ANALISIS KADAR ASAM LEMAK ESENSIAL PADA KULIT BIJI JAMBU METE (Annacardium occidentale L.)

Authors

  • Sari Indah Rahmawaty Botutihe

DOI:

https://doi.org/10.35799/pha.5.2016.14005

Abstract

ANALISIS KADAR ASAM LEMAK ESENSIAL PADA KULIT BIJI JAMBU METE (Annacardium occidentale L.)

 

Sari Indah Rahmawaty Botutihe1), Jemmy Abidjulu1), Paulina V. Y. Yamlean1)

1)Program Studi Farmasi FMIPA UNSRAT Manado, 95115

2)Jurusan Kimia FMIPA UNSRAT Manado, 95115

 

ABSTRACT

Cashew nuts are type of nuts which is most favored by the people because of its delicious taste. To be processed as food, cashew nuts must first be separated from its shell. The shell of the cashew nut can produce CNSL or Cashew Nut Shell Liquid which is oil form. Cashew Nut Shell Liquid play a role in industries such as wood adhesives or raw material for oil. Cashew Nut Shell Liquid can be produced by extraction using chemical solvents. Some of the previous studies had been reported about the fatty acid content of cashew nuts. The purpose of this study was to determine whether there is an essential fatty acid in the cashew nut shell oil using Gas Chromatography. To be identified using Gas Chromatography, the oil must be converted into methyl ester compounds through the methylation process in advance. Gas Chromatography optimization was done using Helium gas. About seven peaks of chromatographic data were. One of the identified fatty acid compound was oleic acid.

Keywords: Essential Fatty Acids, Cashew, Gas Chromatography

ABSTRAK

 

Kacang mete adalah jenis kacang yang paling digemari oleh masyarakat karena rasanya yang lezat. Untuk dapat diolah sebagai bahan makanan, kacang mete terlebih dahulu harus dipisahkan dari cangkangnya. Cangkang kulit biji mete dapat menghasilkan CNSL atau Cashew Nut Shell Liquid yang merupakan minyak. CNSL memiliki peranan dalam bidang industri seperti perekat kayu atau bahan baku oli. CNSL dapat dihasilkan dengan cara ekstraksi menggunakan pelarut kimia. Beberapa penelitian sebelumnya telah mengemukakan kandungan asam lemak pada kacang mete. Tujuan penelitian ini adalah untuk mengetahui ada tidaknya asam lemak esensial pada minyak kulit biji mete menggunakan Kromatografi Gas. Untuk dapat diidentifikasi menggunakan Kromatografi Gas maka minyak harus diubah menjadi senyawa metil ester terlebih dahulu melalui proses metilasi. Optimasi Kromatografi gas dilakukan dengan menggunakan gas Helium. Data kromatogram yang diperoleh adalah sebanyak 7 puncak. Salah satu senyawa asam lemak yang teridentifikasi adalah Asam Oleat.

 

Kata kunci: Asam Lemak Esensial, Jambu Mete, Kromatografi Gas

 

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Published

2016-10-31

How to Cite

Botutihe, S. I. R. (2016). ANALISIS KADAR ASAM LEMAK ESENSIAL PADA KULIT BIJI JAMBU METE (Annacardium occidentale L.). PHARMACON, 5(4). https://doi.org/10.35799/pha.5.2016.14005

Issue

Vol. 5 No. 4 (2016): Pharmacon

Section

Articles

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