Kajian pengaruh tingkat kematangan dan metode ekstraksi terhadap mutu minyak biji bintaro

Abstract

Cerbera manghas L. (Bintaro) is a small evergreen coastal tree that could grow up to 12 m high. The color of leaves is shiny dark-green, ovoid in shape. Bintaro have a fairly high oil content of about 43-64% in seeds so it can be developed into biofuels. There are several factors that influence Bintaro seed oil quality, including the level of maturity and the used of extraction method. The research objective was to study the influence between fruits maturity level and oil extraction method on yield and quality of Bintaro seed oil. The fruits maturity level categorized into three types: immature fruit (dark-green), fruits that were ripe (bright red) and fruits that have been germinated. The extraction method of Bintaro seed oil consist of a mechanical pressing method using a hydraulic presser and hot hydraulic presser, and maceration extraction using n-hexane solvent. The greatest content of Bintaro seed was oil content which was 59,58 % for ripe Bintaro, 55,04 % for immature Bintaro and 45,56 % for germinate Bintaro. In order to achieve the efficiency of Bintaro seed extraction process, drying process was done earlier before the pressing stages. The oil obtained from the extraction process were characterized for each treatment. Based on the analysis, the best treatment for Bintaro seed oil production was the ripe fruit and extracted with maceration using n- hexane solvent method with a yield of 52.59 %, free fatty acid levels of 2.75 %, iodine value number was 60.31 I2/100g, peroxide value numbers was 5.85 mg O2 / g, saponification value number was 199.76 mg KOH / g, the viscosity value was 63 cP, the density value was 0.90 g/cm3, the % transmission was 87.43 % and the ash content was 0.40 %.