PROCESSING OF MORINGA OLEIFERA SEEDS THROUGH SCREW PRESS AND SOLVENT EXTRACTION TO PRODUCE MORINGA OIL

• Main Author: Risang Ayu, Lidya
• Format: Theses
• Language: Indonesia
• Subjects: Teknik kimia
• Online Access: https://digilib.itb.ac.id/gdl/view/75970
• Institution: Institut Teknologi Bandung

<p align="justify"> Diverse and unlimited biological resources provide great potential for Indonesia to become a producer of vegetable oil. Plants which are a source of vegetable oil are easy to grow in Indonesia because of its tropical climate. Moringa oil is one of the oils that is predicted as a vegetable oil that can be used for various purposes. Moringa oil contains antioxidants, antimicrobials, protein, fat, carbohydrates, fiber, vitamins B1, B2, vitamins C and E, calcium, magnesium, iron, and other minerals. Moringa oil contains oleic acid which is good for health. Extraction of oil from Moringa seeds in this study used the mechanical pressing method and was followed by extraction using a solvent. Moringa seed pressing was carried out with variations in seed moisture content of 8 and 16% w/w. At 8% seed moisture content, higher oil yields were produced, namely 20.3-31% w/w. The pressing temperature was also varied at 80, 100 and 120oC. The best results were given at a temperature of 100oC seed moisture content of 8% w/w with the resulting oil yield increasing by 5.78% w/w from an average oil yield of 22.2 to 28.0% w/w. At 16% seed moisture content the yield increased from 1.42% w/w to 22.2% w/w. The press cake from mechanical pressing was extracted by the maceration method using n-hexane solvent with the ratio of the amount of solvent to the amount of press cake (mL/gram) being 6:1, 8:1, and 10:1 to extract the remaining oil still contained in the moringa seed press cake. The best ratio given 8:1 is the amount of solvent to the amount of press cake (mL/gram) with the resulting oil yield of 8.44-22.8% w/w. Moringa oil was characterized by its density 0.912-0.919 g/cm3, saponification value 195-202 mgKOH/g oil, acid value 1.62-2.77 mgKOH/g oil, peroxide value 1.85-3.70 meqO2/kg. Oleic acid composition 74.6-79.9% using the gas chromatography-mass spectrometry (GC-MS) was carried out to determine fatty acid composition. Antioxidant analysis using 2,2-Diphenyl-1 picrylhydrazyl (DPPH) was performed to determine the antioxidant activity.