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This study investigates the impact of temperature and heating time on the yield and chemical quality of Red Fruit Oil (RFO) extracted using a dry method. Results indicate that higher temperatures and longer heating times increase oil yield while decreasing free fatty acid levels, although total carotenoid content tends to decline. The optimal extraction conditions were found to be at 100°C for 60 minutes, yielding a maximum of 5.95% oil with acceptable chemical quality parameters.

Author

wilson palelingan

Language

EN