scholarly journals Analysis of bulk oil in Tulungagung district on physical and chemical properties

2019 ◽  
Vol 1 (1) ◽  
pp. 6-12
Author(s):  
Taufik Salis Syaifudin ◽  
Rizqi Asri Fauzi Nugraha ◽  
Indra Lasmana Tarigan
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Oil Quality ◽  
Chemical Properties ◽  
Acid Number ◽  
Physical Parameters ◽  
Bulk Oil ◽  
Comparison Of The Results ◽  
Physical And Chemical

This study aims to analyze the quality of Bulk frying oil in the Tulungagung district. Four samples were a test using physical parameters, organoleptic, density, and viscosity, while the chemical parameters were a test or the value of free fatty acids, acid numbers, and peroxide numbers. Comparison of the results of the analysis with SNI (Indonesian Standard Oil Quality), the four samples have poor chemical properties quality, it could be known by the acid number of samples 0.56, 0.78, 0.78, 1.65 (%) and Free fatty acids number 2.86, 9.98, 4.23, 6.7 (%) are higher than SNI 0.3 and 0.6 (%), even sample D has a poor peroxide number. So that overall, it is shown that the quality of Bulk oil from the samples used is not good enough.

scholarly journals STUDI PENGARUH FAKTOR BUMBU, JENIS MINYAK DAN FREKUENSI PENGGORENGAN TERHADAP IMPURITIS MINYAK GORENG PASCA PENGGORENGAN TEMPE KEDELAI

Pro Food ◽  
2020 ◽  
Vol 6 (1) ◽  
pp. 591
Author(s):  
Cindhe Putri Larasati ◽  
Novian Wely Asmoro ◽  
Sri Hartati ◽  
Catur Budi Handayani
Keyword(s):  
Fatty Acids ◽  
Specific Gravity ◽  
Free Fatty Acids ◽  
Water Content ◽  
Oil Quality ◽  
Gravimetric Method ◽  
Physical Parameters ◽  
Bulk Oil ◽  
Cooking Oil ◽  
Randomized Design

ABSTRACT            The purpose of this study was to determine the effect of seasoning and type of oil on the weight of impurities and water content of oil after soybean tempeh frying, and to know the effect of frying frequency on quality of cooking oil after soybean tempeh frying with chemical and physical parameters. The experimental design used in this study was a factorial completely randomized design with two treatments No Seasoning and Seasoning. The second treatment is the frying frequency. The first factor had 18 treatments and the second factor was 12 treatments, each treatment was repeated 2x so that the first factor was obtained 18x2 = 36 units of the experiment, the second factor 12x2 = 24 units of the experiment. Data were analyzed statistically using F. If the test shows significantly different results, followed by HSD test. Stage I to measure water content (gravimetric method) and the weight of impurities cooking oil after frying soybean tempeh. The influence of seasoning / no seasoning and the type of oil which gives the water content and weight of impurities in the highest post-frying soybean frying oil used for stage II research. Phase II tests the water content, weight of impurities (gravimetry), specific gravity (pycnometer), free fatty acids (titration), color (chromameter). The results showed that cooking oil with no seasoning tempeh frying and no oil had a significant effect on water content, while the weight of impurities had a significant effect on tempeh results without Bulk oil seasoning (TC) 28.25% and Bulk oil-seasoned tempeh BC) 31.23%. The frying frequency does not significantly affect the water content and specific gravity, but it has a significant effect on the weight of impurities with results, the frequency of 1 time frying (P1X) 30.1%, free fatty acids with a frequency of 3 times frying (P3X) 0.40% and at a frequency of 4 times frying (P4X) 0.35% and color L * at a frequency of 1 frying time (P1X) 60.54, a * with a frequency of 1 time frying (P1X) -0.51 and a frequency of 2 times the frying (P2X) 2.54, b * 1 time frying frequency (P1X) 29.26.   Keywords: Frying frequency, Impurities, Oil, Oil quality   ABSTRAK            Tujuan dari penelitian ini adalah mengetahui pengaruh bumbu dan  jenis minyak terhadap berat impuritis dan kadar air minyak pasca penggorengan tempe kedelai, serta mengetahui pengaruh frekuensi penggorengan terhadap mutu minyak goreng pasca penggorengan tempe kedelai dengan parameter fisik dan kimia. Metode penelitian menggunakan Rancangan Acak Lengkap. Faktor pertama menggunakan tempe berbumbu/ tidak berbumbu serta jenis minyak dan faktor kedua frekuensi penggorengan. Faktor pertama mempunyai 18 perlakuan dan faktor kedua 12 perlakuan, masing-masing perlakuan diulang 2x sehingga diperoleh faktor pertama 18x2 = 36 unit percobaan, faktor kedua 12x2 = 24 unit percobaan. Data yang diperoleh dianalisis secara statistik menggunakan uji F. Apabila memperlihatkan hasil berbeda nyata, dilanjutkan dengan uji BNJ. Analisis pada tahap I yaitu kadar air (metode gravimetri) dan berat impuritis minyak goreng pasca penggorengan tempe kedelai. Tahap II menguji kadar air, berat impuritis (gravimetri), berat jenis (piknometer), asam lemak bebas (titrasi), warna (chromameter). Hasil penelitian menunjukkan bahwa minyak goreng pasca penggorengan tempe yang berbumbu/ tidak berbumbu dan jenis minyak tidak berpengaruh nyata terhadap kadar air, sedangkan terhadap berat impuritis berpengaruh nyata dengan hasil tempe tanpa bumbu minyak Curah (TC) 28,25% dan tempe berbumbu minyak Curah (BC) 31,23%. Pada frekuensi penggorengan tidak berpengaruh nyata terhadap kadar air dan berat jenis, namun berpengaruh nyata terhadap berat impuritis dengan hasil, frekuensi 1 kali penggorengan (P1X) 30,1%, asam lemak bebas dengan frekuensi 3 kali penggorengan (P3X) 0,40% dan pada frekuensi 4 kali penggorengan (P4X) 0,35% dan warna L* pada frekuensi 1 kali penggorengan (P1X) 60,54, a* dengan frekuensi 1 kali penggorengan (P1X) -0,51 dan frekuensi 2 kali penggorengan (P2X) 2,54, b* frekuensi 1 kali penggorengan (P1X) 29,26.   Kata kunci: Frekuensi penggorengan, Impuritis, Minyak, Mutu minyak

