scholarly journals PENGARUH TINGKAT KEMATANGAN BUAH TERHADAP AKTIVITAS LARVASIDA DAN SIFAT FISIKO-KIMIA MINYAK KAMANDRAH (Croton tiglium L.)

2020 ◽  
Vol 17 (4) ◽  
pp. 163
Author(s):  
NOOR ROUFIQ AHMADI ◽  
DJUMALI MANGUNWIDJAJA ◽  
ONO SUPARNO ◽  
DYAH ISWANTINI P.
Keyword(s):  
Refractive Index ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Fatty Acid Content ◽  
Chemical Properties ◽  
Free Fatty Acid Level ◽  
Acid Number ◽  
Dengue Disease ◽  
Croton Tiglium ◽  
Physico Chemical

<p>ABSTRAK</p><p>Indonesia terkenal kaya akan keanekaragaman hayati, termasukjenis tumbuhan yang mengandung bahan aktif insektisida. Tanamankamandrah (Croton tiglium L.) merupakan salah satu tanaman obat yangbanyak terdapat di wilayah Indonesia dan telah dimanfaatkan sebagaiinsektisida nabati. Penelitian ini bertujuan untuk mengetahui karakteristikfisiko-kimia minyak kamandrah pada berbagai tingkat kematangan sebagailarvasida nabati terhadap larva nyamuk demam berdarah dengue (A.aegypti). Penelitian dilakukan di Laboratorium Balai Penelitian TanamanRempah dan Aneka Tanaman Industri (Balittri) Sukabumi, Balai BesarLitbang  Pascapanen  Pertanian  Bogor,  Insektarium  LaboratoriumParasitologi dan Entomologi Kesehatan FKH IPB Bogor, dan Biofarmaka-LPPM IPB Bogor, mulai bulan Februari sampai Desember 2010. Minyakkamandrah diperoleh dengan ekstraksi menggunakan pengempa hidrolikpada suhu 65 o C dan tekanan 7,9 MPa pada buah kamandrah dengan tigatingkat kematangan yang berbeda: warna kulit buah hijau kecokelatan,cokelat kehijauan, dan cokelat penuh. Minyak yang diperoleh selanjutnyadianalisis bilangan asam, kadar asam lemak bebas, bilangan peroksida,indeks bias, berat jenis, dan nilai warna minyak, serta uji larvasidaterhadap larva nyamuk A. aegypti instar III. Penentuan nilai lethalconcentration (LC) dilakukan dengan metode probit analisis (FinneyMethod). Hasil penelitian menunjukkan bahwa berdasarkan nilai LC,rendemen, dan mutu minyaknya, buah kamandrah yang berwarna kulitcokelat penuh lebih berpotensi sebagai larvasida nabati terhadap larva A.aegypti. Rendemen minyak kamandrah 20,42% dan nilai LC 50 adalah132,67 ppm (24 jam) dan 70,08 ppm (48 jam). Minyak tersebut memilikibilangan asam 8,76 mg KOH/g minyak; kadar asam lemak bebas 4,36 mgKOH/g minyak; bilangan peroksida 3,59 meq O/100g minyak; indeks bias1,4783; bobot jenis 0,9466 g/ml; dan warna meliputi nilai L* 73,03; a*3,26; dan b* 64,13. Minyak kamandrah berpotensi dapat dimanfaatkansebagai larvasida nabati dalam pengendalian vektor penyakit DBD.</p><p>Kata kunci : Croton tiglium L., kematangan buah, minyak kamandrah,larvasida</p><p>ABSTRACT</p><p>Effect of Maturity Level of Fruits on Larvicidal Activityand Physico-Chemical Properties of Kamandrah (Crotontiglium L.) Oil</p><p>Indonesia is famously rich in biodiversity, including species of plants thatcontain active ingredient for insecticide. Kamandrah plant (Croton tigliumL.) is one of many medicinal plants found in parts of Indonesia and it hasbeen used as an insecticidal plant. The objectives this research were todetermine the physico-chemical characteristics and larvasidal activities ofoil extracted from kamandrah seeds with varying levels of maturity asbotanical larvicide for mosquito dengue fever. The expreriments wereconducted in the Laboratory of Indonesian Spice and Industrial CropsResearch Institute (ISICRI) Sukabumi, Indonesian Center for AgriculturalPostharvest Research  and  Development (ICAPRD),  InsectariumLaboratory of Health Parasitology and Entomology, Faculty of Veterinaryof Bogor Agricultural University (IPB), and Biopharmaca IPB Bogor,from February to December 2010. The oil was obtained through extractionusing hydraulic pressurer at 65 o C temperatures and 7.9 MPa pressures ofkamandrah fruits with three different maturity levels : brownish green,greenish brown, and fully brown color of fruit skins. Oil gained was thenanalyzed its acid number, free fatty acid content, peroxides number,refractive index, specific gravity, and oil color values, as well as the oillarvasida test against mosquito larvae A. aegypti instar III. Determinationthe oil lethal concentration (LC) values was tested using probit analysismethod (Finney Method). The results showed that based on the values ofLC, content, and quality of the oil, full-brown colored kamandrah fruits aremore potential as larvivida against A. aegypti larvae. Oil content of thekamandrah was 20.42% while LC 50 values were 132.67 ppm (at 24 hours)and 70.08 ppm (at 48 hours). The acid number of the oil was 8.76 mgKOH/g oil; free fatty acid level of 4.36 mg KOH/g oil; peroxide number of3.59 meq O/100 g oil, refractive index of 1.4783; density of 0.9466 g/ml;and the color values were 73.03, 3.26, and 64.13 for L*, a*, and b*,respectively. Therefore, kamandrah oil is very potential to be used aslarvicide for controling the vector of dengue disease.</p><p>Key words: Croton tiglium L., fruit maturity, kamandrah oil, larvicide</p>

