Kualitas Virgin Coconut Oil (VCO) sebagai Respon terhadap Penambahan Ion dengan Konsentrasi Tertentu
DOI:
https://doi.org/10.24252/jb.v13i2.55043Keywords:
VCO, Metal ions, Bromelain, Starter, Yield, Free fatty acid, Water content, SNI 7381:2008Abstract
Virgin Coconut Oil (VCO) is a coconut-derived product that provides health benefits due to its medium-chain fatty acid content, particularly lauric acid and capric acid. This study aimed to evaluate the effects of different metal ions (Na⁺, K⁺, Ca²⁺, and Mn²⁺) at concentrations of 2 mM and 5 mM on the quality of VCO produced through a combination of fermentation (using bread yeast) and enzymatic processes (using bromelain from pineapple extract). The yield, free fatty acid content, water content, and organoleptic properties of the VCO were evaluated. This study employed a completely randomized design (CRD) with five treatments and four replications. The results showed that the highest VCO yield was obtained with the addition of 5 mM Mn²⁺. However, it did not differ significantly from the other treatments. The addition of 5 mM Mn²⁺ resulted in significantly lower free fatty acid and water contents compared to the control and other treatments, and met the quality standards of SNI 7381:2008. Organoleptic test results indicated that VCO produced with 5 mM Mn²⁺ had a coconut aroma, a preferred taste, and a clear color. Thus, the addition of 5 mM Mn²⁺ ions can improve VCO quality by enhancing bromelain enzyme activity during the hydrolysis of coconut cream.
Downloads
References
Anita Restu Puji Raharjeng, Larasshita Putri Adhitya Sani, Jessy Octavia Harahap, Della Blatama, Sandi Fransisco Pratama, Ascarti Adaninggar, Ardaning Nuriliani, Bambang Retnoaji, H. T. S. S. G. S. (2022). Pengaruh Chlorpyrifos Terhadap Perkembangan Embrio Ikan Wader Pari ( Rasbora lateristriata Bleeker , 1854 ). Bioma Berkala Ilmiah Biologi ·, 13(2), 21–31. https://doi.org/10.22146/bib.v13i2.4766
Azrul, M., Mile, L., & Djailani, F. (2024). Pengaruh Konsentrasi Garam Yang Berbeda Terhadap Karakteristik Mutu Ikan Kembung (Restrelliger Kanagurata) Asin Dengan Metode Penggaraman Kering (Dry Salting). Jurnal Ilmiah Multidisiplin, 3(1), 29–38. https://doi.org/https://doi.org/10.54923/researchreview.v3i1.67
Cahyani, A., Tari, A. I. N., & Asmoro, N. W. (2021). Pengaruh Lama Fermentasi terhadap Rendemen dan Sifat Fisikokimia VCO (Virgin Coconut Oil). Pro Food (Jurnal Ilmu Dan Teknologi Pangan), 7(1), 852–858. https://doi.org/https://doi.org/10.29303/profood.v7i1.188
Fathurahmi, S., Spetriani, Asrawaty, & Siswanto, P. H. (2020). Penambahan Ragi Roti dan Lama Fermentasi Pada Proses Pengolahan Virgin Coconut Oil. Jurnal Pengolahan Pangan, 5(2), 48–53. https://doi.org/https://doi.org/10.31970/pangan.v5i2.37
Fitriani, D., Widiyati, E., & Triawan, D. A. (2021). Aplikasi Penggunaan Ekstrak Nanas dan Ragi Roti Sebagai Biokatalisator Pembuatan VCO (Virgin Coconut Oil) Serta Pemurniannya dengan Menggunakan Zeolit Alam Bengkulu dan Abu Sekam Padi. Dalton : Jurnal Pendidikan Kimia Dan Ilmu Kimia, 4(1), 8–19. https://doi.org/http://dx.doi.org/10.31602/dl.v4i1.4872
Frasillia, C., Narmawan, & Romantika, I. W. (2021). Pengaruh Pemberian Virgin Coconut Oil Terhadap Kejadian Ruam. Jurnal Kesehatan Masyarakat Celebes, 2(3), 42–48.
Ilmiah, S. N., Mubarik, N. R., & Wahyuntari, B. (2018). Characterization of Protease from Bacillus licheniformis F11.1 as a Bio-Detergent Agent. Makara Journal of Science, 22(3), 105–112. https://doi.org/10.7454/mss.v22i3.8809
Ilyas, N. M. (2024). Profil Berat Molekul Enzim Bromelain dari Bonggol Nanas ( Ananas Comosus ) dengan Metode Elektroforesis SDS-PAGE. Indonesian Journal of Science and Public Health, 1(2), 100–105. https://yici-journal.id/ijsph/article/view/12
Ishak, Aji, A., & Israwati. (2016). Pengaruh Waktu Fermentasi dan Berat Bonggol Nanas Pada Pembuatan Virgin Coconut Oil. Jurnal Teknologi Kimia Unimal, 5(1), 66–77. https://doi.org/https://doi.org/10.29103/jtku.v5i1.80
Kiyat, W. El, Reynaldo, K., & Irwan, J. (2019). Review : Pemanfaatan Bromelin Pada Beberapa Pangan Lokal Indonesia. Jurnal Agroteknologi, 10(1), 33–40. https://doi.org/http://dx.doi.org/10.24014/ja.v10i1.6515
Lamusu, D. (2018). Uji Organoleptik Jalangkote Ubi Jalar Ungu ( Ipomoea batatas L ) sebagai Upaya Diversifikasi Pangan. Jurnal Pengolahan Pangan, 3(1), 9–15. https://doi.org/https://doi.org/10.31970/pangan.v3i1.7
Ma’ruf, M. Z. (2023). Pembuatan Virgin Coconut Oil (VCO) dengan Metode Penggaraman serta Uji Aktivitas Antibakteri Staphylococcus aureus dan Escherichia coli [Islam Negeri Maulana Malik Ibrahim]. http://etheses.uin-malang.ac.id/56670/6/16630106.pdf
Nur, S., Surati, & Rehalat, R. (2017). Aktivitas Enzim Bromelin Terhadap Peningkatan Protein Tepung Amps Kelapa. Jurnal Biology Science & Education, 6(1), 84–93. https://core.ac.uk/reader/229360780
Perdani, C. G., Pulungan, M. H., & Karimah, S. (2019). Pembuatan Virgin Coconut Oil (VCO) Kajian Suhu Inkubasi dan Konsentrasi Enzim Papain Kasar. Industria: Jurnal Teknologi Dan Manajemen Agroindustri, 8(3), 238–246. https://doi.org/10.21776/ub.industria.2019.008.03.8
Poernomo, A. T., Isnaeni, Sugianto, Purwanto, D. A., Dewi, A. C., & Suryagama, D. (2017). Pengaruh Nutrisi pada Produksi dan Karakterisasi Protease dari Bakteri Termofilik Isolat LS-1 Lumpur Sidoarjo. Jurnal Farmasi Dan Ilmu Kefarmasian Indonesia, 4(2), 51–57.
