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All Journal Jurnal Kimia Mulawarman Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Biologi Tropis Journal of Agritechnology and Food Processing Prisma Sains: Jurnal Pengkajian Ilmu dan Pembelajaran Matematika dan IPA IKIP Mataram Bakti Sekawan : Jurnal Pengabdian Masyarakat Jurnal Penelitian dan Kajian Ilmiah Kesehatan Politeknik Medica Farma Husada Mataram JSN : Jurnal Sains Natural Jurnal Pengabdian Masyarakat Sehati Jurnal Sains, Teknologi dan Kesehatan
Fardani, Roushandy Asri
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Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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Journal : Journal of Agritechnology and Food Processing

 1 
Pengaruh Penambahan Bubuk Bawang Merah Sebagai Antioksidan Alami Terhadap Kualitas Minyak Goreng Curah Fardani, Roushandy Asri; Christina, Putu Ayu Winda; Atfal, Bustanul
Journal of Agritechnology and Food Processing Vol 1, No 2 (2021)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (818.587 KB) | DOI: 10.31764/jafp.v1i2.6750

Abstract

The use of bulk cooking oil repeatedly with long storage time results in oil damage, such as increasing the peroxide value and acid number. So far, to overcome this problem, synthetic antioxidants are still used such as Butylated hydroxytoluene (BHT). When BHT added bulk cooking oil will be carcinogenic. Seeing this, it is necessary to look for alternative natural antioxidants. This study aims to seek out the effect of adding natural antioxidants, namely shallot powder to the peroxide value and acid number in bulk cooking oil with storage times of 0, 4, and 8 days. The peroxide number was determined by iodometric titration, while the acid number by acid-base titration. The data obtained were processed with statistics. The results of the statistical data of the Kruskal-Wallis test obtained a sig value of 0.000 less than 0.05, which means that there is an effect of adding shallot powder to the peroxide value and acid number. It shows that shallots are effective as natural antioxidants and can improve the quality of bulk cooking oil.
Addition of rosella flower (Hibiscus sabdariffa) powder addition on the quality of bulk cooking oil Fardani, Roushandy Asri; P.P, Hendry Satria
Journal of Agritechnology and Food Processing Vol 2, No 2 (2022)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v2i2.12405

Abstract

Oil is used as a medium for frying food that is widely consumed by the public. One way to overcome rancidity by improving the quality of oil by using antioxidants. Antioxidants consist of synthetic antioxidants and natural antioxidants. The use of synthetic antioxidants such as BHA (Butyl Hydroxy Anisol) and BHT (Butyl Hydroxy Toulene) raises many concerns about side effects such as causing swelling of the liver and affecting enzyme activity. Therefore, it is necessary to look for other alternatives, namely natural antioxidants. Natural antioxidants are antioxidants extracted from natural plant and microbial materials. One of the plants that has the potential to be utilized as a natural antioxidant is Rosella Flower. This aims of this study was to determine the effect of adding rosella flower powder as a natural antioxidant and to determine the quality of bulk cooking oil after adding Rosella Flower Powder to bulk cooking oil stored for 0 and 7 days. This study uses the Iodometric Titration method, data obtained by statistical tests and comparison with Indonesian National Standard number 01-3741-2013. The results of the analysis with Post hoc LSD test showed that the use of rosella flower powder almost equaled BHT and was said to be one group.
Co-Authors Adriyan Suhada Aini, Aini Ajeng Dian Pertiwi, Ajeng Dian Ardika, Nadia BaiqIsti Hijriani Bustanul Atfal Christina, Putu Ayu Winda Devi, Ari Via Edy Kurniawan, Edy Eka Fitria Eti Kurniati, Eti Febriana, Yolanda Hardani, H Idham Halid Ismatullah, Nurul Khatimah Kartina, Sri Mentari, Ika Nurfajri Ni Nyoman Ariwidiani Ningty, Sarly Sapty Novianty, Wanda Nurul Hadiatun Nurul Indriani Nurul Khatimah Ismatullah P.P, Hendry Satria Pauzan Pauzan, Pauzan Purwita, Ni Wayan Mustika Ratulangi, Wulan Ratia Reni Chairunnisah, Reni Rosnalia Widyan S, Dhika Juliana Sri Idawati Ulya, Tuhfatul ustiawaty, jumari Utami, Evi Fatmi Wahab Wahab