Pemurnian Beberapa Jenis Lemak Tengkawang Dan Sifat Fisiko Kimia

Gusti, Raden Esa Pangersa; Zulnely, Zulnely

doi:10.20886/jphh.2015.33.1.61-68

Cited by 6 publications

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“…So, the oil is not good if consumed. Oil or fat refining is needed to eliminate bad taste and odor, unattractive color and extend the shelf life before consumption [14].…”

Section: Fig 3 Organoleptic Of Odormentioning

confidence: 99%

Quality evaluation of waste cooking oil from restaurants in Malang as the potential for ruminants feed supplement

Asmoro,

Hartutik

2023

BIO Web of Conferences

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Derived from hypothesis of having more fat content in feed could inhibit microbial activity and will increase the energy for the ruminants, this research conducted to determine the contrasting quality of fresh and waste cooking oil. Analysis focused on organoleptic and iodometry to initiate a supplementation product. Material used were fresh and waste cooking oil from four chicken restaurant in Malang: A Restaurant (T1), B Restaurant (T2), C Restaurant (T3), and D Restaurant (T4). Data collected thrice a day regularly and apprised that different cooking oil brands used. Brand A used in A (T1) & B Restaurant (T2), brand B used in C Restaurant (T3), and brand C used in D Restaurant (T4). Analysis executed at Animal Nutrition and Feed Laboratory, Animal Science Faculty of Universitas Brawijaya with 15 panellists. Using randomized nested block design; four restaurants, two types of, and three replications (4x2x3); It can be perceived that the cooking oil waste on each restaurants has significant effects on the smell and texture. The panellists concurred that the best cooking oil waste as the potential for ruminants feed supplement, is the C Restaurant (T3) with the greenish yellow colour, thick texture, slightly slack odor, and tasted a bit bitter. However, all the restaurants’ fresh cooking oil, by iodine content analysis, higher than the standard of Indonesian National Standards. T4 hit the highest with 61.87 g Iod/100g compared to T1, T2, and T3 with 52.68, 48.44, and 53.90 g Iod/100g respectively. It can be concluded that the best cooking oil waste for the potential feed supplement is the C Restaurant (T3) with 53.90 ± 1.09 g Iod/100g iodine level.

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“…So, the oil is not good if consumed. Oil or fat refining is needed to eliminate bad taste and odor, unattractive color and extend the shelf life before consumption [14].…”

Section: Fig 3 Organoleptic Of Odormentioning

confidence: 99%

Quality evaluation of waste cooking oil from restaurants in Malang as the potential for ruminants feed supplement

Asmoro,

Hartutik

2023

BIO Web of Conferences

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“…Dari Tabel 2 juga terlihat beberapa senyawa yang mengalami penurunan bahkan hilang setelah pemurnian seperti misalnya asam laurat, decadienal, asam stearat, asam oleat, asam linoleat, dan asam linolenat. Hal ini disebabkan kandungan asam lemak, pengotor, dan logam pada minyak ikut larut bersama H3PO4 dalam proses degumming serta tersabunkan oleh NaOH pada tahap netralisasi kemudian larut dalam proses pencucian dengan akuades (Gusti and Zulnely, 2015). Senyawa asam linolenat dan turunannya (asam linoleat dan asam oleat) diduga mengalami reaksi adisi elektrofilik selama proses pemurnian yang dipicu oleh penambahan asam dan suhu larutan yang cukup panas.…”

Section: Identifikasi Komponen-komponen Minyak Biji Kemangi Hutan (Ounclassified

Pengaruh Pemurnian Terhadap Kualitas dan Kandungan Skualen Minyak Biji Kemangi Hutan (Ocimum gratissimum L.)

