Peningkatkan Mutu Minyak Goreng Curah dengan Penambahan Ekstrak Kulit Pisang Raja Sebagai Antioksidan Alami

Purwaningsih, Dian Yanuarita; Zuchrilah, Daril Ridho; Nurmala, Intan

doi:10.33366/rekabuana.v4i1.1058

Cited by 3 publications

(2 citation statements)

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“…Several plant extracts that have been used to improve the quality of bulk fried mint include red betel leaves (Widayani et al, 2018), carrot flour (Panagan, 2011), mangosteen peel (Basri, 2015), banana peel (Purwaningsih et al, 2019). Another natural ingredient that has the potential as an antioxidant is bay leaves (Syzygium polyanthum).…”

Section: Introductionmentioning

confidence: 99%

The Bay Leaves Active Compounds and Its Lipid Oxidative Inhibition Activity in Bulk Cooking Oil

et al. 2021

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Cooking oil is one of the basic human needs. Improving the quality of bulk cooking oil is necessary because it is related to economic reason. The bulk cooking oil have a lower price than brand package oil, of course. Based on these reasons, research is needed on the use of antioxidants to improve the quality of bulk cooking oil. This study aims to identify the phytochemicals of bay leaves extract through TOF profiling, analysis of iodine number and acid number of bay leaves extract against bulk cooking oil. TOF profiling was carried out to see whether bay leaves had chemical compounds that supported antioxidant activity which had an impact on the inhibition of fat oxidation. The research consisted of 4 stages: 1) extraction and fractionation of bay leaves, 2) TOF profiling of bay leaves extract, 3) application of bay leaves extract to bulk cooking oil, 4) analysis of iodine and acid numbers. Profiling TOF of the bay leaves extract showed 3 peaks : C6H13NO5 (cyclohexanol, galactose, and fructose derivatives), C11H14O5 (pyran and furan), andC11H19NO3 (morpholine derivate). According to SNI, the acid value maximum 0.6 mg KOH/g. Iodine value minimum is 45 g I2/ 100 mL (SNI 3741 : 2013). Based of this data standart, this study recommended use bay leaves extract in concentration 0.80%. The addition of bay leaves extract as much as 0.80% showed an iodine number of 48.2 g I2/100 mL and an acid number of 0.34 mg KOH/g where the positive control TBHQ showed an iodine number of 48.7 g I2/100 mL and an acid number of 0.19 mg KOH/g.

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Section: Introductionmentioning

confidence: 99%

The Bay Leaves Active Compounds and Its Lipid Oxidative Inhibition Activity in Bulk Cooking Oil

et al. 2021

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“…Beberapa peneliti telah melakukan penambahan antioksidan alami untuk meningkatkan mutu minyak (Ayucitra et al, 2011;Tomagola, 2016;Purwaningsih, Zuchrilah, & Nurmala, 2019;). Namun, studi tentang pengaruh penambahan ekstrak kulit biji kakao terhadap peningkatan kualitas lemak kakao yang telah disimpan dalam jangka waktu yang lama belum dilakukan.…”

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Peningkatan Kualitas Lemak Kakao dengan Penambahan Ekstrak Kulit Biji Kakao

Tarigan

Utami

Malahayati

et al. 2021

J. tanam. industri dan penyegar

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Cocoa bean shells (Theobroma cacao L.) are by-products of cocoa beans processing and are considered waste. However, cocoa bean shells are potential antioxidants due to their content of bioactive compounds. This study aimed to: (1) determine the polyphenol content of cocoa bean shell extract using three types of solvents, and (2) determine the effect of adding cocoa bean shell extract on changes in the quality of cocoa butter. This research was conducted at the Integrated Laboratory of Balittri, Sukabumi, West Java, from December 2020 to January 2021. This study used a completely randomized design (CRD) with several solvents: metanol 80%, ethanol 96%, and ethyl acetate 96%. Three extracts solutions were applied to cocoa butter stored for 12 months (control) with a volumes factor: 0,5; 1,5; and 2,5 ml/50 ml cocoa butter. The results showed that the total polyphenol value and antioxidant capacity of cocoa bean shells extract in ethanol and methanol solvents were not significantly different. The extract using methanol solvent had the highest total polyphenol value and antioxidant capacity compared to the other two solvents, 29,27±2,45 mgGAE/g and 19,55±5,52 mgGAEAC/g, respectively. The types of solvent were not significantly different in reducing acid number and peroxide value, but increasing the volume of cocoa bean shell extract reducing the acid number and peroxide values. The addition of 2.5 ml extract to cocoa butter that has been stored for 12 months could reduce the acid number and peroxide to below the value of fresh cocoa butter.

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

2021

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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.

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Peningkatkan Mutu Minyak Goreng Curah dengan Penambahan Ekstrak Kulit Pisang Raja Sebagai Antioksidan Alami

Cited by 3 publications

References 0 publications

The Bay Leaves Active Compounds and Its Lipid Oxidative Inhibition Activity in Bulk Cooking Oil

The Bay Leaves Active Compounds and Its Lipid Oxidative Inhibition Activity in Bulk Cooking Oil

Peningkatan Kualitas Lemak Kakao dengan Penambahan Ekstrak Kulit Biji Kakao

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

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