Hamzah, Basuni (2012) Extraction of Avocado Oil by Wet Method. In: International Conference of Food Science and Nutrition 2012, April 3-4, 2012, Kota Kinabalu, Malaysia. (Submitted)
Preview |
Text
0500080112010100106_A.pdf Download (2MB) | Preview |
Preview |
Text
0500080112010100106_merged.pdf Download (3MB) | Preview |
Abstract
Avocado is a tropical fruit containing high in plant oil. Mostly, in the modern and high scale industry especially company has a large avocado farm the extraction of avocado oil is extracted through vacuum drying in low temperature. However, in rural area avocado tree spread out in small number of tree, so it needs alternative method of avocado oil extraction. In this experiment, wet method of avocado extraction was applied similar to traditional extraction of coconut oil in rural area. Avocado meat was added some water and homogenized, then heated at 100oC until the emulsion of water-oil broken down and avocado oil, then, can be separated. Yield and characteristics of avocado oil were determined. The results showed that the Yield of avocado oil was 20.06%. The characteristics of avocado oil were 78,0 of Iodine value (Wijs), 192 of Saponication Value, 1.72 of Acid Value, 3.3 of Peroxide (milli-equivalents of peroxide per 1000 g oil), 0.84% of Free Fatty Acid, 0.918 of Specific Gravity at 25oC, 1.493 of Refractive Index at 25oC, 181oC of Smoke Point, -15 oC of Cloud Point, 245 oC of Flash Point, and 1,58% of Unsaponifiable.
| Item Type: | Conference or Workshop Item (Paper) |
|---|---|
| Subjects: | Q Science > QD Chemistry > QD1-999 Chemistry S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General) |
| Divisions: | 05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1) |
| Depositing User: | Mr. Basuni Hamzah |
| Date Deposited: | 13 Nov 2019 11:58 |
| Last Modified: | 13 Nov 2019 11:58 |
| URI: | http://repository.unsri.ac.id/id/eprint/14615 |
Actions (login required)
 |
View Item |