Minyak kelapa murni, VCO (Virgin Coconut oil) diketahui memiliki berbagai manfaat untuk kesehatan. Banyak teknik ekstraksi yang dapat digunakan untuk memecah emulsi santan, diantaranya teknik pemanasan, pengasaman, pancingan, enzimatik dan sentrifugasi. Penelitian ini bertujuan untuk melihat pengaruh kombinasi teknik enzimatik dan pengadukan terhadap rendemen dan sifat fisiko-kimia VCO. Penelitian dilakukan dalam dua tahap. Tahap pertama menentukan kondisi optimum konsentrasi enzim papain kasar dan waktu sentrifugasi menggunakan Response Surface Method (RSM), tahap kedua aplikasi kondisi optimum tahap pertama mengunakan mixer sebagai pengganti centrifuge. Hasil penelitian tahap pertama didapat kondisi optimun pada konsentrasi enzim papain kasar 4,9% (w/v) dan waktu sentrifugasi 55 menit menghasilkan rendemen 8,63%. Perlakuan kombinasi enzim papain kasar dengan konsentrasi 4,9% (w/v) dan dimixer selama 55 menit dengan kecepatan 1650 rpm menghasilkan rendemen 17,5%, sedangkan perlakuan pengadukan dengan waktu 55 menit menghasilkan rendemen 16,25%. Perlakuan kombinasi teknik enzimatik dan pengadukan menghasilkan VCO dengan sifat fisiko-kimia sebagai berikut kadar air 0,001(%wb), angka asam 2,9 (mg KOH/g minyak), asam lemak bebas 1,04 (%), angka peroksida 2,63 (meq/kg minyak), angka iod 7,61(g iod/100 g minyak), angka penyabunan 242,87 (mg KOH/g minyak), indek bias 1,4529 (400 C) dan warnanya jernih serta transparan. Angka asam, asam lemak bebas, indek bias dan angka penyabunan belum memenuhi standar mutu APCC (Asia Pasific Coconut Community), sedangkan kadar air, angka peroksida, angka iod dan warna sudah memenuhi standar mutu APCC. Kandungan asam laurat VCO hasil kombinasi teknik enzimatik dan pengadukan 48,99%, memenuhi standar APCC. Hasil penelitian menunjukkan bahwa kombinasi teknik enzimatik dan pengadukan dapat meningkatkan rendemen VCO dibanding perlakuan pengadukan saja.

Virgin coconut oil (VCO) is popular as having many benefits for healthy problem. There are so many extraction that can be used to break the coconut milk emulsion such as heating, acidity, pancingan, enzymatic and centrifugation. The aims this research is the effect of combination enzymatic technique and mixing towards the yield and physical-chemical properties of VCO. The research was done in two stages. The first stage decided the optimum condition of the crude papain enzyme concentration and the time of centrifugation using Response surface method (RSM). The second stage was applying the optimum condition of the first stage experiment by replacing the centrifuge with mixer. The first stage experiment was resulted the optimum condition on crude papain concentration 4,9% (w/v) and centrifugation time 55 minutes generates 8,63% yield. The second stage experiment was combination of 4,9% (w/v) crude papain and mixing (1650 rpm ) 55 minutes along and generates 17.5% yield and mixing treatment with the time of 55 minutes along generates 16,25% yield. The combination of enzymatic technique and mixing generates VCO with physicalchemical properties are 0,001 (%wb) water content, 2,9 (mg KOH/g of oil) acid value, 1,04(%) free fatty acid, 2,63 (meq/kg of oil) peroxide value, 7,61 (g iod/100 g of oil) iodine value, 242,87 (mg KOH/g of oil) saponification number, 1,4529 (400 C) refractive index and the color is clear and transparent. Acid value, free fatty acid, refractive index and saponification number do not fulfill the APCC (Asia Pacific Coconut Community) standard. Water content, peroxide value, iodine value and color fulfill the APCC standard. The content of lauric acid was 48,99% and fulfill the APCC standard. The result of this research shows that the combination of enzymatic technique and mixing can improve the yield of VCO compared to mixing treatment.

Kata Kunci : Minyak kelapa murni,Enzim papain,Enzimatik,Virgin coconut oil, combination, crude papain, mixing.