PRODUKSI MARGARIN DARI MINYAK BIJI MANGGA SERTA ANALISIS SIFAT FISIKO KIMIANYA

Abigael Todingbua, Fajriyati Masud, Sri Indriati

Abstract


Mango seed contains 6.96 to 13.0% of the oil that it contains tangible semi-solid, thereby potentially be developed as a
raw material in the production margarine because it does not require hydrogenation process. The aim of this research
was 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 and
rice oil were 60%: 40%, 70%: 30%, and 80%: 20%. The result of this study was temperature of 50oC, 5 h, and solvent
ratio ratio 4: 1. The best result was 80%: 20%. The result of analysis of emulsion stability, color, smear and margarine
acid are 98,8%, yellow reddish (YR), 39,751 mm, and 2,79 mgKOH/g margarine in accordance with SNI 01-3541-2002
standard that is maximum 4 mgKOH/g margarine.

Full Text:

PDF

References


Badan Standarisasi Nasional. Standar Nasional Indonesia (SNI) 01-3541-2002: Margarin. 2002. Jakarta.

Dewi, Belinda Priska Chentya. 2011. Pengembangan Produk Spreadable Margarin Beraroma Panili. Skripsi. Bogor.

Teknologi Pertanian Institut Pertanian Bogor.

Fahimdanesh, M. and M. E. Bahrami. 2013. Evaluation of Physicochemial Properties of Iranian Manggo Seed Kernel

Oil. IPCBBE LIII.

Jahurul, M.H.A. et al. 2015. Mango (Mangifera indica L.) by-products and Their Valuable Components. A review. Food

Chemistry 185; 173-180

Karunanithi B. et al. 2015. Extraction of Mango Seed Oil from Mango Kernel. International journal of Engineering

Research and Development, XI (11).

Messay and Shimeli. 2012. Functional and Physicochemical Properties of Mango Seed Kernels and Wheat Flour and

Their Blend for Biscuit Production. African Journal of Food Science and Technolog,. III (9): 193-203

Podmore, J. 1994. Fats in bakery and kitchen products: in Fats in Food Products. (D.P.J. Moran and K.K. Rajah, eds.).

Blackie Academic & Professional, Glasgow.

Yoswathana, N and M. Eshtiaghi. 2014. Extraction of Fatty Acid from Mango Seed kernel Using Supercritical Carbon

Dioxide by Response Surface Methodology. Asian Journal of chemistry, XXVI (10): 3009-3012.


Refbacks

  • There are currently no refbacks.