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

Roni, Kiagus Ahmad
Rifdah, Rifdah
Melani, Ani
Amina Reformis I, Aisyah
Sri, Sri Martini

International Journal Of Science, Technology & Management (IJSTM)
Vol. 3 No. 3 (2022): May 2022

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.