Pembuatan Virgin Coconut Oil (VCO) Secara Enzimatis Menggunakan Enzim Protease yang diisolasi dari Kulit Buah Melinjo (Gnetum gnemon L.)

Abstract

The enzymatic production of Virgin Coconut Oil (VCO) using protease enzymes isolated from the skin of the melinjo fruit (Gnetum gnemon L.) has been completed. Protease enzyme was isolated from ripe melinjo fruit rind (red) using phosphate buffer pH 7 then centrifuged at 10,000 rpm. The protease enzyme obtained was then tested for its activity with a UV-Visible spectrophotometer. Based on the test results in this study, the activity of the protease enzyme increased after dialysis under optimum conditions, namely at a temperature of 50oC, pH 7, substrate concentration of 1.5% and enzyme activity of 11.240 U/mL. Furthermore, the protease enzyme was added to coconut milk with various concentrations of 5 – 25% (v/v) and incubated at room temperature for 24 hours. The virgin coconut oil obtained was characterized including its water content, density, peroxide value, and free fatty acid content. The best Virgin Coconut Oil is obtained by adding a protease enzyme concentration of 5% (v/v) with a yield of 12%. The best characterization results for Virgin Coconut Oil obtained a density value of 0.916 g/cm3; peroxide number 2 mEq O2/kg; and 0.20% free fatty acid where this value meets the Asian and Pacific Coconut Community (APCC) standard, but for the value of water content which is 0.19%, it does not meet the Asian and Pacific Coconut Community (APCC) standard.