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All Journal Jurnal Katalisator Borneo Journal Of Pharmascientech Jurnal Ilmiah Pharmacy Jurnal Ilmiah Ibnu Sina (JIIS): Ilmu Farmasi dan Kesehatan
Densi Selpia Sopianti
Akademi Farmasi Al-Fatah Bengkulu
Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Health Professions Immunology & microbiology Medicine & Pharmacology Public Health

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Journal : Jurnal Katalisator

 1 
PENETAPAN KADAR ASAM LEMAK BEBAS PADA MINYAK GORENG Densi Selpia Sopianti; Herlina Herlina; Handi Tri Saputra
Jurnal Katalisator Vol 2, No 2 (2017): KATALISATOR
Publisher : LLDIKTI Wilayah X

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (484.661 KB) | DOI: 10.22216/jk.v2i2.2408

Abstract

The purpose of this research is to know the increase of free fatty acid content on cooking oil which has been used several times for frying and shows that still fulfill SNI quality standard that is <0,3%. Approximately 290 million tons of oil is consumed every year by the Indonesian population, therefore cooking oil is one of the important needs that the people of Indonesia need. The process of repeated frying on cooking oil will lead to the formation of free fatty acids. Cooking oil is taken randomly from different types of brands from vegetable materials. Conducted for frying and then disampling frying to 0, 5, 7, and 9 for the determination of ALB levels using alkalimetri method. The results showed that free fatty acid content of cooking oil A, B, C, D on frying 0-5 still fulfill SNI requirement <0.3%. As for cooking oil brand B, C, D on frying 7 and 9 the result exceeds the requirement of SNI> 0.3%. In oil E fryer 0 still fulfill SNI requirement while 5-7 result exceeds the requirement of SNI that is> 0,3%. Tujuan penelitian ini untuk mengetahui peningkatan kadar asam lemak bebas pada minyak goreng yang telah digunakan beberapa kali untuk penggorengan dan untuk menunjukkan pemakaian yang masih memenuhi standar mutu SNI yaitu < 0,3%. Kurang lebih dari 290 juta ton minyak dikonsumsi tiap tahun oleh penduduk indonesia, oleh sebab itu minyak goreng merupakan salah satu kebutuhan penting yang diperlukan masyarakat Indonesia. Proses penggorengan berulang pada minyak goreng akan menyebabkan terbentuknya asam lemak bebas. Minyak goreng diambil secara acak dari berbagai jenis merk dari bahan-bahan nabati. Dilakukan untuk penggorengan lalu disampling penggorengan ke 0, 5, 7, dan 9 untuk dilakukan penetapan kadar ALB menggunakan metode alkalimetri. Dari hasil penelitian menunjukkan kadar asam lemak bebas untuk minyak goreng A, B, C, D pada penggorengan 0-5 masih memenuhi syarat SNI <0,3%. Sedangkan untuk minyak goreng merek B, C, D pada penggorengan 7 dan 9 hasilnya melebihi syarat SNI >0,3%. Pada minyak  E penggorengan 0 masih memenuhi syarat SNI sedangkan 5-7 hasilnya melebihi syarat SNI yaitu >0,3%.
UJI ANTIOKSIDAN DENGAN METODE DPPH DARI FORMULASI LULUR KRIM EKSTRAK POLIFENOL Gelidium sp Densi Selpia Sopianti
Jurnal Katalisator Vol 5, No 1 (2020): KATALISATOR
Publisher : LLDIKTI Wilayah X

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22216/jk.v5i1.4440

Abstract

The use of scrubs with natural ingredients is increasingly widespread to prevent side effects from the use of chemicals, one of which is polyphenol compounds from Gelidium sp. The purpose of this study was to make scrubs from the extract of Gelidium sp polyphenol tested by antioxidants and the DPPH method. The method of making polyphenol extract with from Gelidium sp using 50% methanol and then made to scrub formulations with and multiplication of extraction of 10,15,20% and in physical properties testing including organoleptic test, pH tets, dispersion test, sticky power test, hedonic test, cream type test and antioxidant. The results of the study showed that the pysical properties of cream scrubs, in the organoleptic test, affected the shape and color. pH test, scattering power test, ticky strength affect the preparation because the more extracts are added into the preparation, the higher the value abtained. The most preferred formula by the researcher is in the formula 3 (three). Antioxidant test gets value IC50 vitamin C 435,79 ppm. While each formula gets a value formula 1 : 701,12 ppm, formula 2 : 679,32 ppm, dan formula 3 : 152,45 ppm.
Co-Authors Abdul Ricki Aina Fatkil Haque Arief Setiawan Cindy Veronica Devi Novia Handi Tri Saputra herlina herlina Putri Serindang Bulan Yuska Novi Yanty