PRODUCTION OF COCONUT PROTEIN HYDROLYSATE THROUGH THE DEAMIDATION PROCESS AND ANALYSIS OF ITS FUNCTIONAL PROPERTIES AS AN EMULSIFIER FOR LOTION SKINCARE

• Main Author: Gania Fauziah, Silfi
• Format: Theses
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/68035
• Institution: Institut Teknologi Bandung

<p align="justify"> Indonesia is the biggest coconut producer in the world with the highest export volume in the form of coconut oil and copra. Coconut processing that focused on these two commodities made Indonesia lose the coconut commodity’s additional value by up to 53,8 trillion. Coconut meat has not been utilized in its derivative products, meanwhile, the chemical component of coconut has the potential to be processed into many kinds of beneficial derivatives. Coconut flesh can be extracted into coconut milk which is an emulsion of the oil in the water phase and stabilized by natural emulsifiers in the form of protein (4%) by lowering the surface tension of oil and water. On the other hand, an emulsifier is one of the important materials for the food and cosmetic industry, Indonesia imported 23.5 thousand tons of eemulsifiers in 2018. Coconut protein has the potential to be used in the cosmetic industry as a natural emulsifier. Coconut’s abundant potential could yield a great number of proteins so that it can support production independence and reduce the import number of the cosmetic industry’s raw materials. In this research, coconut protein hydrolysate was produced through an acid deamidation process using citric and malic acid at various concentrations of 5%, 10%, and 15%. The deamidation process is carried out during coconut milk making to obtain a protein with high yield and purity as well as good functional properties as an emulsifier. Coconut milk was separated into a cream phase which is rich in oil and a skim phase which is rich in protein. Protein isolation from the skim phase was carried out by the isoelectric method at pH 4, followed by washing and drying. The protein obtained from each variation was then utilized as an emulsifier for lotion emulsion and a stability test was carried out to determine the effect of time and storage conditions on the physical stability of the lotion. Based on the experimental results, the highest protein recovery was obtained in the variation of deamidation using 5% of citric acid at 44.55 g protein/100 g protein in skim, with a purity of 46.68%. In addition, that protein also has the best functional properties in the form of solubility, emulsifying, and foaming properties. The lotion emulsion with that protein also has good emulsion stability in terms of organoleptic parameters, pH, and emulsion viscosity.