Pengaruh Suhu Ekstraksi terhadap Karakteristik Fisik, Kimia dan Sensoris Minyak Wijen (Sesamum Indicum L.)

https://doi.org/10.22146/agritech.9682

Sri Handajani(1*), Godras Jati Manuhara(2), R. Baskara Katri Anandito(3)

(1) Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Sebelas Maret, Surakarta Jl. Ir. Sutami 36A Kentingan, Solo
(2) Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Sebelas Maret, Surakarta Jl. Ir. Sutami 36A Kentingan, Solo
(3) Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Sebelas Maret, Surakarta Jl. Ir. Sutami 36A Kentingan, Solo
(*) Corresponding Author

Abstract


The purpose of this study was to examine the effect of extraction temperature (40oC, 45oC and 50oC) on physical (re- fractive index, specific gravity and viscosity), chemical characteristics (water concentration, free fatty acid, iodine value, peroxide value, saponification value and compositions of fatty acid), antioxidant activity and sensory evaluation (color, odor, appearance and overall) of virgin sesame oil (VSO). Raw material used in this study was sesame seeds of Sumberrejo 1 variety from Sukoharjo Central Java. The result showed that extraction temperature produced differ- ent characteristics of  VSO. Optimum extraction temperature was found at 45oC with the highest yield (38,8%), water concentration (0.206%), free fatty acids (1,453%), iodine value (90,174), peroxide value (7,608 meq/g), saponification value (188,909), composition of fatty acid according to Indonesian Standard for sesame oil, carotene (48,70 ppm), tocopherol (505,25 ppm), antioxidant activity (19,09) and the sensory characteristic was accepted by consumers.

ABSTRAK

Tujuan dari penelitian ini adalah mempelajari pengaruh suhu ekstraksi (40oC, 45oC dan 50oC) terhadap sifat fisik (indeks refraksi, berat jenis, dan viskositas), kimia (kadar air, asam lemak bebas, angka iod, angka peroksida, angka penyabunan, dan komposisi asam lemak), aktivitas antioksidan, dan sensori (warna, bau, kenampakan, dan keseluru- han) dari virgin sesame oil (VSO). Bahan baku yang digunakan dalam penelitian ini adalah biji wijen varietas Sum- berrejo I dari Sukoharjo, Jawa Tengah. Hasil penelitian ini menunjukkan bahwa suhu ekstraksi yang berbeda men- ghasilkan sifat-sifat VSO yang berbeda pula. Suhu 45oC merupakan suhu ekstraksi optimum dengan rendemen 38,8 %; kadar air 0,206 %; asam lemak bebas 1,453 %; angka iod 90,174; angka peroksida 7,608 meq/g; angka penyabunan188,909; karoten 48,70 ppm; tokoferol 505,25 ppm; aktivitas antioksidan 19,09; dan hasil sensori yang diterima olehkonsumen.


Keywords


Virgin sesame oil; extraction; temperature; physico-chemical; characteristics; sensory

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DOI: https://doi.org/10.22146/agritech.9682

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Agritech (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.


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