International Journal of Multidisciplinary Research and Development

E- ISSN: 2349-4182
P- ISSN: 2349-5979

Vol. 5, Issue 8 (2018)

Papain-induced enzyme source to the quality of virgin coconut oil

Author(s): Wira Yustika Rukman, Dian Safitri, Nurul Fadhilah, Nurdiyanti, Muhammad Wajdi
Abstract: Virgin Coconut Oil (VCO) is made from old coconut raw material (Cocos nucifera L.) with the addition of papaya latex (Carica papaya L.). Water content and free fatty acid levels are important aspects that need to be known in pure coconut oil products so they are known for their quality. This study aims to determine the percentage of papaya latex as an optimal source of papain enzymes against the separation of cream components and coconut milk skim. Some parameters other than oil yield, including water content, free fatty acid levels, organoleptic color and aroma tests were analyzed based on the established quality standards. The treatment given in the manufacture of virgin coconut oil is the addition of papaya latex with a concentration of 5%, 10%, and 15%. The results showed that the highest oil yield was 29.8%; lowest water content of 0.12%, and the lowest free fatty acids 0.16%. Organoleptic tests showed that the ones that were not good in terms of color and aroma were samples with a percentage of papaya sap extract 15%. Based on the overall parameters, it can be concluded that in the manufacture of enzymatic virgin coconut oil products the best is a sample with a percentage of 10% papaya latex.
Pages: 57-59  |  483 Views  138 Downloads
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