scholarly journals Pemurnian Minyak Kelapa Berbahan Baku Kopra / Refining of Coconut Oil Made of Copra

Buletin Palma ◽  
2017 ◽  
Vol 17 (2) ◽  
pp. 155
Author(s):  
Fahri Ferdinan Polii
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Raw Materials ◽  
Coconut Oil ◽  
Research Process ◽  
Acid Number ◽  
Active Charcoal ◽  
Physical Parameters ◽  
Cooking Oil

<p>Processing of copra is generally done by drying through direct or fogging with warming temperatures. This way produces coconut oil with low quality rough, because the content of water and free fatty acids high, so quickly turn rancid, brownish and unfit in the consumption. The purpose of this research process of purification yaitumelakukan coconut oil made of copra smog became a good-quality cooking oil. Research use descriptive method. Research carried out the month on June 2015 until January 2015 in Research and Standardization of Industrial Institute in Manado, North Sulawesi. The raw materials used in the study of copra comes from Bengkol Village in Manado. Processed into copra oil and refined oil. The results of the analysis of the quality of coconut oil before refining the parameters color, odor, moisture content, free fatty acids and acid number does not qualify SNI. After the process of purification by neutralization using NaOH 18 oBe and 20 oBe and performed an analysis of the quality of the oil, it turns out that the use of NaOH 20 oBe effective improve quality coconut oil good physics and chemistry. Coconut oil results neutralization with 20 NaOH oBe continued with the process of bleaching  using active charcoal 2% and mix active charcoal  1% + 1% bentonite improved the quality of the oil either chemical or physical parameters and qualify SNI cooking oil. Yield after cooking oil with  neutralised NaOH 20oBe and bleaching using active charcoal 2% i.e. 78,79%.</p><p align="center"><strong>ABSTRAK</strong></p><p>Pengolahan kopra pada umumnya dilakukan  dengan cara pengeringan melalui  pemanasan langsung atau pengasapan dengan suhu yang tinggi. Cara ini menghasilkan minyak kelapa kasar mutu rendah, karena kandungan air dan asam lemak bebasnya tinggi, sehingga cepat menjadi tengik, warna kecoklatan dan tidak layak di konsumsi. Tujuan penelitian ini yaitu melakukan proses pemurnian  minyak kelapa berbahan baku kopra asap  menjadi minyak goreng yang bermutu baik. Penelitian menggunakan metode deskriptif. Penelitian dilakukan bulan pada Pebruari 2015 sampai dengan November 2015 di Balai Riset dan Standardisasi Industri Manado, Sulawesi Utara. Bahan baku kopra  yang digunakan dalam penelitian ini berasal dari Kelurahan  Bengkol Manado. Kopra diproses menjadi minyak dan minyak dimurnikan. Hasil analisis mutu minyak kelapa sebelum pemurnian  untuk parameter bau, warna, kadar air, asam lemak bebas dan bilangan asam tidak memenuhi syarat SNI. Proses pemurnian  dengan netralisasi menggunakan larutan NaOH 18 oBe dan 20 oBe,  ternyata larutan NaOH 20 oBe efektif meningkatkan mutu minyak kelapa  dan  memenuhi syarat mutu SNI. Minyak kelapa hasil netralisasi dengan NaOH 20 oBe dilanjutkan dengan proses pemucatan  menggunakan arang aktif 2% dan campuran arang aktif 1%+bentonit 1% terjadi peningkatan mutu minyak baik parameter fisika maupun  kimia dan memenuhi syarat SNI minyak goreng.  Rendemen minyak goreng setelah dinetralisasi dengan larutan  NaOH 20 oBe dan  pemucatan menggunakan arang aktif 2%, yakni 78,79%.</p>

