ENZYMATIC PRODUCTION OF VIRGIN COCONUT OIL USING PINEAPPLE EXTRACT

• Main Author: Yasya (NIM: 10502024), Wichitra
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/6896
• Institution: Institut Teknologi Bandung

ABSTRACT: <br /> <br /> <br /> <br /> <br /> <br /> <br /> Virgin coconut oil (VCO) is known to possess various health benefits. One of the methods of VCO extraction is the use of protease, such as bromelain from pineapple, to break the <br /> <br /> <br /> <br /> <br /> <br /> <br /> emulsion of coconut milk. In this research, the extraction of VCO from coconut milk is conducted with the addition of bromelain from pineapple root, pineapple fruit core and pineapple fruit meat. The highest yield is achieved with the addition of dry pineapple root powder, which gives yield of 42,5persen. Unripe pineapple meat gives more yield than ripe pineapple meat. The application of fruit core and fruit meat of pineapple gives optimal yield if used with ratio of pineapple extract volume to coconut milk cream 4: 3, while for pineapple root optimal yield is met with the addition of 25 mg pineapple root powder per mL coconut milk cream. Temperature does not have an effect on the oil extraction. Optimum pH range of bromelain also does not give significant effect on oil extraction. Iodine and acid <br /> <br /> <br /> <br /> <br /> <br /> <br /> values of VCO extracted using pineapple meet the standard for VCO quality, while the water content of this oil is higher than the maximum value allowed. This VCO also has high tent of lauric acid, which gives the values of 55-58persen, with total value of medium chain fatty acid (MCFA) between 59-83persen. The highest content of lauric acid and total MCFA is obtained from VCO extracted using pineapple fruit meat. Results indicate that the production of VCO using pineapple protease is very promising because of the simple method and satisfying results.