Physicochemical Characteristics and Bioactivity of Lactobacillus casei Fermented Coconut Oil

Abstract

Virgin coconut oil from fermented lactic acid bacteria (VCO-LAB) was said to be oil with good characteristic of physicochemical and bioactivity among other coconut oils, but it has not been scientifically proven. The aimed of this study was to compare the characteristic of physicochemical and bioactivity of heavy metal chelating capacity and antibacterial activity on VCO-LAB with centrifugation (commercial VCO) and heating (traditional oil). Based on the physicochemical test, VCO-LAB has scent like a rancid coconut and there was no significant difference between VCO-LAB with commercial VCO and traditional oil. VCO-LAB has the weakest of heavy metal chelating capacity with value 49.87%. VCO-LAB has moderate antibacterial activity against Escherichia coli and Stapylococcus aureus with antibacterial activity 28.03% and 40.76% compared o-chloramphenicol as positive control.