KARAKTERISASI MINYAK BUI TEH (Camellia sinensis Linn.) SEBAGAI MINYAK MAKAN

Characterisetion of edible oilfrom tea seed (camellia sinensis L)

Abstract

Tea seed oil had potensial edible oil.  This research was conducted to study Jong time and methode cooking to know rendement, physico-chemist and characteristic of tea seed oil (Camellia sinensisL.). Tea seeds from PT Rumpun Sari Medini pressed on press hidraulic at the combination of Jong time  and methode cooking. A completely randomized design  applying 3x2 factorial pattern was used in this experiment with three replications. The first factor were three levels of long time cooking  (  10 minuts (A,),  20 minuts (A).  30 minuts (A;)l.   The second factor were two levels methode of cooking { dry cooking (B,).   wet cooking (B2)}.    The result showed that treatments were sinificant  (p<0,01) on the rendement,  water content, density, FFA and color, but not significant on flavour. The highest rendement (11.6%)   got at 20 minutes by wet cooking (A.iB2). The characteristic of tea seed oil were : water content 0.92%, density 0.92, FFA 2.19%,   brownist yellow (2.95) and specific flavour is like tea.