(DOC) Chương 2 ACID BAZ | Do Hoc

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PEMANFAATAN BUAH NANAS SEBAGAI SUMBER ENZIM DALAM PENGOLAHAN MINYAK KELAPA SECARA BASAH / Utilization of Pineapple Fruit As a Source Of Enzymes in Wet Processing of Coconut OilPayung Layuk

Jurnal Penelitian dan Pengembangan Pertanian

Coconut oil is the most valuable part of coconut. The oil content of old coconut flesh is about 34.7%. Coconut oil is used as an industrial raw material or as cooking oil, and it is the most important product of coconut consumption in Indonesia. Wet processing of coconut oil can be carried out enzymatically, using the principle of breaking the coconut milk protein layer. Pineapple is a source of the proteolytic enzyme bromelain. The use of bromelain in coconut oil processing has been widely studied. The yield and quality of the oil are better than conventionally processed coconut oil. The bromelain enzyme can accelerate the process of separating the oil and protein contained in coconut milk by hydrolyzing the protein. The resulting yield varies from 10% to 23% depending on the part of the pineapple as a source of enzymes. The technological innovation of coconut oil processing with the enzymatic method can technically be applied and developed because it is able to provide added value...

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