Pengaruh Nisbah Pelarut dan Lama Waktu Ekstraksi terhadap Rendemen, Sifat Fisiko-Kimiawi, dan Komponen Penyusun Minyak Kuning Telur = The Effect of Solvent Ratio and Extraction Time on the Yield, Phsyco - Chemical Properties, and Components of Egg Yolk Oil

Abstract

The objectives of the study are: Firstly, to obtain the optimum yield of egg yolk oil as revealed from solvent ratio, length of extraction time, and the interaction. Secondly, to determine the physico-chemical properties of egg yolk oil. Data extraction were analyzed using a 3x3 Factorial design and it was laid out by Randomized Completely Block Design (RCBD) with three replications. The optimum yield of egg yolk oil (% dry weight ± SE) is 32.54 ± 2.72% which obtained at 50 : 50 solvent ratio in the period of 20 minutes extraction time. Physical characteristics of egg yolk oil are: clear yellow color, with a density ranged between 0.89 ± 0.01 to 0.90 ± 0.0 (g / mL) and water content of 0.59 ± 1.29% - 1.25 ± 1.33%, respectively. While the chemical properties of egg yolk oil are as follows: the acid number ranged between 2.28 ± 1.22 to 2.85 ± 2.24 (mg NaOH / g); the range of saponification number is 255.39 ± 0.0 to 258.33 ± 12.63 (mgKOH / g); and the peroxide number ranged between 2.83 ± 2.44 to 3.97 ± 2.44% (mgek / kg), respectively. The dominant fatty acid components of egg yolk oil were 9-Octadecenoic acid (Z) -, methyl ester (54.33%); Pentadecanoic acid, 14-methyl-, methyl ester (22.79%), 9,12-Octadecadienoic acid, methyl ester (14.53%); and Octadecanoic acid, methyl ester (2.43%).