Soetjipto¹,

Putra²,

Kristijanto³

2020

ALCHEMY J.Pen.Kim

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ABSTRAK. Ocimum gratissimum L. atau kemangi hutan merupakan salah satu jenis tanaman yang banyak dimanfaatkan dalam bidang pengobatan tradisional. Biji dari tanaman kemangi hutan diduga mengandung senyawa aktif antioksidan berupa skualena yang banyak digunakan dalam industri farmasi. Sumber utama senyawa skualena adalah minyak hati ikan hiu, kenyataan ini memperkuat alasan perburuan ikan hiu semakin marak. Skualen nabati yang bisa ditemukan pada beberapa jenis tumbuhan menjadi salah satu alternatif untuk mengurangi penggunaan skualena dari minyak hati ikan hiu. Penelitian ini bertujuan untuk menentukan hasil rendemen, sifat fisiko-kimia serta menganalisa komponen penyusun minyak biji kemangi hutan dengan metode Gas Chromatography-Mass Spectrometry (GC-MS). Tahapan penelitian meliputi ekstraksi minyak biji kemangi hutan menggunakan alat soxhlet dengan pelarut heksana dilanjutkan dengan proses pemurnian yang meliputi degumming dan netralisasi. Tahap terakhir berupa analisa GCMS minyak hasil ekstraksi. Hasil penelitian menunjukkan bahwa rendemen minyak biji kemangi hutan setelah pemurnian diperoleh sebesar 5,106 ± 0,10%, berwarna kuning pucat berbau khas kemangi hutan, kadar air minyak 0,06%; massa jenis minyak 0,84 g/ml; bilangan asam 0,416 ± 0 mg KOH/g minyak; bilangan peroksida 0,028 ± 0 meq O2/g minyak; dan bilangan penyabunan 219,648 ± 2,608 mg KOH/g. Sifat fisikokimia tersebut telah memenuhi kriteria SNI. Hasil analisis GC-MS menunjukkan bahwa minyak biji kemangi hutan didominasi oleh empat komponen utama yaitu skualena (58,85%), asam propanedioat (16,69%), asam palmitat (14,91%), dan metil heksanoat (9,55%). Pemurnian minyak biji kemangi hutan meningkatkan kandungan skualena dari 1,07% menjadi 58,85%. ABSTRACT. The Effect of Purification on The Quality and Content of Forest Basil Seed Oil (Ocimum gratissimum L.). <span style="font-size: 8.5pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'MS Mincho'; mso-ansi-language: IN; mso-fareast-language: EN-US; mso-bidi-language: AR-SA; mso-bidi-font-weight: bold;" lang="IN">O. gratissimum<span style="font-size: 8.5pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'MS Mincho'; mso-ansi-language: IN; mso-fareast-language: EN-US; mso-bidi-language: AR-SA; mso-bidi-font-weight: bold;" lang="IN"> L. or <span style="font-size: 8.5pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'MS Mincho'; mso-ansi-language: EN-US; mso-fareast-language: EN-US; mso-bidi-language: AR-SA; mso-bidi-font-weight: bold;" lang="EN-US">f<span style="font-size: 8.5pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'MS Mincho'; mso-ansi-language: IN; mso-fareast-language: EN-US; mso-bidi-language: AR-SA; mso-bidi-font-weight: bold;" lang="IN">orest <span style="font-size: 8.5pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'MS Mincho'; mso-ansi-language: EN-US; mso-fareast-language: EN-US; mso-bidi-language: AR-SA; mso-bidi-font-weight: bold;" lang="EN-US">b<span style="font-size: 8.5pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'MS Mincho'; mso-ansi-language: IN; mso-fareast-language: EN-US; mso-bidi-language: AR-SA; mso-bidi-font-weight: bold;" lang="IN">asil is a plant that is widely used in traditional medicine. Forest basil’ seeds suspected contain active antioxidant compounds that have the shape of squalene, and it is widely used in the pharmaceutical industry. The main source of the squalene compound is shark liver oil; this fact reinforces the reason for shark hunting increasingly widespread. Plant Squalene, which can be found in many plant species, is one of