PROSES PEMBUATAN VCO (Virgine Coconut Oil) SECARA ENZIMATIS MENGGUNAKAN PAPAIN KASAR
ABSTRACT: Virgin Coconut Oil
(VCO) is the pure oil from fresh coconut fruits, made with low
temperature/without heating. This oil contains lauric acid of 48%, a type of
MCFA (Medium Saturated Chain Fatty Acid). This fatty acid is easily absorbed in
metabolism and produces energy, but does not induce cholesterol rise. The
purpose of crude papain addition is to increase the hydrolysis rate of protein
stabilized emulsion in coconut emulsion. The purpose of this research is to
find out the optimum crude papain concentration and incubation temperature in
VCO preparation. Experimental design employed in this research is Randomized Complete
Design with 2 factors; i.e. crude papain concentration (0,02%; 0,04%; 0,06% and
0,08%) and incubation temperature (room temperature, 40 °C and 50 °C), each
combination is repeated twice. The results of this research show that the
optimum crude papain concentration is 0,06% and incubation temperature is
40°C. In this condition, the yield of
VCO is 49,07%, water content of 0,25 %, saponification number of 258,67 mg
KOH/gram, free fatty acid content of 0,38%, iodine value of 8,36 mg/gram,
peroxide value of 0,70 meq/kg, lightness (L) of 0,2; a* of 0,3 and b* of 2,0.
Key word: VCO, crude papain,
incubation temperature, enzymatic method
Penulis: Sri Winarti, Jariyah
Jariyah, Yudi Purnomo
Kode Jurnal: jppertaniandd070018
