Modification of the Fermentation Process and Papain Enzymes in The Manufacture of Virgin Coconut Oil Using Optimization of Response Surface Methodology, Central Composite Design

This research focuses on optimizing fermentation modification and papain enzymes. In manufacturing virgin coconut oil using the response surface methodology (RSM), experiment was carried out based Central Composite Design (CCD). Coconut yield, as a function of crude enzyme (CPE) mass (0–1 g) time (12–60 h), observed for 13 runs. The yield with natural without addition is 19%, 1 g enzyme, it can reach maximum 27.7%. Optimal conditions were obtained at 993.5 mg, 60 h respectively, yields: Banda Aceh (BAVCO) 28.4%, Pidie Jaya (PJVCO) 25.6%, Bireuen (BVCO) 24.7%, quality (VCO): water content (WC) 0.047%, free fatty acid (FFA) 0.01%, peroxide (PN) 0.024% from each total 300 grated coconut, VCO modified by CPE increased yield. in terms WC, FFA, PN meets standard. optimization desirability 0.998, product had transparent color, distinct aroma, did not have putrid aroma.