The Effect Of Longterm Drying On The Quality Of Canary Seed Oil (Canarium Sp) With And Without Epidermis

Abstract

Abstract

            Walnut seeds are one of the Indonesian plants that are widely used as food. Walnut kernels are usually eaten fresh, roasted, as a kitchen spice, topping for ice cream, and walnut kernel oil is usually used to cook food. North Maluku has two types of canaries, including the Ifa Tamate and Ifa Wagol canaries. These two types of walnuts have different shapes and sizes of fruit and walnut seeds. Making walnut oil from these two types of walnut kernels has never been done before. Walnut seeds are coated with epidermis which contains carotenoid pigments and is rich in phenolic components. The use of walnut seeds does not only extend to their use as a food ingredient, walnut seeds also have a high fat composition so they have the potential to be a raw material for making vegetable oils, walnut seed oil is produced from extracting walnut kernels using several methods such as mechanical pressing or extraction with organic solvents. . This research aims to determine the effect of drying time on the chemical quality characteristics of Ifa Wagol walnut seed oil with and without epidermis made from local North Maluku walnuts. The research method used a Completely Randomized Design (CRD), with an ANOVA test if there was a significant difference (p<0.05) then continued with the DMRT test with 6 treatments and 3 replications, so that 18 experimental units were obtained. This treatment uses a temperature of 70oC with different drying times, namely 1 hour without epidermis, 3 hours without epidermis, 5 hours without epidermis, 1 hour with epidermis, 3 hours with epidermis, 5 hours with epidermis. The results of the research were that the drying time and different treatments had a real influence on the water content of dried walnuts between 2.64% - 3.92% and the fat content of dried walnuts 62.49% - 67.83%. The fat content of walnut oil ranges from 98.36% - 99.38%. Caratenoid levels ranged from 555.23 mg/100g - 1107.56 mg/100g. Free fatty acid levels ranged from 0.47% - 1.48%. The value of fresh walnut kernels, water content 4.255%, ash content 3.494%, fat content 61.598%, protein content 14.711%, carbohydrate content 12.319% and crude fiber 3.620%.

 Key words: Walnuts, Walnut Kernel Oil, Drying Time