Karakteristik dan Komposisi Asam Lemak pada Minyak Biji Kenaf dari Lima Varietas Karangploso (KR) (Hibiscus cannabinus L.)

https://doi.org/10.22146/agritech.38125

Elda Nurnasari(1*), Nurindah Nurindah(2)

(1) Balai Penelitian Tanaman Pemanis dan Serat
(2) Balai Penelitian Tanaman Pemanis dan Serat, Jl. Raya Karangploso, Kotak Pos 199 Malang, 65152
(*) Corresponding Author

Abstract


The Kenaf seed has narrow applications despite the relatively high oil content. This study therefore aims to identify the fatty acid content and chemical characteristics of kenaf seed oil derived from five superior varieties released by Balittas. These include Karangploso (KR) 6, 9, 11, 12, and 14, estimated to have oil content between the range 22.71–32.-32%. Furthermore, the quality is determined by testing several parameters, encompassing the acid number, free fatty acid level, iodine, saponification and peroxide number. The result show an acid rate range of 2.21 mg KOH/g (KR 12) - 3.28 mg KOH/g (KR 11) in kenaf seed oil. Meanwhile, the free fatty acids varied from 1.10–1.64%, with saponification (194.97–243.91 mg KOH/g) iodine rate (54.72– 71.44 g Iod/100 g) and peroxide rate (33.97 mec/kg (KR 14) - 56.23 mec/kg (KR 6)). The kenaf seed oil was concluded to contain numerous essential fatty acids, and oleic acid (44.73% KR 9; 43.01% KR 14), as well as linoleic acid (42.19% KR 12) exhibited the highest amounts.

Keywords


Fatty acid; kenaf; oleic acid; oil seed



References

Anonymous. (2014). Mengenal tanaman kenaf dan prospeknya. Retrieved from https://www.pedekik.com/mengenal-tanaman-kenaf-dan-prospeknya/

Anonymous. (2019). Kenaf. Retrieved from http://balittas.litbang.pertanian.go.id/index.php/produk/varietas-unggul/kenaf

Cheng, W. Y., Haque Akanda, J. M., & Nyam, K. L. (2016). Kenaf seed oil: A potential new source of edible oil. Trends in Food Science and Technology, 52, 57–65. https://doi.org/10.1016/j.tifs.2016.03.014

Chukwuma Omenna, E., Cynthia Uzuegbu, D., Deborah Okeleye, D., & Author, C. (2017). Functional and Nutritional Properties of Kenaf Seed. EC Nutrition, 11, 166–172. Retrieved from https://www.ecronicon.com/ecnu/pdf/ECNU-11-00384.pdf

Coetzee, R., Labuschagne, M., & Hugo, A. (2008). Fatty acid and oil variation in seed from kenaf (Hibiscus cannabinus L.). Industrial Crops and Products, 27(1), 104–109. https://doi.org/10.1016/j.indcrop.2007.08.005

Dempsey, J. (1975). Fiber Crops. Gainesville, Florida: University of Florida Press,.

Dhar, P., Kar, C. S., Ojha, D., Pandey, S. K., & Mitra, J. (2015). Chemistry, phytotechnology, pharmacology and nutraceutical functions of kenaf (Hibiscus cannabinus L.) and roselle (Hibiscus sabdariffa L.) seed oil: An overview. Industrial Crops and Products, 77, 323–332. https://doi.org/10.1016/j.indcrop.2015.08.064

Diana, F. M. (2013). Omega 6. Jurnal Kesehatan Masyarakat, Vol 7(1), Hal 26-31.

Gadwal, R., & Naik, G. (2015). Studies on physicochemical properties and fatty acid profile of seed oil from two Hibiscus spesies. World Journal of Pharmaceutical Research, 4(2), 1573–1583.

Handayani, R., Rukminita, S., & Gumilar, I. (2015). Karakteristik Fisiko-Kimia Minyak Biji Bintaro ( Cerbera manghas L ) dan Potensinya sebagai Bahan Baku Pembuatan Biodiesel. Jurnal Akuatika, 6(2), 177–186.