scholarly journals Engineering Process Of Deodorization To Improve Product Quality Of Red Palm Oil With Rich Of Carotene

2018 ◽  
Vol 1 (1) ◽  
pp. 20-26
Author(s):  
Mursalin Mursalin
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Palm Oil ◽  
Chemical Properties ◽  
Absolute Temperature ◽  
Odor Intensity ◽  
Process Duration ◽  
Red Palm Oil ◽  
Physico Chemical

Efforts to develop the production technology of high quality red palm-oil (RPO) in order to provide source of food ingredient that naturally rich of nutrients, become urgents regarding the need of such products drastically increased recently. Application of deodorization technology by temperature, time, and deodorizer pressure combinations (engineering of deodorization process) are studied and evaluated to obtain good quality of RPO. Crude palm oil (CPO) used in this research were supplied by PT. Salim Ivomas (Bimoli) Jakarta. The equipments used were degumming and neutralization unit, deodorization unit and other equipment units to analize the oil physico-chemical properties. The research consisted of 5 stages as the following: characterising CPO physico-chemical properties, conducting chemically degumming and deacidification, process enginering of deodorization, characterizing of physico-chemical properties and organoleptic of RPO resulted, and analyzing data for product resulted from process engineering applied. Deodorization with the range of temperature and process duration of 135–145 oC (408–418 K) and 1–4 hours have led to carotene retention decreasing (%) following the equation “Carotene Retention (%) = -764 x ln(absolute temperature) + 4693” and process duration with the equation “Carotene Retention (%) = -7.81 x ln(process duration) + 91.02”; and also resulted odor intensity with the equation “Odor Intensity = 0.08 x (squared absolute temperature) – 66.88 x (absolute temperature) + 13823” and duration process with the equation “Odor Intensity = 0.315 x (squared process duration) – 1.52 x (process duration) + 5.268”. Effective deodorization to produce RPO with the content of free fatty acid and peroxide value that met the requirements of Indonesian National Standard (SNI) quality of carotene content above 400 ppm and odor scale below 3.3, were the combination of temperature (T) of 141.34 oC, heat process duration (t) of 2.35 hours and vacuum pressure of (P) of 20 mmHg. The resulted RPO contained free fatty acid and peroxide value of 0.11% dan 0.12 meq/kg oil respectively, total carotene of 444.09 ppm and odor value of 3.21  

scholarly journals Comparative Analysis of Physico-Chemical Properties of Oil Extract From Two Varieties of Fluted Pumpkin Seeds Using Different Extraction Methods

