The Used of Protease from Palado (Agave) Roots, and Palado Leaf in the Making Process of Virgin Coconut Oil (VCO)

Abstract

Virgin coconut oil (VCO) which is also known as coconut oil or virgin coconut is coconut oil obtained from fresh coconut meat through a process of heating at low temperatures, freeze drying, fermentation, enzymatic, mechanical pressure or centrifugation. VCO has a higher commercial value because it has many benefits and efficacy, which is only used for food and industrial raw materials for the cosmetic treatment of the body (hand body lotion), can also improve your metabolism and can cope with a variety of disease, thus used as ingredients in traditional medicines. One way of making the VCO is quite interesting by the enzymatic method using a protease derived from agave roots, and agave (palado) leaves. The purpose of this study was to examine the use of existing protease enzymes in plant roots palado, and agave leaves (leaf palado) as materials for VCO on enzymatic methods and and the determination of enzyme activity by Murachi method. The results showed that the enzyme that is at the root of the agave plant (palado root), and leaves of the agave plant (palado petals) can be used as an ingredient in the manufacture of VCO with enzymatic methods. VCO yield resulting from the material between palado leaves, and roots of palado, namely 17.5%. acid number of the resulting VCO is 0.56 (using a leaf Palado), who used the palado roots 0.44. The results of enzyme activity test show that protease enzyme contained in palado leaf extract is bromelin enzyme.