VCO merupakan modifikasi pembuatan minyak kelapa yang terbuat dari daging buah kelapa segar yang diolah dengan suhu rendah atau tanpa pemanasan sehingga kandungan didalamnya tetap terjaga. Pada penelitian ini sifat kimia dan sifst fisik VCO dipengaruhi oleh jenis enzim dan lama inkubasi. Penelitian ini menggunakan rancangan acak kelompok (RAK) faktorial, dengan dua faktor yaitu jenis enzim (N) sari buah nanas 30%, sari buah nanas 50%, sari buah pepaya 30%, sari buah pepaya 50% dan lama inkubasi (P) 12jam, 24jam, 36jam. Parameter penelitian yaitu parameter kimia terdiri dari nilai rendemen dan kadar air. Uji fisik yang terdiri warna aroma dan rasa. Data yang telah diperoleh dari hasil pengamatan dikelola menjadi nilai yang kemudian dianalisis menggunakan Analysis of Variance (ANOVA) dengan uji lanjut Duncan’s Multiple Range Test (DMRT) 5%. Dari hasil penelitian diketahui jenis enzim memberikan pengaruh terhadap parameter rendemen, kadar air VCO yang dihasilkan dimana parameter N2P3 (sari buah nanas 50% dan inkubasi 36 jam) memperoleh nilai tertinggi pada uji kimia rendemen dan kadar air. Lama waktu inkubasi 36 jam berpengaruh dominan trhadap karakteristik fisik VCO yang dihasilkan terutama warna VCO pada perlakuan N1 dan N2. Interaksi perlakuan jenis enzim dan lama inkubasi memberikan pengaruh terhadap parameter sifat kimia dan sifat fisik VCO.
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Kata Kunci: Enzim Bromelin, Enzim Papain, Enzimatis, Lama Inkubasi, VCO

Virgin Coconut Oil (VCO) is a modified form of coconut oil production made from fresh coconut meat processed at low temperatures or without heating. thereby preserving its intrinsic components. This study aimed to determine the effects of bromelin and papain enzymes and the incubation duration on the VCO's chemical and physical properties. The research employs a factorial randomized block design (RAK) with two factors the type of enzyme (N) with levels including 30% pineapple extract, 50% pineapple extract, 30% papaya extract, and 50% papaya extract, and the incubation duration (P) of 12 hours, 24 hours, and 36 hours. The research parameters included chemical parameters such as yield and moisture content Physical tests included color, aroma, and taste. The data obtained from observations were processed into values and subsequently analyzed using Analysis of Variance (ANOVA) followed by Duncan's Multiple Range Test (DMRT) at 5% The results indicated that the type of enzyme significantly affected the yield and moisture content of the VCO produced, with the N2P3 treatment (50% pineapple extract and 36-hour incubation) achieving the highest values in chemical tests for yield and moisture content. The 36-hour incubation period predominantly influenced the physical characteristics of the VCO produced, especially the color in treatments NI and N2. The interaction between the type of enzyme and incubation duration significantly affected VCO's chemical and physical properties. Keywords: Bromelin Enzyme, Pupain Enzyme, Enzymatic, Incubation Duration, VCO