Abstract
This study concerns papain enzyme assisted synthesis of virgin coconut oil (VCO) as a candidate in-house reference material. The study was conducted to obtain optimization of the VCO preparation with green processes as the standardized product which high stability and homogeneity. The method is expected to produce the candidate of in-house reference material to ensure the standards and quality of the VCO product. Based on the results of this study, the preparation of VCO was carried out using the papain. An optimum yield of 24.30%. was achieved under the following conditions: enzyme to coconut milk with a mass ratio of 0.6 g/L, under 500 mL water/g of coconut powder, at the temperature of 70 °C by five stages of extraction. The physicochemical properties as well as organoleptic feature of VCO which consist water content, peroxide number, free fatty acids, and iodine numbers are fit with the standard. The parameters exhibited the homogeneity and stability which be able recommended as candidate in-house reference material and have potentially as antibacterial agent. Antibacterial activity test showed that VCO has potential against Escherichia coli, Staphylococcus aureus, Propionibacterium acnes and Pseudomonas aeruginosa as shown by the inhibition zone in the testing.
Highlights
Referring to the huge potencies of coconut trees in southeast Asian countries, coconut and its products are the most important commodities for many industrial sectors
The extraction becomes an essential step for virgin coconut oil (VCO) industrialization, which is mainly classified into the traditional boiling method, fermentation, the enzymatic, wet, and dry methods [4]
Determination of physicochemical properties of VCO consists of the analyses of water content, free fatty acid, iodine number, peroxide number, and microbial contamination refer to the standard method of SNI 7381:2008
Summary
Referring to the huge potencies of coconut trees in southeast Asian countries, coconut and its products are the most important commodities for many industrial sectors As it consists of about 11.95 million hectares producing 57,510 million coconuts annually in the world [1], coconut products have excellent prospects to be developed. VCO has proven to have biological activities for medical purposes such as antibacterial, antifungal, antioxidant, hepatoprotective, and antiviral activities, and could enhance the immune system These features have been adopted for many health care, cosmetics product, and functional food applications [1,2,3]. The extraction becomes an essential step for VCO industrialization, which is mainly classified into the traditional boiling method, fermentation, the enzymatic, wet, and dry methods [4]. The effect of such extraction variables of the volume of water for a gram of coconut milk extraction (mL/g), papain concentration of 0.3 g/500 mL was utilized for the first extraction stage
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