摘要：Red fruit (Pandanus conoideus) oil has traditionally been used by native people of Papua.The most common extraction methods involve cooking of red fruits at high temperature for very long time which may causing deterioration of oil quality.The objective of this research was to study the effect of different extraction methods on the chemical quality (moisture content,free fatty acids (FFA),iodine value,peroxide value,total carotenoid,and total tocopherol),and fatty acid composition of red fruit oil.Extraction methods studied were (i) wet (with water addition) and (ii) dry (additional water addition) extraction methods;Folch extraction method was used as a method of reference.The results showed dry extraction method produced significantly (P<0.05) with the Folch method.The critical step forred fruit oil extraction was associated with heat treatment during extraction,at which the presence of water,temperature,and time of processing were identified as critical factors.
其他摘要：Minyak buah merah (Pandanus conoideus) secara tradisional telah dikenal dan digunakan oleh masyarakat Papua.Teknik ekstraksi yang digunakan secara luas oleh masyarakat adalah ekstraksi basah dengan proses pemasakan buah merah sehingga menyebabkan kerusaka
关键词：red fruit (Pandanus conoideus);extraction;oil chemical quality;carotenoid and tocopherol
其他关键词：buah merah (Pandanus conoideus);ektraksi;sifat kimia minyak;karotenoid dan tokoferol