Purwaningsih, I. (2017). Potensi Enzim Bromelin Sari Buah Nanas ( Ananas comosus l . ) Dalam Meningkatkan Kadar Protein Pada Tahu. Jurnal Teknologi Laboratorium, 6(1), 39–46. https://doi.org/10.29238/teknolabjournal.v6i1.86
Rahmalia, I., & Kusumayanti, H. (2021). The Optimization of Addition of Bromelain Enzyme Catalyst on the Fermentation of Coconut Milk to VCO ( Virgin Coconut Oil ) Using Tempeh Yeast. Journal of Vocational Studies on Applied Research, 3(2), 31–37. https://doi.org/http://dx.doi.org/10.14710/jvsar.v3i2.11949
Rindawati, Perasulmi, & Kurniawan, E. W. (2020). Studi Perbandingan Pembuatan VCO ( Virgin Coconut Oil ) Sistem Enzimatis dan Pancingan Terhadap Karakteristik Minyak Kelapa Murni yang Dihasilkan. Indonesian Journal of Laboratory, 2(2), 25–32. https://doi.org/https://doi.org/10.22146/ijl.v2i1.54196
Salimi, Y. K., Syarbin, R. A. R., Yusuf, N., Paputungan, M., & Mohamad, E. (2023). Ekstraksi , Analisis Kuantitatif dan Bioaktivitas Virgin Coconut Oil. Journal of Chemistry, 5(1), 66–81. https://doi.org/https://doi.org/10.34312/jambchem.v5i1.21713
Sawitri, M. E., Manab, A., & Zanah, S. K. (2008). Pengaruh CaCl 2 Sebagai cross linked agent terhadap sifat fisik dan kimia edible film protein whey. Jurnal Ilmu Dan Teknologi Hasil Terna, 3(2), 50–56. https://doi.org/https://doi.org/10.54923/researchreview.v3i1.67
Soeka, Y. S., & Triana, E. (2016). Pemanfaatan Limbah Kulit Udang untuk Menghasilkan Enzim Kitinase dari Streptomyces macrosporeus InaCC A454. Jurnal Kimia Terapan Indonesia, 18(1), 91–101. https://d1wqtxts1xzle7.cloudfront.net/87577240/450-libre.pdf?1655343454=&response-content-disposition=inline%3B+filename%3DPemanfaatan_Limbah_Kulit_Udang_untuk_Men.pdf&Expires=1741480532&Signature=MeIaW8N~rsjf17n~OWSAJj23np9vPzKHxi~6s2IyJo8gKBG0MCN35z6uti
Sulistyowati, E., Salirawati, D., & Amanatie. (2017). Karakterisasi Beberapa Ion Logam Terhadap Aktivitas Enzim Tripsin. Jurnal Penelitian Saintek, 21(2), 107–120. https://doi.org/10.21831/jps.v21i2.12581
Sutanto, T. D., Ratnawati, D., & HP, A. M. (2021). Pembuatan Virgin Coconut Oil ( VCO ) Dengan Metode Enzimatis Dan Fermentasi. ICOMES: Indonesian Journal of Community Empowerment and Service, 1(1), 6–9. https://doi.org/https://doi.org/10.33369/icomes.v1i1.18978
Tuyu, A., Onibala, H., & Makapedua, D. M. (2014). Studi Lama Pengeringan Ikan Selar (Selaroides sp) Asin Dihubungkan Dengan Kadar Air Dan Nilai Organoleptik. Jurnal Media Teknologi Hasil Perikanan, 2(1), 20–26. https://doi.org/10.35800/mthp.2.1.2014.7336
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2026 Sitti Nur Ilmiah, Nurul Af’idah
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Authors who publish with Jurnal Biotek agree to the following terms: Authors retain the copyright and grant Universitas Islam Negeri Alauddin Makassar right of first publication with the work simultaneously licensed under a Creative Commons Attribution License (CC BY-SA 4.0) that allows others to share (copy and redistribute the material in any medium or format) and adapt (remix, transform, and build upon the material) the work for any purpose, even commercially with an acknowledgement of the work's authorship and initial publication in Universitas Islam Negeri Alauddin Makassar. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in Universitas Islam Negeri Alauddin Makassar. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
