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Abstract
Virgin Coconut Oil (VCO) merupakan salah satu alternatif imunostimulan alami yang dapat meningkatkan daya tahan tubuh di tengah pandemi COVID-19. Salah satu enzim yang digunakan dalam pembuatan VCO adalah enzim bromelin. Limbah pengolahan selai nanas berupa kulit dan mata nanas mengandung enzim bromelin yang dapat mempercepat terbentuknya VCO. Metode pengabdian ini adalah dengan memberikan sosialisasi dan pelatihan pembuatan VCO kepada anggota UMKM Bay Tat Mak Ririn. Setelah dilakukan pelatihan, anggota UMKM Bay Tat Mak Ririn berhasil memproduksi VCO melalui pemanfaatan limbah selai nanas. Disamping itu, diperoleh peningkatan produksi VCO menggunakan enzim bromelin yang bersumber dari limbah selai nanas sebesar 1,8% dibandingkan dengan VCO tanpa enzim bromelin. Hal ini menunjukkan bahwa keterampilan peserta dalam memproduksi VCO melalui pemanfaatan limbah selai nanas meningkat.
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References
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- Https://Doi.Org/10.5897/Ajfs2016.1493
- Prayitno, S. A. (2014). The Physical And Chemical Properties Of Virgin Coconut Oil (Vco) Product Obtained Through Fermentation And Enzymatic. Food Science And Technology Journal, 2(1), 1–6.
- Sutanto, T. D., Martono, A., & Ratnawati, D. (2017). Pembuatan Virgin Coconut Oil ( Vco ) Dengan Metode Tanpa Pemanasan Sebagai Upaya Meningkatkan Kesehatan Masyarakat. Jurnal Dharma Raflesia, 16(1), 55–59.
- Triawan, D. A., Banon, C., & Adfa, M. (2019). Diversification Of Coconut Products On Farmer. Jurnal Dharma Raflesia, 17(1), 34–40.
- Wiyati, P. I., & Tjitraresmi, A. (2015). Review: Karakterisasi, Aktivitas Dan Isolasi Enzim Bromelin Dari Tumbuhan Nanas (Ananas Sp.). Farmaka, 16(2), 179–185.
References
Babu, A. S., Veluswamy, S. K., Arena, R., Guazzi, M., & Lavie, C. J. (2014). Virgin Coconut Oil And Its Potential Cardioprotective Effects. Postgraduate Medicine, Clinical Focus: Thrombosis And Cardiovascular Medicine, 126(7), 76–83. Https://Doi.Org/10.3810/Pgm.2014.11.2835
Dayrit, F. M., & Newport, M. T. (2020). The Potential Of Coconut Oil And Its Derivatives As Effective And Safe Antiviral Agents Against The Novel Coronavirus (Ncov-2019). Retrieved From I M Power Love Absolute Website: Https://I-Uv.Com/The-Potential-Of-Coconut-Oil-And-Its-Derivatives-As-Effective-And-Safe-Antiviral-Agents-Against-The-Novel-Coronavirus-Ncov-2019/
Ghani, N. A. A., Channip, A.-A., Hwa, P. C. H., Ja’afar, F., Yasin, H. M., & Usman, A. (2018). Physicochemical Properties , Antioxidant Capacities , And Metal Contents Of Virgin Coconut Oil Produced By Wet And Dry Processes. Wiley Food Science & Nutrition, 6(April), 1298–1306. Https://Doi.Org/10.1002/Fsn3.671
Karouw, S., Indrawanto, C., & Kapu’allo, M. L. (2014). Karakteristik Virgin Coconut Oil Dengan Metode Sentrifugasi Pada Dua Tipe Kelapa. Buletin Palma, 15(2), 128–133.
Noriko, N., Masduki, A., Azhari, R., & Nufadianti, G. (2014). Uji In Vitro Daya Anti Bakterial Virgin Coconut Oil (Vco) Pada Salmonella Typhi. Jurnal Al-Azhar Indonesia Seri Sains Dan Teknologi, 2(3), 188–192.
Oseni, N. T., Fernando, W., Coorey, R., Gold, I., & Jayasena, V. (2017). Effect Of Extraction Techniques On The Quality Of Coconut Oil. African Journal Of Food Science, 11(March), 58–66.
Https://Doi.Org/10.5897/Ajfs2016.1493
Prayitno, S. A. (2014). The Physical And Chemical Properties Of Virgin Coconut Oil (Vco) Product Obtained Through Fermentation And Enzymatic. Food Science And Technology Journal, 2(1), 1–6.
Sutanto, T. D., Martono, A., & Ratnawati, D. (2017). Pembuatan Virgin Coconut Oil ( Vco ) Dengan Metode Tanpa Pemanasan Sebagai Upaya Meningkatkan Kesehatan Masyarakat. Jurnal Dharma Raflesia, 16(1), 55–59.
Triawan, D. A., Banon, C., & Adfa, M. (2019). Diversification Of Coconut Products On Farmer. Jurnal Dharma Raflesia, 17(1), 34–40.
Wiyati, P. I., & Tjitraresmi, A. (2015). Review: Karakterisasi, Aktivitas Dan Isolasi Enzim Bromelin Dari Tumbuhan Nanas (Ananas Sp.). Farmaka, 16(2), 179–185.