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All Journal Agrointek Jurnal Teknologi Pertanian agriTECH Caraka Tani: Journal of Sustainable Agriculture Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) Jurnal Teknologi Hasil Pertanian PRIMA: Journal of Community Empowering and Services AgriHealth: Journal of Agri-food, Nutrition and Public Health Fruitset Sains : Jurnal Pertanian Agroteknologi
Setyaningrum Ariviani
Department Of Food Science And Technology, Faculty Of Agriculture, Universitas Sebelas Maret
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Education Environmental Science Health Professions Medicine & Pharmacology Public Health Other

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Journal : Jurnal Teknologi Pertanian

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THE EFFECT OF EXTRACTION TIME ON THE PHYSICOCHEMICAL CHARACTERISTICS AND ANTIOXIDANT POTENTIAL OF AVOCADO WASTE OIL PRODUCED BY THE SOXHLETATION METHOD Dyah Widowati; Artini Pangastuti; Setyaningrum Ariviani
Jurnal Teknologi Pertanian 6th International Conference on Green Agro-industry and Bioeconomy (ICGAB) July 2022 - Special Issue
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The avocado peels and seeds are potentially produced into vegetable oil through the soxhletation method. The soxhlet extracted oil characteristics are influenced by extraction time. The proper extraction time generated the oil standard characteristics. This research aimed to determine the effect of extraction time on yield, physicochemical characteristics, and antioxidant potential of avocado waste oil. The research was conducted through the extraction and characterization of avocado waste oil. This study used a Completely Randomized Design with one factor (extraction time: 4, 5, and 6 hours). An increase in extraction time caused an increase in yield and specific gravity, but the hydrolytic-oxidative stability and antioxidant potential were decreased. The 4 hours of extraction time was selected as the best treatment. The characteristics of avocado peel oil extracted for 4 hours were 6.25% of yield, 0.961 g/mL of specific gravity, 0.27% of free fatty acids (FFA), 0.44 mgKOH/g of acid value (AV), 0.98 mEq/kg of peroxide value (PV), 4.63 mEq/kg of p-Anisidine value (PAV), 8.86 mEq/kg of total oxidation (TOTOX), 68.786% of radical scavenging activity, and 523.96 mgTr/g of reducing power. The characteristics of avocado seed oil extracted for 4 hours were 4.59% of yield, 0.973 g/mL of specific gravity, 0.23% of FFA, 0.33 mEq/kg of AV, 0.48 mEq/kg of PV, 3.77 mEq/kg of PAV, 5.05 mEq/kg of TOTOX, 53.95% of radical scavenging activity, and 438.05 mgTr/g of reducing power. Altogether, avocado waste oil characteristics in each extraction time met the vegetable oil requirements and potentially developed in food industries.
Co-Authors Agatha, Stefanie Bernike Artini Pangastuti Asri Nursiwi Aulia Rahma Karunia Bonn Juego Cristiva Pawestri Dimas Rahadian Aji Muhammad, Dimas Rahadian Aji Dwi Ishartani Dwi Ishartani Dwi Ishartani Dwi Ishartini Dwiningtyas Padmaningrum Dyah Kartika Dewi Galih Poetri Nastiti Godras Jati Manuhara Gusti Fauza Gusti Fauza, Gusti Hari Prasetyo Lia Umi Khasanah Miladyah Kusumawati Nur Hikmah Fitriasih Nurul Hidayati Sholihin Pudji Hastuti Simping Yuliatun, Simping Siswanti Siswanti Siswanti Siswanti Siswanti Siswanti Sri Anggrahini Sri Naruki Sri Rahardjo Sri Raharjo Sri Raharjo Syamsul Arifin Windi Atmaka Windi Atmaka, Windi