Physicochemical Stability of Virgin Coconut Oil (VCO) Produced using Bromelain Enzyme from Pineapple Waste (

Virgin coconut oil (VCO) is a vegetable oil extracted from fresh coconut meat, after undergoing heating at a maximum temperature of 60°C or the addition of chemicals (without heating) to ensure that the oil structure does not change and its compound content is preserved. High-quality VCO must meet the requirements set by the Indonesian National Standards Agency through the Indonesian National Standards (SNI). Enzymatic methods are one of the most commonly used methods for producing VCO, as they can increase the oil yield extracted from coconut cream. Bromelain enzymes can be produced by pineapple plants (Ananas comosus L.). The objective of this study was to determine the physicochemical stability of enzymatically produced VCO from pineapple extracts to obtain a quality that complies with SNI standards. VCO is made from coconut cream derived from coconut flesh, and bromelain enzyme is extracted from pineapple plants (crown, leaves, peel, and stem). The physicochemical stability of VCO includes organoleptic testing, free fatty acid content, moisture content, and peroxide value. Testing was conducted at room temperature (for 50 days) and 65°C (for 10 days). The physicochemical stability tests yielded varied results, depending on the plant parts used.