KARAKTERISASI MINYAK BIJI DAN DAGING BUAH ALPUKAT (PERSEA AMERICANA MILL.)

• Main Author: Felinia Azzahra, Kirana
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/48635
• Institution: Institut Teknologi Bandung

Plant oil is commonly used as food ingredient, raw material for cosmetics, and for health purposes. Avocado is one of the plants that grew well in Indonesia which can be processed into oil. The objectives of this research were to characterize avocado seed and pulp oil obtained by extraction using two different methods, i.e. reflux using hexane and supercritical fluid extraction using CO2. The extracted oils were characterized by their physicochemical properties and fatty acid content. Extraction using reflux method produced oil with more yield (2.00% of avocado seed oil and 17.84% of avocado pulp oil), but it was dirtier and darker in color than that of extracted using supercritical CO2 method. The physicochemical properties tested were saponification value (178.15-246.84) and iodine value (62.80-87.89). The result of fatty acid content analysis using GC/MS showed that the avocado seed oil has a total saturated fatty acid content of 25.42-30.35%, and a total unsaturated fatty acid content of 54.64-64.67% with linoleic acid as the dominant fatty acid content analysed (29,38-38,89%). While avocado pulp oil has a total saturated fatty acid content of 18.91-22.23% and a total unsaturated fatty acid content of 76.45-80.63% with oleic acid as the dominant fatty acid content analysed (64.44-60.61%).