Abstract

This study is descriptive and was conducted in the laboratory. One technique used in the manufacture of coconut oil by enzymatic techniques using stem of pineapple juice contains the enzyme bromelain-macromolecules that can hydrolyze proteins from coconut cream. The process by enzymatic techniques performed by taking 20 old coconut, grated, mixed, taken each 1 kg grated coconut and then added to each 1.5 liters of coconut water, coconut milk is squeezed and drawn, silenced, made coconut milk is added to the stem of pineapple juice with a ratio of 1:, 2 settle for 8 hours. Separation of oil, blondo and water. Palm oil products are determined acid number, peroxide number and water content and compared with controls. The result of the calculation of the average amount of acid obtained from the three treatments 0.22528 and the average number of 1.66025 meq peroxide / kg, while the acid numbers obtained in the control of 0.25942 and 1.99100 meq peroxide / kg. Average moisture content of coconut oil prepared by enzymatic techniques are 0.16996%, while the moisture content of coconut oil is 0.2130% of the control. Results of oil produced using enzymatic techniques by 10% and controls 8.5% Based on these results, showing that the amount of acid and peroxide number of oil palm is made with the addition of pineapple juice bar lower than the control and meet the requirements of SNI 01-2902-1992. These results also indicate that there is the effect of adding pineapple juice bar in acid number and peroxide value in the enzymatic production of palm oil