bugemm lima

of 26 /26
BAB I PENDAHULUAN 1.1 Latar Belakang Telur merupakan salah satu keajaiban besar di alam, karena merupakan salah satu bahan makanan yang hampir sempurna. Bahan makanan ini mengandung zat gizi lengkap antara lain protein, lemak, vitamin, dan mineral. Telur mengandung protein sekitar 13% dan lemak sekitar 12%. Sebagian protein dan semua lemak dalam telur terdapat pada kuning telur. Di samping itu, telur juga mengandung sepuluh macam asam amino esensial dari 18 asam amino yang ada. Nilai tertinggi telur sebagai bahan makanan terdapat pada bagian kuning telurnya, karena mengandung asam amino esensial yang diperlukan manusia. Pada bagian ini juga terkandung mineral seperti fosfor, besi, dan kalsium. Selain itu juga terkandung vitamin B kompleks dan vitamin A dalam jumlah yang cukup, serta karbohidrat dalam jumlah sedikit sekali. Manfaat telur untuk manusia ada banyak sekali antara lain untuk ditetaskan sebagai penghasil bibit, dikonsumsi sebagai lauk pauk, bahan ramuan obat, maupun sebagai bahan industri. Beberapa industri pangan yang mempergunakan telur sebagai bahan campuran adalah biskuit, roti, es krim, makaroni, mi, dan puding. Untuk bahan industri lainnya, telur berguna untuh bahan penyamakan kulit, pembuatan kosmetik, dan perekat. Selain beberapa keuntungan, telur

Author: azora-nyuk-

Post on 24-Dec-2015

7 views

Category:

Documents


3 download

Embed Size (px)

DESCRIPTION

bugemm

TRANSCRIPT

BAB I

PENDAHULUAN

1.1 Latar Belakang

Telur merupakan salah satu keajaiban besar di alam, karena merupakan salah satu bahan makanan yang hampir sempurna. Bahan makanan ini mengandung zat gizi lengkap antara lain protein, lemak, vitamin, dan mineral. Telur mengandung protein sekitar 13% dan lemak sekitar 12%. Sebagian protein dan semua lemak dalam telur terdapat pada kuning telur. Di samping itu, telur juga mengandung sepuluh macam asam amino esensial dari 18 asam amino yang ada. Nilai tertinggi telur sebagai bahan makanan terdapat pada bagian kuning telurnya, karena mengandung asam amino esensial yang diperlukan manusia. Pada bagian ini juga terkandung mineral seperti fosfor, besi, dan kalsium. Selain itu juga terkandung vitamin B kompleks dan vitamin A dalam jumlah yang cukup, serta karbohidrat dalam jumlah sedikit sekali.

Manfaat telur untuk manusia ada banyak sekali antara lain untuk ditetaskan sebagai penghasil bibit, dikonsumsi sebagai lauk pauk, bahan ramuan obat, maupun sebagai bahan industri. Beberapa industri pangan yang mempergunakan telur sebagai bahan campuran adalah biskuit, roti, es krim, makaroni, mi, dan puding. Untuk bahan industri lainnya, telur berguna untuh bahan penyamakan kulit, pembuatan kosmetik, dan perekat. Selain beberapa keuntungan, telur juga mempunyai kelemahan yaitu sifatnya yang cepat rusak. Kerusakannya dapat berupa kerusakan fisik, kerusakan kimia, atau kerusakan yang disebabkan oleh serangan mikroba melalui pori-pori kulit telur. Sifat mudah rusak tersebut disebabkan kulit telur mudah pecah, retak, dan tidak dapat menahan tekanan mekanis yang besar. Dengan demikian, telur tidak dapat diperlakukan dengan kasar di dalam wadah. Cara-cara menentukan telur yang berkualitas tinggi, baik untuk telur tetas maupun untuk dikonsumsi, juga merupakan pengetahuan yang cukup penting.