scholarly journals Pengaruh Penggorengan Berulang terhadap Kualitas Minyak Goreng

2019 ◽  
Vol 1 (2) ◽  
pp. 62-66
Author(s):  
Tri Dyah Astuti
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Oil Quality ◽  
Test Results ◽  
Titration Method ◽  
Food Ingredients ◽  
Bulk Oil ◽  
Cooking Oil ◽  
The Third

Cooking oil is one of the essential ingredients of everyday life. Cooking oil is made from the mother's acid ester with glycerol. Cooking oil that is used repeatedly can harm health. The use of recurrent oil results in oil damage and affects the quality where the indicator of damage to cooking oil can be seen from the levels of free fatty acids and peroxides. To determine the effect of repeated frying on the quality of cooking oil in terms of the parameters of the levels of free fatty acids and peroxides. The research design used in this study is quantitative with experiments. The cooking oil used is bulk cooking oil and packaged cooking oil used to fry vegetable food ingredients, namely tofu. Numbers of peroxide and free fatty acids can be known through the titration method. The peroxide number test results have increased from the repetition of the third frying to branded oil and second repetition of bulk oil. Peroxide numbers obtained are higher than required by SNI (1.00 mg O2/100g). Examination of the levels of free fatty acids in samples of branded oil and bulk oil shows that all samples are by the oil quality requirements set by SNI (Max. 0.30% b/b).

INSTRUMENTAL METHOD FOR DETERMINATION OF ACID VALUES  OF RAPESEED LECITHINS

2019 ◽  
Author(s):  
Е.П. Викторова ◽  
О.С. Агафонов ◽  
Е.В. Лисовая ◽  
М.Р. Жане ◽  
Т.А. Шахрай ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Carbon Tetrachloride ◽  
Free Fatty Acids ◽  
Sodium Hydroxide ◽  
Mixing Time ◽  
Acid Number ◽  
Instrumental Method ◽  
Mass Fractions ◽  
Physical And Chemical ◽  
Nmr Signals

