Virgin Coconut Oil Production Using Crude Enzymes From Biduri Sap (Calotropis gigantea)

Abstract

One-of-the-most-popular-and high-value-coconut products is Virgin-Coconut-Oil (VCO). VCO
products can be produced by adding proteolytic-enzymes-to optimize the release of oil from coconut
milk cream. The-purpose-of this study-was to determine-the-effect of the-concentration of crude
enzymes of biduri sap and incubation temperature on the properties of the-resulting VCO. The
experimental design of this study was a two-factorial randomized group design (RAK). The
concentration of enzymes as the first factor consists of four levels: 0%, 0.15%, 20%, and 0.25%, and
the incubation temperature as the second factor consists of three levels: 35 oC, 40 oC, and 45 oC. The
results showed that the treatment of enzyme concentration and incubation temperature had an effect on
yield and water content, while (%ALB) only affected the treatment of incubation temperature and the
interaction of these two factors in all treatments showed no effect. This treatment provides the best VCO
characteristics at an enzyme concentration of 0.25 °C and an incubation temperature of 40 °C, with the
highest yield of 42.65%, moisture content of 0.045%, %ALB 0.026%, colorless (clear), distinctive aroma
of coconut oil and, the taste is quite typical of coconut oil. The resulting VCO has a very high quality
because it has a higher treatment value than the SNI 7381: 2008 standard value.