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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...

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Main Authors:	Jakfar, Jakfar, Husin, Husni, Pontas, Komala, Mamat, Rizalman, Salleh, Mohd Rosdi, Zulrika, Mirna, Ahmadi, Ahmadi
Format:	Article
Language:	English
Published:	MDPI 2023
Subjects:	TJ Mechanical engineering and machinery TL Motor vehicles. Aeronautics. Astronautics
Online Access:	http://umpir.ump.edu.my/id/eprint/38334/1/Modification%20of%20the%20fermentation%20process%20and%20papain%20enzymes%20in%20the%20manufacture.pdf http://umpir.ump.edu.my/id/eprint/38334/ https://doi.org/10.3390/fermentation9050434 https://doi.org/10.3390/fermentation9050434
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id	my.ump.umpir.38334
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spelling	my.ump.umpir.383342023-09-05T00:09:22Z http://umpir.ump.edu.my/id/eprint/38334/ 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, Jakfar Husin, Husni Pontas, Komala Mamat, Rizalman Salleh, Mohd Rosdi Zulrika, Mirna Ahmadi, Ahmadi TJ Mechanical engineering and machinery TL Motor vehicles. Aeronautics. Astronautics 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 2023-05 Article PeerReviewed pdf en cc_by_4 http://umpir.ump.edu.my/id/eprint/38334/1/Modification%20of%20the%20fermentation%20process%20and%20papain%20enzymes%20in%20the%20manufacture.pdf Jakfar, Jakfar and Husin, Husni and Pontas, Komala and Mamat, Rizalman and Salleh, Mohd Rosdi and Zulrika, Mirna and Ahmadi, 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 (434). pp. 1-14. ISSN 2311-5637. (Published) https://doi.org/10.3390/fermentation9050434 https://doi.org/10.3390/fermentation9050434
institution	Universiti Malaysia Pahang
building	UMP Library
collection	Institutional Repository
continent	Asia
country	Malaysia
content_provider	Universiti Malaysia Pahang
content_source	UMP Institutional Repository
url_provider	http://umpir.ump.edu.my/
language	English
topic	TJ Mechanical engineering and machinery TL Motor vehicles. Aeronautics. Astronautics
spellingShingle	TJ Mechanical engineering and machinery TL Motor vehicles. Aeronautics. Astronautics Jakfar, Jakfar Husin, Husni Pontas, Komala Mamat, Rizalman Salleh, Mohd Rosdi Zulrika, Mirna Ahmadi, 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
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.
format	Article
author	Jakfar, Jakfar Husin, Husni Pontas, Komala Mamat, Rizalman Salleh, Mohd Rosdi Zulrika, Mirna Ahmadi, Ahmadi
author_facet	Jakfar, Jakfar Husin, Husni Pontas, Komala Mamat, Rizalman Salleh, Mohd Rosdi Zulrika, Mirna Ahmadi, Ahmadi
author_sort	Jakfar, Jakfar
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_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_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_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
publisher	MDPI
publishDate	2023
url	http://umpir.ump.edu.my/id/eprint/38334/1/Modification%20of%20the%20fermentation%20process%20and%20papain%20enzymes%20in%20the%20manufacture.pdf http://umpir.ump.edu.my/id/eprint/38334/ https://doi.org/10.3390/fermentation9050434 https://doi.org/10.3390/fermentation9050434
_version_	1776247231605637120
score	13.211869

Modiﬁcation of the fermentation process and papain enzymes in the manufacture of virgin coconut oil using optimization of response surface methodology, central composite design

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