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Palm oil contains carotenoid about 500-700 ppm. Epidemiology study showed that carotenoids are beneficial for health, but most of carotenoids are destructed and loss during purification of palm oil, so need to be modified to minimize the loss and destruction of carotenoids. One of the methods was to use NaOH to neutralize free fatty acid after degumming step. The aim of this research was to determine optimum condition of deacidification process of palm oil to minimize the destruction of carot Fajriyati Mas’ud; Tien R. Muchtadi; Purwiyatno Hariyadi; Tri Haryati
Forum Pasca Sarjana Vol. 31 No. 1 (2008): Forum Pascasarjana
Publisher : Forum Pasca Sarjana

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Palm oil contains carotenoid about 500-700 ppm. Epidemiology study showed that carotenoids are beneficial for health, but most of carotenoids are destructed and loss during purification of palm oil, so need to be modified to minimize the loss and destruction of carotenoids. One of the methods was to use NaOH to neutralize free fatty acid after degumming step. The aim of this research was to determine optimum condition of deacidification process of palm oil to minimize the destruction of carotenoids. This research used Central Composite Design (CCD). Response surface model was applied to see influence of treatment to rendemen, free fatty acid and carotenoids contents of neutralized palm oil (NPO) with three variables of temperature, time, and consentration of NaOH. This research showed the optimum condition of deacidification process of palm oil to minimize the destruction of carotenoids, i.e. temperature of 59oC, time 25 minutes, and NaOH 11.1% (16oBe). In this condition the content of NPO was 95%, with 0.16% of free fatty acid and total carotenoids of 390 ppm. Key words: palm oil, deacidification, carotenoid

Kajian Sifat Fisikokimia dan Komposisi Asam Lemak Minyak Kernel Biji Mangga Fajriyati Mas’ud
Jurnal Agritechno Jurnal Agritechno Vol. 15, Nomor 2, Oktober 2022
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/at.vi.983

Mango seed kernel contain high quality oil, the oil is composed by high quality fatty acids and contains large amounts of polyphenols. This study aims to examine the physicochemical properties and fatty acid composition of the kernel seed oil of golek mango, manalagi mango, and bacang mango. The oil was extracted by maceration method using ethanol for 48 h, and physicochemical properties, fatty acid composition, and polyphenol content were analyzed. The results showed that the physicochemical properties of oil were within the range of values suitable for consumption. The oils contain high concentration of oleic acid and polyphenols, as well as quite high levels of stearic acids. The results of this study support the potential for developing the oils as a raw material for spreads products and as a functional food.

Kajian Potensi Kulit Buah Mangga Sebagai Bahan Pangan Fajriyati Mas’ud
Jurnal Agritechno Jurnal Agritechno Vol. 16, Nomor 1, April 2023
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.v16i1.1008

Mango peel is a by-product of fruit processing which can pollute the environment. In this study, a proximate analysis was carried out which included water content, carbohydrates, protein, fat, minerals, and several bioactive compounds of mango peel, the study was conducted on the potential for its utilization as a food ingredient. The water content of mango peel is 66% -70%, carbohydrates are more than 70%, protein and fat are around 2 - 3 g/100g respectively, fiber content is around 30 - 38 g/100g, total phenolic compounds are 80 - 90mg/g, and carotenoids 2 - 4 mg/g. One way that can be done to utilize mango peel is to modify it into a powder form by washing and blanching, drying and milling. In the form of flour, various benefits of mango peel can be obtained, especially in the development of functional food.

Substitusi Terigu dengan Tepung Kernel Biji Mangga pada Produksi Cookies Fajriyati Mas'ud
Journal of Sustainable Research In Management of Agroindustry (SURIMI) Vol. 3 No. 1 (2023): SURIMI : April 2023
Publisher : Politeknik Negeri Cilacap

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35970/surimi.v3i1.1842

Mango seed kernel flour contains high carbohydrates, besides that it also contains almost equal levels of protein and fat, so it has the potential to be used as a substitute for wheat flour in making cookies. This study examined the effects of tape yeast and tempeh yeast at concentrations of 1%, 2% and 3% and fermentation times of 15, 28 and 41 h, so there were 18 experimental units. The best results were obtained by using 2% tempeh yeast for 41 hours, namely 7.18% protein. Further optimization of the fermentation process study gave optimum results in the fermentation process of 2.23% tempeh yeast in 500 g of mango seed kernel flour for 41,04 h. Under these processing conditions, mango seed kernel flour can be produced with a protein content of 7.24%. Furthermore, for the application of fermented mango seed kernel flour as a substitute for wheat flour in making cookies, the best results were obtained at a ratio of 30% mango kernel flour and 70% wheat flour based on the taste and aroma of the cookies product. Substitution of wheat with mango kernel flour is only feasible organoleptically at a maximum level of 30%.

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