Разработан метод определения одного из основных физикохимических показателей качества жидких рапсовых лецитинов (РЛ) кислотного числа (КЧ) с применением ядерномагнитной релаксации (ЯМР). В качестве объекта исследований были образцы жидких РЛ с значениями КЧ 19,3 27,8 и 36,5 мг КОН/г, которые использовали для определения оптимального соотношения массовых долей в системе РЛ водный раствор гидроксида натрия концентрацией 1,0 моль/дм3, обеспечивающего полную нейтрализацию свободных жирных кислот и фосфолипидов, проявляющих кислотные свойства. Установлено, что для достижения стабильных результатов измерений аналитического параметра амплитуды сигналов ЯМР протонов мыла, количественно характеризующего содержание свободных жирных кислот и фосфолипидов, необходимыми условиями подготовки пробы жидкого РЛ являются: соотношение массовых долей системы РЛ четыреххлористый углерод 1 : 4 соответственно, системы РЛ раствор гидроксида натрия 1 : 1 соответственно продолжительность перемешивания системы РЛ четыреххлористый углерод раствор гидроксида натрия 2 мин. Выявлена линейная зависимость между КЧ жидких РЛ и амплитудой сигналов ЯМР протонов мыла Ам: КЧ 2,226 0,900Ам. A method for determining one of the main physical and chemical indicators of the quality of liquid rapeseed lecithins (RL) acid number using nuclear magnetic relaxation (NMR) was developed. Samples of the liquid RL with values of acid number 19,3 27,8 and 36,5 mg KOH/g has been the object of research. Samples of liquid RL were used to determine the optimal ratio of mass fractions in the system of RL aqueous solution of sodium hydroxide concentration of 1,0 mol/dm3, providing complete neutralization of free fatty acids and phospholipids exhibiting acidic properties. It was found that to achieve stable results of measurements of the analytical parameter the amplitude of the NMR signals of soap protons, quantitatively characterizing the content of free fatty acids and phospholipids, the preparation of liquid RL samples is necessary: the ratio of the mass fractions of the RL carbon tetrachloride system as 1 : 4, respectively, the RL sodium hydroxide system as 1 : 1, respectively the mixing time of the RL carbon tetrachloride system is 2 min. A linear relationship between acid number fluid RL and the amplitude of the NMR signals of protons of soap As detected: Acid number 2,226 0,900 As

scholarly journals Effect of histamine on lipid composition of rat bile

2014 ◽  
Vol 68 (3) ◽  
pp. 93-95
Author(s):  
S. Athamnah ◽  
V. Baranovsky ◽  
E. Reshetnik ◽  
S. Veselsky ◽  
P. Yanchuk
Keyword(s):  
Fatty Acids ◽  
Thin Layer ◽  
Free Fatty Acids ◽  
Chemical Properties ◽  
Physical And Chemical Properties ◽  
Sodium Thiopental ◽  
Physical And Chemical ◽  
Layer Chromatography ◽  
Rat Bile ◽  
And Chemical Properties

To investigate the effect of histamine (8 mkg/kg, i/v) on the concentration of lipids in the rats bile. Using the method of thin layer chromatography concentrations of phospholipids, cholesterol and its esters, free fatty acids, triglycerides were determined in the rats bile collected in acute experiments (anesthesia, sodium thiopental, 50 mg/kg). The results were calculated using Statistica 7.0; p<0,05. Histamine increased concentration of phospholipids, cholesterol, its esters and reduced content of free fatty acids and triglycerides in the rats bile. Probably, histamine, acting on transport lipid components in bile effect on its physical and chemical properties and the maintenance of cholesterol in mixed bile micelles. Histamine affects the metabolic conversion and transport of lipids in the liver cells, causing the increase in the concentration of phospholipids, cholesterol and its esters in bile and decrease it in the content of free fatty acids and triglycerides.

Preparation of Calcium Oxide/Zeolite Nanocomposite and its Application to Improve the Quality of Patchouli Oil

2020 ◽  
Vol 849 ◽  
pp. 119-124
Author(s):  
Karna Wijaya ◽  
Maisari Utami ◽  
Akhmad Syoufian ◽  
Luthfan Hidayatullah
Keyword(s):  
Chemical Properties ◽  
Acid Number ◽  
National Standard ◽  
Highly Active ◽  
Oil Purification ◽  
The Fourier Transform ◽  
State Mixing ◽  
Fluorescence Spectrometer ◽  
Physical And Chemical

The synthesis of CaO/zeolite nanocomposite as a highly active and effective adsorbent for patchouli oil purification has been developed. This research aims to improve the quality of patchouli oil by synthesizing CaO/zeolite nanocomposites using a solid-state mixing method. The used mass ratios of zeolite:CaO were 0:100, 20:80, 40:60, 60:40, 80:20 and 100:0 (w/w), then nanocomposites with various zeolite-to-CaO ratios were then calcined at various temperature of 300°C, 400°C and 500°C. The zeolite, CaO and nanocomposites were characterized by using the Fourier-transform infrared (FTIR), X-ray fluorescence spectrometer (XRF) and surface area analyzer (SAA). The nanocomposites were then applied to patchouli oil and the assessment results of physical and chemical properties of patchouli oil were determined according to Indonesian National Standard (SNI) 06-2385-2006. After patchouli oil purification using ZECA nanocomposite, the acid number decreased from 5.42 to 0.39 mg KOH/g oil, the patchouli alcohol (PA) content increased from 33.08 to 34.27% and the Fe level decreased from 1.39 to 0.31 ppm.

