Processing Methode Effect to Virgin Coconut Oil (VCO) Quality After Storaging

Harni, Mimi; Putri, Sri Kembaryanti

doi:10.18517/ijaseit.4.2.369

Cited by 3 publications

(2 citation statements)

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“…The Erlenmeyer flask was connected to an upright chiller and boiled for 30 min. After that, the solution was chilled and added with three drops of phenolphthalein indicator, and it was then titrated with 0.5N of HCl until the pink color disappeared (Harni & Putri, 2014).…”

Section: Organoleptic Analysismentioning

confidence: 99%

Green Technology On The Virgin Coconut Oil Production Using Enzyme From Pineapple Waste

Harimurti

Nadhifa²,

Febrianti³

et al. 2022

Indonesian J Pharm

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Virgin coconut oil (VCO) is widely used for the pharmaceutical and cosmetic industries. The high lauric acid content is very beneficial in the pharmaceutical field, such as for antiviral and antibiotic. Also, this VCO is very useful for cosmetic formulation. VCO production can be done by several methods, which are chemical, physical, and enzymatic methods. By the increase of VCO demand at the national and international levels, this study proceeded with the production of VCO using an enzymatic way that was efficiently conducted and environmentally friendly. The purpose of this research is to study the enzymatic process of VCO production by using pineapple waste, including pineapple crowns, pineapple fruit skins, pineapple leaves, and pineapple trunks. The pineapple waste used contains the enzyme bromelain to break down protein emulator in coconut milk cream. From the number of experiments with variations in substrate volume and temperature, the optimal VCO formation was obtained at 50oC with the ratio between the substrate and enzyme material was 9 to 1. The quality of VCO was evaluated as water content, free fatty acid concentration, and saponification numbers. Based on the evaluation results, the quality of VCO produced was similar to the standard of APCC, SNI, and Codex.

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Section: Organoleptic Analysismentioning

confidence: 99%

Green Technology On The Virgin Coconut Oil Production Using Enzyme From Pineapple Waste

Harimurti

Nadhifa²,

Febrianti³

et al. 2022

Indonesian J Pharm

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“…Free fatty acids are an influential indicator in determining oil quality because they are related to oil damage that occurs as a result of hydrolysis and oxidation reactions (Muharun, S.TP, 2014). These free fatty acids are formed from the chemical reaction of hydrolysis which is accelerated in the presence of water in the material (Harni & Putri, 2014). The optimum result obtained from the research is the free fatty acid content of 0.28%.…”

Section: Water Content Analysismentioning

confidence: 99%

Utilization of Papain Enzymes on the Production of Virgin Coconut Oil

Sabbila

Broto

2022

Journal of Vocational Studies on Applied Research

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VCO is an oil that has many benefits for the human body. In the health sector, VCO can function to increase the human body's resistance and accelerate the healing of diseases and obesity. Making VCO can be done in various ways, one of which is by enzymatic method with the help of papain enzymes. The purpose of this study was to determine the most influential variable on the making of virgin coconut oil. The method used is by fermentation using papain enzyme catalysts and the temperature and time of fermentation according to the specified variable and analysis of water content and free fatty acids using factorial design 2x3. The results obtained from the study of the most influential effect on water content and free fatty acids are time variable and enzyme concentration, while the most influential interaction variables are fermentation time and temperature. The optimum water content obtained is 0.18% and free fatty acids are 0.28%. The optimum combination of independent variables that can produce optimum water content and free fatty acids is papain enzyme concentration of 3gr, temperature 33oC, and fermentation time of 24 hours.

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