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All Journal Reaktor Eksergi: Chemical Engineering Journal JURNAL INTEGRASI PROSES Teknika: Jurnal Sains dan Teknologi Jurnal Ilmiah Universitas Batanghari Jambi Abdimas Umtas : Jurnal Pengabdian kepada Masyarakat Abdimasku : Jurnal Pengabdian Masyarakat Jurnal Inovasi Pembangunan Jurnal Teknik Kimia dan Lingkungan Jurnal Pengabdian Masyarakat Bangsa Jurnal Teknologi Lingkungan Communication in Food Science and Technology Journal Of Chemical Process Engineering
Andri Sanjaya
Chemical Engineering Department, Institut Teknologi Sumatera, Jalan Terusan Ryacudu, Lampung Selatan 35365, Indonesia
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Journal : Communication in Food Science and Technology

 1 
Analysis of Vitamin A Content and Antioxidant Test in Super and Bulk Olein Saputri, Desi Riana; Listyadevi, Yuniar Luthfia; Putra, Muhammad Alparidi Pamungkas; Adiwibowo, Muhammad Triyogo; Sanjaya, Andri; Damayanti, Damayanti; Auriyani, Wika Atro; Fahni, Yunita; Yusupandi, Fauzi; Yuniarti, Reni; Safitra, Edwin Rizki
Communication in Food Science and Technology Vol. 3 No. 2 (2024): Communication in Food Science and Technology
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Institut Teknologi Sumatera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35472/cfst.v3i2.1980

Abstract

Cooking oil is the essential food for bodies. Cooking oil should be enriched with vitamin A because this substance plays a critical role in maintaining health. Cooking oil contains antioxidant compounds, which inhibit or slow down oxidation reactions. This study aimed to determine the amount of vitamin A in super olein and bulk olein before fortification and the amount of antioxidant content in super olein and bulk olein before fortification. The amount of vitamin A content was obtained using the High-Performance Liquid Chromatography (HPLC) method of <0.005 IU/gram, while the antioxidant test results were carried out by the 2,2-Diphenyl-1-picrylhydrazyl (DPPH) method using UltraViolet-Visible Spectrophotometry (UV-Vis). The resulting antioxidant activity has an inhibition value of 23% and 10% in bulk and super olein, respectively. Cooking oil is the essential food for bodies. Cooking oil should be enriched with vitamin A because this substance plays a critical role in maintaining health. Cooking oil contains antioxidant compounds, which inhibit or slow down oxidation reactions. This study aimed to determine the amount of vitamin A in super olein and bulk olein before fortification and the amount of antioxidant content in super olein and bulk olein before fortification. The amount of vitamin A content was obtained using the High-Performance Liquid Chromatography (HPLC) method of <0.005 IU/gram, while the antioxidant test results were carried out by the 2,2-Diphenyl-1-picrylhydrazyl (DPPH) method using UltraViolet-Visible Spectrophotometry (UV-Vis). The resulting antioxidant activity has an inhibition value of 23% and 10% in bulk and super olein, respectively.
The Effect of Acidity Condition (pH) on The Color Change of Anthocyanin Compound from Butterfly Pea Flower Extract (Clitoria ternatea) Saputri, Desi Riana; Listyadevi, Yuniar Luthfia; Adiwibowo, Muhammad Triyogo; Damayanti, Damayanti; Auriani, Wika Atro; Fahni, Yunita; Sanjaya, Andri; Yusupandi, Fauzi; Yuniarti, Reni; Zega, Fidel Abdiman; Ikhlas, Fikri Rahmatul
Communication in Food Science and Technology Vol. 2 No. 2 (2023): Communication in Food Science and Technology
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Institut Teknologi Sumatera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35472/cfst.v2i2.1570

