Literature Review of Making VCO (Virgin Coconut Oil) Using the Enzymatic and Acidification method

Rizqi Fadhilah Harun; Muhammad Maulana Ichwan; Raka Ardani; Heny Kusumayanti

doi:10.14710/jvsar.v6i2.22810

DOI: https://doi.org/10.14710/jvsar.v6i2.22810

Literature Review of Making VCO (Virgin Coconut Oil) Using the Enzymatic and Acidification method

*Rizqi Fadhilah Harun - Department of Industrial Chemical Engineering, Faculty of Vocational School, Diponegoro University, Indonesia

Muhammad Maulana Ichwan - Department of Industrial Chemical Engineering, Faculty of Vocational School, Diponegoro University, Indonesia

Raka Ardani - Department of Industrial Chemical Engineering, Faculty of Vocational School, Diponegoro University, Indonesia

Heny Kusumayanti - Department of Industrial Chemical Engineering, Faculty of Vocational School, Diponegoro University, Indonesia

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Abstract

Making Virgin Coconut Oil (VCO) was an important process in the coconut oil industry, which had potential for medical and beauty applications. This article discussed the method of making VCO using fermentation and enzymatic approaches. Making VCO involved several stages, including making coconut milk, adding ingredients such as pieces of young papaya, pineapple tubers, and yeast tape, and settling and separating the oil liquid. Adding papain and bromelain enzymes in the enzymatic process had been proven to increase the yield of coconut oil compared to fermentation methods without adding enzymes. Enzyme concentration and incubation time influenced the yield of VCO, with increasing enzyme concentration and optimal incubation time increasing oil production. This literature review provided insight into the potential of fermentation and enzymatic methods in VCO production, as well as provided a systematic framework for testing the effectiveness and quality of VCO produced through innovative approaches. The VCO manufacturing method using an enzymatic approach had the potential to increase coconut oil production yields and meet established quality standards.

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Keywords: VCO, papaya, yeast tape and yield

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Section: Articles

Language : EN

In Volume 6, Issue 2, Year 2024 (October 2024)

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