Tinjauan Pustaka Variasi Metode Ekstraksi Extra Virgin Olive Oil dan Virgin Olive Oil = Literature Review: Various Methods Extraction of Extra Virgin Olive Oil and Virgin Olive Oil

Runtuwene, Giorgio Angelo (2022) Tinjauan Pustaka Variasi Metode Ekstraksi Extra Virgin Olive Oil dan Virgin Olive Oil = Literature Review: Various Methods Extraction of Extra Virgin Olive Oil and Virgin Olive Oil. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Minyak zaitun adalah minyak nabati yang mengandung lemak tidak jenuh yang baik untuk kesehatan. Kualitas minyak zaitun dapat dinilai dari nilai asam lemak bebas (% asam oleat), bilangan peroksida, adanya oksidasi primer (nilai K232), dan adanya oksidasi sekunder (nilai K270). Metode yang ditinjau pada tinjauan pustaka ini adalah pulsed electric field, ultrasound, kombinasi ultrasound dan waktu malaksasi, high power ultrasound, dan ekstraksi penggunaan kalsium karbonat sebagai coadjuvant. Parameter mutu yang diuji menurut EU Commission dan International Olive Council untuk semua metode yang ditinjau pada extra virgin olive oil dan metode ultrasound-assisted extraction, serta metode pulsed eletric field pada ekstraksi virgin olive oil memenuhi persyaratan yang ditetapkan. Namun, metode continuous high power ultrasound pada ekstraksi virgin olive oil tidak memenuhi salah satu parameter yang dipersyaratkan, yakni nilai K270. Metode terbaik untuk extra virgin olive oil adalah penggunaan kalsium karbonat dalam ekstraksi minyak zaitun sebagai coadjuvant karena memenuhi persyaratan mutu yang ditetapkan oleh EU Commission dan International Olive Council serta memiliki persen rendemen yang lebih tinggi dibandingkan metode ultrasound dan variasi waktu malaksasi. Metode terbaik untuk virgin olive oil adalah metode pulsed electric field karena memenuhi persyaratan mutu dan memiliki rendemen yang tinggi dibandingkan metode ultrasound-assisted extraction./Olive oil is a vegetable oil that contains unsaturated fats which are good for health. The quality of olive oil can be assessed from the free fatty acid value (% oleic acid), peroxide value, the presence of primary oxidation (K232 value), and the presence of secondary oxidation (K270 value). The methods reviewed in this literature review are the pulsed electric,ultrasound assisted, the combination of ultrasound and malaxation time, high power ultrasound, and extraction using calcium carbonate as a coadjuvant. The quality parameters have tested according to the EU Commission and the International Olive Council for all methods reviewed on extra virgin olive oil and ultrasound-assisted extraction methods, as well as pulsed electric field methods for virgin olive oil extraction meet the specified requirements. The continuous high power ultrasound method to produce virgin olive oil does not meet one of the required parameters, which is K270 value. The best method for extra virgin olive oil is the use of calcium carbonate in olive oil extraction as a coadjuvant because it meets the quality requirements set by the EU Commission and the International Olive Council and has a higher percent yield than the ultrasound method and variations in malaxation time. The best method for virgin olive oil is the pulsed electric field method because it meets the quality requirements and has a high yield compared to the ultrasound-assisted extraction method.

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