Phytochemical Content towards Weak Antioxidants Activity of Traditional Fermented VCO as the Basic Ingredient for Ear Drops

Chronic Suppurative Media Otitis is caused by pathogenic bacteria, which, if the growth is not controlled, will cause meningitis and can lead to death. Virgin Coconut Oil is an oil made through the traditional fermentation process of coconut milk and can inhibit the growth of pathogenic bacteria that cause Chronic Suppurative Media Otitis. So far, pathogenic bacteria can be controlled using ear drops made from artificial chemicals, which can cause resistance. Only a few have studied the manufacture of natural-based ear drops from VCO. The purpose of this study is to study the potential of VCO as a natural essential ingredient for ear drops for patients with OMSK by analyzing its antioxidant content using the DPPH method and its phytochemical content using Ultraviolet-Visible Spectroscopy (UV-Vis) and Gas Chromatography-Mass Spectrometry (GC-MS). Its antioxidants in the IC50 (ppm) region are 583.92mg/L. The types of fatty acids contained in VCO consist of Medium-Chain Fatty Acid (MCFA), Long-Chain Fatty Acid (LCFA) and Very Long Chain Fatty Acid (VLCFA), the most of which is lauric acid (MCFA), as much as 49.28%. Conventional analysis of secondary metabolites showed the presence of Alkaloids, Terpenoids, Ascorbic Acid, and Saponins. It can be concluded that the chemical content of Virgin Coconut Oil made from fermentation can be used in the health field as a primary ingredient for making ear drops for CSOM patients.