PENGARUH METODE EKSTRAKSI MASERASI DAN SOKLETASI TERHADAP KARAKTERISTIK MINYAK DARI BELALANG KAYU (Valanga nigricornis)

Siti Rohmatin, NIM.: 19106030025 (2023) PENGARUH METODE EKSTRAKSI MASERASI DAN SOKLETASI TERHADAP KARAKTERISTIK MINYAK DARI BELALANG KAYU (Valanga nigricornis). Skripsi thesis, UIN SUNAN KALIJAGA YOGYAKARTA.

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Abstract

Grasshopper is one of the insects that can be used as an alternative source of edible oil because it contains essential fatty acid. This study aims to compare yields and analyze the quality of oil extracted from wood grasshopper (Valanga nigricornis) using maceration and soxhletation methods. The parameters studied included acid number, peroxide value, saponification number, and iodine number. In addition, the fatty acid profile of wood grasshopper oil was determined using the GC-MS (Gas Chromatography-Mass Spectroscopy) instrument. Wood grasshopper oil extraction using maceration metod was carried out for 1 hour with a ratio of 1:3 (wood grasshopper:solvent), while soxhletation extraction was for 2 hours at 70°C. the solvent used for both extraction is n-hexane. The extracted oil using maceration and soxhletation has distinctive aroma of a wood grasshopper and is dark brown. The results showed that the extraction using the maceration metod resulted in lower oil yields of 1,44% compared to the soxhletation method of 5,43%. Wood grasshopper oil extracted using maceration has an average acid number of 4.5043 mg KOH/g, peroxide number 3.495 meq O2/kg oil, saponification number 40.455 mg KOH/g, iodine number 6.82 g I2/100 g, degree of acid 8.029, and free fatty acid content of 2.05%, oil resulting from soxhletation extraction had an acid number of 5.1239 mg KOH/g, a peroxide number of 5.89 meq O2/kg oil, a saponification number of 31.935 mg KOH/g, iodine number 5.67 g I2/100 g, acid degree 9.13365, and free fatty acid content of 2.34%. Statistical test concluded that differences in extraction methods do not influence the quality of the oil. Fatty acid profile analysis indicated that the composition of oil extracted by maceration contained more abundant total unsaturated fatty acids by 63.59% and 60.51% by soxhletation. In comparison, the total saturated fatty acids were more abundant in oil extracted from wood grasshoppers by soxhletation, which was 38.68%, compared to the results of the maceration method, which was 35.3%.

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