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Yusupandi, Fauzi
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences

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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, November Chapter
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.
Co-Authors Afriliza, Tiara Fitri Aji, Ahmad Frantoni Andri Cahyo Kumoro Andri Sanjaya Armanda, Selvy Auriyani, Wika Atro Corrysha, Jihan Luthfi Damayanti Damayanti Devia Gahana Cindi Alfian Devianto, Hary Deviany, Deviany Dicky J. Silitonga Eko Pujiyulianto Endi Adriansyah Eviani, Mitra Fahni, Yunita Feerzet Achmad Firjatullah, Ahmad Labib Fitri, Hera Rahma Frastia, Wike Hernawan, Ashilah Diandra Jabosar Ronggur Hamonangan Panjaitan Kamil, Muhamad Idham Listyadevi, Yuniar Luthfia Misbahudin Alhanif Muhammad Agus Muljanto Muhammad Triyogo Adiwibowo Nugraha, Dea Amanda Peppy Herawati Prasetyo, Tri Wahyu Putra, Muhammad Alparidi Pamungkas Rahmadini, Gustia Raqin, M. Rayhan Reni Yuniarti Safitra, Edwin Rizki Saputri, Desi Riana Satria, Arysca Wisnu Setianingsih, Putri Indah Ayu Sufra, Rifqi Sukmana, Ira Febrianty Suryanto, Ido Suzana, Asih Tantri Liris Nareswari Utami, Esti Wiandini, Wandha Widiatmoko, Pramujo Yusadetama, Ega Amoret Yusron Darojat Yusuf, Reggina Aulia Zaezarini, Nabhila