Potential of dragon’s blood fruit (Calamus draco) as a class I preservative agent and additive ingredient to improve the quality of whole coconut VCO (Virgin coconut oil)

Mastura*, Mulia Safrida Sari, Vivi Mardina, Partomuan Simanjuntak

Department of Chemistry, Faculty of Engineering, Universitas Samudra, Langsa, Indonesia

Refer this article

Mastura, Mulia Safrida Sari, Vivi Mardina, Partomuan Simanjuntak, 2024. Potential of dragon’s blood fruit (Calamus draco) as a class I preservative agent and aditive ingredient to improve the quality of whole coconut VCO (virgin coconut oil). Journal of medical pharmaceutical and allied sciences, V 13 - I 3, Pages - 6516 – 6524. Doi: https://doi.org/10.55522/jmpas.V13I3.6096.

ABSTRACT

The method developed uses whole coconut as the raw material for making VCO through an easy-to-apply fermentation process, adding dragon’s blood fruit extract in concentrations of 0%, 20%, 40%, 60%, and 80%. Peroxide and iodine numbers were tested as parameters of VCO quality. The gas chromatography mass spectrometry (GCMS) method was used to analyze the fatty acid profile of VCO after transesterification. The results showed that the highest total saturated fatty acid content of 97.28% was found in the VCO sample with a 40% concentration of dragon’s blood fruit, and the unsaturated fatty acid profiles detected in the VCO included palmitoleic acid, methyl linoleic, and methyl oleic. The addition of dragon’s blood fruit can also reduce the peroxide number and increase the iodine number in accordance with SNI 7381-2008, which is below the maximum limit of the VCO peroxide number of 2.0 mEq/kg of oil while the iodine number of the VCO is in the range of 4.1–11 g iodine/100g. It can be concluded that a 40% dragon’s blood fruit concentration can improve the quality of VCO preservation.

Keywords:

Virgin Coconut oil, Calamus draco, Fatty acid profile, Iodine number, Peroxide number.

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