Cara pengawetan telur juga sangat penting untuk diketahui agar kita dapat mempertahankan kualitasnya. Banyak cara pengawetan telur yang telah ditemukan orang, mulai dari cara sederhana hingga penggunaan teknologi modern sehingga daya tahan telur pun dapat dibuat sangat beragam. Dewasa ini, kebanyakan orang meletakkan telur di lemari pendingin untuk mencegah terjadinya pembusukan pada telur atau dengan kata lain menjaga kualitas telur yang mereka miliki. Namun, tidak semua orang memiliki lemari pendingin di rumah merek, sedangkan kebutuhan mereka akan telur cenderung besar. Maka dari itu, penulis berusaha meneliti cara mengawetkan telur dengan metode alternatif, dengan memanfaatkan bahan-bahan non-kimiawi seperti minyak kelapa, ekstrak daun jambu, serta air teh. 1.2 Rumusan Masalah

1. Bagaimana kondisi telur yang diawetkan dengan minyak kelapa, ekstrak daun jambu, dan air teh?

2. Bagaimana perbandingan kualitas telur yang diawetkan dengan minyak kelapa, ekstrak daun jambu, dan air teh?3. Bagaimana efisiensi pengawetan telur dengan minyak kelapa, ekstrak daun jambu, dan air teh?1.3 Tujuan Penelitian

1. Untuk mengetahui kondisi telur yang diawetkan dengan minyak kelapa, ekstrak daun jambu, dan air teh.2. Untuk mengetahui perbandingan kualitas telur yang diawetkan dengan minyak kelapa, ekstrak daun jambu, dan air teh.3. Untuk mengetahui efisiensi pengawetan telur dengan minyak kelapa, ekstrak daun jambu, dan air teh.1.4 Manfaat Penelitian

1. Bagi peneliti, untuk menjadikan sumber kajian di masa mendatang dalam pemanfaatan minyak kelapa, ekstrak daun jambu, dan air teh sebagai bahan pengawet alami telur apabila terbukti berhasil.

2. Bagi masyarakat, untuk mengdapatkan informasi mengenai cara pengawetan telur dengan memanfaatkan bahan alami.CHAPTER IINTRODUCTION

1.1 Background

Eggs are one of the great wonders of nature, because it is one of the mostly perfect foods. This food contains complete nutrients such as protein, fat, vitamins, and minerals. Eggs contain about 13% of protein and 12% of fat. Some of the proteins and fats in eggs are all in the yolk. In addition, eggs also contain ten essential amino acids of the eighteen amino acids that exist. The greatest value of eggs as a food is contained in the egg yolk, because they contain essential amino acids that are necessary for human. In the egg yolk, also contains minerals such as phosphorus, iron, and calcium. It also contains vitamin B complex and vitamin A in sufficient quantities, as well as little amounts of carbohydrates.

The benefit of eggs for human, among others are to be hatched as a producer of seeds, consumed as side dishes, medicinal ingredients, as well as industrial materials. Some food industries that use eggs as ingredients are biscuits, bread, ice cream, macaroni, noodles and puddings. For other industrial materials, eggs is used as the tannery materials, the manufacture of cosmetics, and adhesives. Beside of those advantages, eggs also have the disadvantage of perishable nature. The damage may be physical damage, chemical damage, or the damage caused by microbial attack through the pores of the egg shell. The perishable nature caused eggshell fragile, crack, and can not withstand large mechanical stresses. Thus, the egg can not be treated harshly in the container. The way to determine high-quality eggs, both for eggs and for consumption, is also a significant knowledge to be understood.

The way of preserving eggs is also pretty important to be understood, so that we can maintain the quality of eggs. Many ways to preserve the eggs have been found, ranging from a traditional method to the usage of modern technology, so that any eggs durability can be very diverse. Nowadays, most of people put the eggs in the refrigerator to prevent spoilage in eggs or in other words to maintain the quality of their eggs. However, not everyone has refrigerator, while at the same time their need for eggs tend to be large. Therefore, the authors sought to assess how to preserve eggs with the alternative methods, using natural materials such as coconut oil , guava leaf extract, and tea.1.2 The Problem Formulation1. How is the condition of the eggs preserved by using coconut oil, guava leaf extract, and tea?

2. How is the quality comparison of the eggs preserved by using coconut oil, guava leaf extract, and tea?3. How is the efficiency of the eggs preserved by using coconut oil, guava leaf extract, and tea?

1.3 The Objective1. How is the condition of the eggs preserved by using coconut oil, guava leaf extract, and tea?

2. How is the quality comparison of the eggs preserved by using coconut oil, guava leaf extract, and tea?3. How is the efficiency of the eggs preserved by using coconut oil, guava leaf extract, and tea?

