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Bambang Kunarto
Fakultas Teknologi Pertanian Universitas Semarang
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Journal : Jurnal Litbang Provinsi Jawa Tengah

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KARAKTERISASI MINYAK BUI TEH (Camellia sinensis Linn.) SEBAGAI MINYAK MAKAN Bambang Kunarto
JURNAL LITBANG PROVINSI JAWA TENGAH Vol 1 No 2 (2003): Jurnal Litbang Provinsi Jawa Tengah
Publisher : Badan Perencanaan Pembangunan, Penelitian dan Pengembangan Daerah Provinsi Jawa Tengah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36762/jurnaljateng.v1i2.34

Abstract

Tea seed oil had potensial edible oil. This research was conducted to study Jong time and methode cooking to know rendement, physico-chemist and characteristic of tea seed oil (Camellia sinensisL.). Tea seeds from PT Rumpun Sari Medini pressed on press hidraulic at the combination of Jong time and methode cooking. A completely randomized design applying 3x2 factorial pattern was used in this experiment with three replications. The first factor were three levels of long time cooking ( 10 minuts (A,), 20 minuts (A). 30 minuts (A;)l. The second factor were two levels methode of cooking { dry cooking (B,). wet cooking (B2)}. The result showed that treatments were sinificant (p<0,01) on the rendement, water content, density, FFA and color, but not significant on flavour. The highest rendement (11.6%) got at 20 minutes by wet cooking (A.iB2). The characteristic of tea seed oil were : water content 0.92%, density 0.92, FFA 2.19%, brownist yellow (2.95) and specific flavour is like tea.
ENFLEURASI MINYAK ATSIRI BUNGA MELATI iJasminumsambac) MENGGUNAKAN SHORTENING (SNOW WHITE) PADA BERBAGAI FREKUENSI PENGGANTIAN BUNGA Bambang Kunarto
JURNAL LITBANG PROVINSI JAWA TENGAH Vol 2 No 1 (2004): Jurnal Litbang Provinsi Jawa Tengah
Publisher : Badan Perencanaan Pembangunan, Penelitian dan Pengembangan Daerah Provinsi Jawa Tengah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36762/jurnaljateng.v2i1.62

Abstract

Jasmine flowers Uasminum sambac) had very low contents of essential oil and were extremely delicate, heating them would destroy the blossoms before releasing the essential oils. In such cases, enfleurage was sometimes used to remove the essential oils. Jasmine flowers were placed on solid fat, which will abso.b the flowers' essential oils. When all the fragrance was transferred from the flowers to the fat they were removed and replaced with fresh ones. This process was repeated several times until the fat becomes saturated with the essential oil (pomade). The extrait extracted by alcohol from pomade, and then absolute jasmine oil separated from alcohol used rotary vacuum evaporator. The objective of this research was to enfleuragejasmine oil with shortening (snow white) at severall frequency of jasmine flower subtitutions by using completely randomized design. The treatments were Al = two frequency, A2 = four frequency, A3 = six frequency,A4 = eight frequency, AS = ten frequency. Results showed that the treatments very significant (p<0.01) affected the rendement, but not signifficant affected the melting point, spesific grafity and refraction index. The highest rendement (0.287%) was obtained from four frequency (A2). The charateristic of jasmine oil were melting point l6.3°C, specific grafity 0.942 and refraction index I. 480.
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