scholarly journals Sabun Kalsium dari PFAD untuk Pakan Ruminansia: Kualitas PFAD Sebagai Sumber Asam Lemak Bebas

2021 ◽  
Vol 19 (1) ◽  
pp. 10
Author(s):  
Lienda A. Handojo ◽  
Antonius Indarto ◽  
Dian Shofinita ◽  
Muhammad Reyhan Saadi ◽  
Dea Yulistia ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Milk Production ◽  
Acid Number ◽  
Raw Material ◽  
Fusion Reactions ◽  
Calcium Soap ◽  
The Government ◽  
Ruminant Feed

Abstrak. Dalam rangka meningkatkan komoditas susu di Indonesia, pemerintah menargetkan sapi perah lokal harus mampu menyuplai 41% produksi susu dalam negeri pada 2022. Salah satu cara untuk menaikkan produksi susu sapi adalah memberikan suplemen pakan berupa sabun kalsium. Sabun kalsium telah banyak digunakan di luar negeri, namun tidak di Indonesia, untuk menaikkan produksi susu sekaligus fertilitas ruminansia. Sabun kalsium dapat dibuat melalui reaksi fusi termodifikasi antara Palm Fatty Acid Distillate (PFAD) sebagai sumber asam lemak bebas dengan sumber kalsium. Penelitian ini mengevaluasi pengaruh jenis PFAD terhadap kualitas produk sabun kalsium. PFAD yang digunakan berasal dari beberapa industri pengolahan kelapa sawit di Indonesia, yaitu Kabupaten Sidoarjo, Kabupaten Bekasi, Kota Bekasi, dan Kabupaten Pelalawan dengan rentang angka asam 195–221 mg KOH/g sampel. Produk sabun kalsium yang dihasilkan kemudian dianalisis nilai angka asam untuk menguantifikasi kualitasnya. Keempat produk sabun kalsium secara keseluruhan memiliki angka asam di bawah 1 mg KOH/g sampel. Rendahnya angka asam pada produk membuktikan bahwa keempat sumber PFAD dapat digunakan sebagai bahan baku pembuatan sabun kalsium dengan kualitas baik. Kata kunci:angka asam, kalsium oksida, PFAD, pakan ruminansia, sabun kalsium. Abstract. Calcium Soap from PFAD for Ruminant Feed: Quality of PFAD as a Source of Free Fatty Acids. In order to increase the milk commodity in Indonesia, the government targets local dairy cattle to be able to supply 41% of domestic milk production by 2022. One way to increase the production of cow's milk is to provide a dietary supplement in the form of calcium soap. Calcium soap has been widely used overseas, but not in Indonesia, to increase milk production as well as ruminant fertility. Calcium soaps can be made by modified fusion reactions between PFAD as a source of free fatty acids with a calcium source. This study evaluated the effect of PFAD type on the quality of calcium soap products. PFAD used were obtained from several palm oil processing industries in Indonesia, namely Sidoarjo regency, Bekasi regency, Bekasi city, and Pelalawan regency with the acid number 195–221 mg KOH/g sample. The resulting calcium soap product is then analyzed for the acid number to quantify its quality. The four calcium soap products had an acid number below 1 mg KOH / g sample. The low acid number in the product indicates that the four sources of PFAD can be used as raw material for producing calcium soap with good quality. Keywords: acid value, calcium oxide, calcium soap, PFAD, ruminant feed. 

scholarly journals AVALIAÇÃO DO PERFIL DO ÓLEO DA POLPA DE MACAÚBA PERANTE ENSAIOS TERMOXIDATIVOS

e-xacta ◽  
2019 ◽  
Vol 12 (1) ◽  
pp. 55
Author(s):  
Ana Teresa Rodrigues França ◽  
Natália Stevanato ◽  
Isabela Julio Iwassa ◽  
Camila Da Silva
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Oil Quality ◽  
Molar Absorptivity ◽  
Industrial Processes ◽  
Color Analysis ◽  
Active Compounds ◽  
Resistance To Oxidation ◽  
Β Carotene

