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Perbandingan Komposisi Asam Lemak Virgin Coconut Oil (VCO) Hasil Fermentasi Starter Flag' Ragi Dengan VCO Hasil Pabriican Serta Aktivitas Antibakterinya Pada Bacteri Penyebab Diare

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ABSTRACT:

Virgin Coconut Oil (VCO) is one of the result of food product from coconut. VCO can be made with fermentation method use bread yeast starter. VCO has virtue which do well by health for example can lose body weight as VCO diet, as antioxidant, antiviruses, antiprotozoa and antibacterium. Consumption VCO very good to repairing digestive system, defecate to become fluently, and cure diarrhoea. Have been done by research of composition comparison of fatty acid of VCO result of fermentation with VCO result of manufacturer and its activity anti bacterium to diarrhea cause bacterium.

Result of research indicated that VCO can be made of coconut (var. typica Nar) by fermentation. VCO result of bread yeast starter fermentation contains laurat fatty acid equal to 49,08%, and VCO result of manufacturer (POVCO brand) contains laurat fatty acid equal to 48,80%. Both of the VCO have fill to SNI 7381-2008 and CODEX standard 19-1991 rev. 2-1999, but examination by in vitro don't have activity antibacterium to diarrhoea cause bacterium (E coliATCC32218) clan Staph aureus ATCC25923. So that require to be clone by research of VCO resistance activity to bacteriumE Coli ATCC32218 and Staph aureas ATCC25923 by in vivo at attempt mouse.
Kata Kunci : VCO, asam lemak, anti bakteri

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Series Title

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Call Number

Jurnal Kesehatan Prima 7 (2) 2013: 1143-1151

Publisher

Mataram : Jurnal Kesehatan Prima., 2013

Collation

9p

Language

ISBN/ISSN

1978-1334

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Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

diarrhea
bacteria
FATTY ACIDS

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