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 Development of "Immersion and Plated Filtering" as an Alternative of VCO Making

2019 ◽  
Vol 19 (1) ◽  
pp. 116
Author(s):  
Dalmadi Dalmadi
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Water Content ◽  
Acid Number ◽  
Raw Material ◽  
Peroxide Number ◽  
Test Results ◽  
Quality Of Results ◽  
Filtering Technique

The purpose of this study was to determine the quality of VCO oil made using the Layered Induction and Filtering technique. This research is an experimental study using the Layered Induction and Filtering method in making VCO oil. The population used as the object of this research is coconut in the Mataram city area, which is the raw material for making VCO oil. While the sample used is old and dry coconut fruit. The data from the calculation of the VCO quality test were obtained using the standard formula for calculating the quality of oil to test for moisture, peroxide numbers and free fatty acids. The results of the water content test at an interval of one hour for four times were 0.15%, the test results for the peroxide number were 2.46 and the acid number test results were 0.46%. Based on APCC (Asian and Pacific Coconut Community) standards, VCO oil made with the Layered Induction and Filtering technique has the quality of the water content, peroxide number, and free fatty acids below the maximum standards set by APCC, so the quality of VCO oil is very good. Making VCO with this method can be applied on a household scale with the quality of results according to the standards set by the APCC.

scholarly journals Calcium soap from palm fatty acid distillate for ruminant feed: Ca(OH)2 as calcium source

2018 ◽  
Vol 159 ◽  
pp. 02062
Author(s):  
Lienda A. Handojo ◽  
Antonius Indarto ◽  
Dian Shofinita ◽  
Anggina Meitha ◽  
Rakhmawati Nabila ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Water Temperature ◽  
Raw Materials ◽  
Acid Value ◽  
Raw Material ◽  
Calcium Soap ◽  
Calcium Source ◽  
Soap Production ◽  
Ruminant Feed

PFAD can be utilized as raw material for producing calcium soap, a kind of ruminant feed supplement. It gives benefits to the ruminants’ health and increases the quantity and quality of cattle’s milk. This research evaluated the effect of stoichiometric mole ratio of Ca(OH)2 to PFAD and water temperature on calcium soap production using PFAD and calcium hydroxide as raw materials by applying modified fusion method. The result showed that the acid value of products decreased as the mole ratio of Ca(OH)2 to PFAD increased and the low water temperature lowered the acid value of products. The highest fatty acid conversion (98%) was achieved at the stoichiometric mole ratio of 3. However, the use of such high mole ratio is not preferable because the product will have excessive calcium, which may disturb the absorption of other minerals in ruminant’s digestion. Thus, further research related to operating condition and the use of other calcium sources in the calcium soap production is still required.

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 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 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 SOME QUALITY INDICATORS OF VEGETABLE OILS UNDER DIFFERENT STORAGE CONDITIONS

2021 ◽  
Vol 22 (1) ◽  
pp. 145-151
Author(s):  
T. R. Levytskyy ◽  
O. V. Moravskaya ◽  
G. Yu. Fedor ◽  
G. Yu. Nedilka ◽  
G. V. Kushnir
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Quality Indicators ◽  
Vegetable Oils ◽  
Sodium Thiosulfate ◽  
State Standards ◽  
Acid Number ◽  
The State ◽  
Peroxide Number

The aim of our work was to study the quality of vegetable oils - unrefined sunflower oil (grade I) and soy hydrated oil (grade I). One of the stages of the study was to determine the quality of vegetable oils - peroxide value (characterizes the amount of primary oxidation products of fats - peroxide compounds) and acid number (characterizes the total content of free fatty acids) in the samples of vegetable oils. The acid number was determined by titration (neutralization) of free fatty acids with alkali in the presence of an indicator (phenolphthalein). The peroxide number was determined by titration of the isolated iodine with a solution of sodium thiosulfate. Each study was reproduced 5 times. First of all, the quality indicators of oils (acid number and peroxide number) were determined in samples of fresh oils. Subsequently, the oil was kept for 3 months (in compliance with the recommended requirements for storage of oils and without compliance with the requirements for storage of oils) and re-determined these indicators. The quality of the investigated vegetable oils was determined by the indicators of acid number and peroxide number in accordance with the established requirements of the State Standards of Ukraine (DSTU EN ISO 660: 2009; DSTU 4570: 2006). The results of our research show that the level of acid number and peroxide level in samples of fresh oils meet the requirements of the State Standards of Ukraine (DSTU EN ISO 660: 2009; DSTU 4570: 2006) for this type of oil, which confirms the quality of oils and compliance with production , processing and transportation. It is shown that in the samples of aged oils (3 months, subject to storage requirements) the level of acid number and the level of peroxide number increases within normal limits. However, in the samples of aged oils (3 months, without compliance with storage requirements) there is a significant increase in the level of acid number and peroxide number, which does not meet the requirements of State Standards of Ukraine. As a result of research it is shown that the quality of vegetable oils depends on compliance with the recommended norms and conditions in the process of production, processing, transportation and storage. It is proved that under the conditions of violation of the recommended norms of storage in samples of high-quality vegetable oils the level of quality indicators of vegetable oils - acid number and peroxide number significantly increases.

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

Effect of Double Freezing and Subsequent Long-Term Refrozen Storage at −23 °C on the Quality of Inshore Male Capelin (Mallotus villosus)

1978 ◽  
Vol 35 (4) ◽  
pp. 452-456 ◽  
Author(s):  
J. R. Botta ◽  
D. H. Shaw
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Peroxide Value ◽  
Storage Time ◽  
Mallotus Villosus ◽  
Protein Nitrogen ◽  
Capelin Mallotus Villosus ◽  
Extractable Protein

Whole inshore male capelin (Mallotus villosus) were stored at −23 °C for 2 mo (C2), or 6 mo (C6) prior to thawing, beheading and eviscerating, and refreezing. Though the quality of the twice-frozen product was in both cases inferior to a once-frozen sample, it was still quite acceptable after 2 yr of refrozen storage. As expected, quality was superior in the C2 samples, but in both sets of samples taste deteriorated to a greater extent than texture. Chemical measurement of peroxide value indicated a possible development of rancidity that could not be detected by sensory analysis. Considerable lipid hydrolysis occurred, with the free fatty acids (FFA) at least doubling during storage; increases were greater in C6. In both experiments FFA production correlated with texture, taste, and with extractable protein nitrogen (EPN). Dimethylamine (DMA), trimethylamine (TMA), hypoxanthine, and EPN appeared to be good indicators of storage time and sensory quality. Key words: capelin, dimethylamine (DMA), extractable protein nitrogen (EPN), free fatty acids (FFA), hypoxanthine, peroxide value, refrozen storage, taste, texture, trimethylamine

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