Mango seeds containing oil of about 20-37%, is one
source of vegetable oil that has not been touched. Mango seed oil
contains polyphenols, so the potential is developed as a functional
food. Mango seed oil contains high solid, it can be developed into
a product resembling spreadable margarine. The aim of this
study was to determine the ratio of solvent, temperature, and
time is optimum for extracting mango seed oil. Mango seed oil
has been extracted by multistage extraction with hexane and
ethanol. Extraction process was performed using reflux method
at 30, 35, 40, 45, 50, 55, 60°C, for 1, 2, 3, 4, 5, 6 hours, with
solvent ratio of 1: 2, 1: 3, 1: 4, 1: 5, 1: 6. The results showed that
the ratio of solvent 1: 4, 50°C for 4 hours is the best condition for
extracting mango seed oil by multistage extraction using n-hexane
and ethanol.