Keywords
hạt chôm chôm
khoai tây
chiết xuất
soxhlet vegetable oil
rambutan
rambutan seed
potato
extraction
soxhlet
How to Cite
Abstract
The extraction of oil from rambutan seeds and applying oil to food was carried out at a laboratory scale to provide data and factual information about a new type of oil. This paper investigated the influence of the extraction methods (stirring, soxhlet, and ultrasonic), extraction solvent (ethanol and n-hexane), and extraction time (3, 5, 7, and 9 hours) on the extraction efficiency. The oil was applied to produce potato chips. The results show that the highest oil recovery efficiency was 37.7% when using the soxhlet method, n-hexane, and an extraction time of 9 hours. The frying oil temperature affected the colour (L, a, b, ∆E) of the potato chips. When the temperature increased, the values of L and ∆E decreased, whereas the values of a and b increased. In addition, the frying oil temperature has an influence on the smell, taste, and texture of the product. The optimal frying temperature for processing potato chips with good quality was 160 °C. The results of this study show that using by-products from rambutan to create a new kind of oil can satisfy consumers’ needs and diversify the products in the market.
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