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), the experiment was carried out based on the Central Composite Design (CCD). Coconut oil yield, as a function of crude papain enzyme (CPE...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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MDPI
2023
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| Online Access: | https://umpir.ump.edu.my/id/eprint/44757/ |
| _version_ | 1848827331274080256 |
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| author | Jakfar, . Husni, Husin Pontas, Komala Rizalman, Mamat Mohd Rosdi, Salleh Mirna, Zulrika Ahmadi, . |
| author_facet | Jakfar, . Husni, Husin Pontas, Komala Rizalman, Mamat Mohd Rosdi, Salleh Mirna, Zulrika Ahmadi, . |
| author_sort | Jakfar, . |
| building | UMP Institutional Repository |
| collection | Online Access |
| description | This research focuses on optimizing fermentation modification and papain enzymes. In manufacturing virgin coconut oil using the response surface methodology (RSM), the experiment was carried out based on the Central Composite Design (CCD). Coconut oil yield, as a function of crude papain enzyme (CPE) mass (0–1 g) and fermentation time (12–60 h), was observed for 13 runs. The yield of virgin coconut oil with natural fermentation without the addition of crude enzyme papain is 19%, and with the addition of 1 g of the enzyme, it can reach a maximum of 27.7%. Optimal conditions were obtained at a mass of crude papain enzyme 993.5 mg, fermentation time 60 h respectively, yields: Banda Aceh virgin coconut oil (BAVCO) 28.4%, Pidie Jaya virgin coconut oil (PJVCO) 25.6%, and Bireuen virgin coconut oil (BVCO) 24.7%, quality of virgin coconut oil (VCO): water content (WC) 0.047%, free fatty acid (FFA) 0.01%, and peroxide (PN) 0.024% from each of the total mass of 300 g grated coconut, VCO modified by fermentation with the addition of CPE increased the yield. The quality of VCO in terms of WC, FFA, and PN meets the VCO quality standard. The optimization for desirability was 0.998, and the product had a transparent color, a distinct aroma, and did not have a putrid aroma. |
| first_indexed | 2025-11-15T03:59:01Z |
| format | Article |
| id | ump-44757 |
| institution | Universiti Malaysia Pahang |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T03:59:01Z |
| publishDate | 2023 |
| publisher | MDPI |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | ump-447572025-08-27T06:56:45Z https://umpir.ump.edu.my/id/eprint/44757/ Modification of the fermentation process and papain enzymes in the manufacture of virgin coconut oil using optimization of response surface methodology, central composite design Jakfar, . Husni, Husin Pontas, Komala Rizalman, Mamat Mohd Rosdi, Salleh Mirna, Zulrika Ahmadi, . TJ Mechanical engineering and machinery TP Chemical technology This research focuses on optimizing fermentation modification and papain enzymes. In manufacturing virgin coconut oil using the response surface methodology (RSM), the experiment was carried out based on the Central Composite Design (CCD). Coconut oil yield, as a function of crude papain enzyme (CPE) mass (0–1 g) and fermentation time (12–60 h), was observed for 13 runs. The yield of virgin coconut oil with natural fermentation without the addition of crude enzyme papain is 19%, and with the addition of 1 g of the enzyme, it can reach a maximum of 27.7%. Optimal conditions were obtained at a mass of crude papain enzyme 993.5 mg, fermentation time 60 h respectively, yields: Banda Aceh virgin coconut oil (BAVCO) 28.4%, Pidie Jaya virgin coconut oil (PJVCO) 25.6%, and Bireuen virgin coconut oil (BVCO) 24.7%, quality of virgin coconut oil (VCO): water content (WC) 0.047%, free fatty acid (FFA) 0.01%, and peroxide (PN) 0.024% from each of the total mass of 300 g grated coconut, VCO modified by fermentation with the addition of CPE increased the yield. The quality of VCO in terms of WC, FFA, and PN meets the VCO quality standard. The optimization for desirability was 0.998, and the product had a transparent color, a distinct aroma, and did not have a putrid aroma. MDPI 2023 Article PeerReviewed pdf en cc_by_4 https://umpir.ump.edu.my/id/eprint/44757/1/Modification%20of%20the%20fermentation%20process%20and%20papain%20enzymes.pdf Jakfar, . and Husni, Husin and Pontas, Komala and Rizalman, Mamat and Mohd Rosdi, Salleh and Mirna, Zulrika and Ahmadi, . (2023) Modification of the fermentation process and papain enzymes in the manufacture of virgin coconut oil using optimization of response surface methodology, central composite design. Fermentation, 9 (5). pp. 1-14. ISSN 2311-5637. (Published) https://doi.org/10.3390/fermentation9050434 https://doi.org/10.3390/fermentation9050434 https://doi.org/10.3390/fermentation9050434 |
| spellingShingle | TJ Mechanical engineering and machinery TP Chemical technology Jakfar, . Husni, Husin Pontas, Komala Rizalman, Mamat Mohd Rosdi, Salleh Mirna, Zulrika Ahmadi, . Modification of the fermentation process and papain enzymes in the manufacture of virgin coconut oil using optimization of response surface methodology, central composite design |
| title | Modification of the fermentation process and papain enzymes in the manufacture of virgin coconut oil using optimization of response surface methodology, central composite design |
| title_full | Modification of the fermentation process and papain enzymes in the manufacture of virgin coconut oil using optimization of response surface methodology, central composite design |
| title_fullStr | Modification of the fermentation process and papain enzymes in the manufacture of virgin coconut oil using optimization of response surface methodology, central composite design |
| title_full_unstemmed | Modification of the fermentation process and papain enzymes in the manufacture of virgin coconut oil using optimization of response surface methodology, central composite design |
| title_short | Modification of the fermentation process and papain enzymes in the manufacture of virgin coconut oil using optimization of response surface methodology, central composite design |
| title_sort | modification of the fermentation process and papain enzymes in the manufacture of virgin coconut oil using optimization of response surface methodology, central composite design |
| topic | TJ Mechanical engineering and machinery TP Chemical technology |
| url | https://umpir.ump.edu.my/id/eprint/44757/ https://umpir.ump.edu.my/id/eprint/44757/ https://umpir.ump.edu.my/id/eprint/44757/ |