The Characteristics of Coconut Oil Products Based on Papaya Juice and Duration Fermentation using Rhizopus sp.
DOI:
https://doi.org/10.37637/ab.v5i2.961Keywords:
coconut oil, fermentation, papain enzyme, Rhizopus sp.Abstract
Coconut oil is a basic human need. Coconut oil can be made both traditional and enzymatically. Enzymatic manufacture of coconut oil is the separation of oil in coconut milk using protein-breaking enzymes called proteolytic enzymes. Enzymatic production of coconut oil has the advantages of easy-to-obtain raw materials, does not require much energy, and simple processing. This study was conducted to determine the effect of time and amount of papaya juice used with the coconut oil yields obtained. The results of the study at a time of 3 days with a volume of 75 ml of papaya juice, it was obtained that the volume of coconut oil was the most, which was 11.4 ml. Making coconut oil using coconut milk and papaya juice mixed and added 2 grams of tempeh yeast then measured the pH to pH 4. Next, the glass is closed so that air does not enter during the fermentation time of 3-5 days. After being fermented then separated between water and pulp from making coconut oil. Next, pulp from making coconut oil is heated to produce oil. In addition, the free fatty acid test and the saponification number test were also carried out to determine whether the coconut oil produced complies with the quality requirements of SNI 2902-2011. This indicates that some treatment effect of coconut oil compiles is possible, a quality requirement of SNI 2902-2011.
References
Apriliasani, Z. (2014). Pengaruh Lama Waktu Pengadukan dengan Variasi Penambahan Asam Asetat dalam Pembuatan Virgin Coconut Oil (VCO) dari Buah Kelapa. Konversi, 3(1), 1–12. https://doi.org/https://doi.org/10.24853/konversi.3.1.%25p
Ariwianti, I., & Cahyani, K. (2008). Pembuatan Minyak Kelapa Dari Santan Secara Enzimatis Menggunakan Enzim Papain Dengan Penambahan Ragi Tempe. In Jurusan Teknik Kimia UNDIP.
Badan Standarisasi Nasional. (2011). Minyak Kelapa Mentah SNI 2902: 2011. Badan Standardisasi Nasional.
Diningsih, A., & Yaturramadhan, H. (2021). Pembuatan Virgin Coconut Oil (VCO) Dengan Enzim Papain. Jurnal Kesehatan Ilmiah Indonesia Indonesian Health Scientifie Journal, 6(2), 219–223.
Dongoran, D. S. (2004). Pengaruh Aktivator Sistein Dan Natrium Klorida Terhadap Aktivitas Papain. Jurnal Sains Kimia, 8(1), 29–34.
Edam, M., Kumolontang, N., & Mandei, J. (2019). Metode Pemecahan Emulsi Krim Santan untuk Produksi Konsentrat Protein Blondo. Jurnal Riset Teknologi Industri, 13(2), 173–181. https://doi.org/10.26578/jrti.v13i2.5183
Fitri, K., & Andaka, G. (2017). Pengambilan Minyak Kelapa Dengan Menggunakan Enzim Papain (Variabel Waktu Inkubasi Dan Berat Enzim). Jurnal Inovasi Proses, 2(2), 49–53.
Karouw, S., Suparmo, P., & Utami, T. (2013). Sintesis ester metil rantai medium dari minyak kelapa dengan cara metanolisis kimiawi. Agritech, 33(2), 182–188.
Ketaren, S. (1986). Pengantar Teknologi Minyak dan Lemak Pangan. UI Press.
Moviana, Y. (2013). Amankah Mengonsumsi Minyak Kelapa Dalam Diet Sehari-hari. Jurnal Skala Husada, 10(2), 113–119.
Pangaribuan, D. H., Ginting, Y. C., Arif, S., Niswati, A., Dermiyati, D., Utari, E., Wulandini, F., & Aprilyani, Y. I. (2022). Pengaruh Campuran Ekstrak Fermentasi Pupuk Kandang Sapi sebagai Subtitusi Nutrisi AB Mix pada Tanaman Pakcoy dengan Sistem Hidroponik. Agro Bali: Agricultural Journal, 5(1), 187–198.
Purba, L. (2015). Pengaruh Penggorengan Terhadap Kompisisi Asam Lemak pada Minyak Kelapa dan Minyak Jagung. Universitas Negeri Medan.