1.4 The Benefit

1. For the researcher, to make the source of future studies in the use of coconut oil, guava leaf extract, and tea as the material to preserve the eggs, if the research is proved successful.

2. For the folks, to get the information about how to preserve the eggs by utilizing natural materials.BAB III

METODOLOGI PENELITIAN

Pada bab ini, peneliti menyajikan metode yang digunakan dalam penelitian, tempat dan waktu penelitian, alat dan bahan yang digunakan dalam penelitian, prosedur yang digunakan dalam penelitian, variabel dalam penelitian, teknik pengumpulan data dan teknik menganalisis data.

3.1 Metode Penelitian

Metode yang peneliti gunakan pada penelitian ini ialah metode studi lapangan. Tujuan dari peggunaan metode ini ialah utung memberikan hasil akhir penelitian yang nyata dan dapat dipercaya mengenai pengawetan telur dengan menggunakan minyak kelapa, ekstrak daun jambu, dan air teh.3.2 Waktu dan Tempat

Penelitian akan dilakukan pada semester genap tahun ajaran 2013/2014, memakan waktu lebih kurang dua bulan, dan dilakukan di rumah peneliti, yaitu di Jalan Jaya 7 Griya Lematang Indah III Blok F4 Palembang.

3.3 Alat dan Bahan

Alat-alat yang digunakan, antara lain:

Toples (empat buah, untuk tempat penyimpanan telur selama dua bulan)

Mangkuk (tiga buah, untuk menaruh minyak kelapa, ekstrak daun jambu, dan air teh)

Kuas (sebuah, untuk melapisi bahan-bahan pada cangkang telur)

Bahan-bahan yang digunakan, antara lain:

Telur ayam (empat buah)

Minyak kelapa (100ml)

Ekstrak daun jambu (100ml)

Air teh (100ml)3.4 Prosedur Kerja

Adapun langkah-langkah yang ditempuh dalam penelitian, antara lain:

1. Buatlah minyak kelapa dengan cara parut dahulu kelapa lalu buat menjadi santan. Setelah itu panaskan santan dan tunggu hingga terbentuk gumpalan. Lalu, pisahkan gumpalan tersebut yang kemudian diubah menjadi minyak dengan cara digoreng dan disaring.

2. Buatlah ekstrak daun jambu dengan hancurkan daun jambu tersebut lalu rendam dengan air.3. Buatlah air teh dengan cara menyeduh teh kemasan yang ada.

4. Cuci empat telur ayam yang telah disiapkan sampai bersih dengan menggunakan air.

5. Rendam sebuah telur dalam ekstrak daun jambu dan satu lagi dalam air teh. Olesi sebuah telur lainnya dengan minyak kelapa. Sebuah telur yang tersisa tidak diberikan perlakuan apapun.6. Simpan keempat telur tersebut dalam empat buah toples yang berbeda selama 2 bulan. Beri label agar tidak tertukar.

3.5 Variabel Penelitian

Terbagi menjadi tiga variabel, yaitu:a. Variabel Bebas

Variabel bebas adalah tipe variabel yang menjelaskan atau mempengaruhi atau menjadi penyebab berubahnya variabel terikat. Pada penelitian ini, variabel bebas terdiri dari minyak kelapa, ekstrak daun jambu, dan air teh.b. Variabel Terikat

Variabel terikat adalah variabel hasil atau disebut sebagai faktor yang diukur akibar dari variabel bebas. Pada penelitian ini, variabel terikat ialah kondisi, tekstur, warna, dan bau telur.c. Variabel Kontrol

Variabel kontrol dalah hal-hal yang diberi perlakuan sama. Pada penelitian ini, variabel kontrol yang digunakan ialah telur ayam, toples, dan durasi penyimpanan telur.3.6 Teknik Pengumpulan Data

Dalam penelitian ini, peneliti mengumpulkan data melalui eksperimen dan observasi dalam menentukan hasil penelitian.

