Refining and Physicochemical Test of Tengkawang oil Shorea stenoptera Origin Sintang District West Kalimantan

Abstract

Abstract The oil from Tengkawang fruit (Shorea stenoptera) has been processed by indigenous people in West Kalimantan as cooking oil and margarine. This research examined the degumming process, neutralization and bleaching of Tengkawang oil to reduce the high acid and peroxide numbers resulted from traditional processes. The oil produced at each stage of the refining process were tested for their physicochemical properties by calculating the acid, iodine and peroxide numbers. Respectively, the values of acid number (mg NaOH/100 g sample), iodine number (g I2/100 g sample), and peroxide number (mg equivalent O2/kg sample) for initial Tengkawang fat were 10.14; 32.49 and 10.98; for Tengkawang fat after degumming were 10.25; 28.81 and 10.88); for Tengkawang fat after neutralization were 6.09; 30.52 and 5.57; and for Tengkawang fat after bleaching were 6.14; 31.39 and 5.55. The acid number of Tengkawang oil after neutralization process with variation of volume 5, 7.5 and 10 % were 7.83; 6.14 and 3.12 mg NaOH/100 g sample, respectively. The refining process increased the quality of physicochemical properties of Tengkawang oil to fall into industrial grade.