Test Production Model on Varieties to Produce Quality Sesame Oil

Abstract

The potential of local regions determines the progress of agro-industry. The aim of the study was to determine the effect of drying models and varieties on the levels and quality of sesame oil. The research method used factorial complete randomized design, namely the first factor was drying using the oven and roasting method. The second factor is 5 sesame varieties namely SBR1, SBR2, winnas1, Winnas 2 and independence. Parameters observed included seed moisture content, oil content, oil aroma, oil taste and oil color. The results of the study show that there are interactions between the use of varieties and heating models.