Making Virgin Coconut Oil (VCO) With Enzymatic Method Using Pineapple Hump Extract

Abstract

Indonesia is one of the largest coconut producer countries providing a higher opportunity for producing various products derived from coconut fruit including virgin coconut oil (VCO). The enzymatic method can be chosen as part of VCO production as it offers higher yields. This work then utilized the bromelain enzyme which could hydrolyze protein leading to better oil-water separation in the coconut milk emulsion. Around 200 ml of coconut milk and several variables such as incubation time (24 hours, 36 hours, 48 ​​hours, 60 hours), and the concentration of pineapple hump extract (5%, 10%, 15%, and 20%) were chosen as investigated parameters in this work. The experimental procedure for VCO production followed Indonesia national standard (SNI 7381: 2008). It was found that the incubation time of 24 hr and the concentration of pineapple hump extract 5% as the optimum condition. These parameters resulted in VCO product having specific gravity 0.9150 gr/cm3, free fatty acids 0.133%, and the acid number 1.8 meq/kg which has met Indonesia quality standard for VCO production.

Perbandingan Proses Ekstraksi Virgin Coconut Oil (VCO)

“…Selama pekerjaan ini, jumlah jus nanas segar divariasikan untuk mengukur laju produksi VCO (Harimurti et al, 2020). Semakin tinggi konsentrasi ekstrak bonggol nanas maka rendemen VCO semakin banyak (Roni et al, 2022). Ekstrak nanas sebagai sumber enzim alami adalah alternatif yang cocok untuk enzim teknis komersial untuk meningkatkan hasil minyak kelapa (Eshtiaghi et al, 2021).…”