| Summary: | Roasting can produce sesame oils with a good flavor, high nutrition and
antioxidant activity. Sesame seed roasting also extracted some impurities such as
free fatty acid, peroxide, phosphatide and makes a dark color of oils. These
impurities influence the oils quality. The refining steps have specific purposes to
decrease these impurities. The objective of this research is to observe the changes
of color, phosphor, peroxide value, free fatty acid, antioxidant activity, total
phenolic compound and iodine value of roasted sesame oil during refining
process: degumming, bleaching and deodorization.
Sesame oil research was conducted with the preparation of sesame oil with
roasted the sesame seed at temperature 220oC for 30 minutes and pressing.
Roasted sesame oil then degummed by comparing the three methods degumming
with water, acid and water acid and alkali. A best result from degumming method
is then followed by bleaching and deodorization. Analysis of data obtained in this
study, processed using program statgraphic xv plus for windows.
Degumming process with water acid and alkali can decrease phosphorus
96%, free fatty acid 76% and peroxide value 57%. This method also decrease
antioxidant activity 19% and total phenolic compound 66%. This roasted sesame
oil have red color 3,5 and yellow 5,6. Bleaching process which using kaolin at
85oC for 25 minutes has no significant effect on roasted seame oil color.
Deodorization process at 220oC, 40 mmHg with steam striping for 60 minutes can
decrease free fatty acid 80%. This deodorized sesame oil have antioxidant activity
68,54%.
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