UJI PENGARUH SUHU PEMANASAN BIJI KEMIRI DENGAN MENGGUNAKAN OIL PRESS TIPE ULIR TERHADAP RENDEMEN DAN MUTU MINYAK YANG DIHASILKAN
ABSTRACT: On Oil
Press type candlenut
heaters, heating temperature
needs to be
considered. The temperature
determines the quality of the
heating product. This study tested various temperature of candlenut heaters on the yield and quality of
hazelnut. The study
was conducted at
the Laboratory of Agricultural
Engineering and analysis
of was done
in Food Chemical Analysis
Laboratorium Faculty of
Agricultural in December
2013 to February
2014 by using
a non-factorial completely
randomized design at 50°C, 60°C and 70°C. Parameters measured were water
content, free fatty acid and yield. The results showed that the temperature had
highly significant effect on water content, free fatty acid and yield. The best
treatment was the S3 treatment (70°C) which produced 0,19% water content, 1,09
free fatty acid and 45,1% pure oil.
Penulis: Dina Lumbantoruan,
Ainun Rohanah, Adian Rindang
Kode Jurnal: jppertaniandd140272
