Mango seed contains 6.96 to 13.0% of the oil that it contains tangible semi-solid, thereby potentially be developed as a
raw material in the production margarine because it does not require hydrogenation process. The aim of this research
was to know the optimum condition of mango seed oil extraction with a reflux method to obtain maximum rendement.
The best treated then used in the production of margarine with rice bran oil as olein phase with ratio of mango oil and
rice oil were 60%: 40%, 70%: 30%, and 80%: 20%. The result of this study was temperature of 50oC, 5 h, and solvent
ratio ratio 4: 1. The best result was 80%: 20%. The result of analysis of emulsion stability, color, smear and margarine
acid are 98,8%, yellow reddish (YR), 39,751 mm, and 2,79 mgKOH/g margarine in accordance with SNI 01-3541-2002
standard that is maximum 4 mgKOH/g margarine