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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 I
INTRODUCTION
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 Formulation
1. 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 Objective
1. 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 Makanan
Ada 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. Pengeringan
Pengeringan 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. Pendinginan
Pendinginan 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. Pembekuan
Pembekuan 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 Packing
Vacuum 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. garam
Pengasinan 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. gula
Gula 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 pelestarian
Bio 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 health benefits of coconut oil include hair care, skin care, stress relief,
maintaining cholesterol levels, weight loss, increased immunity, proper digestion and
metabolism, relief from kidney problems, heart diseases, high blood pressure, diabetes,
HIV and cancer, dental care, and bone strength. These benefits of coconut oil can 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 massage of 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 for hair care.
2. Skin Care
Coconut oil is excellent massage oil for the skin as well. It acts as an effective
moisturizer on all types of skins including dry 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, eczema and other skin infections. Therefore coconut oil forms the
basic ingredient of various body care products such as soaps, lotions, creams, etc., used
for skin care. Coconut oil also helps in preventing premature aging and 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 cholesterol levels 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 in reducing 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, minerals and 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 on bruises as 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 the Coconut 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 contains L-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
to meditative practice. The phrase herbal tea usually refers to infusions of fruit or herbs
made without the tea plant, such as rosehip tea or chamomile tea. 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 plant’s main active constituent is
quercitin, and quercitin derived flavonoids aid in digestion.