Pengaruh Konsentrasi Asam Askorbat dan Waktu Perendaman terhadap Kadar Air dan Bilangan Peroksida pada Minyak Kopra
(Effect of Ascorbic Acid Concentration and Soaking Time on Water Content And Peroxide Numbers of Copra Oil) ABSTRACT. Copra oil is a product produced from the dried coconut through several stages of drying until the moisture content reaches 5-6%. Copra oil susceptible to oxidation due to containin...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Syiah Kuala, Agriculture Faculty
2016-04-01
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| Series: | Jurnal Teknologi dan Industri Pertanian Indonesia |
| Subjects: | |
| Online Access: | http://jurnal.unsyiah.ac.id/TIPI/article/view/5252 |
| _version_ | 1797227374999240704 |
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| author | Erma Suryani Virna Muhardina |
| author_facet | Erma Suryani Virna Muhardina |
| author_sort | Erma Suryani |
| collection | DOAJ |
| description | (Effect of Ascorbic Acid Concentration and Soaking Time on Water Content And Peroxide Numbers of Copra Oil)
ABSTRACT. Copra oil is a product produced from the dried coconut through several stages of drying until the moisture content reaches 5-6%. Copra oil susceptible to oxidation due to containing high fat content. This causes the oil susceptible to rancidity, discoloration and odor. One of the efforts to prevent the oxidation of foods high in fat can be done with the giving ascorbic acid as an antioxidant. The purpose of this study was to determine the ascorbic acid concentration and coconut meat soaking time in the solution as well as to determine the effect of ascorbic acid on the water content and peroxide numbers of copra oil. This study used a Complete Randomized Design (CRD) with 2 factorial and three levels: (1) ascorbic acid concentration (0.5%, 1% and 1.55%) and (2) soaking time (10 minutes, 20 minutes and 30 minutes). The results showed that ascorbic acid concentration has significant effect (P≤0,01) on peroxide number. While soaking time has significant effect on the water content and peroxide. |
| first_indexed | 2024-04-24T14:39:48Z |
| format | Article |
| id | doaj.art-a42723106cbc419fa9aa4da02ee5faa5 |
| institution | Directory Open Access Journal |
| issn | 2085-4927 2442-7020 |
| language | English |
| last_indexed | 2024-04-24T14:39:48Z |
| publishDate | 2016-04-01 |
| publisher | Universitas Syiah Kuala, Agriculture Faculty |
| record_format | Article |
| series | Jurnal Teknologi dan Industri Pertanian Indonesia |
| spelling | doaj.art-a42723106cbc419fa9aa4da02ee5faa52024-04-02T22:35:43ZengUniversitas Syiah Kuala, Agriculture FacultyJurnal Teknologi dan Industri Pertanian Indonesia2085-49272442-70202016-04-0181293210.17969/jtipi.v8i1.52524799Pengaruh Konsentrasi Asam Askorbat dan Waktu Perendaman terhadap Kadar Air dan Bilangan Peroksida pada Minyak KopraErma Suryani0Virna Muhardina1Universitas Serambi MekkahUniversitas Serambi Mekkah(Effect of Ascorbic Acid Concentration and Soaking Time on Water Content And Peroxide Numbers of Copra Oil) ABSTRACT. Copra oil is a product produced from the dried coconut through several stages of drying until the moisture content reaches 5-6%. Copra oil susceptible to oxidation due to containing high fat content. This causes the oil susceptible to rancidity, discoloration and odor. One of the efforts to prevent the oxidation of foods high in fat can be done with the giving ascorbic acid as an antioxidant. The purpose of this study was to determine the ascorbic acid concentration and coconut meat soaking time in the solution as well as to determine the effect of ascorbic acid on the water content and peroxide numbers of copra oil. This study used a Complete Randomized Design (CRD) with 2 factorial and three levels: (1) ascorbic acid concentration (0.5%, 1% and 1.55%) and (2) soaking time (10 minutes, 20 minutes and 30 minutes). The results showed that ascorbic acid concentration has significant effect (P≤0,01) on peroxide number. While soaking time has significant effect on the water content and peroxide.http://jurnal.unsyiah.ac.id/TIPI/article/view/5252copra oilascorbic acidwater contentperoxide numbers |
| spellingShingle | Erma Suryani Virna Muhardina Pengaruh Konsentrasi Asam Askorbat dan Waktu Perendaman terhadap Kadar Air dan Bilangan Peroksida pada Minyak Kopra Jurnal Teknologi dan Industri Pertanian Indonesia copra oil ascorbic acid water content peroxide numbers |
| title | Pengaruh Konsentrasi Asam Askorbat dan Waktu Perendaman terhadap Kadar Air dan Bilangan Peroksida pada Minyak Kopra |
| title_full | Pengaruh Konsentrasi Asam Askorbat dan Waktu Perendaman terhadap Kadar Air dan Bilangan Peroksida pada Minyak Kopra |
| title_fullStr | Pengaruh Konsentrasi Asam Askorbat dan Waktu Perendaman terhadap Kadar Air dan Bilangan Peroksida pada Minyak Kopra |
| title_full_unstemmed | Pengaruh Konsentrasi Asam Askorbat dan Waktu Perendaman terhadap Kadar Air dan Bilangan Peroksida pada Minyak Kopra |
| title_short | Pengaruh Konsentrasi Asam Askorbat dan Waktu Perendaman terhadap Kadar Air dan Bilangan Peroksida pada Minyak Kopra |
| title_sort | pengaruh konsentrasi asam askorbat dan waktu perendaman terhadap kadar air dan bilangan peroksida pada minyak kopra |
| topic | copra oil ascorbic acid water content peroxide numbers |
| url | http://jurnal.unsyiah.ac.id/TIPI/article/view/5252 |
| work_keys_str_mv | AT ermasuryani pengaruhkonsentrasiasamaskorbatdanwaktuperendamanterhadapkadarairdanbilanganperoksidapadaminyakkopra AT virnamuhardina pengaruhkonsentrasiasamaskorbatdanwaktuperendamanterhadapkadarairdanbilanganperoksidapadaminyakkopra |