2018 ◽  
Vol 13 (2) ◽  
pp. 48-60
Author(s):  
M. O. Sunmonu ◽  
E. O. Ajala ◽  
M. M. Odewole ◽  
S. Morrison ◽  
A. M. Alabi
Keyword(s):  
Refractive Index ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Moisture Content ◽  
Crude Protein ◽  
Chemical Properties ◽  
Acid Value ◽  
Ash Content ◽  
Crude Fibre ◽  
Mean Values

This study investigates physical and chemical properties two seeds namely Ugba (Telfairia pedata) and Ugwu (Telfairia occidentalis) using soaking soxhlet methods of extraction. The physical properties examined are moisture content, ash content, crude protein, fat and oil, crude fibre and carbohydrates. The chemical properties examined are Acid value (mgKOH/g), saponification value, iodine value, free fatty acid, peroxide and refractive index. Higher mean values of moisture content, ash content, crude fibre and carbohydrates were noticed in Ugwu than in Ugba under soaking method. However, the trend was reversed for crude protein and free fatty acid, in whose case they appear to be higher in Ugba than in Ugwu. For soxhlet method, moisture content, ash content, crude fibre and carbohydrates seems to have higher mean values in Ugwu seed compared to when Ugba seed was used. However, crude protein and fat and oil content were higher using Ugba seed than Ugwu seed oil. For soaking method, Ugba seed seem to produce higher mean values of sap value, iodine value, and refractive index when compared with Ugwu seed. On the other Ugwu, seems to produce acid value, free fatty acid and peroxide value when compared with ugba for soaking method. Using soxhlet apparatus however, Ugba seed produces higher mean values for acid value, sap value, iodine value, and free fatty acid compared to Ugwu. The reverse was the case with peroxide and refractive index, still with soxhlet apparatus.Kathmandu University Journal of Science, Engineering and TechnologyVol. 13, No. 2, 2017, page: 48-60

Physico Chemical Properties of Chocolates and its Variability with Process Conditions

2020 ◽  
Vol 57 (1) ◽  
pp. 73
Author(s):  
E. Shahanas ◽  
Seeja Thomachan Panjikkaran ◽  
C. L. Sharon ◽  
E. R. Aneena ◽  
B. Suma ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Sensory Evaluation ◽  
Free Fatty Acid Content ◽  
Acid Content ◽  
Energy Content ◽  
Fatty Acid Content ◽  
Small Scale ◽  
Process Conditions ◽  
Physico Chemical

Cocoa (Theobroma cacao L) is the only source of fashionable delicacy “Chocolate”. However, reduction in quality of processed beans due to accumulation of free fatty acid is a major problem. It is expected that the free fatty acid content must be less than 1.75 % in dry cocoa beans and chocolates. The small scale processors can not reach to the standards of chocolates of multinational companies. The study standardised a protocol for time (7, 9 and 11 hours) and temperature (600C and 700C) of tempering and conching in chocolate making. The physico chemical analysis and sensory evaluation of the chocolates were carried out. Tempering and conching influenced the textural properties like hardness, cohesiveness, adhesiveness and gumminess of chocolates. The energy content of 579.04 and 579.82 kcal was recorded in chocolates prepared at 600C and 700C for 11 hours. The protein content of alkalised and non alkalised chocolates varied between 7.30 and 10.45 g/100 g. The polyphenol content was 21 mg/100 g and 23 mg/100 g in alkalised and non alkalised chocolates. The lowest free fatty acid content in alkalised and non alkalised chocolates was 1.67% and 1.68% prepared at 700C for 11 hours. There was highest total score for sensory evaluation also for the chocolate prepared at 700C for 11 hours.

scholarly journals Efficiency Evaluation on the Influence of Washing Methods for Biodiesel Produced from High Free Fatty Acid Waste Vegetable Oils through Selected Quality Parameters

Energies ◽  
2020 ◽  
Vol 13 (23) ◽  
pp. 6328
Author(s):  
Eugenia Guadalupe Ortiz Lechuga ◽  
Mauro Rodríguez Zúñiga ◽  
Katiushka Arévalo Niño
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Vegetable Oils ◽  
Canola Oil ◽  
Alternative Energy ◽  
Fatty Acid Content ◽  
Acid Number ◽  
Biodiesel Production ◽  
High Free Fatty Acid ◽  
Specific Storage

