Quality of Combination VCO and Piper retrofractum Vahl. Massage Oil with Variation of Heating Temperature in the Manufacturing Process

Authors

  • Dewa Ayu Ika Pramitha Universitas Mahasaraswati Denpasar
  • Ni Wayan Rias Samidya Universitas Mahasaraswati Denpasar
  • Luh Dita Sukriani Universitas Mahasaraswati Denpasar
  • Maria Malida Vernandes Sasadara Universitas Mahasaraswati Denpasar
  • Agung Ari Chandra Wibawa Universitas Mahasaraswati Denpasar

DOI:

https://doi.org/10.36733/medicamento.v9i1.4896

Keywords:

massage oil, Piper retrofractum Vahl, quality, VCO

Abstract

The alternative to increasing VCO's functional value is adding spices that contain functional components. In this study, an analysis of the quality of the massage oil preparation of the combination of VCO Piper retrofractum was carried out using heating temperatures of 40°C, 50°C, and 60°C in the digestion process for 8 hours and macerated for 24 hours. The purpose of this study was to determine the best temperature that can be used in the process of making Javanese chili VCO massage oil which has the best quality. The quality parameters determined were water content, acid number, peroxide number, and iodine number. The massage oil is orange and has a distinctive Javanese chili aroma. The results of the analysis of the processed oil produced show that massage oil at 40°C has a water content, acid number, peroxide value, and iodine number of (0.018 ± 0.008) %; (1.185 ± 0.072) mg NaOH/10g; (0.433 ± 0.058) meq/kg; and (7.358 ± 0.032) g iodine/100 g oil. Thus, the best quality is produced by massage oil, which is processed using a temperature of 40°C. It has the lowest water content, acid number, peroxide number, and highest iodine number compared to those obtained at higher heating.

Author Biographies

Dewa Ayu Ika Pramitha, Universitas Mahasaraswati Denpasar

Department of Pharmaceutical Chemistry, Faculty of Pharmacy

Ni Wayan Rias Samidya, Universitas Mahasaraswati Denpasar

Pharmacy Diploma Three Program, Faculty of Pharmacy

Luh Dita Sukriani, Universitas Mahasaraswati Denpasar

Pharmacy Diploma Three Program, Faculty of Pharmacy

Maria Malida Vernandes Sasadara, Universitas Mahasaraswati Denpasar

Department of Natural Medicine, Faculty of Pharmacy

Agung Ari Chandra Wibawa, Universitas Mahasaraswati Denpasar

Department of Pharmaceutical Chemistry, Faculty of Pharmacy

References

Norulaini NAN, Setianto WB, Zaidul ISM, Nawi AH, Azizi CYM, Omar AKM. Effects of supercritical carbon dioxide extraction parameters on virgin coconut oil yield and medium-chain triglyceride content. Food Chem. 2009;116(1):193-197. doi:10.1016/j.foodchem.2009.02.030

Dayrit FM. Lauric acid is a medium-chain fatty acid, coconut oil is a medium-chain triglyceride. Philipp J Sci. 2014;143(2):157-166.

Barlina R, Torar D, Penelitian B, Kelapa T, Lain P. Diversifikasi Produk Virgin Coconut Oil (VCO). Buletin Palma. 2018;0(35). doi:10.21082/bp.v0n35.2008.%p

Gugule S, Fatimah DF, Sam U, et al. Karakterisasi Virgin Coconut Oil (VCO) Rempah. Chem Prog. 2010;3(2).

Asasutjarit R, Sookdee P, Veeranondha S, Fuongfuchat A, Itharat A. Application of film-forming solution as a transdermal delivery system of piperine-rich herbal mixture extract for anti-inflammation. Heliyon. 2020;6(6):e04139. doi:10.1016/J.HELIYON.2020.E04139

Derlean A. Pengaruh Suhu Dan Lama Pemanasan Terhadap Kerusakan Minyak Kelapa. Bimafika. 2009;1:19-26.

