COCONUT PROTEIN EXTRACTION AS EMULSIFIER FOR LOSION SKINCARE

• Main Author: Nadhila Bilqis, Sarah
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/56321
• Institution: Institut Teknologi Bandung

Indonesia is one of the three largest coconut country producer in the world. In 2018 the production of fresh coconut in Indonesia reaches 2.8 million tons. Fresh coconut meat contains fat (35%db / 52%bk), and protein (3,8% bb / 8.74%db). Coconut meat can be processed into coconut milk which is an oil phase dispersed water and is naturally stabilized by natural emulsifiers namely protein and phospholipids. The stability of coconut milk emulsion can be disturbed and cause separation into the skim phase and the cream phase. Coconut oil is obtained from the cream phase, while the skim phase is its by-product in which still contains protein (59,6%). Protein is a natural emulsifying agent that can stabilize two immiscible fluid. Protein in coconut milk is an emulsifying agent that forms a stable oil in water (O/W) or oil-in-water phase where 80% of emulsifiers in the cosmetics industry use this type. In 2018, Indonesia imported emulsifying agents totaling 23.5 thousand tons. With the potential of Indonesian coconut meat as much as 760 thousand tons can produce 12.9 thousand tons of coconut protein that can be used as an emulsifier. This potential can reduce half the amount of emulsifier imports in Indonesia. With this potential, research is needed to extract proteins from coconut and use them as emulsifiers. The aims of study is to extract coconut protein from coconut skim and applied it as emulsifier in lotion. Coconut protein was extracted from fresh coconut milk that comes from fresh coconut meat without any solvent addition. Coconut milk was separated by centrifugation and become two phase skim and cream. Coconut protein extracted from coconut skim with isoelectric precipitation with pH 4 followed by washing and drying to obtain the coconut protein precipitate. The mass balance results shows that in average 4.5 g of coconut protein isolate comes from 1.3 kg fresh coconut meat. Protein content was analyzed with Kjedahl method and result shows that the protein content is around 57.5%. the application of coconut protein as emulsifier in lotion done by variation of type of emulsifier, type of oil phase, and pH solubility. The stability test was done in four condition in the aims of knowing the effect of time saving with its stability. The parameter like viscosity, pH and organoleptic test was done. Formula with a protein combination, olive oil, and pH solubility 8 is the best formulation in terms of stability as in viscosity, pH, and size of globul.