Optimization of Virgin Coconut Oil (VCO) Production Using Papain Enzyme and Tempe Yeast to Enhance Medium Chain Triglycerides (MCT) Content

Enggar Sulistyo Wibisono; Vita Paramita

doi:10.14710/jvsar.v7i1.29248

DOI: https://doi.org/10.14710/jvsar.v7i1.29248

Optimization of Virgin Coconut Oil (VCO) Production Using Papain Enzyme and Tempe Yeast to Enhance Medium Chain Triglycerides (MCT) Content

Enggar Sulistyo Wibisono , Vita Paramita

Department of Industrial Technology, Vocational College, Universitas Diponegoro, Jalan Gubernur Mochtar, 50275 Semarang, Indonesia

Received: 28 Aug 2025; Revised: 4 Dec 2025; Accepted: 4 Dec 2025; Available online: 5 Dec 2025; Published: 15 Dec 2025.

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Abstract

Virgin Coconut Oil (VCO) is a high-value derivative product of coconut that contains lauric acid as the major component of Medium-Chain Triglycerides (MCTs). This research aimed to optimize VCO production using a combination of papain enzyme and tempeh yeast to enhance MCT content. The study employed a Central Composite Design-Response Surface Method (CCD-RSM) with two factors: ratio of papain enzyme to tempeh yeast, and fermentation time. The results showed that the yield of VCO ranged from 5.00% to 7.96%, with the highest yield obtained at a fermentation time of 36 h and a papain/yeast ratio of 1/1.33. The water content ranged from 0.90% to 1.25%, free fatty acid (FFA) values ranged between 0.35% and 0.69%, and peroxide values between 1.06–2.41 meq/kg. GC-MS analysis indicated lauric acid (C12:0) as the dominant fatty acid, with a total Medium-Chain Fatty Acid (MCFA) content of 57.77%.

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Keywords: Virgin Coconut Oil; Papain Enzyme; Tempe Yeast; Medium Chain Triglycerides

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Section: Original Research Articles

Language : EN

In 2025: JVSAR, Volume 7 Issue 1 Year 2025 (April 2025)

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