Karakteristik Fisiko – Kimia Dan Sensori Minyak Goreng Sawit Aromatik Terinfusi Kulit Batang Pohon Kulim (Scorodocarpus Bornensis)
https://doi.org/10.33860/jik.v15i2.492
Keywords:
Scorodocarpus borneensis Becc, kulit batang, minyak aromatik, asam lemak bebas, bilangan peroksidaAbstract
Pohon kulim (Scorodocarpus borneensis Becc.) atau dikenal dengan pohon bawang hutan adalah tanaman indigenous Kalimantan atau Borneo yang memiliki aroma bawang putih. Bagian-bagian tananaman ini berpotensi untuk dikembangkan sebagai bahan baku pembuatan minyak aromatik. Penelitian ini bertujuan untuk mengidentifikasi karakteristik fisiko-kimia, serta tingkat penerimaan sensori minyak goreng sawit aromatik yang dikembangkan dari minyak sawit goreng yang terinfusi kulit pohon kulim. Penelitian ini menggunakan Rancangan Acak Lengkap dengan 6 konsentrasi kulit pohon kulim. Preparasi minyak aromatik dilakukan dengan metode infusi kulit pohon kulim, dengan konsentrasi 1%, 2%, 3%, 4%, 5%, dan 6% terhadap minyak goreng sawit. Sediaan minyak goreng sawit aromatik memiliki kandungan asam lemak berkisar antara 0,063±0,015% hingga 0,100±0,008% dan bilangan peroksida berkisar antara 6,05±0,56% hingga 7,02±0,42%. Nilai asam lemak dan bilangan peroksida cenderung menurun dengan adanya peningkatan kulit batang pohon kulim. Penambahan kulit pohon kulim dengan konsentrasi 1-6 % memiliki nilai viskositas berkisar antara 58,3-69,9 Cp. Pada parameter penerimaan sensori, penambahan kulit batang pohon kulim mengakibatkan adanya peningkatan penerimaan aroma, namun menurunkan penerimaan warna dibandingkan dengan minyak sawit goreng nonaromatik. Dengan demikian, maka kulit batang pohon kulim berpotensi sebagai bahan pembuatan minyak aromatik.
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