The increasing use of alternative energy sources has brought benefits like the recycling of waste vegetable oils (WVO) for biodiesel production; however, this practice presents challenges derived from a highly variable raw matter. Our research focused on the washing techniques usually employed by small to medium scale producers which may lack the infrastructure to perform high-grade purification and often relay on the employment of “artisanal” technology. We report biodiesel production from pure canola oil (C1) and a mix of soybean/canola oil (C2) as well as WVO from sample C2 with high free fatty acid content (2.7 FFA %) oil. We selected seven quality tests: pH determination, cloud, pour and flash point, acid number (AN), water/sediments and soap content considering the most commonly failed checkpoints in biodiesel production. From the use of four washing techniques, we determined that the sawdust filtration had the highest recovering yield with 89%. The majority of the washed biodiesel met the America Society of Testing Material (ASTM) standard limits for the tests selected. Biodiesel stability was tested from week 0 to week 6, determining a shelf life of three weeks in optimal conditions without the addition of antioxidants or specific storage conditions.

The effect of level of intake and free fatty acid content on the metabolizable energy value and net absorption of tallow by the laying hen

1971 ◽  
Vol 76 (2) ◽  
pp. 217-221 ◽  
Author(s):  
D. W. F. Shannon
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Free Fatty Acid Content ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Free Fatty Acid Level ◽  
Metabolizable Energy ◽  
Curved Surfaces ◽  
Fatty Acid Level ◽  
Energy Balances

SUMMARYThe metabolizable energy (ME) values and net absorption of tallows containing 20, 40, 60, 80 or 98% free fatty acids were determined using mature laying hens. By restricting food intake, the intake of the tallows was controlled to 3, 5, 10 or 20 g per bird d. The tallows were added to a diet of known ME content and the ME's of the tallows were calculated from the data collected from 6- or 7-day energy balances.ME and net absorption values of the tallows were significantly (P < 0·001) lowered when the level of intake was increased from 3 to 20 g/bird d. The values were also significantly (P < 0·001) lowered when the free fatty acid content was increased from 20 to 98%. The effects of free fatty acid level (F) and level of intake (L) on the ME and net absorption values were considered in terms of curved surfaces represented by equations embracing the factors and their product. The equations obtained were:ME(kcal/g) = 8·745 – 0·004F – 0–361 log10L–0·011 F log10L,Net absorption (%) = 95·82 + 0·02F – 4·65 log10L – 0.13F log10L.

scholarly journals Sintesis Karbon Aktif Tempurung Ketapang (Terminalia catappa) Sebagai Adsorben Minyak Jelantah

2017 ◽  
Vol 2 ◽  
pp. 137 ◽  
Author(s):  
Megiyo Megiyo ◽  
Herman Aldila ◽  
Fitri Afriani ◽  
Robby Gus Mahardika ◽  
Sito Enggiwanto
Keyword(s):  
Activated Carbon ◽  
Free Radicals ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Free Fatty Acid Content ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Acid Number ◽  
Frying Oil ◽  
Waste Frying Oil

