OPTIMALISASI PEROLEHAN VIRGIN COCONUT OIL (VCO) MENGGUNAKAN ENZIM PAPAIN DARI TANAMAN PEPAYA

Susi Susanti, Vivi Azizah, Silvi Octavia, Elly Desni Rahman

Abstract


 

 

ABSTRACT

 

Indonesia is an agrarian country which rich agricultural and plantation products. One of the agricultural products is coconut, and the products that can be produced are Virgin Coconut Oil (VCO) or pure coconut oil. To obtain a qualified VCO, it is necessary role of enzyme in its manufacture, that is to break fat emulsion bond in coconut milk (Setiaji, 2006 in Silaban et al 2014). One of the proteolytic enzymes is found in papaya whose sap has papain enzymes.One of the proteolytic enzymes is found in papaya whose sap has papain enzymes. Papaya’s sap can be found in some parts of the plant such on part of in the fruit, skin, and leaves.

        In young papaya fruit contains more papain enzymes,that are many as 400 MCU / gram, while in the stems and leaves of papaya contain papain only 200 MCU / gram (Dewi, 2014). According to the results of research that has been done turns the acquisition of VCO using papaya fruit is superior in terms of quality and quantity. VCO obtained from 350 ml of coconut milk can produce 25-39 ml of oil with optimum weight of fruit in coconut milk 10 gram. The VCO aroma produced by the addition of papaya fruit as an enzyme is more fragrant and clear than experiments with leaves, fruit skin and without enzymes. The average VCO studied has met the SNI and APCC standard so it is feasible to be used.

 

Keyword: Coconut, Papaya Plant, Papain enzyme, VCO.


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