PRODUKSI MARGARIN DARI MINYAK BIJI MANGGA SERTA ANALISIS SIFAT FISIKO KIMIANYA

Abstract

Mango seed contains 6.96 to 13.0% of the oil that it contains tangible semi-solid, thereby potentially be developed as araw material in the production margarine because it does not require hydrogenation process. The aim of this researchwas to know the optimum condition of mango seed oil extraction with a reflux method to obtain maximum rendement.The best treated then used in the production of margarine with rice bran oil as olein phase with ratio of mango oil andrice oil were 60%: 40%, 70%: 30%, and 80%: 20%. The result of this study was temperature of 50oC, 5 h, and solventratio ratio 4: 1. The best result was 80%: 20%. The result of analysis of emulsion stability, color, smear and margarineacid are 98,8%, yellow reddish (YR), 39,751 mm, and 2,79 mgKOH/g margarine in accordance with SNI 01-3541-2002standard that is maximum 4 mgKOH/g margarine.