Purwanto, & Artawan, I. G. K. (2002). Karakterisasi Minyak Kelapa Hasil Olahan melalui Proses Penguapan dan Fermentasi. Jurnal Matematika Dan Ilmu Pengetahuan Alam, 8(1), 31–34.
Rindawati, & Perasulmi. (2020). Studi Perbandingan Pembuatan Vco (Virgin Coconut Oil) Sistem Enzimatis Dan Pancingan Terhadap Karakteristik Minyak Kelapa Murni Yang Dihasilkan. Indonesian Journal of Laboratory, 2(1), 25–31. https://doi.org/10.22146/ijl.v2i1.54196
Rohma, R. N. (2022). Pengaruh Ragi Tempe Terhadap Produksi Virgin Coconut Oil Kelapa Puyuh (Cocos nucifera var. Pumila). Universitas Raden Intan Lampung.
Silaban, R., & Manullang, R. S. (2014). Pembuatan Virgin Coconut Oil (VCO) Melalui Kombinasi Teknik Fermentasi dan Enzimatis Menggunakan Ekstrak Nenas. Jurnal Pendidikan Kimia, 6(1), 91–100.
Sugiyono. (2007). Pembuatan Minyak Kelapa Hemat Energi, Teknologi Alternatif untuk Rakyat. Institut Teknologi Bogor.
Utari, N., & Muchtadi, D. (1989). Ekstraksi Minyak Kelapa secara Enzimatis: Analisis Sifat Fisiko Kimia Minyak serta Evaluasi Sifat Fungsional dan Nilai Gizi Residu Padatan; Laporan Penelitian.
Warisno. (2003). Budidaya Pepaya. Kanisius.
Wiadnya, I. B. R., & Urip, M. E. (2019). Pengaruh Penambahan Ragi Tempe (Rhizopus sp) Pada Pembuatan Minyak Kelapa terhadap Mutu Minyak. Journal of Biokimia, 5(9), 64–71.
Widjaja, I. N. K., Warditiani, N. K., Susanti, N. M. ., & Larasanty, L. P. F. (2015). Rendemen VCO (Virgin Coconut Oil) yang diperoleh dengan penambahan enzim papain dan bromealin. Jurnal Farmasi Udayana, 4(2), 72–75.
Widjaja, W. P., & Anjarsari, B. (2014). Optimasi Kondisi Fermentasi pada Pembuatan Minyak Kelapa (Cocos nucifera L.) dengan Menggunakan Saccharomyces cerevisiae. Jurnal Agroteknologi, 8(1), 85–93.
Winarno, F. G. (1992). Kimia Pangan dan Gizi. PT Gramedia Pustaka Utama.
Zurairah, M., Adam, M., Syarif, A. A., & Zaharuddin, Z. (2021). Pembuatan Minyak Kelapa dengan Enzim Papain dalam Pengolahan Daging Rendang. Jurnal Al Ulum LPPM Universitas Al Washliyah Medan, 9(1), 15–19. https://doi.org/10.47662/alulum.v9i1.136
Downloads
Published
How to Cite
Issue
Section
Citation Check
License
Copyrights and Licenses
Please find the rights and licenses in Agro Bali: Agricultural Journal.
Agro Bali : Agricultural Journal provides immediate open access to its content on the principle that making research freely available to the public to supports a greater global exchange of knowledge.
By submitting the paper/manuscript, the author(s) agree with this policy. No specific document sign-off is required.
A. Right
- Submission of a manuscript implies that the submitted work has not been published before (except as part of a thesis or report, or abstract); that it is not under consideration for publication elsewhere; that its publication has been approved by all co-authors.
- The author(s) grant Agro Bali : Agricultural Journal the rights to the first publication of the works.
- The author(s) still hold the copyright of his/her/their work and retain publishing rights without restrictions such as (but not limited to) patent right, lecture, book and reproduce the article for own purposes.
B. License
- If and when the manuscript is accepted for publication in Agro Bali : Agricultural Journal, the author(s) grant the right of first publication to this journal with the work simultaneously licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
- Agro Bali : Agricultural Journal's spirit is to disseminate articles published are as free as possible. Under the CC BY SA 4.0 International License, Agro Bali : Agricultural Journal permits users to copy, distribute, display, and perform the works.
- Unless otherwise stated, the authors are public entities as soon as their articles got published.
This work is licensed under Creative Commons Attribution-ShareAlike 4.0 International License.