3.7 Teknik Analisis Data

Data yang didapat melalui eksperimen kemudian dianalisis secara deskriptif berdasarkan berbagai sumber informasi. Peneliti mengumpulkan data terlebih dahulu lalu menganalisis data tersebut dan membandingkan dengan masalah yang diteliti agar didapat kesimpulan mengenai penelitian ini.CHAPTER III

METHODOLOGY

In this chapter, the researcher would like to present methodology of research, place and time, tools and materials, procedure, variables, techniques of collecting data and techniques of analyzing the data.3.1 Research Method

The method used in this research is field study method. The purpose of this method is to give the real and believable result of research about preservation the eggs by using coconut oil, guava leaf extract, and tea.

3.2 Place and Time

The research will be held on the seconde semester, school year 2013/2014, takes at least two months, and takes place in the house of researcher at Jalan Jaya 7 Griya Lematang Indah III Blok F4 Palembang.

3.3 Tools and Materials

Tools used in the experiment:

Jars

: 4 jars to storing the eggs for 3 months.

Bowls : 3 bowls as containers of coconut oil, guava leaf extract, and tea.

Paintbrush : 1 paintbrush to smear the eggs with coconut oil.Materials needed for the experiment:

Chicken eggs

: 4 eggs

Coconut oil

: 100 ml

Guava leaf extract

: 100 ml

Tea

: 100 ml

3.4 Procedure

The steps of doing the experiment:

1. Make coconut oil. Grate the coconut and make the coconut milk. After that, separated oil from coconut milk by heating. Coconut milk is heated so that the water is evaporates and stay solid clot. Oil is separated from blondo by filtration.

2. Make guava leaf extract. Crush guava leaf and soak with water.

3. Make tea.

4. Wash eggs until clean by using the water.

5. Soak eggs with water tea and guava leaf extract, and basting eggs with coconut oil. Just leave another one alone.

6. Store in the jar for 2 months.

3.5 Variable

1. Independent Variable

It is the factor that is measured, manipulated or selected by the experimenter to determine its relation to an observed phenomenon. In this research, the independent variables are coconut oil, guava leaf extract, and tea water.

2. Dependent Variable

Dependent variables are a response variable or output. Dependent variable is the factor that is observed and measure to determine the effect of the independent variable. In this research, the dependent variables are condition the texture of eggs, the color of eggs, and the smell of eggs.

3. Control Variable

Control variables are factors controlled by the experimenter to cancel out or neutralized any effect they might otherwise on the observed phenomenon. In this research, the control variables are chicken eggs and jars.

3.6 Technique of Collecting Data

In this research, the researcher will collect the data by doing an experiment and observation to get the experiment result.

3.7 Technique of Analyzing Data

The data obtained through the experiment and then analyzed descriptively supported by various literature source, then from the information received. The writer collected the data and finally the writer analyzed the data related to the problems in order to reach the solution which has been discussed.BAB II

TINJAUAN PUSTAKA

2.1 Pengawetan Makanan

2.1.1 Definisi Pengawetan Makanan

Pengawetan makanan adalah proses pengolahan dan penanganan bahan makanan untuk menghentikan atau memperlambat pembusukan makanan, penurunan kualitas, kapabilitas untuk dikonsumsi atau nilai gizi yang terkandung dan dengan demikian memungkinkan untuk penyimpanan makanan lagi. Pengawetan biasanya meliputi pencegahan pertumbuhan bakteri, jamur, dan mikroorganisme lainnya, serta memperlambat oksidasi lemak yang menyebabkan bau tengik. Pengawetan makanan juga dapat mencakup proses yang menghambat kerusakan visual, seperti reaksi pencoklatan enzimatik dalam apel setelah dipotong, yang dapat terjadi selama pengawetan makanan.

