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Judul:	Pengaruh Penambahan Ekstrak Buah Pepaya (Carica papaya L.) Terhadap Mutu Minyak Kelapa Murni
Penulis:	Gelora H. Augustyn \|\| email: hgelora@yahoo.com
Jurnal:	Budidaya Pertanian Vol. 8 no. 1 - hal. 55-60 Tahun 2012 [ Pertanian ]
Keywords:	VCO, enzim papain, ekstrak buah pepaya, daya enzimatis, diversifikasi produk
Abstract:	Virgin coconut oil (VCO) is oil extracted from fresh coconut milk after fermentation with addition of papaya (Carica papaya L.) fruit extract into cream. The characteristics of virgin coconut oil are its unique coconut aroma and clear apperance. This research aims to study and describe the effect of the addition of papaya fruit extract to yield and quality of VCO. It also aims to determine its moisture content, saponification number, peroxide number, refractive index, thiobarbiturat acid (TBA). The design used was Completely Randomized Design with one factor that is P0 = 0 ml, P1 = 30 ml, 60 ml = P2, P3 and P4 = 90 ml = 120 ml of papaya fruit extract. The study results showed that the addition of papaya fruit extract significantly influenced the yield of oil, water content, saponification number, peroxide number, refractive index, TBA, odor and color. The addition of 60 ml papaya fruit extract (P2) produced 37.88 % of oil yield, 0.15 % moisture content, saponification number of 251.34 KOH g-1, peroxide numbers of 2.60 meq O2 kg-1, 1.34 refractive index, TBA of 0.35, odor value of 1.37 and color value of 2.74.
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