The SMP of soxhlet and scCO2 extracts were lower than the CO2 soxhlet extract, with the values were significantly different with p < 0.001. The SMP from the differential scanning calorimetry (DSC), notated that the MDO from the soxhlet and scCO2 extracts were within range of olive oil (-12 oC), sunflower oil (-18 oC) and soybean oil (-12 oC), as it has a low melting point, rather than the extract of the CO2 soxhlet (FAO/WHO, 2008). It explains that the amount of high melting point triacyglycerols (TAGs), abundant in the MDO of CO2 soxhlet, as pressure and temperature used in the CO2 soxhlet, was lower than the scCO2. Hence, many unsaturated fatty acids, or low melting point TAGs remaining unextracted using CO2 soxhlet in the Mahkota dewa seed due to insufficient pressure used in the extraction which were 6.9 to 7.0 MPa. This finding is in agreement with Ferdosh et al. (2016) where the saturated fatty acid is abundant, instead of unsaturated fatty acid when applying the CO2 at subcritical phase, because dof the isnability of CO2 to penetrate the plant matrices. Moreover, with irregularity numbers of iodine and saponification value, the saturated fatty acid was dominant in the extract of CO2 soxhlet that led to a high melting point (Zaidul et al., 2006). The SMP is a parameter to determine the consistency of oil and fat, and defining only 4% of solid fat available at certain temperature of fats and oils. Meanwhile, the SMP of CO2 soxhlet is within the range of coconut oil (20 to 24 oC) and palm oil (20 to 26 oC) (FAO, 2001). As the oils in body temperature of 37 oC, the oils could melt completely. Possibly, tThe MDO could possibly be an alternative tof vegetable oil, due to the slip melting point of MDO is preferable and falls within the range of existing vegetable oil in the market. Thus, the CO2 soxhlet is not recommended method to extract oil or fat containing long chain fatty acid.