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All Journal Jurnal Gizi Al-Kimia Abdimas Dewantara DIKEMAS (Jurnal Pengabdian Kepada Masyarakat) Jurnal Educatio FKIP UNMA ad-Dawaa : Journal of Pharmaceutical Sciences Jurnal Ilmiah Wahana Pendidikan Indonesian Journal of Health Science SEHATI: Jurnal Kesehatan Medical Sains : Jurnal Ilmiah Kefarmasian J-ABDIPAMAS (Jurnal Pengabdian Kepada Masyarakat)
Akhmad Albari
Universitas Nahdlatul Ulama Sunan Giri
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Dentistry Economics, Econometrics & Finance Education Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Library & Information Science Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Journal : Al-Kimia

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Perbandingan Aktivitas Ekstrak Daun Tapak Dara (Catharanthus Roseus) dan TBHQ Sebagai Antioksidan Minyak Goreng Terhadap Fotooksidasi UV-C Akhmad Al-Bari; Romadhiyana Kisno Saputri
Al-Kimia Vol 9 No 2 (2021): DESEMBER
Publisher : Study Program of Chemistry - Alauddin State Islamic University of Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/al-kimia.v9i2.24297

Abstract

Cooking oil is one of the sources of human energy with a total consumption of 290 million tons/year by the public. The largest use of cooking oil is the household sector which generally gets its oil from traditional markets. The oil that is traded in the market is often not covered properly so that it is easily exposed to sunlight. The light that hits the oil can cause damage, including the formation of peroxide compounds. Efforts to overcome the damage include adding natural antioxidants as an alternative to synthetic antioxidants. This study aims to determine the impact of 254nm ultraviolet photooxidation on the containment of oil oxidation by the addition of tapak Dara leaf extract and TBHQ. The oil was photo oxidized with variations of 1, 3, 6, and 12 hours to determine the hold. To determine the quality of the oil, three parameters of sample testing were carried out, namely free fatty acid content, peroxide number, and water content. The results of photooxidation showed that cooking oil with tapak Dara leaf extract had lower holding activity than TBHQ. This value was measured on the peroxide number and free fatty acid content, while the measurement of the water content of the measured containment activity was better with a value that met SNI, namely <0.1%
Co-Authors Abdul Basith Alya Fellinsa Putri Moh. Mualliful Ilmi, Moh. Mualliful Nawafila Februyani Nia Septiwiani Nurin Chasanah Nursiyah Nursiyah Ria Indah Kusuma Pitaloka Saputri, Romadhiyana Kisno Siti Choirun Nisak Sovia Roikhatul Jannah