The Effect of Adding the Enzyme Papain from the Peel of Bangkok and California Varieties of Papaya on the Yield and Quality of VCO (Virgin Coconut Oil)

VCO merupakan modifikasi proses pembuatan minyak kelapa sehingga dihasilkan produk yang lebih murni. Pembuatan VCO dapat dilakukan dengan metode enzimatis menggunakan enzim papain. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan enzim papain dari varian buah pepaya Bangkok dan California terhadap perolehan rendemen dan kualitas VCO. Hasil penelitian menunjukkan bahwa VCO dengan penambahan enzim papain dari kulit pepaya Bangkok yang memiliki nilai aktivitas 3,66 U/mL diperoleh rendemen sebesar 63,50%, kadar air 0,71%, kadar asam lemak bebas 0,32%, bilangan peroksida 3,50 meq/kg, dan massa jenis 0,91 g/cm3 . Sedangkan VCO dengan penambahan enzim papain dari kulit pepaya California yang memiliki nilai aktivitas sebesar 5,04 U/mL diperoleh rendemen sebesar 67,80%, kadar air 0,17%, kadar asam lemak bebas 0,16%, bilangan peroksida 2,00 meq/kg, dan massa jenis 0,82 g/cm3 . Berdasarkan SNI 7381-2008 VCO dengan penambahan enzim papain dari kulit pepaya California kualitasnya telah memenuhi standar mutu. Hal ini dapat diartikan bahwa aktivitas enzim papain berpengaruh terhadap rendemen dan kualitas VCO yang dihasilkan.

Kata Kunci: VCO, Enzim Papain, Aktivitas Enzim, Rendemen, Kualitas VCO.

VCO is a modification of the process of making coconut oil so that a purer product is produced. VCO can be made using the enzymatic method using the papain enzyme. This research aims to determine the effect of adding the papain enzyme from the Bangkok and California papaya fruit variants on the yield and quality of VCO. The results showed that VCO with the addition of papain enzyme from Bangkok papaya skin which had an activity value of 3,66 U/mL obtained a yield of 63,50%, water content of 0,71%, free fatty acid content of 0,32%, peroxide value of 3,50 meq/kg, and the density is 0,91 g/cm3 . Meanwhile, VCO with the addition of papain enzyme from California papaya skin which had an activity value of 5,04 U/mL obtained a yield of 67,80%, water content of 0,17%, free fatty acid content of 0,16%, peroxide value of 2,00 meq/ kg, and the density is 0,82 g/cm3 . Based on SNI 7381-2008 VCO with the addition of papain enzyme from California papaya skin, the quality meets quality standards. This can be interpreted that the activity of the papain enzyme influences the yield and quality of the VCO produced.

Keywords: VCO, Papain Enzyme, Enzyme Activity, Yield, VCO Quality.