an alternative to reduce the use of squalene from shark liver oil. The aims of this work are to determine the yield, physicochemical properties and to analyze the components of forest basil’seed oil using Gas Chromatography-Mass Spectrometry (GC-MS). The stages of this work included extraction of forest basil seeds using Soxhlet extractor in hexane solvent, followed by a refining process includes degumming and neutralization. The final step is analyzed forest’ basil seed oil obtained using GC-MS. The results showed that the yield of forest basil seed oil obtained in the amount of 5.106 ± 0.10 %<span style="font-size: 8.5pt; font-family: 'Times New Roman',serif; mso-fareast-font-family: 'MS Mincho'; mso-ansi-language: IN; mso-fareast-language: EN-US; mso-bidi-language: AR-SA; mso-bidi-font-weight: bold;" lang="IN">, a pale yellow color, with a specific aroma of basil forests, the water content of 0.06% oil; oil density 0.84 g / ml; an acid number of 0.416 ± 0 mg KOH / g of oil; peroxide number of 0.028 ± 0 meq O2 / g of oil; and a saponification number of 219.648 ± 2.608 mg KOH / g of oil. The physicochemical properties have fulfilled SNI criteria. GC-MS analysis resulted that forest basil’ seeds oil are dominated by four main components, namely squalene (58.85%), propanedioic acid (16.69%), palmitic acid (14.91%), and methyl hexanoate (9.55%). Purification forest basil seed oil increases squalene of 1.07% to 58.85%.<table class="MsoNormalTable" style="width: 100.0%; border-collapse: collapse; mso-yfti-tbllook: 1184; mso-padding-alt: 0cm 5.4pt 0cm 5.4pt;" width="100%" border="0" cellspacing="0" cellpadding="0"><tbody><tr style="mso-yfti-irow: 0; mso-yfti-firstrow: yes; mso-yfti-lastrow: yes; height: 166.1pt;"><td style="width: 82.42%; border: none; border-bottom: solid gray 2.25pt; padding: 0cm 5.4pt 0cm 5.4pt; height: 166.1pt;" valign="top" width="82%">ABSTRACT. The Effect of Purification on The Quality and Content of Forest Basil Seed Oil (Ocimum gratissimum L.). O. gratissimum L. or forest basil is a plant that is widely used in traditional medicine. Forest basil’ seeds suspected contain active antioxidant compounds that have the shape of squalene, and it is widely used in the pharmaceutical industry. The main source of the squalene compound is shark liver oil; this fact reinforces the reason for shark hunting increasingly widespread. Plant Squalene, which can be found in many plant species, is one of an alternative to reduce the use of squalene from shark liver oil. The aims of this work are to determine the yield, physicochemical properties and to analyze the components of forest basil’seed oil using Gas Chromatography-Mass Spectrometry (GC-MS). The stages of this work included extraction of forest basil seeds using Soxhlet extractor in hexane solvent, followed by a refining process includes degumming and neutralization. The final step is analyzed forest’ basil seed oil obtained using GC-MS. The results showed that the yield of forest basil seed oil obtained in the amount of 5.106 ± 0.10 %, a pale yellow color, with a specific aroma of basil forests, the water content of 0.06% oil; oil density 0.84 g / ml; an acid number of 0.416 ± 0 mg KOH / g of oil; peroxide number of 0.028 ± 0 meq O2 / g of oil; and a saponification number of 219.648 ± 2.608 mg KOH / g of oil. The physicochemical properties have fulfilled SNI criteria. GC-MS analysis resulted that forest basil’ seeds oil are dominated by four main components, namely squalene (58.85%), propanedioic acid (16.69%), palmitic acid (14.91%), and methyl hexanoate (9.55%). Purification forest basil seed oil increases squalene of 1.07% to 58.85%.</td></tr></tbody></table>

