Pemurnian Minyak Biji Kesambi (Schleichera oleosa) sebagai Bahan Baku Pembuatan Minyak Goreng

Abstract

Kesambi seed oil (Schleichera oleosa) is one of the resources that can be utilized as an alternative to substitute palm oil in cooking oil production due to its lower moisture content, peroxide value, and saponification number. However, the high level of free fatty acid (FFA) and cyanide acid (HCN) contents in kesambi seed oil requires further purification prior to commercialization.  In this study, the purification process of kesambi seed oil was carried out with degumming, adsorption, and neutralization techniques. The degumming process was conducted using phosphoric acid for 20 minutes. Afterwards, the adsorption process was carried out using 25% (w/w) zeolite for 14 h. The neutralization process was subsequently performed with sodium hydroxide. The results showed that as much as 32.87 g of gum was removed during the degumming process. The picric acid tests verified that the adsorption using zeolite reduced the HCN contents, which indicates that the treated oil is safe to consume. The FFA test results showed that the final FFA content for each process was 7.23, 6.46, 6.21%, respectively. This study unfolds the potential of kesambi seed oil as future cooking oil by improving its quality that can satisfy the Indonesia National Standard.