SIFAT FISIKOKIMIA VIRGIN COCONUT OIL (VCO) DENGAN PENAMBAHAN EKSTRAK BATANG NANAS

VCO (Virgin Coconut Oil) is pure coconut oil made from fresh coconut meat that is processed without heating. One method used for the manufacture of VCO is the enzymatic method using the bromelain enzyme from pineapple stems. This study aims to determine the effect of the bromelain enzyme in pineapple stem extract on the physicochemical characteristics of VCO to improve product quality and yield. The method used is a Completely Randomized Design (CRD) with six treatments of the proportion of coconut cream and pineapple stem extract (F0 to F5). The parameters tested include Yield, Free Fatty Acids (FFA), Water Content, Peroxide Value, and Iodine Value. The results showed that the addition of the bromelain enzyme significantly increased the yield (p<0.05). The highest yield was produced in the F5 treatment (150 ml : 250 ml) which was 42.43%, higher than the control (F0) without pineapple stem extract (25.73%). Meanwhile, the quality parameters of ALB, Water Content, and Peroxide Number did not show significant differences (p>0.05) between treatments, and all tests met the SNI VCO 7381-2008 quality standard. In addition, F5 also had the highest Iodine Number value (10.68 g iodine/100 g) which was still within the SNI standard range.