Technique Mixed Enzymatic Virgin Coconut Oil And Ethanol Extract Of Lemongrass Improving Antioxidant And Ester Content

Abstract

Lemongrass ethanol extract component as an effort to increase the antioxidant activity of enzymatic Virgin Coconut Oil (VCO). The purpose of this study was to analyze the antioxidant activity and its ester compounds in various concentrations of enzymatic VCO and ethanol extract of lemongrass. The analytical method to measure the antioxidant activity in the enzymatic VCO used DPPH and lauric acid by gas chromatography-mass spectrometry. The results showed that there was an increase in antioxidant capacity and esters in the VCO-ethanol extract of lemongrass compared to the control VCO. The antioxidant activity increased in a mixture of 10 ppm concentration obtained about 70% immersion percent while the detected esters were methyl laurate ranging from 8.30-16.98% and methyl linoleate about 2% against lemongrass compared to control VCO. This is interesting to develop because linoleate has potential as an antifungal compound.