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JOSS :

Journal of Social Science

INTRODUCTION OF CaO FROM OYSTER AND ECOENZIM FOR MAKING

VIRGIN COCONUT OIL

Vanny M.A. Tiwow

, Paulus Hengky Abram

, Sri Hastuti V. Pulukadang

, Yinangsih

Safitri

Universitas Tadulako, Sulawesi Tengah, Indonesia

E-mail: vanny.tiwow@gmail.com

, pauluaabram1[email protected]

, Sri_hastut[email protected]

KEYWORDS

Virgin coconut oil

(VCO), Kalsium

oksida (CaO), Eco-

enzyme DAN, DPN.

ABSTRACT

Virgin coconut oil (VCO) is a processed form of coconut meat that is pure

and free of free fatty acids. VCO is widely recognized as a cooking oil,

cosmetic, antioxidant and beneficial for health, due to its high content of

lauric acid. The method used in this research is a combination of qualitative

and quantitative methods. The stages carried out in this research start from

literature study, field research, laboratory analysis, data processing, and

reporting. The purpose of this research is to produce VCO by utilizing CaO

from oysters and Eco-enzyme to de-emulsify proteins to separate oil from

water and measure the decrease in free fatty acid number and the decrease

in peroxide number as quality parameters of the VCO produced. The

application of CaO and Eco-enzyme fermentation is simple by mixing 0.2

g, 0.4 g, 0.6 g CaO and 0.2 mL, 0.4 mL, 0.6 mL Eco-enzyme respectively

with 100 mL coconut milk. After treatments, it can be concluded that:

separation of water from oil in the manufacture of VCO from coconut milk

can occur using CaO and using Eco-enzyme It means that de-emulsification

of protein in coconut milk is working well. To determine the quality of

production VCO from CaO de-emulsification found 50.00 % the

decreasing of Free Fatty Acid number and the decreasing of peroxide

number is 28.57 %. From eco-enzyme de-emulsification the results are

55.55 %, the decrease of the acid number (DAN) and 57.14% the decrease

of the peroxide number (DPN).

INTRODUCTION

Central Sulawesi occupies the 4

position in the provinces (after Riau, North Sulawesi

and Maluku) which produces 195,000 tons of coconut per year with a land area of 217,228 Ha

(Id, 2017). This product is sold from Central Sulawesi in the form of copra in seeds, but in the

form of seeds it becomes polemic because the retailer only buys Rp. 500 – Rp. 700/seed. So

that the government and Commission VII of the House of Representatives have been prohibited

selling in whole/seed form (Kontan.co.id, 2020).

The scarcity of cooking oil also led to an increase in the price of copra from Rp.3,500 to

an average of Rp. 11,400/kilogram, so farmers returned to selling coconut commodities in the

form of copra (Basri Marzuki, 2020).

According to Kindangen et al. 2000, in fact coconut production can be increased 2 to 4

times, with the calculation that now copra production is now around 1 ton/ha/year, compared

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to the potential production of 2-4 tons/ha/year if using the recommended technology (Kamela,

2021). In addition to maximizing production per hectare, Indonesia has also not tried seriously

to seek "value added coconut products" with technology to produce products with high selling

value, such as, according to Arancon, R. N. (1999), alternative products (other than oil) from

coconut with added, there are 12 kinds of high value and prospects in the global market, five

of which are 1). Desiccated coconut meat 2). Coconut milk or canned coconut cream 3).

Coconut milk powder 4). Fresh young coconut and 5). Coconut water; these products are

competitive with copra. The other six kinds of products are 1). nata de coco, 2). coconut coir,

3). fiber products, 4). fiber dust, 5). shell charcoal, and 6). activated carbon. Another product

is kopyor coconut (makapuno – in the Philippines), which is an “abnormal” coconut that cannot

be used for copra but can be used as an ingredient in drinks or dessert products that are highly

valued. The chemical composition of kopyor coconut, both the flesh and the water has been

studied (Santoso et al., 1996).

