Comparative study of virgin coconut oil (VCO) extracted from malayan tall fruits and malayan yellow dwarf fruits with virgin coconut oil emulsion (VCE)

• Main Author: Hasrul, Hanafi
• Format: Final Year Project Report
• Language: English
• Published: Universiti Malaysia Sarawak, (UNIMAS) 2015
• Subjects: Q Science (General)
• Online Access: http://ir.unimas.my/id/eprint/33544/2/Hasrul%20H.pdf; http://ir.unimas.my/id/eprint/33544/

One of the byproduct that can be produce from Cocos nucifera L. is virgin coconut oil (VCO). Coconut fruits from Malayan Tall (MT) and Malayan Yellow Dwarf (MYD) were chosen to extract the VCO for research purpose. The objective of the research is more focus on quality analysis on VCO extracted from MT, MYD and VCE. The extraction method in producing VCO is by using fermentation process with the addition of Baker's yeast (Saccharomyces cerevisiae) as an inoculum. The MT recorded the high percentage yield of oil with 32.1 % and followed by MYD with 17%. Physicochemical analysis on saponification value, free fatty acid, peroxide value, pH, moisture content and melting point showed significant different among VCO sample at p<0.05. The collected data suggested that MYD occur rancidity faster compare to MT because of high peroxide value (meq KOH/g oil). The analysis on VCE showing that, it has small average of droplet size with 8.9 µm. On the Cytotoxicity test recorded that all VCO samples are non-toxic. MT, MYD and VCE with LC-, 254.2±1.36, 199.8±1.11 and 362.4±1.13 respectively. All VCO sample found having antioxidant properties where VCE obtained the highest %AA. On antibacterial test on E.coli and Staphylococcus aureus showed positive result where all VCO sample having antibacterial properties. The quality of the MT is showed extremely high compare to MYD extract concluded from all analysis that has been conducted.