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All Journal Jurnal Agroindustri Jurnal Teknologi & Industri Hasil Pertanian
Sahrial Sahrial
Universitas Jambi
Agriculture, Biological Sciences & Forestry Computer Science & IT Electrical & Electronics Engineering Energy Industrial & Manufacturing Engineering

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PHYSICOCHEMICAL PROPERTIES OF TEA (Camellia sinensis) SEED OIL AND ITS APPLICATIONS Sahrial Sahrial; Emanauli Emanauli; Meri Arisandi
Jurnal Agroindustri Vol 7, No 2 (2017)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.7.2.111-115

Abstract

Tea (Camellia sinensis) is widely grown for its leave sand is commercialized as black tea. Product diversification and value addition are currently are of great interest. This study provides data on the physicochemical properties of tea seed oil from Kayu Aro, Jambi Province. Extraction using-hexane was employed to obtain tea seed oil followed by physical-chemical analysis to assess its properties. Physicochemical properties, namely oil yield, density, refractive index, viscosity, turbidity, color, and melting point, as well as free fatty acid, iodine value, peroxide value, and saponification were determined. The oil yield is up to 14% (dB), density is 882.5±5.5kg/m3, refractive index is 1.48±0.20, viscosity is 64.1±0.2 Pa.s, turbidity is 0.88, color 47.0 (L),34.6 (C) and 95.3 (h) as well as free fatty acid 0.39-0.92%, iodine value 29.63-30.87gI2/100g, peroxide value 0.019-0.417 meq O2/100g, and saponification 127.721-168.382. Tea seed oil is stable and can be a potential source of edible and non-edible applications, such as natural nutraceutical,  pharmaceutical, and cosmetic products
Aplikasi penggunaan Mono Di-Acyl Glycerol (MDAG) untuk meningkatkan stabilitas dan titik leleh dark chocolate [Application of Mono Di-Acyl Glycerol (MDAG) to Improve Stability and Melting Point of Dark Chocolate] Mursalin Mursalin; Achmad Hizazi; Sahrial Sahrial
Jurnal Teknologi & Industri Hasil Pertanian Vol 27, No 1 (2022): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v27i1.53-60

Abstract

     Chocolate is one of the processed cocoa products in the form of a water-in-oil (w/o) emulsion. In its production, cocoa powder, sugar, and vanilla are evenly dispersed in cocoa butter by using lecithin as an emulsifier. Lecithin is an effective emulsifier used to w/o emulsions due to its HLB ranging (4-6). So far, by using a single emulsifier (lecithin), it will takes 8-12 hours of conching to produce dark chocolate with good quality and stability. Hence, the addition of MDAG which has an HLB ranging 3-5 as a co-emulsifier, is expected to reduce conching time and increase product stability and melting point. The study was aimed to determine the effect of adding MDAG as a co-emulsifier to increase the stability and melting point of dark chocolate and to determine the optimum concentration of MDAG addition. The study was arranged in a completely randomized design (CRD), the treatments were 6 levels of lecithin/MDAG ratio (%) in the dough, namely P0 (0.60:0), P1 (0.56:0.04), P2 (0.52 :0.08), P3 (0.48:0.12), P4 (0.44:0.16), and P5 (0.40:0.20). Each treatment level was repeated 3 times to obtain 18 experimental units. The parameters tested were melting point and fat-blooming. To see whether there was an effect of adding MDAG as a co-emulsifier, the data obtained were analyzed using ANOVA and followed by DNMRT at a 5% significance level. The results showed that the addition of MDAG as a co-emulsifier could increase the stability and melting point of dark chocolate. The best proportion of emulsifier mixture of lecithin and MDAG is the use of 0.44% lecithin and 0.16% MDAG which produces a melting point of 34oCwith a level of stability during storage at room temperature was quite high (not having fat-bloomduring storage up to 21 days).
Co-Authors Achmad Hizazi Ade Yulia Emanauli Emanauli Emanauli Emanauli Lisani Lisani Meri Arisandi Mursalin Mursalin Yernisa Yernisa