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

Sri Handajani • Godras Jati Manuhara • R. Baskara Katri Anandito
Journal article Agritech: Jurnal Fakultas Teknologi Pertanian UGM • 2010 Indonesia

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.

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Journal

Agritech: Jurnal Fakultas Teknologi Pertanian UGM

Agritech is a scientific journal that publishes original research in the fields of food and agric... see more