Harwood, J., & Gunstone, F. (2007). Occurrence and Characterisation of Oils and Fats. In The Lipid Handbook (third edit, p. 20). London: Chapman and Hall.

Hidayati, Y. (2009). Hormon Auksin Pada Tanaman Kenaf. J. Agrovigor, 2(2), 89–96. Retrieved from http://pertanian.trunojoyo.ac.id/wp-content/uploads/2013/02/5.-Agrovigor-Sept-2009-Vol-2-No-2-Kadar-Hormon-Auxin-Yunin-H-.pdfcheng

Igbo, U. E., Osinubi, M. A., Ishola, R. O., Isiba, V. I., Akubueze, E. U., Aroke, A. S., Elemo, G. N. (2016). Effect of Varietal Difference on the Physicochemical Properties and Fatty Acid Profile of Kenaf Seed Oil. Scholarly Research Journal for Interdisciplinary Studies, (4), 2908–2913. Retrieved from www.srjis.com

Iskandar, J. (2004). Menuju Hidup Sehat dan Awet Muda melalui Pencegahan dan Pengobatan. Jakarta: Buana Ilmu Populer.

Ketaren, S. (1986). Minyak dan Lemak Pangan, (Edisi I). Penerbit Universitas Indonesia (UI Press).

Leong, M., Tan, C., & Nyam, K. (2016). Effects of Accelerated Storage on the Quality of Kenaf Seed Oil in Chitosan‐Coated High Methoxyl Pectin‐Alginate Microcapsules. Journal of Food Science, 81(10), 2367–2372.

Mittelbach, M., & Remschmidt, C. (2006). Biodiesel: The comprehensive handbook (3rd ed.). Boersedruck- Austria: Boersedruck Ges.

Mohamed, A., Bhardwaj, H., Hamama, A., & Webber, C. (1995). Chemical composition of kenaf (Hibiscus cannabinus L.) seed oil. Industrial Crops and Products, 4(3), 157–165. https://doi.org/10.1016/0926-6690(95)00027-A

Mora, E., & Nandhana Selpas, dan. (2013). Isolasi dan Karakterisasi Asam Oleat dari Kulit Buah Kelapa Sawit (Elais guinensis Jacq.). Jurnal Penelitian Farmasi Indonesia, 1(2), 47–51.

Mukhamedova, K., Tolibave, I., & Glushennkova, A. (1988). Purification of total phospho- and phosphonolipids from seeds of cotton and kenaf. Kim. Prir. Soedin, 6, 785–788.

Mursalin, et al. (2014). Karakterisasi sifat fisiko kimia minyak kelapa. In Prosiding Seminar dan Lokakarya Nasional FKPT-TPI. Universitas Riau (pp. 199–210).

Ng, S., Jessie, L., Tan, C., Long, K., & Nyam, K. (2013). Effect of accelerated storage on microencapsulated kenaf seed oil. Journal of the American Oil Chemists’ Society, 90(7), 1023–1029.

Nugraheni, D. T. (2011). Analisis Penurunan Bilangan Iod terhadap Pengulangan Penggorengan Minyak Kelapa dengan Metode Titrasi Iodometri, 32–33. Retrieved from http://repository.uin-suska.ac.id/1337/1/2011_2011224.pdf

Nurhasnawati, H., Supriningrum, R., Akademi, N. C., & Samarinda, F. (2015). Penetapan Kadar Asam Lemak Bebas Dan Bilangan Peroksida Pada Minyak Goreng Yang Digunakan Pedagang Gorengan Di Jl. a.W Sjahranie Samarinda. Jurnal Ilmiah Manuntung, 1(1), 25–30.

Nyam, K. L., Tan, C. H., & Long, K. (2015). Effect of microwave pretreatment on stability of kenaf ( Hibiscus cannabinus L .) seed oil upon accelerated storage. International Food Research Journal, 22(5), 1898–1905.

