Pengaruh Pemurnian terhadap Mutu Minyak Biji Pepaya (Carica papaya L.) Ditinjau dari Sifat Fisiko Kimiawi = The Effect of Purification on the Quality of Papaya Seed Oil (Carica papaya L.) Based on the Physicochemical Characteristics

Abstract

The aim of this research is to obtain the rendemen of papaya seed oil (Carica papaya L.) before and after purification and to determine the physicochemical characteristics. Papaya seed oil is obtained by n-hexane maceration process for 18 hours. Physicochemical properties tested include an acid number, saponification number, peroxide number, aroma, color, moisture content and density. Purification of papaya seed oil is done by degumming and neutralization. The extraction yield of papaya seed oil was obtained at 15.70 ± 1.34% while after purification was obtained 35.78 ± 9.06%. Oil physicochemical properties before purification have a water content of oil of 1.06 ± 0.33%; Density 0,91 ± 0,00g / mL; Peroxide value 21.77 ± 1.28 mg / kg; Acid value 37.47 ± 0.07mg NaOH / g of oil; And saponification value 147.55 ± 4.73mg KOH / g of oil. While after purification as follows: oil loss 64.23 ± 4.19%. Water content 0.88 ± 0.05; Peroxide value 12.85 ± 1.56 mg / kg; Acid value 29.17 ± 0.47 mg NaOH / g of oil; Saponification value 91.95 ± 5.62 mg KOH / g oil.