ANALISIS JENIS DAN KONSENTRASI ENZIM TERHADAP DAYA SIMPAN VCO (VIRGIN COCONUT OIL)
ABSTRACT: Oil products
susceptible to damage. Several causes of oil damages is water, light, heat,
oxygen, metals, acids, alkalis, and enzymes. This study aimed to obtain
information about effect of several types of enzymes, namely crude extract of
papain enzyme (from papaya), bromelain enzyme (from pineapple) and zingibain
enzyme (from ginger) to the yield and shelf life of the virgin coconut oil was
produced. The design of experiments in this study were split plot design with
two plots were 3 (three) levels of enzyme type as a main plot and 3 levels of
enzyme concentration as a sub plot. Virgin coconut oil stored and tested % FFA
content gradually to determine shelf life. Estimation of deterioration rate by
using the Arrhenius equation. Shelf life determination based on % FFA of the
virgin coconut oil. The results show that shelf life of VCOwith the shortest
shelf life wasVCO produced by the papain enzyme, bromelain enzyme, and the
longest wasVCO produced by zingibain enzyme, respectively.
Penulis: M FM Fuad
Kode Jurnal: jppertaniandd120445
