PENAMBAHAN KAROTEN UNTUK MENINGKATKAN STABILITAS DAN DAYA ANTIBAKTERI VIRGIN COCONUT OIL (VCO)

WAHYU FAJAR SURYATI, 080942004 (2011) PENAMBAHAN KAROTEN UNTUK MENINGKATKAN STABILITAS DAN DAYA ANTIBAKTERI VIRGIN COCONUT OIL (VCO). Thesis thesis, UNIVERSITAS AIRLANGGA.

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Abstract

The aim of the research was to find out the effect of carotene addition to VCO (Virgin Coconut Oil) stability and antibacterial activities. The VCO was made from coconut milk by centrifugation method and carotene was extracted from carrots. Carotene with concentration of 0.05%, 0.1%, and 0.15% were added into VCO and incubated in an oven at 63 ° C temperature for 29 days. The stability of VCO was determined from the peroxides value. The lower peroxide value was the highest stability. The antibacterial activity was determined using difusion test methods to the Staphylococcus aureus and Escherichia coli bacteria. The result of the research showed that the addition of carotene into VCO could decrease the peroxide value respectively and improve its antibacterial activity.

Item Type: Thesis (Thesis)
Additional Information: KKC KK TK 12 / 11 Sur p
Uncontrolled Keywords: VCO, carotene, peroxide value, antibacterial activity
Subjects: Q Science > QD Chemistry > QD241-441 Organic chemistry
Q Science > QR Microbiology > QR75-99.5 Bacteria
Divisions: 08. Fakultas Sains dan Teknologi > Program Studi Kimia (S2)
Creators:
CreatorsEmail
WAHYU FAJAR SURYATI, 080942004UNSPECIFIED
Contributors:
ContributionNameEmail
ContributorSri Sumarsih, Dr.,M.SiUNSPECIFIED
ContributorPratiwi Pujiastuti, Dr.,M.Si.UNSPECIFIED
Depositing User: Nn Anisa Septiyo Ningtias
Date Deposited: 30 Jun 2016 04:09
Last Modified: 03 Jul 2017 19:50
URI: http://repository.unair.ac.id/id/eprint/38150
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