Studi Pembuatan Minyak Kelapa Murni Secara Enzimatis Dengan Menggunakan Berbagai Tingkat Konsentrasi Enzim Nanas Pada Dua Jenis Kelapa

The processed oil from the coconut plant is generally understood as coconut oil. A method is required to produce a product with a higher oil extraction rate and is able to reduce the water content and free fatty acids in the coconut oil production. It is also necessary to add substances that can delay or prevent fat oxidation reactions by generating substances in the form of antioxidants. The method that can be implemented is the enzymatic method employing the bromelain enzyme in a pineapple with the addition of an antioxidants substance from the kesum leaf. The objective of this research is to describe the quality of coconut oil after the addition of pineapple (ananas comosus) and kesum leaves (polygonus minus) extracts. The parameters for describing the quality of the oil are the organoleptic test, the degree of acidity, the oil extract rate, the peroxide number, the saponification number, and the acid number. This research is a quasi-experiment. The samples in this research were coconut oil without the addition of pineapple fruit extract, coconut oil with the addition of pineapple fruit extract without the addition of kesum leaves, and coconut oil with the addition of pineapple fruit extract and kesum leaves as much as 20gr, 30gr and 40gr. Based on the statistical results of the linear regression test, it was discovered that p-value = 0.000 <0.05, so it was concluded that there was an effect of the addition of pineapple fruit and leaves of kesum on acid number content with an effect of 76.4% on the acid number, 71.4% on the peroxide number, and 81.5% to the saponification number. It is recommended to test the water content, free fatty acids, and iodine number.

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The Effectiveness of Pineapple Extract (Ananas Comosus) and Kesum Leaves (Polygonus Minus) on the Quality of Coconut Oil (Coconus Nucifera)

Sungkawa

Wahdaniah

Djohan

2021

j. info kesehat.

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The Used of Protease from Palado (Agave) Roots, and Palado Leaf in the Making Process of Virgin Coconut Oil (VCO)

Rahmawati

Nuryanti

Male

2019

MSF

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Virgin coconut oil (VCO) which is also known as coconut oil or virgin coconut is coconut oil obtained from fresh coconut meat through a process of heating at low temperatures, freeze drying, fermentation, enzymatic, mechanical pressure or centrifugation. VCO has a higher commercial value because it has many benefits and efficacy, which is only used for food and industrial raw materials for the cosmetic treatment of the body (hand body lotion), can also improve your metabolism and can cope with a variety of disease, thus used as ingredients in traditional medicines. One way of making the VCO is quite interesting by the enzymatic method using a protease derived from agave roots, and agave (palado) leaves. The purpose of this study was to examine the use of existing protease enzymes in plant roots palado, and agave leaves (leaf palado) as materials for VCO on enzymatic methods and and the determination of enzyme activity by Murachi method. The results showed that the enzyme that is at the root of the agave plant (palado root), and leaves of the agave plant (palado petals) can be used as an ingredient in the manufacture of VCO with enzymatic methods. VCO yield resulting from the material between palado leaves, and roots of palado, namely 17.5%. acid number of the resulting VCO is 0.56 (using a leaf Palado), who used the palado roots 0.44. The results of enzyme activity test show that protease enzyme contained in palado leaf extract is bromelin enzyme.

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Studi Pembuatan Minyak Kelapa Murni Secara Enzimatis Dengan Menggunakan Berbagai Tingkat Konsentrasi Enzim Nanas Pada Dua Jenis Kelapa

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The Effectiveness of Pineapple Extract (Ananas Comosus) and Kesum Leaves (Polygonus Minus) on the Quality of Coconut Oil (Coconus Nucifera)

The Effectiveness of Pineapple Extract (Ananas Comosus) and Kesum Leaves (Polygonus Minus) on the Quality of Coconut Oil (Coconus Nucifera)

The Used of Protease from Palado (Agave) Roots, and Palado Leaf in the Making Process of Virgin Coconut Oil (VCO)

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