<p class="AbstractEnglish"><strong>Abstract:</strong> Activated carbon is the most common adsorbents used in regeneration of cooking oil process. Waste frying oil is a residual of frying that has been destructed due to repeated use. For reusable, it must through by oil regeneration process to eliminate impurities and free radicals. One of the abundant biomass and feasible to be activated carbon is ketapang shell. The synthesis of activated carbon used activator H<sub>2</sub>SO<sub>4</sub> 11% with ratio 1: 4 (w / v) followed by thermal activation at 650<sup>o</sup>C for 2 hours. Activated carbon is then mixed with waste frying oil with variations of 5%, 7.5% and 10% and is left for 24 hours. As an antioxidant to free radicals added extract iding-iding (Stenochlaena palustris) of 5%. Based on the observation data SEM pore distribution on activated charcoal fairly evenly with the average pore width around 10 mm. The results of acid number and free fatty acid test showed that the greater amount of activated carbon used, the value of acid number and free fatty acid content will decrease. The optimum condition was obtained on 10% active carbon and 5% extract with 0.8% acid value and 0.78% free fatty acid content.</p><p class="KeywordsEngish"> </p><p class="AbstrakIndonesia"><strong>Abstrak:</strong> Karbon aktif merupakan salah satu adsorben yang umum digunakan dalam upaya peningkatan regenerasi minyak jelantah. Minyak jelantah merupakan limbah hasil sisa penggorengan yang telah terdestruksi akibat pemakaian yang berulang-ulang. Untuk dapat digunakan kembali minyak jelantah harus mengalami proses regenerasi minyak untuk menghilangkan impuritas dan radikal bebas. Salah satu biomassa yang begitu melimpah dan layak untuk dijadikan karbon aktif adalah tempurung ketapang. Sintesis karbon aktif tempurung ketapang dilakukan dengan menggunakan aktivator H<sub>2</sub>SO<sub>4</sub> 11% dengan perbandingan 1:4 (b/v) dilanjutkan dengan aktivasi termal pada temperatur 650<sup>o</sup>C selama 2 jam. Karbon aktif yang diperoleh kemudian dicampurkan dengan minyak jelantah dengan variasi 5%, 7,5% dan 10% dan dibiarkan selama 24 jam. Sebagai penangkal radikal bebas ditambahkan ekstrak iding-iding <em>(</em><em>Stenochlaena palustris)</em><em> </em>sebesar 5%. Berdasarkan hasil pengamatan data SEM sebaran pori pada arang aktif tempurung ketapang cukup merata dengan lebar pori rata-rata berkisar 10 mm. Hasil uji bilangan asam dan kadar asam lemak bebas menunjukkan bahwa semakin besar jumlah karbon aktif yang digunakan maka nilai bilangan asam dan kadar asam lemak bebas akan semakin menurun. Kondisi optimum diperoleh pada komposisi 10% karbon aktif dan 5% ekstrak iding-iding dengan nilai bilangan asam 0,8% dan kadar asam lemak bebas 0,78%.</p>

scholarly journals PROPRIEDADES FÍSICO-QUÍMICAS E PERFIL DOS ÁCIDOS GRAXOS DO ÓLEO DA ANDIROBA

Nativa ◽  
2018 ◽  
Vol 6 (2) ◽  
pp. 147
Author(s):  
Leirson Rodrigues Silva
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Chemical Properties ◽  
Iodine Content ◽  
Acid Number ◽  
Native Plant ◽  
Carapa Guianensis ◽  
The North ◽  
Physico Chemical ◽  
Functional Components

Andiroba (Carapa guianensis Aublet, Meliaceae) é uma planta nativa do Brasil, principalmente encontrada na região Norte. Esta tem sido reconhecida pelas suas propriedades fitoterápicas e medicinais, inclusive aos do óleo vegetal, mesmo assim ainda são necessários estudos mais aprofundados a respeito da caracterização pós-colheita do fruto. O objetivo deste estudo foi avaliar no óleo fixo extraído da semente de andiroba, as propriedades físico-químicas e o perfil dos ácidos graxos. O óleo fixo foi obtido sob prévia extração por prensagem a frio e caracterizado quanto a: ácidos graxos livres (%), índice de acidez (mg. NaOH/g-1), índice de peróxidos (meq/1000g), índice de saponificação (mg. KOH/g-1), índice de iodo (g. I2/100g-1), pH, polifenóis extraíveis totais (mg. 100g-1), cor (L*, a*, b* e °Hue) e composição em ácidos graxos (%). Os resultados das propriedades físico-químicas demonstraram que estes se enquadram dentro dos padrões recomendados pelos órgãos regulamentadores de identidade e qualidade de óleos vegetais. Ao mesmo tempo, a análise cromatográfica apresentou como ácido graxo insaturado majoritário, o ácido oleico cujo valor foi de 42,71%. Além disso, o óleo apresentou o ácido palmítico (31,02%) como o principal ácido graxo saturado constituinte. Portanto, o óleo aqui estudado apresentou excelentes características de qualidade, assim como grande potencial químico-farmacológico.Palavra-chave: Carapa guianensis Aublet, Meliaceae, qualidade, componentes funcionais, cromatografia. PHYSICO-CHEMICAL PROPERTIES AND PROFILE OF ANDIROBA OIL FATTY ACIDS ABSTRACT:Andiroba (Carapa guianensis Aublet, Meliaceae) is a native plant of Brazil, mainly found in the North region. This has been recognized for its phytotherapeutic and medicinal properties, including those of vegetable oil, even though further studies on postharvest characterization of fruit are still required. The objective of this study was to evaluate the oil fixed extracted from the andiroba seed, the physicochemical properties and the profile of the fatty acids. The fixed oil was obtained under prior extraction by cold pressing and characterized as: free fatty acids (%), acid number (mg. NaOH/g-1), peroxide index (meq/1000g), saponification index (mg. KOH/g-1), iodine content (g. I2/100g-1), pH, total extractable polyphenols (mg. 100g-1), color (L *, a *, b * and °Hue) and fatty acid composition (%). The results of the physico-chemical properties have shown that these are within the standards recommended by the regulating organs of identity and quality of vegetal oils. At the same time, the chromatographic analysis presented as the majority unsaturated fatty acid, the oleic acid whose value was 42,71%. In addition, the oil had palmitic acid (31,02%) as the main constituent saturated fatty acid. Therefore, the oil studied here presented excellent quality characteristics, as well as great chemical-pharmacological potential.Keywords: Carapa guianensis Aublet, Meliaceae, quality, functional components, chromatography. DOI:

