<![CDATA[Abstract: Grasshopper is one of the insects that can be used as an alternative source of edible oil because the essential fatty acids content. Characterization of oil extracted from several grasshopper species has been carried out, but there has been no study related to oil from the wood grasshopper (Valanga nigricornis), widely distributed in Indonesia. This study aimed to compare the yield and quality of oil extracted from wood grasshopper (Valanga nigricornis) using maceration and soxhletation methods. The parameters that were investigated included acid, peroxide, saponification, and iodine value. In addition, the fatty acid profile of wood grasshopper oil was determined using a GC-MS instrument. Wood grasshopper oil extraction with n-hexane using the maceration method was carried out for 1 hour, while soxhletation extraction was carried out for 2 hours at a temperature of 70°C. The results showed that extraction using the maceration method produced a lower wood grasshopper oil yield of 1.44% compared to the soxhletation method of 5.43%. The average acid value of wood grasshopper oil from maceration was 4.5043 mg KOH/g, peroxide value of 3.495 meq O2/kg oil, saponification value of 40.455 mg KOH/g, iodine value of 6.82 g I2/100 g, degree of acidity of 8.029, and free fatty acid content of 2.05%. The average acid value of oil from soxhlet extraction was 5.1239 mg KOH/g, peroxide value of 5.89 meq O2/kg oil, saponification value of 31.935 mg KOH/g, iodine value of 5.67 g I2/100 g, degree of acidity of 9.13365, and free fatty acid content of 2.34%. Statistical tests showed that the difference in extraction methods did not significantly affect the quality of the oil. Fatty acid profile analysis shows that the composition of the oil resulting from maceration contains a total of more abundant unsaturated fatty acids of 63.59% and soxhletation of 60.51%, while the total saturated fatty acids are more abundant in grasshopper oil resulting from soxhletation of 38.68% compared to the results of the maceration method of 35.3%. The initial information provided by these results highlights the potential applications of edible oils extracted from wood grasshopper. Further optimization is required to improve the yield and quality of grasshopper oil for its potential application in the food industry. Abstrak: Belalang merupakan salah satu serangga yang dapat dimanfaatkan sebagai sumber alternatif edible oil karena mengandung asam lemak esensial. Karakterisasi minyak yang diekstrak dari beberapa spesies belalang telah dilakukan, tetapi belum ada penelitian terkait minyak dari belalang kayu (Valanga nigricornis) yang tersebar luas di Indonesia. Penelitian ini bertujuan untuk membandingkan rendemen dan kualitas minyak yang diekstraksi dari belalang kayu menggunakan metode maserasi dan sokletasi. Parameter yang dikaji antara lain bilangan asam, bilangan peroksida, bilangan penyabunan, dan bilangan iod. Selain itu, dilakukan penentuan profil asam lemak penyusun minyak belalang kayu menggunakan instrumen GC-MS. Ekstraksi minyak belalang kayu dengan pelarut n-heksana menggunakan metode maserasi dilakukan selama 1 jam, sedangkan ekstraksi sokletasi dilakukan selama 2 jam dengan suhu 70°C. Hasil penelitian menunjukkan bahwa ekstraksi menggunakan metode maserasi menghasilkan rendemen minyak belalang kayu lebih rendah yaitu sebesar 1,44% dibandingkan metode sokletasi sebesar 5,43%. Minyak belalang kayu hasil maserasi memiliki rata-rata bilangan asam sebesar 4,5043 mg KOH/g, bilangan peroksida 3,495 meq O2/kg minyak, bilangan penyabunan 40,455 mg KOH/g, bilangan iod 6,82 g I2/100 g, derajat asam 8,029, dan kadar asam lemak bebas sebesar 2,05%. Minyak hasil dari ekstraksi sokletasi memiliki bilangan asam sebesar 5,1239 mg KOH/g, bilangan peroksida 5,89 meq O2/kg minyak, bilangan penyabunan 31.935 mg KOH/g, bilangan iod 5,67 g I2/100 g, derajat asam 9,13365, dan kadar asam lemak bebas sebesar 2,34%. Uji statistika menunjukkan bahwa perbedaan metode ekstraksi tidak berpengaruh nyata terhadap kualitas minyak. Analisis profil asam lemak menunjukkan komposisi minyak hasil maserasi mengandung total asam lemak tak jenuh lebih melimpah sebesar 63,59% dan sokletasi sebesar 60,51%, sedangkan total asam lemak jenuh lebih melimpah pada minyak belalang kayu hasil sokletasi sebesar 38,68% dibandingkan dengan hasil metode maserasi sebesar 35,3%. Informasi awal yang diperoleh dari hasil penelitian ini menunjukkan potensi pemanfaatan minyak pangan yang diekstraksi dari belalang kayu. Optimalisasi lebih lanjut diperlukan untuk meningkatkan rendemen dan kualitas minyak belalang agar berpotensi digunakan dalam industri pangan.]]>
