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All Journal Jurnal Penelitian Hasil Hutan
Raden Esa Pangersa Gusti
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Agriculture, Biological Sciences & Forestry Decision Sciences, Operations Research & Management Materials Science & Nanotechnology

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KARAKTERISTIK LEMAK HASIL EKSTRAKSI BUAH TENGKAWANG ASAL KALIMANTAN BARAT MENGGUNAKAN DUA MACAM PELARUT Raden Esa Pangersa Gusti; Zulnely
Jurnal Penelitian Hasil Hutan Vol. 33 No. 3 (2015): Jurnal Penelitian Hasil Hutan
Publisher : BRIN Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20886/jphh.2015.33.3.175-180

Abstract

Indonesian Illipe nuts or known as ‘Tengkawang’ is one of essential export commodities from the non-wood forest products group. Unfortunately such traded commodityis still in originalshapeor unprocessed fruits in dry condition, thereby imparting only small-added values. One way to enhance their traded values is by processing the fruits into so-called illipe nut's fat. Currently, the illipe nut’s process is through the extraction of the respective fruits (nuts) using organic solvents. Different kinds of organic solvent could presumably affect the qualities of the resulting-fat. This paper studies the illipe nut’s extraction using two solvents: benzene and hexane. The resulting fat was then examined for it's qualities, i.e. yield, physico-chemical properties and chemical component content analysis using GC-MS (gas chromatography-mass spectrometry) pyrolysis. Results revealed that the hexane produces greator yield of storage time. The illipe nut's fat lower acid value, free fatic acid (FFA) content and lower iod number than those of benzene. Low acid value, FFA, and the iod number creates the fat which is more resistant against hydrolytic and oxidative rancidity, and longer storage time. GC-MS analysis indicated that the chemical components in the benzene-extracted illipe nut's fat was dominated by methyl-octadec-9- oneate, while those in hexane-extracted fat by methyl oleate (compound with saturated C-C bonds).Judging from the overall results, it seems the use of hexane is more prospective as solvent toextract the fat fromillipe nuts than benzene.
PEMURNIAN BEBERAPA JENIS LEMAK TENGKAWANG DAN SIFAT FISIKO KIMIA Raden Esa Pangersa Gusti; Zulnely
Jurnal Penelitian Hasil Hutan Vol. 33 No. 1 (2015): Jurnal Penelitian Hasil Hutan
Publisher : BRIN Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20886/jphh.2015.33.1.61-68

Abstract

Illipe nut in Indonesia serves as one of the essential export commodities from non-wood forest products group. Illipe nut through the extraction can be processed into high-economic valued fat that could function as cocoa butter substitute (CBS), obtained through extraction of illipe nut Illipe nut's fat that results from extraction process can not be directly used, but should be previously refined. In this study, refining of illipe nut's fat was conducted through degumming and neutralization process. Degumming process was carried out by adding acids (acetic, citric and phosphoric) each with 20% strength at 0,4% (w/w) to the fat that has been previously heated. The results showed that degumming using phosphoric acid produced a better quality fat compared to that with citric acid and acetic acid. NaOH was used for neutralization process. The resulting neutralized fat was then examined for its physical-chemical properties which revealed that such properties were not so far different from those of commercial illipe nut's fat. The GC analysis as conducted on the refined illipe nut's fat showed that it consisted of various saturated fatty acid as well as unsaturated and other chemical compounds. All of the examined illipe nut's fat in this research showed that oleic acid is the dominant component.
Co-Authors Zulnely