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Increasing agricultural products to be competitive by increasing value added is very important. The study aimed to find out the best treatment from a combination of the effect of heating temperature and sesame varieties on the production and quality of sesame oil. This study used factorial completely randomized design method where the first factor was sesame variety (Sbr1, Sbr2, Sbr3, Sbr4, and Winnas1) and the second factor was heating temperature with levels 90°C, 100°C, and 110°C. The variables observed were the weight of pulp, total oil production, oil color, and fatty acid content. The results showed that the Sbr4 variety with a temperature of 110°C had the highest oil production even though it was not significantly different from Winnas1, as well as its aroma and fatty acid content.