PRODUKSI SIMULTAN VCO DAN ISOLAT PROTEIN KELAPA DARI DAGING KELAPA

• Main Author: Asyifa, Salwa
• Format: Theses
• Language: Indonesia
• Subjects: Teknik kimia
• Online Access: https://digilib.itb.ac.id/gdl/view/68091
• Institution: Institut Teknologi Bandung

Indonesia is the largest coconut producer in the world, this is an opportunity to be able to develop and improve the quality of processed coconut products into products that have high value, both in terms of benefits and market value. One of the processed coconut products is VCO, which if processed from coconut milk extraction will produce a by-product in the form of skim. Skim is a by-product which is also known as protein isolate, because skim still contains a lot of protein. Nowadays, skim is not used much, just thrown away as waste, even though the protein content in the skin is still quite high, so it can still be used. This study aims to produce VCO and coconut protein isolate simultaneously using the enzymatic method, by varying the enzyme concentration (0.06%, 0.53%, and 1%), pH (4.8; 6.2; 8), and temperature (30 °C, 45 °C, and 60 °C) as the effect of the yield of VCO and protein isolate. By using a full factorial experimental design. Moisture content, FFA, iodine number, and peroxide value as the quality standard of VCO. Meanwhile, the purity of the protein hydrolyzate powder, the value of the solubility and the emulsifier for the analysis of the quality parameters of the protein hydrolyzate powder produced. The highest VCO yield was in the treatment variation of 1% enzyme concentration, temperature 30 °C and pH 8 as much as 33.54% with the quality test meeting the SNI standard where the water content value was 0.2%, FFA 0.11%, iodine number 8, 09 g iodine/100g oil and a peroxide value of 0.118 mg oak/kg. Meanwhile, the highest yield of protein hydrolyzate powder was treated with 0.06% enzyme concentration, temperature 30 °C, pH 4.8 as much as 1.72% and recovery of 53% (g protein hydrolyzate powder/100g protein). With 38.32% purity, 91.57% solubility value, and emulsifying properties EAI 0.74 m2/g and ESI 113.27%.