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Abstract
In Indonesia papaya thrives and spreads throughout the region. The fruit and leaves
are used as food and medicine, while the papaya seeds are only used for breeding and
even discarded as waste. Papaya seeds have huge potential because it contains oils
and high protein, one of which can be used as a cooking oil production. So far, the
cooking oil is produced from palm oil, but it contains high saturated oils that can cause
the formation of cholesterol and plaque in the arteries that can trigger a heart attack or
stroke. Oil produced from papaya seeds containing saturated fatty acids (palmitic) as
lower as (15:13%) than saturated fatty acids contained in crude palm oil (40-46%).
From the previous research, papaya seed extraction using hexane solvent, but n-
hexane are toxic so can not be used for food grade conditions. Therefore, this research
will investigate production cooking oil from papaya seeds used heptane solvent which
is has low toxicity. The independent variables in this study are the ratio of the sample
and papaya seeds also temperature of the extraction process. Optimum variable in this
study was 1:5 ratio of the papaya seeds and the temperature process was 75 0C that
produce 15 ml oil. The analysis shows the levels of free fatty acids contained in papaya
seed oil by 0277%, density of 0.8364 gr / ml, peroxide value 4.28 and 26.66% oil
content. With this papaya seed oil is feasible as cooking oil with n-heptane as solvent.