PEMBUATAN MINYAK KELAPA DARI SANTAN SECARA ENZIMATIS MENGGUNAKAN ENZIM PAPAIN DENGAN PENAMBAHAN RAGI TEMPE

Abstract

Process enzimatis is one of its way out alternative, because is easy to got, efficient and cheaper. Purpose in this research is to find influence of variables on enzimatis process on coconut oil production. the change variable in process enzimatis . Making of palm oil started madely coconut milk, afterwards the coconut milk mixed with a young papaya juice, yeast ‘tempe’ and acetate as according to variable which have been determined. If time that have determined reached hence the oil taken by using sentrifuge and conducted by a oil analysis. From analysis result can be taken by conclusion that making of palm can be use process enzimatis with enzim papain from a young papaya. Making of palm oil by variable 3 day, pH ferment 4 and the comparison volume of coconut milk with papaya juice 1:0.75 yielding oil with amount rendemen which is more amount compared to by other variable that is 12,29%. Treatment with time and early pH with different ferment after statistically analysed have an effect on oil pH after ferment and oil rendemen yield and dont have an effect to lathering number, specific gravity oil and disposal water.