The effect of papain enzyme concentration to the rendemen and clarity level of VCO
Amran Laga, Februadi Bastian, Musdalifah, Muhpidah Muhpidah and Muspirah Djalal

Universitas Hasanuddin

Abstract

Virgin coconut oil or VCO is produced from coconut with mild processing resulting in high nutrition and good quality oil. In this research, we observed the best concentration of papain enzyme to be applied in the production of VCO. This study find that a concentration of 0.5% was the best.

Keywords: papain, VCO

Topic: Food processing, safety and diversification