Abstract
Tea seed oil had potensial edible oil. This research was conducted to study Jong time and methode cooking to know rendement, physico-chemist and characteristic of tea seed oil (Camellia sinensisL.). Tea seeds from PT Rumpun Sari Medini pressed on press hidraulic at the combination of Jong time and methode cooking. A completely randomized design applying 3x2 factorial pattern was used in this experiment with three replications. The first factor were three levels of long time cooking ( 10 minuts (A,), 20 minuts (A). 30 minuts (A;)l. The second factor were two levels methode of cooking { dry cooking (B,). wet cooking (B2)}. The result showed that treatments were sinificant (p<0,01) on the rendement, water content, density, FFA and color, but not significant on flavour. The highest rendement (11.6%) got at 20 minutes by wet cooking (A.iB2). The characteristic of tea seed oil were : water content 0.92%, density 0.92, FFA 2.19%, brownist yellow (2.95) and specific flavour is like tea.
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