Nyam, K. L., Tan, C. P., Lai, O. M., Long, K., & Che Man, Y. B. (2009). Physicochemical properties and bioactive compounds of selected seed oils. LWT - Food Science and Technology, 42(8), 1396–1403. https://doi.org/10.1016/j.lwt.2009.03.006

Pascoal, A., Quirantes-Piné, R., Fernando, A. L., Alexopoulou, E., & Segura-Carretero, A. (2015). Phenolic composition and antioxidant activity of kenaf leaves. Industrial Crops and Products, 78, 116–123. https://doi.org/10.1016/j.indcrop.2015.10.028

Ratnawati, G., & Sungkawa, H. (2017). Perbedaan Kadar Asam Lemak Bebas Pada Minyak Goreng Yang Mengalami Pemanasan Ulang Dengan Penambahan Bawang Merah (Allium cepa) DAN Bawang Putih (Allium sativum). Jurnal Laboratorium Khatulistiwa, 1(1), 89–83.

Ruiz, M. L., Castillo, D., Dobson, D., Brennan, R., & Gordon, S. (2002). Genotypic variation in fatty acid content of blackcurrant seeds. J. Agric. Food Chem., 50, 332–335.

Santoso, B., Jamil, A. H., & Machfud, M. (2015). Manfaat kenaf (Hibiscus cannabinus L .) dalam penyerapan karbondioksida (CO2). Perspektif, 14(2), 125–134. https://doi.org/10.21082/p.v14n2.2015.125-133

Sartika, R. A. D. (2008). Pengaruh asam lemak jenuh, tidak jenuh dan asam lemak trans terhadap kesehatan. Kesehatan Masyarakat Nasional, 2(4), 154–160. https://doi.org/10.21109/kesmas.v2i4.258

Sudarmaji, S., Haryono, B., & Suhardi. (1997). Analisa Bahan Makanan dan Pertanian. Yogyakarta: Liberty.

Tolibave, I., & Mukhamedova, KhS Akramov, S. (1975). Phospholipids of kenaf. Kim. Prir. Soedin, 6, 799–800.

Tolibave, I., & Mukhamedova, KhS Akramov, S. (1976). N-Acylated phospholipids and lysophospholipids of kenaf seeds. Kim. Prir. Soedin, 6, 723–725.

Tolibave, I., & Mukhamedova, KhS Glushennkova, A. (1989). PhosphonophosphatidyI ethanolamine from kenaf seeds. Kim. Prir. Soedin, 6, 848–849.

Tolibave, I., Mukhamedova, KhS Glushennkova, A., & Tursunkhodzhaev, A. (1986). Lipids of kenaf wastes. Rim. Prir. Soedin, 6, 686–688.

Tolibave, I., & Mukhamedova, WS Akramov, S. (1977). Phospholipids of seeds of kenaf of the variety “uzbekskii- 1503.” Rim. Prir. Soedin, 6, 776–780.

Tolibave, I., Mukhamedova, WS Rakhimov, D., & Glushennkova, A. (1990). Neutral lipids and polysaccharides of kenaf wastes. Kim. Prir. Soedin, 1, 25–27.

Tuminah, S. (2009). Efek Asam Lemak Jenuh dan Asam Lemak Tak Jenuh “Trans” Terhadap Kesehatan. Media Penelit. Dan Pengembang. Kesehat., XIX(Suplemen II), S13–S20. https://doi.org/10.1007/s13398-014-0173-7.2

Yazan, L. S., Foo, J. B., Ghafar, S. A. A., Chan, K. W., Tahir, P. M., & Ismail, M. (2011). Effect of kenaf seed oil from different ways of extraction towards ovarian cancer cells. Food and Bioproducts Processing, 89(4), 328–332. https://doi.org/10.1016/j.fbp.2010.10.007



DOI: https://doi.org/10.22146/agritech.38125

Article Metrics

Abstract views : 2514 | views : 4456

Refbacks

  • There are currently no refbacks.


Bookmark and Share


Copyright (c) 2021 Elda Nurnasari, Nurindah Nurindah

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

agriTECH has been Indexed by:

Emerging Source Citation Index Directory of Open Access Journals CABI.org Dimensions Google Scholar Sinta Garuda

agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.

website statisticsView My Stats