MINYAK KELAPA BERPOTENSI SEBAGAI PENGAWET BUAH DAN SAYURAN

Aminah, Nunik Siti and Supraptini, Supraptini (2010) MINYAK KELAPA BERPOTENSI SEBAGAI PENGAWET BUAH DAN SAYURAN. Buletin Penelitian Kesehatan, 38 (2). ISSN 0125-9695

Abstract

Lack of information about coconut oil for healing some diseases, makes people ignore to use coconut oil. After the Vico (virgin coconut oil) recognized, now people pay attention to coconut oil. Coconut oil contain laurat acid in a large amount and this thing with other acids in coconut oil is very potential as fruit and vegetables preservative, because it is cheap, easy to apply, has little side effect, save for non target and environtment friendly. This Coconut oil to prolong the time of fruit saving. Pear has thefollowed by apple, Nephelium litchi, mango, grape and Salacca edulis. For Vegetables : potatotollamed, cucumber,tomato, carrot and paprica. The microba that can be prevented to grow are : Eschericia coli, Penicillium sp, Aspergillus niger and Scopulariopsi sp. The microba that can contaminate the fruits and vegetables are : Klebsiella, Fusariuim, Geotrichum, Scopulariopsis, Penicillium, Aspergillus, Mucor, Rhizopus, Chrysomillia, Botrytis, Synchepalastrum, Aureobasidium, Neosartorya and Monascus. Among all the fungi that produce toxin, which is called micotoxin is very harmful to human and animal health. Using coconut oil as preservatives is very easy if fruits vegetables are in small amount, they only need a paint-brush that already dipin to coconut oil then rub it to clean fruits vegetables.But if the fruit vegetables that will be preserved are in a large container filled with coconut oil is needed to soak the fruits large vegetables for 10 seconds.

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