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

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

doi:10.46729/ijstm.v3i3.516

Kiagus Ahmad Roni Chemical Engineering, Faculty of Engineering , Muhammadiyah University of Palembang, Palembang, Indonesia
Rifdah Rifdah Chemical Engineering, Faculty of Engineering , Muhammadiyah University of Palembang, Palembang, Indonesia
Ani Melani Chemical Engineering, Faculty of Engineering , Muhammadiyah University of Palembang, Palembang, Indonesia
Aisyah Amina Reformis I Chemical Engineering, Faculty of Engineering , Muhammadiyah University of Palembang, Palembang, Indonesia
Sri Martini Sri Chemical Engineering, Faculty of Engineering , Muhammadiyah University of Palembang, Palembang, Indonesia

DOI: https://doi.org/10.46729/ijstm.v3i3.516

Keywords: Coconut, Enzymatic, Pineapple Hump Extract, Virgin Coconut Oil

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.

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