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All Journal Jurnal Ilmiah Kesehatan (JIKA) Nutrition Science and Health Research
Fauziah Fauziah
Departement Of Nutrition, Poltekkes Kemenkes Makassar, Makassar, Central Sulawesi, Indonesia
Health Professions Medicine & Pharmacology Nursing Public Health

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Fatty Acid Composition and Effect of Repeated Use on the Quality of Traditional Mandar Cooking Oil Fauziah Fauziah; Diesna Sari; Rahmaniah Rahmaniah; Dewi Rahmayani
Jurnal Ilmiah Kesehatan (JIKA) Vol. 5 No. 2 (2023): Volume 5 Nomor 2 Agustus 2023
Publisher : Sarana Ilmu Indonesia (salnesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36590/jika.v5i2.428

Abstract

Traditional coconut oil of mandar is oil extracted from coconut flesh through a heating process. Repeated use of cooking oil has the potential to reduce the oil’s quality, characterized by an increase in free fatty acid levels. The study aimed to analyze the fatty acid composition and the effect of repeated use on the quality of traditional coconut oil from mandar. This study was an experimental design with a completely randomized design (CRD). The frying technique used was deep fat frying with a total of 9 liters of oil. The product being fried was kepok banana, with a total weight of 9 kg, fried at 180°C for 10 minutes in each cycle. There was a 5-minute interval between frying cycles, and a total of 9 cycles were performed on the same day. The parameters analyzed in this research were free fatty acid content and fatty acid profile of traditional coconut oil of Mandar. The results showed that the fatty acid profile was dominated by saturated fatty acids (76,49%) and a small portion of unsaturated fatty acids (0,59%). The level of ALB in traditional coconut oil of mandar did not exhibit significant differences (p>0,05) from the initial use up to the 9th repetition. Thus, traditional coconut oil from Mandar remains suitable for frying purposes for up to 9 cycles.
Uji Kadar Senyawa Flavonoid Dan Antioksidan Ekstrak Etanol Selada Air (Nasturtium Officinale R.Br) Menggunakan Metode Spektrofotometri Uv-Vis Dewi Rahmayani; Diesna Sari; Fauziah
Nutrition Science and Health Research Vol 1 No 2 (2023): Nutrition Science and Health Research
Publisher : Universitas Sulawesi Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31605/nutrition.v1i2.2296

Abstract

Selada air (Nasturtium Officinale R.Br) are widely found in Indonesia and have potential as antioxidants. The purpose of this study was to analyze the levels of flavonoids and antioxidant activity of Selada air extract. Selada air were extracted by maceration method with 70% ethanol as solvent. The flavonoid content of the extract was measured by the UV-Vis Spectrophotometry method, while the antioxidant activity of the extract was determined by the DPPH method. The results of this study indicate that the ethanol extract of the Selad air has a flavonoid content of 13,9 mgQE/g extract and the antioxidant activity of the compound obtained an IC50 value of 102,26 ppm with a moderate antioxidant category. Keywords: Antioxidant; DPPH, Flavonoids: Nasturtutium Officinale R.Br
Co-Authors Dewi Rahmayani Dewi Rahmayani Diesna Sari Rahmaniah