Karakterisasi dan Pembuatan Virgin Candlenut Oil (VCdO) Menggunakan Ekstrak Enzim Bromelin dan Enzim Papain Kasar

Abstract

Virgin Candlenut Oil (VCdO) can be made enzymatically from bromelain enzyme extract and crude papain enzyme. The purpose of this study was to determine the characteristics of Virgin Candlenut Oil (VCdO) obtained using bromelain enzyme extracts and crude papain enzymes. VCdO production was carried out with 3 parameters, namely variations in time, temperature and amount of enzymes. The VCdO obtained was determined for water content, ALB content, saponification number, and iodine number. Determination of the composition of the compounds and fatty acids contained in VCdO was characterized by GC (Gas Chromatography). HPLC to analyze vitamin E (tocopherol and tocotrienol levels) contained in VCdO. Optimization of the reaction conditions was carried out using the Response Surface Methodology (RSM) based on the Box-Behnken experimental design which was carried out in 15 experiments each. For the bromelain enzyme extract, the VCdO level was 51.12% at 37℃, 34 hours and the enzyme volume was 28 mL bromelain. In the condition at 37℃, incubation time 12 – 21 hours, enzyme volume 23 – 29 mL obtained ALB levels of 1, 21 – 1.30%, water content 0.23-0.24%, BP 191.26 - 193.74, iodine number 138.30 – 139.53. However, the lowest water content was obtained at 0.11% at 49℃, 36 hours, 35 mL enzyme volume. For the crude papain enzyme, a VCdO level of 30.28% was obtained at a temperature of 45℃, 36 hours of time and 1.75 g of enzyme weight. In the condition at 37℃, incubation time 28 – 36 hours, enzyme weight 0.75 g obtained ALB content of 0.74 – 0.94%, moisture content 0.09-0.12%, BP 190.38 - 194.08, iodine number 139.60 - 143.97. However, the lowest water content was obtained at 0.07% at 49℃, 12 hours, and weight of enzyme 0.75 g. The results of analysis of the composition of fatty acids in VCdO with Gas Chromatography showed that the highest content of fatty acids was linoleic acid. The results of the analysis of the components of the compounds contained in VCdO are FA, VE, MG, DG and TG. The results of the HPLC test for vitamin E showed that the δ-tocopherol levels in the VCdO of bromelain and crude papain enzyme extracts were 0.052 mg/g and 0.045 mg/g.