Abstract:
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