Pramitha DAI, Juliadi D. Pengaruh Suhu Terhadap Bilangan Peroksida Dan Asam Lemak Bebas Pada VCO (Virgin Coconut Oil) Hasil Fermentasi Alami. Cakra Kimia (Indonesian E-Journal of Applied Chemistry). 2019;7(2):149-154. Accessed August 6, 2021. https://ojs.unud.ac.id/index.php/cakra/article/view/56191/33154

Pramitha DAI, Suantari PA, Gmelina PD, Suradnyana IGM, Yuda PESK. Kualitas Minyak Oles Yang Diproduksi Dari Virgin Coconut Oil (VCO) Dan Bunga Cengkeh Dengan Variasi Suhu Pemanasan. Jurnal Kimia (Journal of Chemistry). Published online July 27, 2022:149-161. doi:10.24843/JCHEM.2022.V16.I02.P04

BSNI. SNI 7381.; 2022. Accessed September 21, 2021. https://drive.google.com/drive/u/0/folders/1A3ApGtCNhqELqb-2wNaZCPjJU1qq-bRo

Direktorat Jenderal Kefarmasian dan Alat Kesehatan. Farmakope Indonesia Edisi VI .; 2020. Accessed September 21, 2021. https://farmalkes.kemkes.go.id/2020/11/farmakope-indonesia-edisi-vi/

Erika C, Yunita Y, Arpi N. Pemanfaatan Ragi Tapai dan Getah Buah Pepaya pada Ekstraksi Minyak Kelapa secara Fermentasi. Jurnal Teknologi dan Industri Pertanian Indonesia. 2014;6(1). doi:10.17969/JTIPI.V6I1.1982

Nababan J, Sahrial S, Sari FP. Pengaruh Suhu Pemanasan Terhadap Rendemen Dan Mutu Minyak Biji Kemiri (Aleurites Moluccana) Dengan Metode Maserasi Menggunakan Pelarut Heksana. Seminar Nasional Pembangunan Pertanian Berkelanjutan Berbasis Sumber Daya Lokal. Published online 2019:368-376. Accessed July 28, 2022. http://conference.unja.ac.id/SemnasSDL/article/view/46

Nodjeng M, Fatimah F, Rorong JA. Kualitas Virgin Coconut Oil (VCO) yang dibuat pada Metode Pemanasan Bertahap sebagai Minyak Goreng dengan Penambahan Wortel (Daucus carrota L.). JURNAL ILMIAH SAINS. 2013;13(2):102-109. doi:10.35799/JIS.13.2.2013.3053

Kataren S. Minyak Dan Lemak Pangan. UI-Press; 2008.

Rauf R. Kimia Pangan. 1st ed. ANDI; 2015.

Asian and Pacific Coconut Community. APCC Quality Standar Virgin Coconut Oil. International Coconut Community. Published 2009. Accessed September 2, 2021. https://coconutcommunity.org/viewpdf/apcc_quality_standards_for_coconut_products/3

Nurhasnawati H, Supriningrum R, Caesariana N. Penetapan Kadar Asam Lemak Bebas Dan Bilangan Peroksida Pada Minyak Goreng Yang Digunakan Pedagang Gorengan Di Jl. A.W Sjahranie Samarinda. Jurnal Ilmiah Manuntung. 2017;1(1):25-30. doi:10.51352/JIM.V1I1.7

Sukandar D, Sukandar D, Hermanto S, Silvia E. Sifat Fisiko Kimia Dan Aktivitas Antioksidan Minyak Kelapa Murni (VCO) Hasil Fermentasi Rhizopus Orizae. Jurnal Kimia Terapan Indonesia. 2009;11(2). doi:10.14203/jkti.v11i2.157

Manurung M, Suaniti NM, Putra KGD. Perubahan Kualitas Minyak Goreng Akibat Lamanya Pemanasan. Jurnal Kimia. 2018;12(1):59-64. Accessed August 6, 2021. https://ojs.unud.ac.id/index.php/jchem/article/view/37336/22636

BPOM RI. Acuan Sediaan Herbal. Vol 5. Badan Pengawas Obat dan Makanan Republik Indonesia; 2010.

Lumowa SVT, Nurbayah N. Kombinasi Ekstrak Cabe Jawa (Piper retrofractum Vahl.) dan Jahe Merah (Zingiber officinale var. amarum) sebagai Insektisida Nabati pada Tanaman Sawi (Brassica juncea L.). Bioedukasi: Jurnal Pendidikan Biologi. 2017;10(1):65-70. doi:10.20961/BIOEDUKASI-UNS.V10I1.4530

Grafil Bilangan Iod dari Sampel

Published

2023-03-30

How to Cite

Pramitha, D. A. I., Samidya, N. W. R., Sukriani, L. D., Sasadara, M. M. V., & Wibawa, A. A. C. (2023). Quality of Combination VCO and Piper retrofractum Vahl. Massage Oil with Variation of Heating Temperature in the Manufacturing Process. Jurnal Ilmiah Medicamento, 9(1), 1–8. https://doi.org/10.36733/medicamento.v9i1.4896

Issue

Section

Original Articles