Ekstraksi Virgin Coconut Oil Secara Enzimatis Menggunakan Protease dari Tanaman Biduri (Calotropis gigantea)

https://doi.org/10.22146/agritech.9597

Yuli Witono(1*), Aulanni'am Aulanni'am(2), Achmad Subagio(3), Simon Bambang Widjanarko(4)

(1) Fakultas Teknologi Pertanian Universitas Jember, Jl. Kalimantan I-Kampus Tegal Boto, Jember 68121
(2) Fakultas MIPA Universitas Brawijaya, Jl. Veteran, Malang 65145
(3) Fakultas Teknologi Pertanian Universitas Jember, Jl. Kalimantan I-Kampus Tegal Boto, Jember 68121
(4) Fakultas Teknologi Pertanian Universitas Brawijaya, Jl. Veteran, Malang 65145
(*) Corresponding Author

Abstract


This research deals with enzymatic extraction of virgin coconut oil (VCO) by protease from biduri plant (Calotropisgigantea) in various concentrations of 0.00; 0.05; 0.10 and 0.15% (w/w), and incubation times of 2; 3 and 4 hours. Theresults showed that the biduri protease was effective in extracting VCO. The higher concentration of biduri protease,the viscocity of VCO increased. Furthermore, the VCO quality produced by using the enzymatic extraction was betterthan that of spontaneous fermentation based on acid value and % FFA.

ABSTRAK

Penelitian ini bertujuan untuk mempelajari ekstraksi virgin coconut oil (VCO) secara enzimatis menggunakan proteasedari tanaman biduri (Calotropis gigantea) dengan variasi konsentrasi 0,00; 0,05; 0,10 and 0,15% (b/b), dan lamainkubasi 2; 3 dan 4 jam. Hasil penelitian menunjukkan bahwa protease biduri efektif digunakan untuk mengekstrakVCO. Semakin tinggi konsentrasi protease biduri, viskositas VCO semakin meningkat. Kualitas VCO yang diproduksisecara enzimatis lebih baik daripada VCO yang diproses secara fermentasi spontan ditinjau berdasarkan parameterbilangan asam dan % FFA (free fatty acid).


Keywords


Biduri protease; virgin coconut oil

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DOI: https://doi.org/10.22146/agritech.9597

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Agritech (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.


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