PENGARUH PENGUKUSAN TERHADAP KUALITAS BIJI TENGKA- WANG (SHOREA STENOPTERA) (effect of steaming on the quality of tengkawang (shorea stenoptera) seed)

Suwardi Sumadiwangsa

Abstract


The experiment is to study the steaming effect of tengkawang seed (Shorea stenoptera) on both yield and quality.

The steam period of samples is 0,15,20,25. And 30 minutes at temperature of 97.5°C and at ambient pressure. A sample was extracted by hydraulic prassing at 25 kg/cm2 and temperaturee of 90°C for one hour.

The determinations including yield of fat, acid value, peroxid value, saponification value, iodine value. impurity, water content, melting point, and specific gravity.

The experiment shows that the more steaming period, the less yield of at. Fat qualities are affected by steaming periods, except Iodine value, Melting point, and lmpurity. However the fat yield and its qulity of the untreated seed is better than the treated ones.


References


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Busser, H. 1956. Penuntun analisis jumlah. Balai Penyelidikan Kimia, Bogor.

Hartoyo, J.C. 1979. Masalah asam lemak bebas pada biji tengakawang ditinjau dari segi ekonomi perdagangan. Disertasi Institut Pertanian .Bogor, Bogor (Tidak dipublikasikan).

Jacobs, M.B. 1958. The chemical analysis of foods and food. products. D. Van Nostrand Company, Inc. New York.

Sujana 1980. Disain dan analisis eksperimen .Tarsito, Bandung.

Sumadiwangsa, Suwardi. 1973. Kalsifikasi dan sifat beberapa hasil hutan bukan kayu. Laporan Lembaga Penelitian Hasil Hutan No. 28,. Bogor.

Sumadiwangsa Suwardi. 1977. Biji tengkawang sebagai bahan baku lemak nabati. Laporan No. 91. Lembaga Penelitian Hasil Hutan, .Bogor.




DOI: https://doi.org/10.20886/jphh.1993.11.2.53-56

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