The solution to the problem above is that there needs to be a comprehensive effort from

those involved in R & D, both in the development of coconut production and in the

development of value added coconut products. Then after obtaining a comprehensive form of

development, run one by one until a solution to the problem is reached. One product that

requires an integrated development effort is virgin coconut oil, which contains very high lauric

acid (45-55%). and used as raw materials for the food, cosmetic, and pharmaceutical industries

(Soro et al., 2016).

Coconut (Cocos nucifera L) is an Indonesian commodity that has high economic value.

Virgin Coconut Oil (VCO) is one of the processed products from coconuts that has the potential

to increase people's income so that they have opportunities for new productive businesses.

VCO is an oil obtained from the flesh of fresh old coconuts that have gone through a squeezing

process with or without the addition of water, with a maximum heating of 60

C or without

heating, and is safe for human consumption. Many enzymes have been investigated to separate

meat from oil, such as protoase from Moringa seeds, bromelain from pineapple and papain

from papaya, etc (Suhardiyono, 1991).

In this study, CaO and eco- enzymes will be used which are currently trending as cleaning

products. However, the process is the same as for other enzymes, namely from fruit. Basically

what is used to make eco-enzymes is fruit peel or fruit waste, such as apples, water melons,

rock melons, ripe papaya bananas. The aims of this study are to produce VCO using CaO as

absorbent H

O and eco-enzymes as de-emulgator of protein and to measure decreasing of free

acid number and decreasing of peroxide number as the characterization of VCO.

METHOD RESEARCH

The research was conducted at the Chemistry Laboratory of the Faculty of Teacher

Training and Education (FKIP) Tadulako University and the Laboratory of Science XRD and

XRF at Hasanuddin University, utilizing both basic laboratory equipment and advanced

instruments such as UV-Vis and XRD. The materials used included oyster shells, various

fruits (papaya, apple, pineapple, mango, banana), palm sugar (eco-enzyme stock), distilled

water, aluminum foil, coconut flesh, CaO from oyster shells, aquadest, 96% ethanol,

phenolphthalein indicator solution, 0.1 N NaOH, chloroform, KI solution, sodium

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thiosulfate, acetic acid, and 1% starch solution. The research method combined qualitative

and quantitative approaches, involving literature studies, field research, laboratory analysis,

data processing, and reporting. For sample preparation, oyster shells were cleaned, dried,

mashed, and sieved. Water and ash content were determined by drying and calcining the

samples, respectively, and CaO levels were analyzed using XRF. To produce VCO, coconut

milk was extracted from grated coconut flesh and mixed with eco-enzyme and CaO in

varying amounts. The mixtures were stirred and allowed to stand before filtering and

analyzing the quality of the resulting VCO.

RESULTS AND DISCUSSION

VCO Production

In the process of making coconut milk, grated coconut meat is added with water to extract

coconut milk from solids or pulp. Coconut milk which consists of water and oil is basically

immiscible, but because it contains protein as an intermediate which makes water-oil able to

combine into a colloidal liquid called an emulsion. Protein acts as an emulsifier / emulsifying

agent where the protein will wrap the coconut oil granules with a thin layer, as well as water

so that the oil globules and protein-water granules can join the protein-oil granules.

The water used to extract will be separated by gravity, the water with the smaller BJ will

be at the bottom of the container and the coconut milk on the top. This also means that the

protein-oil grains are larger in number than the water-protein grains.

After separating the extraction water from the coconut milk/coconut emulsion, the coconut

milk or emulsion needs to be broken so that the water and oil and protein are separated as

emulsifiers.

Decreasing of Free Fatty Acid Number and Peroxide Number with Eco-enzyme

In this step, two methods were used to break the oil-water emulsion;

First, by using enzymes, as done by (Setiaji, 2006), using protease enzymes.

