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All Journal Algoritma: Jurnal Matematika, Ilmu Pengetahuan Alam, Kebumian dan Angkasa Jurnal Sains dan Sains Terapan
Aan Nuraini
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Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Earth & Planetary Sciences Materials Science & Nanotechnology Mathematics Physics

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Uji Aktivitas Antioksidan Virgin Coconut Oil (VCO) dengan Penambahan Enzim Papain Menggunakan Metode 1,1 Diphenyl-2-Picryhidrazyl (DPPH) Aan Nuraini; Riski Dwimalida; Intan Noviarni
Algoritma : Jurnal Matematika, Ilmu pengetahuan Alam, Kebumian dan Angkasa Vol. 3 No. 1 (2025): Algoritma : Jurnal Matematika, Ilmu pengetahuan Alam, Kebumian dan Angkasa
Publisher : Asosiasi Riset Ilmu Matematika dan Sains Indonesia

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Abstract

Virgin Coconut Oil (VCO) is derived from fresh coconut meat and can be produced through various methods, including enzymatic processes. This study investigates the effect of adding papain enzyme on the antioxidant activity of VCO. The enzymatic method involves extracting coconut milk with the addition of papain obtained from young papaya. The antioxidant activity was measured using the DPPH method, while other parameters such as moisture content and free fatty acids were also evaluated.The research highlights that VCO is recognized for its health benefits and versatility in various applications. The enzymatic extraction method offers an efficient means of producing VCO while enhancing its properties. This study specifically focuses on how the incorporation of papain influences both the quality of VCO and its antioxidant capacity.In terms of methodology, the study utilized an enzymatic approach for VCO production by incorporating papain into the extraction process. The antioxidant activity was assessed using the DPPH assay, and the resulting VCO was analyzed for moisture content and free fatty acids.The results indicated that VCO produced with papain had a moisture content of 0.22% and free fatty acids of 0.76%, while VCO without enzyme addition showed a moisture content of 0.16%. The antioxidant activity was measured at 18.35 ppm for VCO with papain, compared to 13.51 ppm for pure VCO.In conclusion, the addition of papain enzyme not only accelerated the production of VCO but also enhanced its antioxidant activity, classifying both types of VCO as having strong antioxidant properties. However, it is important to note that the moisture content and free fatty acids in VCO with enzyme addition did not meet the Indonesian National Standard (SNI 7381:2008), likely due to residual water from the papaya fruit.
Pengaruh Konsentrasi Ekstrak Nanas (Ananas comosus) pada pembuatan Virgin Coconut Oil (VCO) secara enzimatis Riski Dwimalida Putri; Galih Eka Aurelia; Aan Nuraini
JSSIT: Jurnal Sains dan Sains Terapan Vol 1 No 2 (2023): JSSIT: Jurnal Sains dan Sains Terapan
Publisher : Fakultas Sains dan Teknologi, UIN Sulthan Thaha Saifuddin Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30631/jssit.v1i2.21

Abstract

Virgin Coconut Oil (VCO) merupakan salah satu produk unggulan yang diproduksi dari kelapa. Sebagai negara kepulauan, Indonesia memiliki potensi besar untuk menghasilkan VCO dengan jumalah dan kualitas yang baik. Dalam produksi VCO sendiri hal yang sangat penting adalah metode yang digunakan, terdapat banyak metode yang umum dipakai dan salah satunya adalah metode enzimatis. Metode enzimatis dipilih karena lebih efektif, efisien aman dan ramah lingkungan. Golongan enzim yang digunakan pada metode ini adalah enzim protease yang salah satunya adalah enzim bromelin yang terdapat pada nanas. Pada penelitian ini dilakukan studi pengaruh variasi konsentrasi ekstrak nenas terhadap VCO yang dihasilkan. Ekstrak nenas ditambahkan pada krim santan dengan variasi 0,10,20, 30 dam 40 ml dengan lama inkubasi 48 jam. Dari pengamatan diketahui bahwa rendemen VCO yang dihasilkan meningkat seiring dengan pertambahan jumlah ekstrak, hal yang sama juga terlihat pada kandungan asam lemak bebas. Berdasarkan uji organoleptic terdapat perbedaan pada warna, namun tidak terdapat perbedaan yang signifikan pada aroma dan rasa.
Co-Authors Galih Eka Aurelia Intan Noviarni Riski Dwimalida Riski Dwimalida Putri