A polpa da macaúba (Acromia aculeata) representa 45% do fruto, e dela pode-se extrair um óleo rico em compostos ativos, como os carotenoides e flavonoides, que conferem ao óleo uma maior resistência à oxidação. Para que o óleo possa ser consumido e utilizado em diversos processos industriais é necessário conhecer o seu comportamento e estabilidade perante as condições de processamento. E com isso, o principal objetivo deste projeto é monitorar a qualidade do óleo da polpa de macaúba perante o aquecimento em condições controladas. Buscando tal propósito, o óleo foi obtido e caracterizado, analisando o teor de β-caroteno, flavonoides, ácidos graxos livres, cor e a absortividade molar. Os ensaios termoxidativos foram realizados a 140, 160 e 180 °C e durante os ensaios amostras foram retiradas aos 15, 30, 45, 60, 90, 120 e 140 min de aquecimento e a caracterização dos óleos foi realizada. Os tratamentos termoxidativos provocaram degradação dos compostos ativos, já que houve uma redução nos teores de flavonoides e β-caroteno de aproximadamente 72% e 88%, respectivamente. Entretanto, pequenas variações foram determinadas para os teores de ácidos graxos livres (AGL). A absortividade molar dos óleos aumentou com a temperatura e tempo de exposição em até 1361% e 184% para os comprimentos de onda de 232 nm e 270 nm, respectivamente, o que indica a formação de compostos de degradação primários e secundários. As análises de cor dos óleos mostraram que houve perda de coloração após os testes termoxidativos, que pode ser resultado da degradação de β-caroteno. Os resultados obtidos para o efeito do tratamento térmico e do tempo podem contribuir para o desenvolvimento de processos industriais destinados a preservação da qualidade do produto. AbstractThe pulp of the macaúba (Acromia aculeata) represents 45% of the fruit, from which it is possible to extract an oil rich in active compounds, such as carotenoids and flavonoids, which give the oil a higher resistance to oxidation. In order for the oil to be consumed and used in various industrial processes, it is necessary to know its behavior and stability in relation to the processing conditions. And with that, the main objective of this project is to monitor the oil quality of the macaúba pulp before heating under controlled conditions. For this purpose, the oil was obtained and characterized, analyzing the content of β-carotene, flavonoids, free fatty acids, color and the molar absorptivity. The thermoxidative tests were performed at 140, 160 and 180 ºC and during the tests samples were remove at 15, 30, 45, 60, 90, 120 and 140 minutes of heating and the characterization of the oils was performed. The thermoxidative treatments caused degradation of the active compounds, since there was a reduction in the flavonoid and β-carotene contents of approximately 72% and 88%, respectively. However, small variations were determined for free fatty acids (FFA). The molar absorptivity of the oils increased with the temperature and exposure time by up to 1361% and 184% for the wavelengths of 232 nm and 270 nm, respectively, indicating the formation of primary and secondary degradation compounds. The color analysis of the oils showed that there was loss of coloration after the thermoxidative tests, which may be the result of the degradation of β-carotene. The results obtained for the effect of the heat treatment and time can contribute to the development of industrial processes destined to the preservation of the quality of the product.

scholarly journals The Effectiveness of Pineapple Extract (Ananas Comosus) and Kesum Leaves (Polygonus Minus) on the Quality of Coconut Oil (Coconus Nucifera)

2021 ◽  
Vol 19 (2) ◽  
pp. 134-143
Author(s):  
Hendra Budi Sungkawa ◽  
Wahdaniah Wahdaniah ◽  
Herlinda Djohan
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Water Content ◽  
Coconut Oil ◽  
Acid Number ◽  
Ananas Comosus ◽  
Peroxide Number ◽  
Fruit Extract ◽  
Pineapple Fruit

The processed oil from the coconut plant is generally understood as coconut oil. A method is required to produce a product with a higher oil extraction rate and is able to reduce the water content and free fatty acids in the coconut oil production. It is also necessary to add substances that can delay or prevent fat oxidation reactions by generating substances in the form of antioxidants. The method that can be implemented is the enzymatic method employing the bromelain enzyme in a pineapple with the addition of an antioxidants substance from the kesum  leaf. The objective of this research is to describe the quality of coconut oil after the addition of pineapple (ananas comosus) and kesum leaves (polygonus minus) extracts. The parameters for describing the quality of the oil are the organoleptic test, the degree of acidity, the oil extract rate, the peroxide number, the saponification number, and the acid number. This research is a quasi-experiment. The samples in this research were coconut oil without the addition of pineapple fruit extract, coconut oil with the addition of pineapple fruit extract without the addition of kesum leaves, and coconut oil with the addition of pineapple fruit extract and kesum leaves as much as 20gr, 30gr and 40gr. Based on the statistical results of the linear regression test, it was discovered that p-value = 0.000 <0.05, so it was concluded that there was an effect of the addition of pineapple fruit and leaves of kesum on acid number content with an effect of 76.4% on the acid number, 71.4% on the peroxide number, and 81.5% to the saponification number. It is recommended to test the water content, free fatty acids, and iodine number.

