THE OPTIMALIZATION OF MAKING VIRGIN COCONUT OIL THROUGH VARIED COCONUT MILK EXTRATION WHICH TRADITIONALLY FERMENTED

Suryani, Suryani and Sariani, Sariani and Yusnawety, Yusnawety and Tuty, Taslim and Yustitia, Akbar and Yunita, Sabri (2019) THE OPTIMALIZATION OF MAKING VIRGIN COCONUT OIL THROUGH VARIED COCONUT MILK EXTRATION WHICH TRADITIONALLY FERMENTED. 3rd INTERNATIONAL CONFERENCE ON SECURITY IN FOOD, RENEWABLE RESOURCES, AND NATURAL MEDICINES 2019 MEDICINES 2019 MEDICINES 2019. p. 14.

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Abstract

This study aim was to determine the optimal yield of Virgin Coconut Oil extraction of traditionally fermented coconut milk. The extraction used were 1) tap and coconut water, 3) ever, it was revealed in this study that besides having lauric acid content, the fermented VCO also consisted of lactic acid bacteria containing bacteriocin in it. Bacteriocin is generally defined as a peptide produced by bacteria which can kill pathogenic bacteria, and is harm three stages, namely 1)

Item Type: Article
Subjects: Q Science > QD Chemistry
Divisions: Fakultas Pertanian > Agroteknologi
Depositing User: Unnamed user with email repo@umsb.ac.id
Date Deposited: 16 Apr 2021 07:39
Last Modified: 16 Apr 2021 07:39
URI: http://eprints.umsb.ac.id/id/eprint/164

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