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“…Pohon tengkawang selain kayunya, bagian lain seperti buah ternyata mempunyai nilai ekonomis yang tinggi yaitu sebagai penghasil minyak nabati. Lemak tengkawang memiliki kandungan asam miristat, asam palmitat, asam stearat, asam oleat dan asam linoleat yang berfungsi sebagai pelembab, pelembut, dan pelindung kulit (Gusti & Zulnely, 2015). Kandungan asam yang ada pada lemak tengkawang mempunyai potensi besar untuk dimanfaatkan sebagai bahan tambahan kosmetik perawatan kulit.…”

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FORMULASI LIPBALM PELEMBAB BIBIR BERBAHAN DASAR BUTTER TENGKAWANG DENGAN PEWARNA ALAMI EKSTRAK KAYU SECANG (Caesalpinia sappan L)

Diba,

Oktaviani,

Nurhaida

2023

JHL

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Tengkawang fruit is a non-timber forest product that produces vegetable oil which is processed through the process of grinding, steaming, and pressing and then freezing it into tengkawang fat. Tengkawang fat is known to contain high oleic acid so it can increase skin permeability through cosmetic products. Lip balm is a skin moisturizing cosmetic that is used to moisturize lips skin so that they do not dry and crack easily. Secang wood contains a brazilin compound which produces red pigment as an antioxidant and is useful as a natural dye. Therefore, tengkawang fat lip balm was prepared with secang wood extract as a coloring agent. This study aimed to determine the characteristics and physical stability of tengkawang fat lip balm with secang wood extract as a colorant for 28 days of storage. The research was conducted at the Wood Technology Laboratory, Faculty of Forestry, for ± 4 weeks. The study used experimental methods consisting of three formulas with different concentrations of tengkawang fat, namely FI (15%), FII (20%), and FIII (25%). Evaluation of the preparation was carried out including organoleptic tests, homogenity tests, pH tests, and irritation test. Evaluation for each formula showed that all lipbalm preparations were stable, but better and physically stable at a concentration of 25% tengkawang fat during 28 days of storage.Keywords: tengkawang fruit, tengkawang butter, lipbalm, secang woodAbstrakBuah tengkawang merupakan hasil hutan bukan kayu penghasil minyak nabati yang diolah melalui proses penghalusan, pengukusan, dan pengempaan kemudian dibekukan menjadi lemak tengkawang. Lemak tengkawang diketahui mengandung asam oleat yang tinggi sehingga memiliki kemampuan untuk meningkatkan permeabilitas kulit melalui produk kosmetik. Lipbalm merupakan kosmetik pelembab kulit yang digunakan untuk melembabkan kulit bibir agar tidak mudah kering dan pecah-pecah Kayu secang mengandung senyawa brazilin yang menghasilkan pigmen warna merah sebagai antioksidan dan bermanfaat sebagai pewarna alami. Oleh karena itu, dibuatlah sediaan lipbalm lemak tengkawang dengan ekstrak kayu secang sebagai pewarna. Tujuan penelitian ini untuk mengetahui karakteristik dan stabilitas fisik dari sediaan lipbalm lemak tengkawang dengan ekstrak kayu secang sebagai pewarna pada penyimpanan selama 28 hari. Penelitian dilaksanakan di Laboratorium Teknologi Kayu Fakultas Kehutanan selama ± 4 minggu. Penelitian menggunakan metode eksperimental terdiri dari tiga formula dengan konsentrasi lemak tengkawang yang berbeda-beda yaitu FI (15%), FII (20%), dan FIII (25%) kemudian dilakukan evaluasi sediaan meliputi uji organoleptis, uji homogenitas, uji pH, dan uji iritasi. Evaluasi untuk setiap formula menunjukkan bahwa semua sediaan lipbalm stabil, namun lebih baik dan stabil secara fisik pada konsentrasi lemak tengkawang 25% selama penyimpanan 28 hari. Kata kunci: buah tengkawang, butter tengkawang, lipbalm, kayu secang

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Pemurnian Beberapa Jenis Lemak Tengkawang Dan Sifat Fisiko Kimia

Abstract: Illipe nut in Indonesia serves as one of the essential export commodities from non-wood forest products group. Illipe nut through the extraction can be processed into high-economic valued fat that could function as cocoa butter substitute (CBS

Cited by 6 publications

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Quality evaluation of waste cooking oil from restaurants in Malang as the potential for ruminants feed supplement

Quality evaluation of waste cooking oil from restaurants in Malang as the potential for ruminants feed supplement

Pengaruh Pemurnian Terhadap Kualitas dan Kandungan Skualen Minyak Biji Kemangi Hutan (Ocimum gratissimum L.)

FORMULASI LIPBALM PELEMBAB BIBIR BERBAHAN DASAR BUTTER TENGKAWANG DENGAN PEWARNA ALAMI EKSTRAK KAYU SECANG (Caesalpinia sappan L)

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