Banyak proses yang dirancang untuk mengawetkan makanan yang kemudian akan melibatkan sejumlah metode pengawetan makanan. Pengawetan buah dengan diubah menjadi selai, misalnya, meliputi perebusan yang berguna untuk mengurangi kadar air buah dan untuk membunuh bakteri, dll., lalu pemberian gula yang berguna untuk mencegah pertumbuhan kembali mereka dan penyegelan dalam stoples yang bermanfaat untuk mencegah kontaminasi ulang. Selain itu, terdapat pula berbagai metode tradisional pengawetan makanan yang dapat membatasi masuknya energi dan mengurangi jejak karbonnya.2.1.2 Metode Pengawetan MakananAda beberapa metode yang dapat Anda terapkan untuk tetap menjaga kualitas makanan, dengan kata lain mengawetkan bahan makanan tersebut, tetapi pada umumnya mengacu pada metode pengawetan makanan untuk jangka waktu yang lama. Berikut adalah metode pengawetan makanan yang dapat diterapkan dalam kehidupan sehari-hari :1. PengeringanPengeringan merupakan salah satu teknik pengawetan makanan yang paling kuno. Secara teori, dengan mengurangi aktivitas air, cukup untuk mencegah pertumbuhan bakteri yang cenderung menyukai tempat atau daerah yang lembab.2. PendinginanPendinginan dapat menjaga makanan dengan memperlambat pertumbuhan dan reproduksi mikroorganisme dan aktivitas enzim yang menyebabkan makanan dapat membusuk. Penggunaan lemari pendingin, secara drastis meningkatkan diet banyak orang di dunia barat dengan memungkinkan makanan seperti buah segar, salad, dan produk susu untuk disimpan dengan aman dalam kurun waktu yang cukup lama, terutama pada saat musim panas.

3. PembekuanPembekuan juga merupakan salah satu proses yang paling sering digunakan secara komersial untuk menjaga rentang yang sangat luas makanan termasuk bahan makanan siap yang tidak akan diperlukan dalam keadaan beku siap mereka. Misalnya , wafel kentang disimpan dalam freezer , tapi kentang itu sendiri hanya membutuhkan tempat gelap dingin untuk memastikan banyak penyimpanan bulan . Dingin disimpan menyediakan volume besar , penyimpanan jangka panjang untuk persediaan pangan strategis diadakan di kasus darurat nasional di banyak negara.

4. Vacuum PackingVacuum kemasan makanan yang disimpan di lingkungan vakum , biasanya dalam kantong ketat udara atau botol . Lingkungan vakum strip bakteri oksigen yang diperlukan untuk bertahan hidup , memperlambat memanjakan . Vacuum kemasan umumnya digunakan untuk menyimpan kacang untuk mengurangi hilangnya rasa dari oksidasi.

5. garamPengasinan atau menyembuhkan menarik uap air dari daging melalui proses osmosis . Daging sembuh dengan garam atau gula , atau kombinasi keduanya . Nitrat dan nitrit juga sering digunakan untuk menyembuhkan daging dan berkontribusi karakteristik warna merah muda , serta penghambatan Clostridium botulinum.

6. gulaGula digunakan untuk mengawetkan buah-buahan, baik dalam sirup dengan buah-buahan seperti apel, pir , persik , aprikot , plum atau bentuk kristalisasi di mana bahan yang diawetkan dimasak dalam gula ke titik kristalisasi dan produk yang dihasilkan kemudian disimpan kering . Metode ini digunakan untuk kulit buah jeruk ( manisan kulit ) , angelica , dan jahe . Sebuah modifikasi dari proses ini menghasilkan buah seperti ceri glace glace di mana buah ini melestarikan gula tetapi kemudian diekstraksi dari sirup dan dijual , pelestarian yang sedang dikelola oleh kandungan gula buah dan lapisan dangkal sirup . Penggunaan gula sering dikombinasikan dengan alkohol untuk pelestarian produk mewah seperti buah dan brendi atau roh-roh lainnya . Ini tidak harus bingung dengan roh rasa buah.7. Bio pelestarianBio pelestarian adalah penggunaan mikrobiota alam atau dikendalikan atau antimikrobial sebagai cara melestarikan makanan dan memperpanjang umur simpan . Bakteri yang menguntungkan atau produk fermentasi yang dihasilkan oleh bakteri ini digunakan dalam pelestarian bio untuk mengendalikan pembusukan dan membuat patogen aktif dalam makanan . Ini adalah pendekatan ekologis jinak yang mendapatkan perhatian meningkat.2. 2 Eggs

2.2.1 Definition of Eggs

Eggs are laid by females of many different species, including birds, reptiles, amphibians, and fish, and have probably been eaten by mankind for millennia. Bird and reptile eggs consist of a protective eggshell, albumen(egg white), and egg yolk, contained within various thin membranes. Popular choices for egg consumption are chicken, duck, quail, roe, and caviar, but the egg most often consumed by humans is the chicken egg, by a wide margin.

