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

Authors

  • Munir Putro Prayugo Jurusan Budidaya Tanaman Perkebunan - Politeknik Negeri Lampung
  • Ersan Ersan Politeknik Negeri Lampung
  • Febrina Delvitasari Politeknik Negeri Lampung

DOI:

https://doi.org/10.25181/jaip.v6i2.817

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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References

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Published

2018-10-29

How to Cite

Prayugo, M. P., Ersan, E., & Delvitasari, F. (2018). Pengaruh Persentase Enzim Papain dan Bawang Putih pada Rendemen dan Kualitas VCO (Virgin Coconut Oil). Jurnal Agro Industri Perkebunan, 6(2), 113-123. https://doi.org/10.25181/jaip.v6i2.817

Issue

Volume 6 No. 2, Oktober 2018

Section

Article

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