Virgin coconut oil (VCO) which is also known as coconut oil or virgin coconut is coconut oil obtained from fresh coconut meat through a process of heating at low temperatures, freeze drying, fermentation, enzymatic, mechanical pressure or centrifugation. VCO has a higher commercial value because it has many benefits and efficacy, which is only used for food and industrial raw materials for the cosmetic treatment of the body (hand body lotion), can also improve your metabolism and can cope with a variety of disease, thus used as ingredients in traditional medicines. One way of making the VCO is quite interesting by the enzymatic method using a protease derived from agave roots, palado leaves and pineapple leaf . The purpose of this study was to examine the use of existing protease enzymes in plant roots palado, agave leaves (leaf palado) and pineapple leaves as materials for VCO on enzymatic methods and and the determination of enzyme activity by the method Murachi.. The results showed that the enzyme that is at the root of the agave plant (root palado flowers), leaves of the agave plant (palado petals) and leaves of pineapple can be used as an ingredient in the manufacture of VCO with enzymatic methods. VCO yield resulting from the material between palado leaves, roots and leaves of pineapple palado same, namely 17.5%. acid number of the resulting VCO is 0.56 (using a leaf Palado), who used the leaves of pineapple 0.42 and 0.44 using palado roots. The results of enzyme activity test show that protease enzyme contained in palado leaf extract is bromelin enzyme.