Elisma1, Maria Hilaria2, Maria Ana Febi3

1,2,3Program Studi Farmasi Potekkes Kemenkes Kupang

e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

 

Abstract

A study on the effect of the concentration of the crude extract the enzyme bromelain and papain to the quantity and quality of Virgin Coconut Oil (VCO) from coconut (Cocos nucifera L). The purpose of this study was to determine the effect of crude extract concentration bromelain enzyme, papain enzyme, the yeast starter tape to the quantity of VCO, determine the quality of the resulting VCO and compared with Indonesia National Standard (SNI) 7381-2008, to measure the concentrations of crude extract optimal enzyme bromelain, papain and yeast starter tape in the making VCO.Sampling is done by accidental sampling. Data were analyzed with one-way ANOVA, followed by SNK test.

The results stated that the influence of the concentration of yeast starter tape to the quantity of Virgin Coconut Oil, it is characterized by Anova test where F count> F table (3.7541> 3.48). SNK test results obtained with the yeast starter tape with a concentration of 20% gives the most optimal results in generating the VCO 34.6667 ml. Test the crude extract the enzyme bromelain in pineapple showed the greatest yield in producing VCO is concentration of 15%.  Test the quality of Virgin Coconut Oil produced in yeast tape that free fatty acids, water content of 20%, and the number peroxide ISO 7381-2008 compliant. Test the quality of the resulting VCO pineapple and papaya sap the moisture content and peroxide number ISO 7381-2008 compliant, but to free fatty acid levels do not meet the requirements of ISO 7381-2008.Test against rough papain contained in papaya fruit gum, showed the greatest yield in producing VCO is a concentration of 5%.

 

Key word : Extract rough enzymes bromelain, papain coarse extract, yeast starter, VCO