Pengaruh Ekstrak dan Fraksi Daun Salam (Syzygium polyanthum) terhadap Bilangan Peroksida Minyak Goreng Kelapa Sawit

Risma Dewi Saputri, Leni Legasari, Damayanti Iskandar

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The people's habit of using cooking oil repeatedly can lead to oxidation of the oil , which results in peroxides, fatty acids, aldehydes and ketones. Peroxide number is a determinant level of damage to cooking oil, so the damage to cooking oil needs to be slowed down by the addition of antioxidants. The antioxidant that is often used is TBHQ, but several studies have stated that the use of TBHQ has negative effects, so that safer natural antioxidants are needed. The goal can know effect extracts and fractions of bay leaves ( Syzygium polyanthum) for  peroxide value in  cooking palm oil, with the following results ; addition of extract , ethanol fraction, ethyl acetate fraction, and n-hexane fraction of bay leaves respectively: water content,  0.159%, 0.179%, 0.245%, 0.199%. Free Fatty Acid (FFA) 0.132%, 0.129%, 0.137%, 0.139%.Peroxide value (POV) 4,76  meqO/Kg, 3,01  meqO/Kg, 1.51 meqO2/Kg, 2.63 meqO2/Kg. Thus the best results are ethyl acetate fraction bay leaves 1.51 meqO2/Kg can potentially lowering peroxide cooking palm oil

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ISSN (cetak): 2654-4032

Kantor Redaksi:
Fakultas Sains dan Teknologi
Universitas Islam Negeri Raden Fatah Palembang
email: semnassaintek_uin@radenfatah.ac.id
 

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