ANALISIS KOMPOSISI ASAM LEMAK DALAM MINYAK BIJI KENARI (Canarium indicum L.) DIBANDINGKAN DENGAN BEBERAPA PRODUK KOMERSIAL MINYAK NABATI

• Main Author: Nur Vita Anggraini, Salma
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/40238
• Institution: Institut Teknologi Bandung

Adequate consumption of saturated and unsaturated fatty acids is needed for a healthy body. The oil from canary nut (Canarium indicum L.) had the potential as a vegetable oil with a quite balanced fatty acid composition and fulfilling the nutritional intake for the body. In this experiment, the fatty acid composition in canary nut oil was analyzed and compared with commercial vegetable oil products which were available. Canary nuts which were collected from Makian Island, North Maluku and had been separated from the fruit were dried and pressed to get the canary nut oil. Sample of canary nut oil and several commercial vegetable oil products were methylated using BF3 so that they became volatile and can be analyzed using GC-MS. Analysis results of commercial vegetable oil products were compared with available references to ensure that the fatty acid composition of each oils was right. The analysis result of canary nut oil showed that the fatty acid composition of canary nut oil consisted of 22.25% palmitic acid, 15.62% stearic acid, 57.58% oleic acid and 4.55% linoleic acid, while there is no difference in fatty acid composition between the oil and sediment fraction of it in room temperature. The comparison of canary nut oil and several commercial vegetable oil products showed that canary nut oil had the potential as a vegetable oil with a quite balanced fatty acid composition and fulfilling the nutritional intake for the body.