut milk is a mixture of water and oil. Both of these compounds can be united because of the protein molecule which surrounds the oil molecules. With the technique of fishing, coconut oil molecules in oil drawn by the bait until finally united. Tug it makes the oil separated from the water and protein. The resulting oil is coconut oil with quality tinggu called Virgin Coconut Oil (VCO).
VCO is a coconut oil made from fresh coconut meat that is processed in low temperature without over heating. The content of essential oil can still be maintained, and the oil has a color more clearly and can hold it for two years without becoming rancid (Anonymous, 2005).
One way to increase the yield of oil extracted from coconut milk cream can be done by adding an enzyme that can break down proteins that act as emulsifiers in coconut milk. Coconut milk emulsion breaking can occur in the presence of proteolytic enzymes. The enzyme papain is a proteolytic enzyme. This enzyme can catalyze the breakdown of proteins by hydrolyzing peptide bonds into compounds of simpler (Muhidin, 2001).
Compared with other vegetable oils such as palm oil, soybean oil, corn oil and sunflower oil, VCO has several advantages, namely high lauric acid content, the medium chain fatty acid composition of high and low molecular weight. Lauric acid is a medium chain saturated fatty acids or in medical term is known as medium chain fatty acids (MCFA).
Some of the medium-chain fatty acids contained in the VCO that caprylic acid (C8) were 5.0-10.0%, caprat acid (C10) were 4.5-8.0% and lauric acid (C12) as much as 43-53%. Lauric acid, for example, in the body is converted into monolaurin which is a compound that monogliseride are antiviral, antibacterial, antiprotozoal (Proyugo, 2006)
Addition of lauric acid, capric acid VCO also contains the chain of being. Even this acid is beneficial to human health in the body is converted into monocaprin. Monocaprin very helpful to overcome a variety of diseases.
source: http://umiarsih.wordpress.com/2013/10/08/pembuatan-vco-virgine-coconut-oil-secara-enzimatis-menggunakan-nanas/
Our Products :
– Indonesia Natural Centrifuge Extra Virgin Coconut Oil
– Indonesia Natural Cold Press Extra Virgin Coconut Oil
Other Products :
– Indonesia Natural or Organic USDA/NOP,EU,JAS Arenga Palm Sugar
– Indonesia Natural or Organic USDA/NOP,EU,JAS Coconut Palm Sugar