Research Article
The Influence of Methods For Fractination of Free Fatty Acid Fraction From Coconut Milk Hydrolysis Using Coconut Lipase Endogeneus Enzyme
@INPROCEEDINGS{10.4108/eai.2-10-2018.2295567, author={Moh. Su’i and Enny Sumaryati and Yudi Utomo and Panca Eric}, title={The Influence of Methods For Fractination of Free Fatty Acid Fraction From Coconut Milk Hydrolysis Using Coconut Lipase Endogeneus Enzyme}, proceedings={Proceedings of the 2nd International Conference on Quran and Hadith Studies Information Technology and Media in Conjunction with the 1st International Conference on Islam, Science and Technology, ICONQUHAS \& ICONIST, Bandung, October 2-4, 2018, Indonesia}, publisher={EAI}, proceedings_a={ICONQUHAS}, year={2020}, month={5}, keywords={lipase; coconut milk; hydrolysis; fractination}, doi={10.4108/eai.2-10-2018.2295567} }- Moh. Su’i
Enny Sumaryati
Yudi Utomo
Panca Eric
Year: 2020
The Influence of Methods For Fractination of Free Fatty Acid Fraction From Coconut Milk Hydrolysis Using Coconut Lipase Endogeneus Enzyme
ICONQUHAS
EAI
DOI: 10.4108/eai.2-10-2018.2295567
Abstract
The coconut milk that is hydrolyzed will get the oil fraction in the form of free fatty acids, monoglycerides and diglycerides. Free fatty acids in the form of lauric acid and monoglycerides in the form of monolaurin have very high antibacterial and antiviral abilities. This research aims to study the method of fractionation of oil fractions resulting from hydrolysis of coconut milk using the enzyme lipase. The study was conducted by hydrolyzing coconut milk using endogenous lipase enzyme. Hydrolisates are separated by oil fractions by several methods, namely heating, fishing, papain enzyme and salting. The separation fraction of oil was measured for yield, free fatty acid levels. Furthermore, the separation of free fatty acids from oil and hydrolyzed coconut. The free fatty acid fraction obtained was tested for yield and fatty acid composition. The results showed that, the method of separation with fishing oil yielded the highest yield of 47%. Then followed by salting method and papain enzyme method respectively 40% and 39%. The lowest yield obtained by heating method is 28.69. But the enzyme papain method produces the highest levels of free fatty acids, which is 0.07 ml mol / ml. While the method of fishing and salting oil has the lowest free fatty acid level, which is 0.04 ml mol / ml. The results of the most free fatty acid separation were obtained from hydrolyzed coconut milk at 5.32%. Whereas free fatty acids obtained from the oil fraction were 4.52%.
