MINIMIZE THE HYDROGENATION OF UNSATURATED FATTY ACID IN THE RUMEN WITH KAFFIR LIME (Citrus hystrix)
This research aimed to know the ability of citronella from C. hystrix to protect unsaturated fatty acid of Tropical cooking oil on the hydrogenation process by rumen microbes. The in vitro fermentation test used rumen fluid of local female sheeps as source of microbial, Tropical cooking oil as a sou...
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Universitas Gadjah Mada
2017-08-01
|
| Series: | Buletin Peternakan |
| Subjects: | |
| Online Access: | https://jurnal.ugm.ac.id/buletinpeternakan/article/view/17787 |
| _version_ | 1818315825325539328 |
|---|---|
| author | Nafly Comilo Tiven |
| author_facet | Nafly Comilo Tiven |
| author_sort | Nafly Comilo Tiven |
| collection | DOAJ |
| description | This research aimed to know the ability of citronella from C. hystrix to protect unsaturated fatty acid of Tropical cooking oil on the hydrogenation process by rumen microbes. The in vitro fermentation test used rumen fluid of local female sheeps as source of microbial, Tropical cooking oil as a source of unsaturated fatty acids and C. hystrix leaves as source of cironela. Tropical cooking oil was mixed with Preston skim milk (1:2). The mixture were added by C. hystrix leaves with the level of 0%, 1%, 2%, 3% and 4% (dry weight bases) from the weight of the mixture, then mixed evenly into protected Tropical cooking oil. The data was analyzed by Completely Random Design. The difference of means the treatments were tested by Duncan’s New Multiple Range Test. Result showed that oleic and linoleic resulting from fermenting Tropical cooking oil protected by citronela in C. hystrix was increase if it compare to unprotected. It can be concluded that Tropical cooking oil protected with citronelal C. hystrix was reduced hydrogenation of unsaturated fatty acid, mainly oleic and linoleic. |
| first_indexed | 2024-12-13T09:11:41Z |
| format | Article |
| id | doaj.art-8017bd4534704b3f982e1409762545d5 |
| institution | Directory Open Access Journal |
| issn | 0126-4400 2407-876X |
| language | English |
| last_indexed | 2024-12-13T09:11:41Z |
| publishDate | 2017-08-01 |
| publisher | Universitas Gadjah Mada |
| record_format | Article |
| series | Buletin Peternakan |
| spelling | doaj.art-8017bd4534704b3f982e1409762545d52022-12-21T23:52:56ZengUniversitas Gadjah MadaBuletin Peternakan0126-44002407-876X2017-08-0141326527010.21059/buletinpeternak.v41i3.1778717689MINIMIZE THE HYDROGENATION OF UNSATURATED FATTY ACID IN THE RUMEN WITH KAFFIR LIME (Citrus hystrix)Nafly Comilo Tiven0Universitas PattimuraThis research aimed to know the ability of citronella from C. hystrix to protect unsaturated fatty acid of Tropical cooking oil on the hydrogenation process by rumen microbes. The in vitro fermentation test used rumen fluid of local female sheeps as source of microbial, Tropical cooking oil as a source of unsaturated fatty acids and C. hystrix leaves as source of cironela. Tropical cooking oil was mixed with Preston skim milk (1:2). The mixture were added by C. hystrix leaves with the level of 0%, 1%, 2%, 3% and 4% (dry weight bases) from the weight of the mixture, then mixed evenly into protected Tropical cooking oil. The data was analyzed by Completely Random Design. The difference of means the treatments were tested by Duncan’s New Multiple Range Test. Result showed that oleic and linoleic resulting from fermenting Tropical cooking oil protected by citronela in C. hystrix was increase if it compare to unprotected. It can be concluded that Tropical cooking oil protected with citronelal C. hystrix was reduced hydrogenation of unsaturated fatty acid, mainly oleic and linoleic.https://jurnal.ugm.ac.id/buletinpeternakan/article/view/17787hyidrogenationkaffir lime (c. hystrix)unsaturated fatty acid |
| spellingShingle | Nafly Comilo Tiven MINIMIZE THE HYDROGENATION OF UNSATURATED FATTY ACID IN THE RUMEN WITH KAFFIR LIME (Citrus hystrix) Buletin Peternakan hyidrogenation kaffir lime (c. hystrix) unsaturated fatty acid |
| title | MINIMIZE THE HYDROGENATION OF UNSATURATED FATTY ACID IN THE RUMEN WITH KAFFIR LIME (Citrus hystrix) |
| title_full | MINIMIZE THE HYDROGENATION OF UNSATURATED FATTY ACID IN THE RUMEN WITH KAFFIR LIME (Citrus hystrix) |
| title_fullStr | MINIMIZE THE HYDROGENATION OF UNSATURATED FATTY ACID IN THE RUMEN WITH KAFFIR LIME (Citrus hystrix) |
| title_full_unstemmed | MINIMIZE THE HYDROGENATION OF UNSATURATED FATTY ACID IN THE RUMEN WITH KAFFIR LIME (Citrus hystrix) |
| title_short | MINIMIZE THE HYDROGENATION OF UNSATURATED FATTY ACID IN THE RUMEN WITH KAFFIR LIME (Citrus hystrix) |
| title_sort | minimize the hydrogenation of unsaturated fatty acid in the rumen with kaffir lime citrus hystrix |
| topic | hyidrogenation kaffir lime (c. hystrix) unsaturated fatty acid |
| url | https://jurnal.ugm.ac.id/buletinpeternakan/article/view/17787 |
| work_keys_str_mv | AT naflycomilotiven minimizethehydrogenationofunsaturatedfattyacidintherumenwithkaffirlimecitrushystrix |