Hidrolisis Minyak Kelapa oleh Enzim Lipase dari Kentos Kelapa

https://doi.org/10.22146/agritech.9624

Moh. Su'i(1*)

(1) Fakultas Pertanian, Universitas Widyagama Malang, Jl. Borobudur No. 25, Malang
(*) Corresponding Author

Abstract


This research learned the kind and amount of fatty acid that was produced from coconut oil hydrolyzed by lipase enzyme from coconut houstorium. Coconut oil was hydrolyzed by lipase enzyme from coconut houstorium for 30, 60, 90, and 120 minutes. The kind and amount of fatty acid obtained from hidrolization were measured. The result showed that hidrolization for 90 minutes produced the highest fatty acid 40,20 %. The highest fatty acid was lauric acid with 21,229 %, furthermore miristic acid 7,615 %, and capric acid 3,062 %.

ABSTRAK

Penelitian ini mempelajari jenis dan jumlah asam lemak yang dihasilkan dari hidrolisis minyak kelapa menggunakan enzim lipase dari kentos kelapa. Minyak kelapa dihidrolisis oleh enzim lipase kentos selama 30, 60, 9, dan 120 menit. Selanjutnya jenis asam lemak yang dihasilkan dan jumlahnya dianalisa. Hasil penelitian menunjukkan bahwa, hidrolisis selama 90 menit menghasilkan asam lemak paling tinggi yaitu sebesar 40,20 %. Jenis asam lemak yang paling banyak dihidrolisis adalah asam laurat sebesar 21,23 %, kemudian asam miristat 7,62 %, dan asam kaprat 3,06 % dari total asam lemak dalam minyak kelapa.


Keywords


Lipase; houstorium; coconut oil; hydrolysis

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DOI: https://doi.org/10.22146/agritech.9624

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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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