Penentuan Karakteristik Minyak Buah Alpukat (Persea americana Mill.) Bener Meriah dengan Perbandingan Metode Ekstraksi Sokletasi dan Pengepresan

Lydia Septa Desiyana

Abstract


Oil extraction process performed in this study were conductef using two methods, namely the pressing (cold pressing) and solvent extraction. Pressing method carried out by using a hand press while the solvent extraction method performed with soxhletation method using n-hexane solvent. This study aimed to compare the characteristics of avocado oil (Persea americana Mill.) produced by both methods and determine the most optimal extraction method to produce the good characteristics of avocado oil. The characteristics of Avocado oil were determined by some quality parameters of oil; density, refractive index, iodine number, saponification, acid number and peroxide number. Avocado oil being produced using soxhletation method has a characteristic of dark brown oil color, density 1.0379 ± 0.0065 g/mL; refractive index of 1.665 ± 0.0060; iodine number of 1.1421 ± 0.1269 g I2/g oil; saponification of 68.253 ± 13.8384 mg KOH/g oil; acid number of 10.472 ± 0.8569 mg KOH/g oil; and peroxide number of 97.333 ± 2.0816 mEq/g oil. Meanwhile, avocado oil being produced using the pressing method has the characteristics of a greenish yellow oil color, density of 0.9183 ± 0.0014 g/mL; refractive index of 1.462 ± 0.0015; iodine number of 1.6074 ± 0.0732 g I2/g oil; saponification of 143.966 ± 21.2584 mg KOH/g oil; acid number of 7.106 ± 0.3238 mg KOH/g oil; and peroxide number of 14.333 ± 0.5773 mEq/g oil. Based on these results, avocado oil produced by pressing method is better than soxhletation method is based on the quality parameters specific gravity, iodine number, saponification, acid value and peroxide value.

Keywords: Extraction method, oil characteristics, avocado oil


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