OPTIMIZATION OF LAURATE ACID IN VIRGIN COCONUT OIL_SERAI WANGI AS ANTIVIRUS

The main part of coconut which is widely used is coconut meat. Generally coconut meat is only used for copra production, whereas coconut fruit can be used as a variety of products. Therefore, it is necessary to diversify coconut products into other products that have high sales value. One of the diversified products from coconuts is virgin coconut oil (VCO). VCO and coconut oil are the most important products of coconut because they are used for food or cooking oil needs. Traditionally, coconut oil is often used as a massage oil or as a heat-reducing agent and currently coconut oil is widely used in various industries as a basic ingredient. Coconut oil as a cooking oil that is usually used for daily needs, serves as a conductor of heat in the frying process and adds nutritional value to food.

Virgin coconut oil based on coconut as an alternative business after traditional coconut oil has traditionally been made using methods available in the household, this oil is called a barren oil by the community. Virgin coconut oil is coconut oil that is made without heating using good and selected coconut meat or what is called non-copra. In terms of production and market potential, VCO is one of the leading potentials that can be developed in Bali Province.

Although VCO is now widely available and its manufacturing is carried out by all groups, the quality listed varies. This is due to many factors such as the source and type of coconut used and the method used. The main content of VCO is fatty acids with various concentrations. Virgin Coconut Oil contains medium chain saturated fat or medium chain triglyceride (MCT) which is not harmful to heart health. The most composition of MCT in VCO content is lauric acid. The human body then synthesizes monolaurin from lauric acid which processes antiviral properties.

The content of lauric acid in VCO has the potential as an antiviral, can overcome various diseases due to metabolic disorders such as improving digestion and absorption of vitamins and amino acids that are fat-soluble, overcome diabetes mellitus, and improve blood circulation. In the cosmetics field, VCO has been widely used in beauty treatments including maintaining skin elasticity. VCO is also used as a raw material for making soap with a variety of extract ingredients that exist in nature with antioxidant content.

The content of antioxidants is also very dependent on the method of manufacture and analysis carried out. Antioxidants in small quantities can be increased by one of the addition of antioxidants. Today the use of synthetic antioxidants is quite extensive in fat or foodstuffs to prevent rancidity, but if excessive can be dangerous if consumed. Examples of synthetic antioxidants include Butylated Hydroxyanisole (BHA), Butylated Hydrotoluene (BHT), and Nordhidrogualaretic (NDGA). The use of synthetic antioxidants such as BHA and BHT have toxic or toxic effects or modern terms are carcinogenic such as skin diseases (dermatitis), obesity (obesity) which in the long run interfere with health such as the risk of allergies or eczema and others.

A common problem faced by VCO producers is the lack of knowledge in improving the quality and taste of VCO so that it has an impact on the low quality of VCO especially its short shelf life, not preferred by consumers because of unattractive tastes and odors. Damage to the VCO can occur during processing or storage. VCO can experience damage caused by a change in purity due to the oxidation process, so that the VCO has an unpleasant taste and a rancid odor.

Rancidity is a damage or change in smell or taste in fat or fatty food. Among the factors that cause damage and rancidity, the most decisive is the auto-oxidation reaction. This auto-oxidation reaction produces peroxide which will then be broken down into fatty acids, aldehydes, and volatile ketones and cause distortion or rancidity. This reaction can take place quickly if there is an increase in temperature and the presence of catalyst metals such as iron (Ferrum/Fe) and copper (Cuprum/Cu). In inhibiting the oxidation process, an antioxidant needs to be added. The presence of antioxidants in fat will reduce the speed of the oxidation process.

Antioxidants are molecules that are able to inhibit the oxidation process of other molecules, which means oxidation is a chemical reaction that transfers electrons to a substance to an oxidizing agent. This oxidation reaction produces free radicals that can start chain reactions and cause damage. Antioxidants can be used to stop chain reactions that occur by capturing free radicals, binding to metals capable of accelerating reactions, and turning free radicals into stable molecules.

Studies on the antiviral properties of lauric acid need to be applied so that their effectiveness can be understood thoroughly. In addition to the nature of the VCO, also from the added citronella extract certainly requires an effort to make a proper comparison. In addition, VCO also contains tocopherol which functions as a natural antioxidant and has a biologically active component that is generally accepted as vitamin E activity in maintaining human immunity. Besides being very good for the immune system, the antioxidant content of coconut oil also protects the heart and blood vessels, counteracts free radicals and degenerative diseases. Also considered to be able to improve the absorption of nutrients and overcome digestive disorders. MCT in coconut oil can be easily absorbed by energy-producing cells so that the body's metabolism also increases.

Because synthetic antioxidants are very detrimental, efforts should be made to look for other alternatives, namely natural antioxidants. Natural antioxidants are antioxidants obtained from ingredients available in nature that are extracted and then treated with appropriate methods to obtain the appropriate content. One of the extracts used is citronella extract because citronella in addition to the alleged antioxidant content is also very wide in terms of availability and utilization, including in the fields of food, medicine, and cosmetics.

The usefulness of VCO-fragrant lemongrass requires the effort of appropriate methods to be suitable for food, medicine, and cosmetics, so that quality is obtained according to Indonesian national standards. For this purpose, an appropriate method and comparison are needed to obtain maximum lauric acid. Lauric acid as one of the saturated fatty acids besides caprilic, myristic, and palmitic acids in smaller amounts.