Egg yolks and whole eggs store significant amounts of protein, and are widely used in cookery. Due to their protein content, the United States Department of Agriculture (USDA) categorized eggs as meats within the food guide pyramid. Despite the nutritional value of eggs, there are some potential health issues arising from egg quality, storage, and individual allergies.

2.2.2 Nutrient in Eggs

An egg is actually 3 separate individual foods, the whole egg, the yoke and the egg white, each one having its unique distinctive dietary profile.

A whole egg is really a high-fat, high-cholesterol, high-quality protein food packed within a high-calcium shell which can be grounded and included in many recipes. Those proteins inside the eggs, having adequate levels of all the crucial amino acids, are generally 99% digestible, a norm in which all other proteins are usually evaluated.

The egg white is mostly a high-protein, low-fat food having hardly any cholesterol. The main essential vitamin is riboflavin (vitamin B2), an obvious supplement that provides egg white a rather greenish cast. Uncooked egg whites consist of avidin, an anti nutrient which binds biotin a B complex vitamin previously referred to as vitamin H, into an insoluble substance. Cooking the egg inactivates avidin.

An egg yolk is a high-fat, high-cholesterol, high-protein diet, an excellent source of vitamin A produced from carotenes consumed through the laying hen, plus vitamin D, B vitamins, , the sort of iron most easily absorbed by your body.

1 large egg has 5g fat (1.5 g saturated fat), 212 mg cholesterol, 6 g protein, 950 IU vitamin A (19 percent of the RDA for a man, 23.7 percent of the RDA for a woman), and 0.72 mg iron (4.8 percent of the RDA for a woman of childbearing age).

One big egg white has 4g protein, but no Fat or cholesterol. One big egg yolk has 6g fat (1.7 g saturated fat), 272 mg cholesterol, 3 g protein, and 970 IU vitamin A (19.4 percent of the RDA for a man, 24 percent of the RDA for a woman).

2. 3 Coconut Oil

2.3.1 Definition of Coconut Oil

Coconut oil is an edible oil extracted from the kernel or meat of matured coconuts harvested from the coconut palm. Throughout the tropical world, it has provided the primary source of fat in the diets of millions of people generation. It has various applications in food, medicine, and industry. Coconut oil is very heat-stable, which makes it suited to methods of cooking at high temperatures like frying. Because of its stability. It is slow to oxidize, thus, resistant to rancidity, lasting up to two years owing to the high saturated fat content. As with dairy and meat products, the United Stated Food and Drug Administration, WHO, International College of Nutrition, and United States Department of Health recommend limiting the consumption of significant amounts of coconut oil due to its high levels of saturated fat.

2.3.2 Health Benefits of Coconut Oil

The healthbenefits ofcoconut oilinclude hair care, skin care, stress relief, maintaining cholesterol levels, weight loss, increasedimmunity, proper digestion and metabolism, relief from kidney problems, heart diseases, high blood pressure,diabetes, HIV andcancer, dental care, and bone strength. Thesebenefits of coconut oilcan be attributed to the presence of lauric acid, capric acid and caprylic acid, and its properties such as antimicrobial, antioxidant, antifungal, antibacterial, soothing, etc. Let us now explore the benefits of coconut oil in detail.

1. Hair Care

Coconut oil is one of the best natural nutrition for hair. It helps in healthy growth of hair providing them a shiny complexion. Regular massageof the head with coconut oil ensures that your scalp is free of dandruff, lice, and lice eggs, even if your scalp is dry. Coconut oil is extensively used in the Indian sub-continent for hair care. Most of the people in these countries apply coconut oil on their hair daily after bath. It is an excellent conditioner and helps in the re-growth of damaged hair. It also provides the essential proteins required for nourishing damaged hair. It is therefore used as hair care oil and used in manufacturing various conditioners, and dandruff relief creams. Coconut oil is normally applied topically forhair care.2. Skin Care

Coconut oil is excellentmassageoil for the skin as well. It acts as an effective moisturizer on all types of skins includingdry skin. The benefit of coconut oil on the skin is comparable to that of mineral oil. Further, unlike mineral oil, there is no chance of having any adverse side effects on the skin with the application of coconut oil. Coconut oil therefore is a safe solution for preventing dryness and flaking of skin. It also delays wrinkles, and sagging of skin which normally become prominent with age. Coconut oil also helps in treating various skin problems including psoriasis,dermatitis,eczemaand otherskin infections. Therefore coconut oil forms the basic ingredient of variousbody careproducts such as soaps, lotions, creams, etc., used for skin care. Coconut oil also helps in preventingpremature agingand degenerative diseases due to its antioxidant properties.

