| dc.description.abstract | Biji alpukat merupakan limbah hasil pengolahan buah alpukat yang berpotensi dimanfaatkan sebagai sumber minyak nabati, tetapi rendemen minyak yang diperoleh melalui ekstraksi konvensional masih rendah karena minyak masih terperangkap dalam matriks dinding sel. Penelitian ini bertujuan meningkatkan rendemen dan mutu minyak biji alpukat melalui ekstraksi enzimatis menggunakan kombinasi enzim pektinase dan selulase (1:1), serta menganalisis pengaruh konsentrasi enzim, waktu ekstraksi, dan interaksi keduanya terhadap rendemen dan mutu minyak. Penelitian menggunakan Rancangan Acak Lengkap faktorial dengan konsentrasi enzim (0,5%, 1,0%, 1,5%) dengan waktu ekstraksi (60 dan 120 menit) dan parameter yang diamati adalah kadar air, bilangan asam, asam lemak bebas, dan warna. Metode ekstraksi yang digunakan adalah aqueous enzymatic extraction, sedangkan data-data dianalisis menggunakan ANOVA dan uji lanjut Duncan. Penentuan perlakuan terbaik menggunakan metode indeks efektivitas De Garmo. Hasil penelitian menunjukkan konsentrasi enzim, waktu ekstraksi, dan interaksi keduanya berpengaruh nyata terhadap rendemen, dengan nilai tertinggi 15,26% pada konsentrasi 1,5% selama 120 menit. Konsentrasi enzim berpengaruh nyata terhadap warna (nilai L*, a*, b*), sedangkan kadar air, bilangan asam, dan asam lemak bebas tidak dipengaruhi secara nyata oleh konsentrasi enzim maupun waktu ekstraksi, dan seluruhnya masih memenuhi persyaratan SNI 3741:2013 Minyak Goreng. Perlakuan terbaik diperoleh pada konsentrasi enzim 1,5% selama 120 menit, dengan rendemen 15,26%, kadar air 0,143%, bilangan asam 0,391 mg KOH/g, ALB 0,169%, L* 85,11, a* 2,36, dan b* 6,67, menunjukkan bahwa ekstraksi enzimatis mampu meningkatkan rendemen tanpa menurunkan mutu dasar minyak, sehingga berpotensi dikembangkan sebagai bahan baku kosmetik. | |
| dc.description.abstract | Avocado seed is a processing waste with potential as a vegetable oil source, but the yield obtained through conventional extraction remains low because the oil is still trapped within the cell wall matrix. This study aimed to increase the yield and quality of avocado seed oil through enzymatic extraction using a combination of pectinase and cellulase enzymes (1:1), and to analyze the effects of enzyme concentration, extraction time, and their interaction on oil yield and quality. A factorial Completely Randomized Design was applied with enzyme concentrations (0.5%, 1.0%, 1.5%) and extraction times (60 and 120 minutes), with the parameters observed being moisture content, acid value, free fatty acid, and color. The extraction method used was aqueous enzymatic extraction, and the data were analyzed using ANOVA and Duncan's multiple range test. The best treatment was determined using the De Garmo effectiveness index method. Results showed that enzyme concentration, extraction time, and their interaction significantly affected oil yield, with the highest value of 15,26% obtained at 1.5% enzyme concentration for 120 minutes. Enzyme concentration significantly affected oil color (L*, a*, b*), while moisture content, acid value, and free fatty acid were not significantly affected by either factor, and all treatments met the SNI 3741:2013 cooking oil standard. The best treatment was obtained at 1.5% enzyme concentration for 120 minutes, yielding 15.26% oil, 0.143% moisture, 0.391 mg KOH/g acid value, 0.169% FFA, L* 85.11, a* 2.36, and b* 6.67, indicating that enzymatic extraction can increase yield without compromising basic oil quality, with potential to be developed as a raw material for cosmetics. | |
