Pembuatan virgin coconut oil (vco) secara enzimatis menggunakan enzim papain kulit pepaya

ABSTRAK

Virgin Coconut Oil (VCO) merupakan produk olahan kelapa yang di proses secara enzimatis menggunakan kulit papaya dengan mengupas bagian pigmen hijau pada kulit terluarnya. Enzim papain yang terdapat dalam kulit papaya memiliki kandungan terbesar diantara bagian lain dari papaya. Tujuan penelitian ini adalah untuk mengetahui pengaruh konsentrasi penambahan enzim papain dan lama inkubasi terhadap kualitas VCO yang dihasilkan. Pembuatan VCO dilakukan dengan variasi penambahan konsentrasi enzim 10%, 20%, dan 30% dengan variasi lama inkubasi 2 jam, 4 jam dan 6 jam. VCO yang dihasilkan dihitung hasil rendemen dan dilakukan analisis mutu yang meliputi uji kadar air dan uji asam lemak bebas. Berdasarkan penelitian yang telah dilakukan, didapatkan hasil untuk rendemen terbaik pada perlakuan penambahan konsentrasi enzim papain 30% dengan lama inkubasi 6 jam sebanyak 24,71 %, sedangkan untuk asam lemak bebas dan kadar air terbaik pada perlakuan konsentrasi enzim 20% dan lama inkubasi 4 jam sebesar 0,18% dan 0,19%. Berdasarkan hasil yang diperoleh untuk rendemen, asam lemak bebas memenuhi SNI 7381: 2008. Namun hasil kadar air tidak memenuhi SNI 7381: 2008. Uji dilanjutkan menggunakan GC-MS dan didapatkan hasil asam lemak Kaproat 1,15%, Kaprilat 8,42%, Kaprat 9,34%, Laurat 76,17%, Miristat 4,56%, dan Palmitat 0,35%.

ABSTRACT

Virgin Coconut Oil (VCO) is one of the processed products from fresh coconut which the majority of people in the village scope are not very aware of the quality and function of this processed product from coconut. The use of young papaya skin that has been processed by peeling the green pigment on the outer skin can be used to assist the process of making Virgin Coconut Oil using the enzymatic method. The enzymatic method used involves the papain enzyme. The papain enzyme contained in papaya skin is considered to have the largest content among other parts of papaya. The purpose of this study was to determine the effect of papain enzyme concentration and incubation time by separation using the centrifugation method on the manufacture of VCO. The VCO was made by adding 10 mL of enzyme concentration in 90 mL of coconut cream, 20 mL of enzyme concentration in 80 mL of coconut cream, and 30 mL of enzyme concentration in 70 mL of coconut cream. and using variations in incubation time of 2 hours, 4 hours and 6 hours. The resulting VCO is calculated from the yield and quality analysis is carried out which includes a water content test and a free fatty acid test. Based on the research that has been carried out, the results obtained for the best yield in the treatment of adding 30% papain enzyme concentration with an incubation period of 6 hours as much as 24,71%, while for free fatty acids and water content the best in the treatment of adding 20% enzyme concentration with an incubation time of 4 hours by 0,18% and 0,19%. Based on the results obtained for the yield, free fatty acids complied with SNI 7381: 2008. However, the results of the water content do not meet SNI 7381:2008. The test was continued using GC-MS and obtained the results of fatty acids Caproic 1,15%, Caprylic 8,42%, Capric 9,34%, Lauric 76,17%, Myristate 4,56%, and Palmitate 0,35%.

مستخلص البحث

جاتن نم دحأ يه ةليجران تيز لىا ملعي لا ةيرقلا ةرئاد فى سانلا ةيبلغأ يرطلا ةليجرانلا نم ةيجرالخا ءارضلخا ةغبصلا ةرشبب ةعونصلما ةيبابشلا ةليجرانلا ةرشب لامعتسإ .ةليجرانلا هذبه ةيجرالخا جاتن نم ة ةقيرطب بابشلا اياببلا ةرشبب ةيلمعلا فى ةدعاسملل اهمادختسإ نكيم ةيجرالخا ةرشب فى ييمزنلأا ةقيرط .ييمزنلأا ضرغلا .اياببلا نم رخلآا ءازجلأا ينب بركلأا تايوتمح كليم اياببلا ةرشب فى ينئافف يمزنأ .ينئافف ايمزنأ ن .ةليجران تيز ةعانص فى ةناضلحا لوط و ينئافف يمزنلأا ةدايز ثاتركإ يرثأت ةفرعلم وه ثحبلا اذه نمتم عنص VCO ةفاضإب 10 لم نم زيكرت يمزنلإا في 90 لم نم يمرك زوج دنلها ، و 20 لم نم زيكرت يمزنلإا في 80 لم نم يمرك زوج دنلها ، و 30 لم نم زيكرت يمزنلإا في 70 لم نم يمرك زوج دنلها. ابوسمح ةدولولما ةليجران تيز . لصاح نم Rendemen .ةرلحا ةينهدلا ضاحملأا رابتحإ و ءالما يوتسم رابتخإب طيلمحا ةيعونلا ليلتح ءازجإ و ّ مهم و ةدوج ّ مضتت لومعلما ا اذه ىلع ءانبل اهيلع لوصلحا ّ تم جئاتنلا ثحبل ينئافف يمزنلأا ثاتركإ ةدايز ةلماعم فى نسحلأا30 لوطب % لصو تاعاس ةتس ةناضلحا24،71نسحلأا ءالما يوتسم و ةرلحا ةينهدلا ضاحملأا لب % ثاتركإ ةدايز ةلماعم فى ينئافف يمزنلأا20 نىعي تاعاس ةعبرأ ةناضلحا لوطب %0,18 % و0,19% لوصلحا ّ تم تىلا جئاتنلا ىلع ءانب ل اهيلع Rendemen ةيسنودنلأا ةينطولا يرياعلما غرفي ءالما يوتسم و ةرلحا ةينهدلا ضاحملأا ،7381:2008 لامعتسإب رابتخلإا ّ رمتسي Gc-ms لصيح و ةينهدلا ضاحملأا ةجيتن ىلع تاورفاك1,15%تلايرفاك ، 8,42%تارفاك ، 9.34%تاتسييرم ، 76,17%تاتيلماف و ،0,35%.