Abstract:
The oil of red fruit extract (Pandanus conoideus L.) is generally still contain impurities. Therefore, it needs to be degumming to remove gum and other impurities. The purpose of this research was to determine the influence of degumming process using citric acid to the quality of red fruit oil. Degumming treatment using citric acid with a concentration of 0.2%, 0.5% and 1%, were compared to the control (red fruit oil without degumming). Analysis of degummed red fruit oil included moisture content, free fatty acids (FFA), peroxide numbers, phosphorus content, total carotenoids and tocopherol. The results of this study showed that the process of degumming using citric acid at a concentration of 0.2-1% produced red fruit oil with water content (0,053-0,094%), free fatty acids (FFA) (1,025-1,095%), peroxide numbers (0,291-0,592 mg O2/100mg), and also could decrese phosphor levels to 84,272-62,806 mg/kg in range, with a total carotenoid level of 5831-6786 mg/kg and a total tocopherol of 2081-2399 mg/kg. The effective degumming process to reduce phosphorus levels of crude red fruit oil is in the treatment with a concentration of citric acid of 1%.
