The effect of papain enzyme concentration on the yield and clarity level of VCO

Abstract

Abstract VCO can be produced by the enzymatic method, which does not involve excessive heating, thereby preventing the degradation of essential compounds. One thing that needs to be considered in the enzymatic production of VCO is the enzyme storage conditions. Enzyme stability during storage can be maintained using maltodextrin coatings, but the production of enzymatic VCO is often not accompanied by the use of coatings. Therefore this study aimed to determine the effect of enzyme concentration and the use of maltodextrin coatings on the yield and quality of the resulting VCO. This research method goes through two stages, in the first stage uses a completely randomized design (CRD), which was arranged factorially consisting of enzyme concentration factors (0.5%, 1.0%, and 1.5% (w/v)). The second stage uses CRD to use a maltodextrin coating (without enzymes, enzymes, enzymes with a maltodextrin coating). The results obtained in this study were that the best enzyme concentration treatment to produce VCO was obtained at a concentration of 0.5% with the use of maltodextrin coatings based on a yield of 20.5% and a degree of clarity of 86.73. This study concludes that the treatment using enzymes with coatings is considered the most effective because of the role of coatings in maintaining the stability of enzymes during storage.