UNIVERSITAS AIRLANGGA



Detail Article

Matematika dan Ilmu Pengetahuan Alam

ISSN 0852-4556

Vol. 3 / No. 1 / Published : 1998-05

Related with : Scholar   Yahoo!   Bing

Original Article :

Pengaruh antioksidan bha-asam sitrat pada penentuan angka peroksida dalam minyak kelapa

Author :

  1. Nurul Hidayati*1
  2. Yoesoef Syah*2
  3. Usreg Sri H*3
  1. Jurusan Kimia FMIPA Unair
  2. Jurusan Kimia FMIPA Unair
  3. Jurusan Kimia FMIPA Unair

Abstract :

The research on the effect of the mixture BHA antioxidant and citric acid with different ratio’s peroxide value in the coconut oli has been conducted. The aim of the research was to investigate the effect of the mixture of BHA antioxidant an citric acid with different ratio’s to peroxide value in the coconuts oil compared to coconut oil without addition of antioxidant as a blank. Also the best ratio between BHA antioxidant and citrid acid which have the highest potensial so that lowest peroxide value achieved in the same storage time was investigated.Iodometric method was used to determine peroxide value in the coconut oil and expressed as the amount of mg oxygen per 100 gram oil.The results indicated that there was significant difference. In term of peroxide value between coconut oil with and without addition of antioxidant. It was found that Fe and Cu ions present with the concentrations of 2.0184 ppm and 0.1232 ppm which are strong proxidant that can promote the oil damage. The best ratio between BHA antioxidant and

Keyword :

reducing sugar fermentasi saccharomyces cerevisae. Luff-Schoor,


References :

Tjitjik ST,(1988) Pengaruh Penambahan BHT dan Asam Sitrat pada Penentuan Angka Prooksida dalam Minyak Kelapa Surabaya. : Lemlit Unair

Soejoeti Z.,(1986) Buku Materi Pokok Percobaaan Terapan Jakarta : Karunia

Sudarmadji ST,(1989) Analisa Bahan Makanan dan Pertanian 1 Yogyakarta : Sted Liberty

Min BD,(1986) Enclypodeia of food Science and Technology Vol 11 Canada : John Wiley and Sons

Wew Y,(1983) Qulalitative and Quantitative Effec of Antioxidants on the Flavor Stability of Oil - : J Off Food Science

Ketaren S.,(1986) Minyak dan Lemak Pangan Jakarta : UI Press

Min BD,(1983) Qulalitative and Quantitative Effec of Antioxidants on the Flavor Stability of Oil : J Off Food Science

Grosch W,(1987) Food Chemistry Berlin : springer-verlag

Harper LJ,(1986) Pangan gizi dan Pertanian Jakarta : UI Press

Aurand LW,(1987) Food composition and analysis New York : AVI Book

Chridijanto T.,(1987) Pengaruh campuran Antiosidan d



Archive Article

Cover Media Content

Volume : / No. : / Pub. :

Information JMIPA