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
