INCREASING MONOLAURINE CONTENT IN VIRGIN COCONUT OILTHROUGH ENZIMATIC ESTERIFICATION REACTIONS

• Main Author: Harfiqi Arsyatama W., M.
• Format: Final Project
• Language: Indonesia
• Subjects: Teknologi makanan
• Online Access: https://digilib.itb.ac.id/gdl/view/73138
• Institution: Institut Teknologi Bandung

Coconut (Cocos nucifera L.) is a potential agricultural commodity as a source of vegetable oil in Indonesia. As of now, processed coconut products continue to be developed, especially clear coconut oil or Virgin Coconut Oil (VCO). Due to its high lauric acid content which reaches 50%, VCO is known for its many benefits such as antibacterial, antiviral, antifungal and antiprotozoal. The enzymatic esterification reaction between glycerol and lauric acid can produce monolaurin. Monolaurin is a monoacylglycerol derived from lauric acid. The purpose of this research is to study the optimum conditions for the enzymatic esterification reaction of lauric acid in Virgin Coconut Oil to obtain VCO with a higher monolaurin content. This research begins by carrying out an enzymatic esterification reaction between lauric acid and glycerol substrates with Lipase Type VII catalyst from Candida Rugosa. The optimum conditions obtained from lauric acid esterification were then also applied in the esterification reaction of VCO. The reaction was carried out with variations in the ratio of lauric acid and glycerol substrates (1:3, 1:5, and 1:7), variations in reaction temperature (40°C, 50°C, and 60°C), and variations in catalyst levels (3% , 4%, and 5%). Based on the results of the experiment, optimum operating conditions were obtained at a mole ratio of glycerol and lauric acid of 1:7, reaction temperature of 40°C, and percentage of catalyst content of 3% with a saponification rate of 165,5 mg KOH/g fat and an iodine value of 0,90 g iod/100 g. Under the same operating conditions, the enzymatic esterification of VCO resulted in an increase in monolaurin content up to 1,47%