Several

proteases with varying catalytic characters can be used to break lipoprotein bonds in fat

emulsions, including papain (papaya), bromelain (pineapple), and protease enzymes which

comes from river crabs (Ward, 2011). These enzymes are known to be safe when used in

foodstuffs (Whithaker, 1994).

In addition, the extracellular work of microorganisms with a high complexity to produce

enzymes as biocatalysts in chemical reactions in living cells, is for cell metabolism and cell

regulation in living things. super productive, thousand times (Boyer & Carlton, 1968).

Eco-enzymes, which are produced from the fermentation of several types of fruit (five

types of skin and fruit flesh)

(Palungkun, 1993)

are confirmed to contain protease enzymes,

namely papain enzymes because there is papaya flesh, and bromelain enzymes because there

is pineapple flesh and skin. By these enzymes proteins are converted into peptides and amino

acids through a hydrolysis process The particular reason for the use of Eco-enzyme, is that at

this time it has become a public concern because of its other functions that have been

worldwide. The combination of enzymes contained in it is certainly interesting to know its

function as a catalyst for breaking down proteins into amino acids so that the emulsifier

function is eliminated.

Production VCO with this enzymatic process consists of three main stages, namely

making coconut milk, adding proteases (eco enzymes) and filtering.

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Table 1

Result of VCO Acid Number Test with Eco-enzyme Coagulant

Volume Eco-

enzyme (mL)

Free Fatty Acid Number

% Decreased Free

Fatty Acid Number

Before

After

0.05

3.6

2.2

38.88

0.1

3.6

1.8

50,00

0.2

3.8

1.6

55.55

This enzymatic process is certainly superior to the separation process by heating, which

for quality improvement must be done through refining, bleaching, and deodorizing. Another

advantage is that it is useful for the body (Nevin & Rajamohan, 2004).

After coconut milk is mixed with eco-enzyme, the results of the decrease in acid number

and peroxide number are obtained as shown in Tables 1 and 2. According to Chen and Diosady,

2003, to extract VCO by fermentation, it is carried out using papain enzymes which directly or

through enzymes-producing microbes that can break protein bonds with oil in coconut milk

emulsions.

Table 2

The Results of VCO Peroxide Number with Eco Enzyme Catalyst

Volume Eco-enzyme

(mL)/100 mL

Peroxide number

% decreasing of Peroxide

Number

Before

After

0.05

3.5

42.85

0.1

3.5

2.5

28.57

0.2

3.5

1.5

57.14

Making VCO from coconut milk is done in several ways: first, by heating gradually at a

temperature of 60ºC-70ºC, then the oil and its granular will be separated.

Second, by centrifugation/me Chanical method by using a centrifuge, with a speed of

20,000 rpm and a time of 15 minutes and 3 layers will be formed, namely water, the granular

and oil. The oil is separated using a pipette. Third, by means of a inducement, coconut cream

is mixed with bait oil in a ratio of 1:3 while stirring until homogeneous, then allowed to stand

for 7-8 hours until the oil, the granular and water are separated. Then they are separated

mechanically. In this fishing technique, the oil molecules in the coconut milk are pulled by the

fishing oil until they become all oil This pull will change the water and proteins that were

previously bound to the coconut milk molecules to be disconnected (Sutarmi, 2006).

This method basically changes the shape of the oil-water emulsion into oil-oil. Some of

the above principles serve as the basis for thinking in the use of enzymes as catalysts to convert

protein polymers into amino acid monomers, as well as overhauling the emulsifying ability of

proteins, so that oil can be separated from water.

Decreasing Acid Numbers and Peroxide Numbers with CaO absorption.

CaO can be used as a water absorber because it has a hexagonal structure which has a

lattice inside which is interspersed with H+ and Na+ and others (Fitriyana & Safitri, 2015).

