Nana Dyah, Siswati and Juni, SU and Junaini, - (2010) PEMANFAATAN ANTIOKSIDAN ALAMI FLAVONOL UNTUK MENCEGAH PROSES KETENGIKAN MINYAK KELAPA. Rekapangan : Jurnal Teknologi Pangan, 4 (1). pp. 22-28. ISSN 1978-4163

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    ABSPRACT 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 mix o accelerate the rancidity. The mix of palm oil and red onion skin was being stored for 1 — 4 peroxide. This The research result was detected by the level of oil pero. his number was showing the level of deterioration of the fat or oil indicating that there was rancidity. The best result was on I1 % 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 0/100 g). Key word : Peroxide Ievel rancidity, antioxidant, skin of red onion.

    Item Type: Article
    Subjects: T Technology > TP Chemical technology > TP368 Food processing and manufacture
    Divisions: UPN Jatim Journal > Rekapangan : Jurnal Teknologi Pangan
    Depositing User: Users 2 not found.
    Date Deposited: 20 Jun 2012 13:41
    Last Modified: 27 Jun 2012 15:47

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