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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.
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, October Chapter
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 Afriliza, Tiara Fitri Aji, Ahmad Frantoni Andri Cahyo Kumoro Andri Sanjaya Armanda, Selvy Auriani, Wika Atro 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 Ikhlas, Fikri Rahmatul 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 Rifqi Sufra Safitra, Edwin Rizki Saputri, Desi Riana Satria, Arysca Wisnu Setianingsih, Putri Indah Ayu 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 Zega, Fidel Abdiman