JURNALFKIPUNTADJURNALFKIPUNTAD

Jurnal Akademika KimiaJurnal Akademika Kimia

Virgin Candlenut Oil (VCdO) is produced enzymatically without high-temperature heating or organic solvents, resulting in high-quality oil with low FFA levels. The bromelain enzyme, sourced from pineapple hump, is utilized in this study to determine the optimal conditions for VCdO characteristics, including yield and free fatty acid (FFA) levels. Fatty acid composition analysis is conducted using Gas Chromatography (GC). The VCdO production process involves varying time, temperature, and enzyme catalyst amounts, optimized using the response surface method (RSM) with a Box-Behnken experimental design. The optimal yield of VCdO is 51.12% at 37 ℃, 34 hours, and 28 mL enzyme volume, while the lowest FFA level is 1.213% at 37 ℃, 12 hours, and 23 mL enzyme volume. GC analysis reveals linoleic acid as the predominant fatty acid at 43.73%, and the FFA levels meet the SNI 01-4462-1998 quality standard for candlenut oil.

The study successfully produced Virgin Candlenut Oil (VCdO) using crude bromelain enzyme extract through an enzymatic process.Optimization using the Response Surface Methodology (RSM) revealed that a temperature of 37 ℃, an incubation time of 34 hours, and an enzyme volume of 28 mL yielded the highest VCdO production at 51.Furthermore, the lowest FFA levels, meeting the Indonesian National Standard (SNI), were achieved at 37 ℃, 12 hours, and 23 mL enzyme volume, indicating the potential for producing high-quality candlenut oil.

Penelitian lebih lanjut perlu dilakukan untuk mengeksplorasi potensi penggunaan jenis-jenis enzim lain yang berasal dari sumber lokal, seperti limbah pertanian, untuk menggantikan bromelain dari nanas, sehingga dapat menekan biaya produksi VCdO dan meningkatkan keberlanjutan proses. Selain itu, studi komparatif mengenai kualitas VCdO yang dihasilkan dengan berbagai jenis enzim perlu dilakukan untuk mengidentifikasi enzim yang paling efektif dalam menghasilkan minyak dengan karakteristik terbaik, seperti kandungan asam lemak tak jenuh yang tinggi dan stabilitas oksidatif yang baik. Terakhir, penelitian mengenai optimasi proses fermentasi solid-state untuk menghasilkan enzim bromelain dengan aktivitas yang lebih tinggi dari limbah nanas juga perlu dilakukan, karena enzim dengan aktivitas yang lebih tinggi dapat mengurangi waktu reaksi dan meningkatkan efisiensi produksi VCdO secara keseluruhan.

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