scholarly journals Jurnal_TEDC VOL 12 N.1, Januari 2018

2019 ◽  
Author(s):  
Lusi Marlina
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Seed Weight ◽  
Fatty Acid Content ◽  
Fruit Production ◽  
Acid Number ◽  
Raw Material ◽  
Process Variables ◽  
Avocado Fruit

PENGAMBILAN MINYAK BIJI ALPUKATDENGAN METODE EKSTRAKSILusi Marlina1, Dian Wahyu Pratama21,2 Teknik Kimia - Politeknik TEDC BandungJl. Politeknik-Pesantren KM2 Cibabat Cimahi Utara – Cimahi Jawa Barat - [email protected], [email protected] Indonesia produksi alpukat sudah cukup tinggi, dapat dibuktikan dengan data produksi buah alpukat padatahun 2014 tercatat 307.326 ton per tahun. Bersamaan dengan produksi alpukat yang terus meningkat, makalimbah biji alpukat juga akan semakin meningkat. Biji alpukat merupakan salah satu sumber minyak nabatiyang berpotensi sebagai bahan baku pengganti. Maka perlu dilakukan penelitian tentang minyak biji alpukatyang didapatkan dengan metode ekstraksi menggunakan pelarut n-heksana dengan variabel proses volumepelarut, berat biji, dan waktu ekstraksi. Dalam mengetahui mutu dari minyak biji alpukat dilakukan analisa%yield, densitas, asam lemak bebas (%ALB), dan angka/bilangan asam. Data hasil penelitian menyatakankandungan minyak biji alpukat sebesar 32,8%. Penelitian ini mendapatkan %yield yang optimum karenadipengaruhi oleh variabel proses, dimana saat volume pelarut 250 ml, berat biji 50gr, dan waktu ekstraksi 90menit. Densitas yang didapatkan yaitu 0,7 – 0,74 gr/ml, kadar asam lemak bebas (%ALB) 0,96% - 1,61%, danuntuk angka/bilangan asam 0,785 – 1,570 mg KOH/gr.Kata kunci : Biji alpukat, ekstraksi, n-hexana, minyak biji nabatiAbstractIn Indonesia, avocado production is quite high, can be proven with data of avocado fruit production in 2014recorded 307,326 tons per year. Along with the increased avocado production, seeds avocado waste will alsoincrease. Seeds Avocado is one source of vegetable oil that has potential as a substitute raw material. So it isnecessary to do research on seeds avocado oil obtained by extraction method using n-hexane solvent withsolvent volume process variables, seed weight, and time of extraction. In knowing the quality of seeds avocadooil is done % yield analysis, density, free fatty acid (% ALB), and number / acid number. The results of researchdata indicate avocado seed oil content of 32.8 %. This study obtained an optimum yield % because it wasinfluenced by process variables, where the volume of solvent was 250 ml, seed weight 50 gr, and extractiontime 90 min. The density obtained was 0.7 - 0.74 gr / ml, free fatty acid content (% ALB) 0.96% - 1.61%, andfor the acid number 0.785 - 1.570 mg KOH / g.Keywords: Seeds of Avocado, extraction, n-hexane, vegetable seeds oil

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