UR e-Research

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    KARAKTERISASI SIFAT FISIKO-KIMIA SERTA EVALUASI SENSORIK DAN PENERIMAAN KONSUMEN TERHADAP MINYAK GORENG DARI BIJI PICUNG (Pungium edule Reinw)
    (2014-01-28) Ayu, Dewi Fortuna; Hamzah, Farida Hanum; Rossi, Evy
    The airn of this research was to evaluate physical-chemical characteristic, sensoric evaluation and consumer preference test of picung kemel oil as altemative edible oil. The research have been devided into 3 stages. Stage 1 was to find the optimum extraction of picung kernel oil, stage 2 was degumming picung kernel oil by treatment addition fosforic acid, and stage 3 was doing sensoric evaluation and consumer preference test of picung kernel oil compared to commercial edible oil such as palm olein, coconut oil, and corn oil. Optimum extraction was doing by treatments frying and chopping of picung kemel. After fried, picung kernels were extracted by mechanical presser in order to get crude oil. The crude oil was analyzed to determine it's physical and chemical characteristics. The design was Randomized Block Design and arranged in factorial. The first factor was chopping and intact picung kernel. The second factor was length of time for frying i.e. 0, 2,4,6, and, 8 hours. The results showed that the treatment of chopping and frying showed significant difference C<0.05) for oil yield, water content, acid number, iod number, and oil density. The optimum extraction was found by frying picung kernel intact for 2 hours, which gave acid number 1.828 mglg, peroxide number 0.387 mg/g, iodine number 16.959 mdg, oil density 0.918 g/L, and oil colour turn yellow browny. The optimum result for oil yield and water content was treatment chopping and frying for 8 hour, which gave oil yield 51 .850% and water content 0.293%. The stage 2 of this research was using picung kernel oil that has been produced by people in Tanjung Belit Selatan Village. The design was R.andomized Block Design with five treafments fosforic acid concentration such as 0,007o,0 ,05yo,0,10yo,0,15yoa, nd 0,20Yo. This treatmentss howed significant difference (P<0.05) for acid number, peroxide number, iodine number and oil colour, but did not show significant difference (P>0.05) for water content and oil density. The best treatment for degumming oil was found by addition of 0.10% fosforic acid which gave water content 1.653yo,a cid number 5.081 milg.iodine number lI.l49 mglg, peroxide number .365 mglg, oil density 0.911 glL, and oil colour that turn to yellow. The result of sensoric evaluation and consumer preference test showed that picung kemel oil still has lower quality than commercial edible oil such as palm olein, coconut oil and corn oil. The picung kernel oil still needed to be bleached and deodorized that did not doing in this research