Kualitas Minyak Blend Kelapa Kopra dan Minyak Kelapa Sawit ditinjau dari Kadar Air, Kadar Asam Lemak Bebas dan Bilangan Peroksida
This research examined the quality of edible oil from Crude Coconut Oil (CCO) and Palm Coconut Oil (PCO) and their blends with CCO : PCO proportional was about 40:60 and 60:40, respectively. The quality of these samples was based on water proportion, free fatty acid (FFA) and peroxide value (PV) con...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Andalas
2020-03-01
|
| Series: | Jurnal Riset Kimia |
| Subjects: | |
| Online Access: | http://jrk.fmipa.unand.ac.id/index.php/jrk/article/view/347 |
| _version_ | 1818691574469492736 |
|---|---|
| author | Asyti Febliza Oktariani Okatariani Aisyah Meisya Putri |
| author_facet | Asyti Febliza Oktariani Okatariani Aisyah Meisya Putri |
| author_sort | Asyti Febliza |
| collection | DOAJ |
| description | This research examined the quality of edible oil from Crude Coconut Oil (CCO) and Palm Coconut Oil (PCO) and their blends with CCO : PCO proportional was about 40:60 and 60:40, respectively. The quality of these samples was based on water proportion, free fatty acid (FFA) and peroxide value (PV) contained. This study was conducted to improve the quality of edible oil. SNI 3741-2013 was used as method of this research, which the result compared with the SNI standard for edible oil. Results of this research for water proportion in oil samples PCO, CCO, CCO (40) : PCO (60) and CCO (60):PCO (40) in order were 0.000122; 0.010905; 0.001878; 0.030996. The FFA proportions for them were 0.02; 0.01; 0.02; 0.02 and PV values were 7.10; 3.00; 6.10; 5.10, respectively. From this result, we can conclude that all samples had good quality for water proportion and FFA, except for peroxide value (PV) mark which had the higher mark compared to the SNI standard. We also concluded that CCO became the best quality of edible oil compared to others. |
| first_indexed | 2024-12-17T12:44:04Z |
| format | Article |
| id | doaj.art-2fb84597f45d4804b2cabb9c6457dc15 |
| institution | Directory Open Access Journal |
| issn | 1978-628X 2476-8960 |
| language | English |
| last_indexed | 2024-12-17T12:44:04Z |
| publishDate | 2020-03-01 |
| publisher | Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Andalas |
| record_format | Article |
| series | Jurnal Riset Kimia |
| spelling | doaj.art-2fb84597f45d4804b2cabb9c6457dc152022-12-21T21:47:48ZengDepartment of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas AndalasJurnal Riset Kimia1978-628X2476-89602020-03-011111810.25077/jrk.v11i1.347219Kualitas Minyak Blend Kelapa Kopra dan Minyak Kelapa Sawit ditinjau dari Kadar Air, Kadar Asam Lemak Bebas dan Bilangan PeroksidaAsyti Febliza0Oktariani Okatariani1Aisyah Meisya Putri2Pendidikan Kimia, Universitas Islam RiauPendidikan Kimia, Universitas Islam RiauPendidikan Kimia, Universitas Islam RiauThis research examined the quality of edible oil from Crude Coconut Oil (CCO) and Palm Coconut Oil (PCO) and their blends with CCO : PCO proportional was about 40:60 and 60:40, respectively. The quality of these samples was based on water proportion, free fatty acid (FFA) and peroxide value (PV) contained. This study was conducted to improve the quality of edible oil. SNI 3741-2013 was used as method of this research, which the result compared with the SNI standard for edible oil. Results of this research for water proportion in oil samples PCO, CCO, CCO (40) : PCO (60) and CCO (60):PCO (40) in order were 0.000122; 0.010905; 0.001878; 0.030996. The FFA proportions for them were 0.02; 0.01; 0.02; 0.02 and PV values were 7.10; 3.00; 6.10; 5.10, respectively. From this result, we can conclude that all samples had good quality for water proportion and FFA, except for peroxide value (PV) mark which had the higher mark compared to the SNI standard. We also concluded that CCO became the best quality of edible oil compared to others.http://jrk.fmipa.unand.ac.id/index.php/jrk/article/view/347blend oilwater proportionfree fatty acid (ffa)peroxide value (pv)s |
| spellingShingle | Asyti Febliza Oktariani Okatariani Aisyah Meisya Putri Kualitas Minyak Blend Kelapa Kopra dan Minyak Kelapa Sawit ditinjau dari Kadar Air, Kadar Asam Lemak Bebas dan Bilangan Peroksida Jurnal Riset Kimia blend oil water proportion free fatty acid (ffa) peroxide value (pv)s |
| title | Kualitas Minyak Blend Kelapa Kopra dan Minyak Kelapa Sawit ditinjau dari Kadar Air, Kadar Asam Lemak Bebas dan Bilangan Peroksida |
| title_full | Kualitas Minyak Blend Kelapa Kopra dan Minyak Kelapa Sawit ditinjau dari Kadar Air, Kadar Asam Lemak Bebas dan Bilangan Peroksida |
| title_fullStr | Kualitas Minyak Blend Kelapa Kopra dan Minyak Kelapa Sawit ditinjau dari Kadar Air, Kadar Asam Lemak Bebas dan Bilangan Peroksida |
| title_full_unstemmed | Kualitas Minyak Blend Kelapa Kopra dan Minyak Kelapa Sawit ditinjau dari Kadar Air, Kadar Asam Lemak Bebas dan Bilangan Peroksida |
| title_short | Kualitas Minyak Blend Kelapa Kopra dan Minyak Kelapa Sawit ditinjau dari Kadar Air, Kadar Asam Lemak Bebas dan Bilangan Peroksida |
| title_sort | kualitas minyak blend kelapa kopra dan minyak kelapa sawit ditinjau dari kadar air kadar asam lemak bebas dan bilangan peroksida |
| topic | blend oil water proportion free fatty acid (ffa) peroxide value (pv)s |
| url | http://jrk.fmipa.unand.ac.id/index.php/jrk/article/view/347 |
| work_keys_str_mv | AT asytifebliza kualitasminyakblendkelapakopradanminyakkelapasawitditinjaudarikadarairkadarasamlemakbebasdanbilanganperoksida AT oktarianiokatariani kualitasminyakblendkelapakopradanminyakkelapasawitditinjaudarikadarairkadarasamlemakbebasdanbilanganperoksida AT aisyahmeisyaputri kualitasminyakblendkelapakopradanminyakkelapasawitditinjaudarikadarairkadarasamlemakbebasdanbilanganperoksida |