PEMBUATAN VIRGIN COCONUT OIL (VCO) MELALUI KOMBINASI TEKNIK FERMENTASI DAN ENZIMATIS MENGGUNAKAN EKSTRAK NENAS
Abstract: This study aims to
determine the optimum conditions of coconut milk to produce Virgin Coconut Oil (VCO)
through combination of fermentation and
enzymatic techniques. Technique is performed using a combination of the
addition of yeast with a fixed concentration of 0.5 gram and pineapple extract
(crude bromelain enzyme) with various concentration of 6 mL; 8 mL; 10 mL; 12 mL
in 100 mL coconut cream, variations of pH 3 ; 4 ; 5 and the time of incubation
for 24 hours at room temperature. Further analysis includes testing the quality
of water content, free fatty acid content and iodine value obtained in the VCO.
Results showed the treatment at pH 4; the addition of 0.5 grams of tempeh and
10 mL of pineapple extract produce optimum yield of 30.45 mL VCO. The test
results of water content, free fatty acids and iodine value in a row is 0.27%;
0.144 mg KOH / g of oil; 7,12 mg iodine / 100 g oil. Virgin Coconut Oil (VCO)
obtained good quality in accordance with SNI.
Penulis: Ramlan Silaban, Riza
Sahala Manullang, Vivi Hutapea
Kode Jurnal: jpkimiadd140854
