KARAKTERISASI DAN KOMPOSISI KIMIA MINYAK BIJI PETAI CINA (Leucaena Leucochepala (Lam.) de Wit)
CHARACTERIZATION AND CHEMICAL COMPOSITION OF WHITE POPINAC SEED OIL (Leucaena Leucochepala (Lam.) de Wit)
Oleh,
Rizky Cahya Pradana NIM: 652010021
TUGAS AKHIR
Diajukan kepada Program Studi: Kimia, Fakultas: Sains dan Matematika guna memenuhi sebagian dari persyaratan untuk mencapai gelar Sarjana Sains (Kimia)
Program Studi Kimia
Fakultas Sains dan Matematika Universitas Kristen Satya Wacana
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KARAKTERISASI DAN KOMPOSISI KIMIA MINYAK BIJI PETAI CINA (Leucaena Leucochepala (Lam.) de Wit)
Characterization and Chemical Composition of White Popinac Seed Oil (Leucaena Leucochepala (Lam.) de Wit)
Rizky Cahya Pradana*, Hartati Soetjipto**, A. Ign. Kristijanto** *Mahasiswa Program Studi Kimia Fakultas Sains dan Matematika
**Dosen Program Studi Kimia Fakultas Sains dan Matematika
Universitas Kristen Satya Wacana
Jl. Diponegoro no 52-60 Salatiga-50711 Jawa Tengah - Indonesia
ABSTRACT
The aims of this study are: Firstly, to produce white popinac (L. leucochepala) seed oil as revealed by the extraction time. Secondly, characterization of white popinac seed oil in terms of physicochemical propeties, and thirdly, isolation and identification of the oil chemical composition of white popinac seed oil by GC-MS (Gas Chromatography-Mass Spectrometry). White popinac seed oil extracted by soxhlet in different extraction time which are 5, 7, and 9 hours, respectively physicochemical properties of the oil was tested with SNI 01-3555-1998. Isolation method using coloumn chromatography and the identification of the oil by the GC-MS.
The results showed that the extraction time had no effect on the moisture and the saponification value. For the longer time of peroxide value extraction resulted the lower quality of oil, in the contrary, the longer time of time extraction produced the better quality of oil. The main compositions of white popinac seed oil are 9-octadecenoate acid (74,82%), pentadecanoic acid (20,51%) and heptadecanoic acid (4,67%). While the main composition of the neutral lipid fractions are linoleic acid, ricinoleic acid, and oleic acid. Glycolipid fractions are composed of linoleic acid, ricinoleic acid and elaidic acid, and phospholipid fractions are palmitic acid and linoleic acid.