3. Heart Diseases

There is a misconception spread among many people that coconut oil is not good for the heart. This is because it contains a large quantity of saturated fats. However, coconut oil is beneficial for the heart. It contains about 50% lauric acid, which helps in preventing various heart problems including high cholesterollevels and high blood pressure. The saturated fats present in coconut oil are not harmful as it happens in case of other vegetables oils. It does not lead to increase in LDL levels. It also reduces the incidence of injury in arteries and therefore helps in preventing atherosclerosis.

4. Weight Loss

Coconut oil is very useful inreducing weight. It contains short and medium-chain fatty acids that help in taking off excessive weight. It is also easy to digest and it helps in healthy functioning of the thyroid and enzymes systems. Further, it increases the body metabolism by removing stress on pancreases, thereby burning out more energy and helping obese and overweight people reduce their weight. Hence, people living in tropical coastal areas, who eat coconut oil daily as their primary cooking oil, are normally not fat, obese or overweight.

5. Digestion

Internal use of coconut oil occurs primarily as cooking oil. Coconut oil helps in improving the digestive system and thus prevents various stomach and digestion related problems including irritable bowel syndrome. The saturated fats present in coconut oil have anti microbial properties and help in dealing with various bacteria, fungi, parasites, etc., that cause indigestion. Coconut oil also helps in absorption of other nutrients such as vitamins,mineralsand amino acids.

6. Healing and Infection

When applied on infections, it forms a chemical layer which protects the infected body part from external dust, air, fungi, bacteria and virus. Coconut oil is most effective onbruisesas it speeds up the healing process by repairing damaged tissues. Coconut oil is very effective against a variety of infections due to its antifungal, antiviral, and antibacterial properties. According to theCoconut Research Center, coconut oil kills viruses that cause influenza, measles, hepatitis, herpes, SARS, etc. It also kills bacteria that cause ulcers, throat infections, urinary tract infections, pneumonia, and gonorrhea, etc. Coconut oil is also effective on fungi and yeast that cause candidiasis, ringworm,athlete's foot, thrush,diaper rash, etc.

2. 4 Tea

Tea is an aromatic beverage commonly prepared by pouring boiling hot water over cured leaves of the Camellia sinensis plant. The term also refers to the plant itself. After water, tea is the most widely consumed beverage in the world. It has a cooling, slightly bitter, astringent flavour which many people enjoy. Consumption of tea, especially green tea is beneficial to health and longevity given antioxidant, flavanols, flavonoids, polyphenols, and catechins content.

Tea catechins have known anti-inflammatory and neuroprotective activities, help to regulate food intake, and have an affinity for cannabinoid receptors, which may suppress pain and nausea, and provide calming effects. Consumption of green tea is associated with a lower risk of diseases that cause functional disability, such as stroke, cognitive impairment, and osteoporosis in the elderly. Tea containsL-theanine, and its consumption is strongly associated with a calm but alert and focused, relatively productive, mental state in humans. This mental state is also common tomeditativepractice. The phraseherbal teausually refers to infusions of fruit or herbs made without the tea plant, such asrosehiptea orchamomiletea. Alternative phrases for this are tisane or herbal infusion, both bearing an implied contrast with tea as it is construed here.

2. 5 Guava Leaf Extract

Fresh guava fruit is a good source of vitamins, minerals, antioxidants and fiber. The leaves of the guava plant can also be used to make popular tea in Asia that is widely used as both a refreshing beverage, and in herbal medicine. It has been used as a remedy for diabetes, diarrhea, and other digestive complaints. Guava leaf is also used a wash for wounds and skin ulcers. Chewing the tender young leaves is reputed to be an effective hangover remedy if taken before imbibing. The plants main active constituent is quercitin, and quercitin derived flavonoids aid in digestion.