PEMANFAATAN ANTIOKSIDAN ALAMI FLAVONOL UNTUK MENCEGAH PROSES KETENGIKAN MINYAK KELAPA
<p>The rancidity that leads the quality decreasing of palm oil can be happened during the storing. This unfavorable process can be controlled by using the antioxidant. In this research the skin of red onion containing flavonol was being used as the natural antioxidant to prevent the rancidity...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Indonesian |
| Published: |
Department of Food Technology
2013-02-01
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| Series: | Jurnal Teknologi Pangan |
| Online Access: | http://ejournal.upnjatim.ac.id/index.php/teknologi-pangan/article/view/433 |
| Summary: | <p>The rancidity that leads the quality decreasing of palm oil can be happened during the storing. This unfavorable process can be controlled by using the antioxidant. In this research the skin of red onion containing flavonol was being used as the natural antioxidant to prevent the rancidity of the palm oil. The first step is extracting the flavonol from the skin of red onion by using water as the dissolvent for 1 – 2,5 hours. The extract was mixed into the palm oil on the concentration range of 3 – 11 %. The next step is heated on the humid temperature to accelerate the rancidity. The mix of palm oil and red onion skin was being stored for 1 – 4 days. The research result was detected by the level of oil peroxide. This number was showing the level of deterioration of the fat or oil indicating that there was rancidity. The best result was on 11 % extracting concentration of the red onion skin, 1,5 hours extracting time, 4 days storing time of the palm oil and peroxide level of 0,6144 ( SH – 92 = 1 mg O/100 g ). _____________________________________________________________________</p><p>Key word : Peroxide level, rancidity, antioxidant, skin of red onion.</p> |
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| ISSN: | 1978-4163 2654-5292 |