Pengaruh Persentase Enzim Papain dan Bawang Putih pada Rendemen dan Kualitas VCO (Virgin Coconut Oil)

Munir Putro Prayugo, Ersan Ersan, Febrina Delvitasari

Abstract


VCO is an oil produced from coconuts that are treated with no heating, one of them using papain enzyme. Vegetable oil is a compound that is easily hydrolyzed and oxidized to make the quality of oil decline. Garlic is a natural antioxidant that can inhibit the oxidation process. Therefore, a study was conducted to determine the effect of papain and garlic enzymes on the rendement and storage duration of VCO. This study used a factorial randomized block design with the first factor was percentage of papain enzyme (0%, 0,15%, 0,20%, and 0,25% and the second factor was percentage of garlic (0%, 0,5%, and 1 %) with 3 replications. The data of the research were analyzed by variance, followed by LSD test at 5% level. The results showed that the highest VCO rendement was obtained from the treatment of 0,25% papain enzyme. One percent (1%) garlic can maintain the quality of water content, FFA, density, and color of VCO at 3 months storage duration, except aroma. The combination of papain and garlic enzymes resulted in negative effect on rendement and cannot maintain VCO quality at 3 months storage duration.

 Keywords: enzyme papain, garlic, VCO storage

 


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DOI: http://dx.doi.org/10.25181/jaip.v6i2.817

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