scholarly journals Analisis Kandungan Asam Lemak Omega 3 dan Omega 6 pada Minyak Ikan Mas (Cyprinus Carpio)

2019 ◽  
Vol 2 (1) ◽  
pp. 37-44
Author(s):  
Maruba Pandiangan ◽  
Jamaran Kaban ◽  
Basuki Wirjosentono ◽  
Jansen Silalahi
Keyword(s):  
Fatty Acids ◽  
Fish Oil ◽  
Nutritional Value ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Chemical Properties ◽  
Acid Number ◽  
Omega 3 ◽  
Omega 6

Penelitian ini bertujuan untuk mengetahui komponen asam lemak omega-3 dan omega-6 pada minyak ikan mas. Penelitian ini dilakukan di Laboratorium Pengolahan Pangan Fakultas Pertanian Universitas Katolik Santo Thomas, Medan. Pelaksanaan penelitian ini dilakukan pada bulan Agustus 2016 hingga Oktober 2016. Minyak ikan mas diperoleh dengan menggunakan proses rendering kering. Dari uji sifat fisika kimia diperoleh semakin besar nilai angka asam maka semakin rendah kualitas minyaknya, semakin kecil angka peroksida maka kualitas minyak semakin baik, bilangan iod yang tinggi menunjukkan bahwa minyak tersebut mengandung asam lemak tak jenuh yang banyak, semakin besar bilangan penyabunan yang dihasilkan maka minyak memiliki berat molekul yang lebih rendah. Hasil analisis minyak ikan dengan GC-MS didapat komposisi asam lemak sebagai berikut: asam lemak jenuh sebanyak 27,54%, asam lemak tidak jenuh tunggal sebanyak 43,92%, asam lemak tidak jenuh jamak sebanyak 21,25%. Asam lemak omega 3 sebanyak 2,83% yang terdiri dari asam linolenat 1,49%, asam eikosatrienoat 0,87%, asam eikosapentaenoat 0,11%, asam dekosaheksaenoat 0,36%, dan omega 6 sebanyak 17,36% yang terdiri dari asam linoleat 16,44%, asam arakhidonat 0,92%, Nilai gizi minyak ikan mas belum memenuhi komposisi ideal nilai gizi minyak ikan, dimana perbandingan ketiga jenis asam lemak belum memenuhi perbandingan 33,33% dan total penyimpangan sangat tinggi.   This study aimed to determine the components of omega-3 and omega-6 fatty acids in carp oil. This research was conducted at the Food Processing Laboratory of the Faculty of Agriculture, Santo Thomas Catholic University, Medan. The implementation of this research was conducted from August 2016 to October 2016. Carp oil was obtained using a dry rendering process. From the test of physical chemical properties obtained, the greater the value of the acid number, the lower the quality of the oil. It also showed that the smaller the peroxide number, the better the quality of the oil. The higher iodine number indicated that it contained many unsaturated fatty acids; therefore, the greater the saponification number the oil resulted, the lower molecular weight it obtained. The results of analysis of fish oil with GC-MS, showed the following fatty acid compositions: 27.54% saturated fatty acids, 43.92% monounsaturated fatty acids, and 21.25% plural unsaturated fatty acids. Omega-3 fatty acids were 2.83% consisting of 1.49% linolenic acid, 0.87% eicosapenoic acid, 0.11% eicosapentaenoic acid, 0.36% decosahexaenoic acid. It also resulted 17.36% omega-6 consisted of from linoleic acid 16.44%, arachidonic acid 0.92%. The nutritional value of goldfish oil did not meet the ideal composition of nutritional value of fish oil, where the ratio of the three types of fatty acids had not met the ratio of 33.33% and the total deviation was very high.

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