Pembuatan Minyak Kemenyan (Minyak Obat Tradisional Khas Aceh) dengan Variasi Jenis Bahan Baku Minyak dan Konsentrasi Bahan Pewangi
Abstract: “Minyak kemenyan” is
one of Aceh’s unique products made from “pliek u” oil that is coconut oil
produced traditionally from fermented coconut. Process in making minyak
kemenyan is still traditional using main raw material pliek u oil, benzoe, and
pleasant smell herbal which resulted in specific scent of minyak kemenyan. The
oil is believed by Acehnese can cure some diseases and often use as a medicinal
oil.
The aim of this research is to study effects of using variety of
vegetable oils (pliek u oil, hot extracted copra oil, and palm oil), and
scented herbal concentration on the quality of minyak kemenyan. A randomized
block design arranged factorially with three replicates was used. Product
analysis were acid value, peroxide value, ester value, and sensory evaluation
on smell and color of minyak kemenyan.
Traditional purifying process of pliek u oil, and copra oil decreased the
acid, peroxide, and iodine values of the oils. Whereas scented herbal
concentration caused no significant effect on any quality values of minyak
kemenyan. Processing the vegetable oils into minyak kemenyan caused slightly
increased in the acid and iodine values, but significantly decreased the
peroxide value of that made from pliek u oil. The best treatment was minyak
kemenyan produced using pliek u oil with acid value of 6.20 mg KOH/g, peroxide
value of 18,20 mgO2/100g sampel, iodine value of 4.53 Iod/100 g, ester value of
173.96 mg NaOH/g, smell and color prefered by panelist with scores of 3.0
(=ordinary) and 3.6 (=like), respectively.
Keywords: traditional product,
“minyak kemenyan”, “pliek u oil”, benzoe, scented herbal
Penulis: Normalina Arpi
Kode Jurnal: jppertaniandd130137