Introduction Of CaO From Oyster And Ecoenzim For Making

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Table 3

The Result of Free Fatty Acid Number of VCO with CaO

CaO (gram)/100 mL Coconut

milk

Number Peroksida

% decrease number of

peroxide

Before

After

3.5

2.2

38.89

3.5

1.8

50.00

3.5

2.2

38.89

The acid number is expressed as the number of milligrams of KOH required to neutralize

free fatty acids in one gram of oil. A large acid number indicates a large free fatty acid (Tenda

& Kumaunang, 2007). This is reinforced by (Dahlan et al., 2013), that cellulose contains a lot

of hydroxyl groups (-OH) which are electronegative (base) and polar. These properties can

interact with the carboxylic acid (COOH) group of free fatty acids which are electropositive

(acid) and polar. CaO fulfills both theory and practice above. If so, CaO can attract water to

Ca(OH)

then it will be able to neutralize free fatty acids and can reduce the acid number to

57.14% at 2 grams.

The adsorption energy value obtained shows that the mechanism of the adsorption

process that occurs is physical adsorption caused by attractive forces involving van der Waals

forces of induced dipole-dipole interactions (Alimano & Syafila, 2014).

Table 3

The Results of Peroxide Number of VCO with CaO

CaO (gram)/100

Number Peroksida VCO

% decrease number of

peroxide

Before

After

3.5

2.5

28.57

3.5

2.5

28.57

3.5

14.28

The number of peroxides can be reduced because peroxides containing oxygen are polar

compounds so that they are more easily bound to polar molecule such as CaO. If the adsorbent

is polar, the polar component will be bound more strongly than the non-polar component

(Jasinda, 2013) The results obtained did not achieve the desired results, but there is still

evidence of a decrease in the oxidation number. This can be explained through previous

research evidence that the decrease in peroxide number is influenced by the number of

adsorbents and the length of contacting time. This is in accordance with the theory that the

more adsorbent and the longer the contacting time, the purification process will be faster. The

largest percentage decrease in peroxide value was the peroxide value of 7 mek O

/kg at an

adsorbent mass of 10 grams and a stirring time of 50 minutes. This has met the standard of SNI

01-3741-2013.

At the contact time of 40 and 50 minutes with a mass of 10 grams of adsorbent the

decrease in peroxide number remained. This happens because the adsorbent has experienced a

saturation period which causes the adsorbent to no longer absorb the acid number in the oil.

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Figure 1

(a). Differences in Acid Number Reduction between Eco-enzyme catalytic and CaO .

absorbance (b). Differences in peroxide value reduction between Eco-enzyme catalytic and

CaO.absorbance

There was a striking difference in the reduction of peroxide value by eco-enzyme and

CaO, eco-enzyme was more effective, especially at concentrations of 0.05 and 0.2. This

happens because in the eco-enzyme there are several fruits that contain high anti-oxidants such

as tocopherol compounds, vitamin C and also flavonoids that can ward off free radicals free

and also prevent the reaction (Vijayaraghavan et al., 2011).

Mixing CaO with water in solution will turn into alkaline Ca (OH)

, plus in this case it

causes Ca (OH)

to react with esterification oil resulting in a decrease in acid number and a

decrease in peroxide number.

CONCLUSION

The quality of VCO improved with the use of CaO, achieving a 50.00% reduction in free

fatty acid number at 4 grams and a 28.57% reduction in peroxide number. When using eco-

enzymes, the best results were observed with 0.2 mL, yielding a 55.55% reduction in free fatty

acid number and a 57.14% reduction in peroxide number. This research was funded by the

DIPA FKIP Tadulako University 2022 fund. The researcher expresses gratitude and

appreciation to the leadership of FKIP Tadulako University for their motivation and funding,

and thanks the dedicated research team for completing the research and writing this paper.

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Introduction Of CaO From Oyster And Ecoenzim For Making

Virgin Coconut Oil

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Vanny M.A. Tiwow

, Paulus Hengky Abram

, Sri Hastuti V. Pulukadang

Yinangsih Safitri

(2024)

First publication right:

JoSS - Journal of Social Science

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