Sifat Fisik dan Kimia Minyak Kenari

https://doi.org/10.22146/agritech.9857

G.S Suhartati Djarkasi(1), Sri Raharjo(2), Zuheid Noor(3*), Slamet Sudarmadji(4)

(1) Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Sam Ratulangi, Jalan Kampus Kleak, Manado 95111
(2) Jurusan Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jalan Sosio Yustisia, Bulaksumur, Yogyakarta 55281
(3) Jurusan Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jalan Sosio Yustisia, Bulaksumur, Yogyakarta 55281
(4) Jurusan Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jalan Sosio Yustisia, Bulaksumur, Yogyakarta 55281
(*) Corresponding Author

Abstract


Research about physical and chemical properties of canarium oils was done. The aims of the research were to study of the fatty acid composition and physico-chemical propertis of canarium oils from Canarium indicum and Canarium vulgare. The oils were extracted by different methods, i.e., compression, maceration, and soxhlet extraction. The results showed that oil derived from Canarium indicum and Canarium vulgare extracted by compression and hexane extraction had relative density 0.904 – 0.912 g/cm 3, refractive index 1.463 – 1.464 at 30 o C, and melting point 22 – 23 C. Free fatty acids content of this oil ranged from 0.27 – 2.59 as oleic acid, peroxide value 1.74 – 3.60 meq/kg, iodine value 57 – 61, saponification value 177 – 195 mg KOH, vitamin E  710 – 1140 ppm and total carotene 292 – 619 µg/100 g. The fatty acids found in canarium oil were oleic acid (44 – 47 %), palmitic acid (24 – 26 %), stearic acid (13 – 15 %), and linoleic acid (11 – 13 %).

ABSTRAK

Penelitian ini bertujuan untuk mengetahui komposisi asam lemak dan sifat fisikokimia minyak biji kenari dari spesies Canarium indicum dan Canarium vulgare dari beberapa metode ekstraksi yaitu pengepresan, maserasi, dan soxhlet. Hasil penelitian menunjukkan bahwa minyak kenari dari spesies Canarium indicum dan Canarium vulgare yang diekstraksi dengan pengepresan dan penggunaan pelarut heksan, mempunyai kisaran densitas relatif 0,904 – 0,912 g/cm. Sedangkan indeks bias pada suhu 30 ºC adalah 1,463 - 1,464 dan titik cair 22 – 23 °C. Kandungan asam lemak bebas adalah 0,27 - 2,59% (sebagai asam oleat). Angka peroksida 1,74 - 3,60 meq/kg. Angka iodine 57 – 61 dan angka penyabunan 177 – 195 mg KOH. Vitamin E 710 – 1140 ppm dan total karoten adalah 292-619 µg/100 g. Komposisi asam lemak minyak kenari adalah asam oleat (44-47 %), asam palmitat (24-26 %), asam stearat (13-15 %), dan asam linoleat (11-13 %).


Keywords


Canarium; oil physico-chemical properties; fatty acids

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DOI: https://doi.org/10.22146/agritech.9857

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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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