Comparison of Tengkawang Fat Processing and Its Effect on Tengkawang Fat Quality from Sahan and Nanga Yen Villages, West Kalimantan, Indonesia

摘要

Tengkawang (Borneo Tallow Nut) processing to produce fat has been widely known in West Kalimantan, particularly in Sahan and Nanga Yen villages. Tengkawang fat production uses a traditional tool known as apit. Variation types of apit used in the processing of Tengkawang are concerned to give impact to the quality of yielded Tengkawang fat. Therefore, this study aimed to determine the effect of Tengkawang fat processing with different types of apit on Tengkawang fat quality yielded. Results showed that there were differences in several parameter quality values of Tengkawang fat produced from two types of apit. Tengkawang fat from Nanga Yen had a higher melting point value, saponification and Free Fatty Acid (FFA) compared to Tengkawang fat from Sahan, which respectively values were 50 °C, 430.08 mg · kg~(-1) and 24.76 %. Iodine number indicated that Tengkawang fat from Sahan has a higher value (20.46 mg · kg~(-1)) than those from Nanga Yen. The differences values on Tengkawang fat quality yielded are indicators for basic consideration to determine fat benefits into various derivative products.