Abstract

An Indonesian plant called the butterfly pea flower (Clitoria ternatea) is being cultivated to take advantage of the antioxidant properties of its anthocyanin concentration. Several solvents must be used to acquire anthocyanins from butterfly pea flower extract during the extraction procedure. Flowers have many various anthocyanin compositions and exhibit a range of colors. These color differences are utilized in food and beverages as natural colorants. The purpose of this study is to ascertain how the anthocyanin chemicals in butterfly pea flowers respond to acidic conditions in terms of color stability. The extraction was placed over the course of 18 hours with an ethanol solvent at a 60% concentration, and it was evaporated using a rotary evaporator at a temperature of 60°C. Anthocyanin extract of Butterfly pea flower was examined to investigate how pH changes affected color. The anthocyanin extract that had been obtained was subjected to acidity tests at pH 1 to 14. Anthocyanins become more stable in an acidic or low pH environment, giving an object its red color. While this continues, greater anthocyanin pH values will cause blue color fading. When anthocyanins have a high or low pH, it significantly affects food coloring.
Co-Authors A'yuni, Dewi Qurrota Achmad, Feerzet Achmad, Feerzet Adimas Anugrah Rivandy Adiwibowo, Muhammad Triyogo Agriadi Dwi Nugroho Putro Agriadi Dwi Nugroho Putro Agus Slamet Riyadi Agustina, Berliana Putri Agustryani, Putri Akbar, Daffa Ahsanul Aldillah Herlambang Alfares, Nelson Alhanif, Misbahudin Alhuda, Alhuda Amedeo Cavendish Amelia, Devita Andiani, Balqis Putri Anugrah Ayub Waskito Arhab, Jabir Shoji Arifino Decika Rachman Athallah Satrionindya Herlambang Atro Auriyani, Wika Aulia, Siti Aisyah Rahimah Auriani, Wika Atro Auriyani, Wika Atro Auriyani, Wika Atro Auriyani, Wika Atro Auriyani, Wika Atro Azzaima Ayu Ulisya A’yuni , Dewi Qurrota Christian Surya Atmaja, Michael Cika Amalia Shabira Damayanti Damayanti Damayanti Damayanti Demi Dama Yanti Desi Riana Saputri Desi Riana Saputri Devia Gahana Cindi Alfian Deviany Deviany, Deviany Deviany, Deviany Deviany, Deviany Didik Supriyadi Dikri Uzlifah Janah Edwin Rizki Safitra Endi Adriansyah Fadhila, Syalsa Fahmi, Yunita Fahni, Yunita Fahni, Yunita Fahni, Yunita Fahni, Yunita Fahni, Yunita Feerzet Achmad Fidel Abdiman Zega Fikri Rahmatul Ikhlas Galeh Widharma Guita Normi Halizah, Nurul Hasna, Afifah Ibnu Maulana Hidayatullah Ihsan, Ahyatul Ikhlas, Fikri Rahmatul Imalia, Calaelma Logys Jabosar Ronggur Hamonangan Panjaitan Kodarif, Abdul Rozak Kurniawansyah, Arief Ladien, Ahmad Fatrijan Listyadevi, Yuniar Luthfia Listyadevi, Yuniar Luthfia Mahardika, Melbi Mardiansyah, Rio Marlina, Titi Mediana, Annisa Misbahudin Alhanif Muhammad Bagus Tri Jaya Saputra Muhammad Triyogo Adiwibowo Mustafa Mustafa Mustafa, Mustafa Mustafa, Mustafa Nugroho, Andreas Dwi Nurafinda, Meylani Dwi Nurul Mawaddah Nyoman Wiswa Kananda, I P.T.Z, Luter evons Pajrin, Alfina Pradita, Natania Anggreani Prayoga, Ageng Kaka Putra Hidayatulloh Putra, Muhammad Alparidi Pamungkas Putri, Amelia Syifa Divana Rahmawati, Disty Rahmiyati, Lutfia Ramadhan, Zulfikar Ratih Ainun Mardiyah Reni Yuniarti Riana Saputri, Desi Ridho Ramadhan Jakop Rifqi Sufra Riziq, Annisa Zahara Rizki Safitra, Edwin Riztu, Sonia Robianto, Bagus Safira Anggarini Safitra, Edwin Rizki Safitra, Edwin Rizki Said, Aja Avriana Salsabila, Dwinda Sanjaya, Bagus Gelorawan Saputri, Desi Riana Saputri, Desi Riana Saputri, Desi Riana Saputri, Desi Riana Saputri, Desi Riana Sari, Dewi Kurnia Satria , Arysca Wisnu Satria, Arysca Wisnu Shifa, Naufal Brain Silvia, Putri Zulva Suhartono Surya Ningrum, Riska Suzana, Asih Sweatenia, Elisabeth Grace Syahriantoro, Nur Alfi Taharuddin Taharuddin Tiara, Mega Turnip, Nina Juliana Roberta Valiendra, Dhanda Ahmad Veronika Viany Suswanto Wicaksono, Rihardian Maulana Wika Atro Auriyani Yuniar Luthfia Listyadevi Yuniarti, Reni Yuniarti, Reni Yunita Fahni Yusupandi, Fauzi Yusupandi, Fauzi Yusupandi, Fauzi Zega, Fidel Abdiman