Abstract
Optimisations of incubation time of the enzymatic coconut oil extraction using Carica papaya's latex have been done. These researches were performed based on completed randomised design with varying incubation time (12, 24, 36 and 48 hours) and 3 % inoculums. Experimental data covered of yield, refractive index, water content, acid number, iodine number and organoleptic parameters and then analysed using t-test and regression analysis. The result showed that coconut oil produced by enzymatic reaction had good quality especially in iodine number parameter compared with conventional extraction. From the statistical analysis, the product by 24 hours incubation had the highest yield and best quality. Keywords: Coconut oil, optimization process, enzymatic reaction
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
