Jurnal Pangan dan Gizi
Vol 8, No 2 (2018): Kajian Pangan dan Gizi

PENURUNAN BILANGAN PEROKSIDA PADA MINYAK JELANTAH MENGGUNAKAN SERBUK DAUN PEPAYA

Fandhi Adi Wardoyo (Program Studi DIV Analis Kesehatan, Fakultas Ilmu Keperawatan dan Kesehatan, Universitas Muhammadiyah Semarang Jl. Kedungmundu Raya no 18 Semarang)

Article Info

Publish Date
11 Dec 2018

Abstract

Research on the reduction of peroxide numbers in wasted cooking oil has been done. The aim of this research is to determine the reduction of peroxide numbers in wasted cooking oil after soaking with papaya leaf powder (Carica papaya) concentration 5, 10, 15 and 20 %b/v, then it has been soaked for one to five days. The wasted cooking oil has initial peroxide numbers sebesar 74,29 mg O2/100. The result showed that after wasted cooking oil has been soaked for five days with papaya leaf powder concentration 10%b/v can reduced peroxide number up to 52,16%, and the peroxide number decreased to 35,54 mg O2/100.

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Journal Info
Jurnal Pangan dan Gizi
Website

Abbrev

JPDG

Publisher

Universitas Muhammadiyah Semarang

Subject

Agriculture, Biological Sciences & Forestry

Description

Jurnal Pangan dan Gizi (JPG, P ISSN 2086-6429, EISSN 2656-0291) provides a medium for publishing scientific articles as a result of research and development in the field of food technology and nutrition by focusing on food biochemistry, food safety, food microbiology, food chemistry , nutrition, ...