Pembuatan Virgin Coconut Oil (VCO) Kajian Suhu Inkubasi dan Konsentrasi Enzim Papain Kasar

Abstract

Abstrak Virgin Coconut Oil (VCO) adalah produk olahan kelapa yang memiliki manfaat dan nilai jual yang tinggi. Enzimatis adalah salah satu metode pembuatan VCO. Konsentrasi enzim serta suhu yang digunakan sangat berpengaruh terhadap proses pembuatan dan hasil VCO. Tujuan penelitian adalah mengetahui perlakuan terbaik suhu inkubasi dan konsentrasi enzim papain kasar untuk menghasilkan VCO ditinjau dari rendemen, organoleptik (warna, aroma, rasa), dan uji kimia (kadar air, bilangan peroksida, dan indeks bias) yang mendekati SNI 7381:2008. Penelitian dirancang menggunakan Rancangan Faktorial dengan pola Rancangan Acak Kelompok (RAK) dengan \xa02 faktor, yaitu suhu inkubasi (40 o C, 45 o C, dan 50 o C) dan konsentrasi enzim papain kasar (1,00%, 1,50%, dan 2,00%) dari krim santan sebesar 150,00 gram dan diulang 3 kali. Hasil penelitian menunjukkan bahwa perlakuan terbaik yaitu perlakuan suhu inkubasi 40 °C dan konsentrasi enzim papain kasar 1,50% dengan rendemen 18,80%, warna 5,00 (tidak berwarna), aroma 4,00 (tidak tengik), rasa 4,00 (cukup berasa khas minyak), kadar air 0,13%, dan indeks bias 1,46. Hasil ini sudah memenuhi standar kualitas menurut SNI 7381:2008 kecuali bilangan peroksida sebesar 3,86 meg ek/kg yang lebih tinggi dari standar. Kata kunci: papain, rendemen, suhu inkubasi, virgin coconut oil Abstract Virgin Coconut Oil (VCO) is a processed coconut product that has high benefit and selling price. Enzymatic is a method of VCO production. The concentration of enzymes and the temperature used are very influential in the manufacturing process of VCO and its products The purpose of this study was to determine the best treatment of incubation temperature and crude papain enzyme concentration to produce VCO by considering the yield, organoleptic (color, aroma, taste), and chemical test (moisture content, peroxide number, and refractive index) based on SNI 7381: 2008. The study was designed using a Randomized Block Design (RBD) with two factors, namely the incubation temperature (40 o C, 45 o C, and 50 o C) and the concentration of crude papain enzymes (1.00%, 1.50%, and 2.00%) of coconut milk cream for 150.00 grams and replicated three times. The results showed that the best treatment was incubation temperature of 40 °C and crude papain enzyme concentration of 1.50% with yield of 18.80%, color of 5.00 (colorless), aroma of 4.00 (not rancid), taste of 4.00 (quite typical of oil), water content of 0.13%, and refractive index of 1.46. This result has met the quality standard according to SNI 7381: 2008, but the peroxide number of 3.86 meg eg/kg higher from the standard. Keywords: incubation temperature, papain, virgin coconut oil, yield