Kata Kunci

Abstrak

The bromelain-enzymatic reaction is applied in virgin coconut oil (VCO) production. Hydrolysis of the emulator by bromelain enzyme in coconut milk during fermentation maximizes the separation of oil and water. With the higher demand for VCO in many industries, the stability of VCO during transportation and storage must be evaluated. This research aims to evaluate the physical and chemical stability of VCO under different temperature conditions during storage. VCO's physical and chemical stability was evaluated under two different temperature and storage periods: an elevated temperature of 50°C for 10 days and room temperature (27-30°C) for 50 days. The storage was conducted in a clear glass bottle. The evaluation was based on physical and chemical stability tests before and after storage, including organoleptic assessment, pH changes, density, viscosity, acid number, peroxide number, and saponification number. Based on the data, the quality of the VCO after storage at 50°C for 10 days and at 27-30°C for 50 days showed changes in pH, specific gravity, viscosity, acid number, peroxide number, and saponification number, while no changes were observed in appearance. The VCO was found to be very sensitive to environmental effects. Therefore, it is necessary to find the best storage conditions and temperature for stabilizing the VCO.