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Suparmo
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Fatty Acids Profile, Oxidative and Hydrolysis Stability of Virgin Coconut Oil and Palm Stearin Based Human Milk Fat Analog Karouw, Steivie; Suparmo; Hastuti, Pudji; Utami, Tyas
International Coconut Community Journal Vol 30 No 2 (2014): CORD
Publisher : International Coconut Community

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (506.191 KB) | DOI: 10.37833/cord.v30i2.71

Abstract

The objectives of the research are to evaluate fatty acids profile, oxidative and hydrolysis stability of human milk fat (HMF) analog by using virgin coconut oil (VCO) and palm stearin as raw materials. The HMF analog was synthesized through enzymatic interesterification catalyzed by lipase from Rhizomucor miehei. The fatty acid profiles of interesterification products were monitored using gas chromatography. Oxidative stability test was carried out for up to 72 hours at 60oC. The peroxide value was measured during 0, 24, 48 and 72 hours of storage duration. Hydrolysis stability test was held for up to 8 days at room temperature. The free fatty acid content was monitored during 0, 2, 4, 6 and 8 days of storage. The results showed that the resulted HMF analog having high percentage of palmitic acid in the sn-2 position, similar to that of HMF. The palmitic acid content in the sn-2 position was around 39.71%. The MCFAs were esterified in the sn-1 and sn-3 position and the main fatty acid constituent was lauric acid of 39.37%. The obtained HMF analog was stable to oxidative and hydrolysis deterioration as indicated by the peroxide value and free fatty acid content during storage.
Adrem sebagai Warisan Gastronomi Bantul: Sejarah, Makna Filosofis, Nilai Simbolik dan Potensi Wisata Budaya Suparmo
Journal of Innovative Food Technology and Agricultural Product Vol 3 No 2 (2025) Desember: Journal of Innovative Food Technology and Agriculture Product
Publisher : Universitas PGRI Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31316/jitap.v3i2.8958

Abstract

Kue adrem merupakan warisan kuliner tradisional khas Bantul, Daerah Istimewa Yogyakarta, yang sarat dengan nilai historis, filosofis, dan budaya masyarakat Jawa. Penelitian ini bertujuan untuk mengkaji sejarah, teknik memasak, makna filosofis, serta potensi pengembangan adrem sebagai pariwisata budaya. Ruang lingkup penelitian fokus pada eksistensi kuliner ini di wilayah Sanden, Bantul. Metode yang digunakan adalah kualitatif-deskriptif dengan pendekatan analisis historis dan hermeneutik, melalui pengumpulan data studi literatur, wawancara perajin, dan observasi lapangan. Hasil penelitian menunjukkan bahwa transformasi bentuk adrem melalui teknik penjepitan terjadi sekitar 60 tahun lalu akibat spontanitas. Secara filosofis, adrem merepresentasikan simbol pengampunan dan pengayoman demi kehidupan yang tenteram ( adhem ), harapan kebahagiaan dunia-akhirat, serta wujud rasa syukur atas hasil panen yang melimpah. Penelitian ini menyimpulkan bahwa kue adrem tidak hanya memuat nilai-nilai sakral, tetapi juga memiliki potensi strategi dalam penguatan identitas budaya, pengembangan UMKM masyarakat Bantul, dan sebagai aset wisata kuliner yang berkelanjutan. Kata Kunci: Kue Adrem, Bantul, filosofi Jawa, kuliner tradisional, pariwisata budaya
Co-Authors Pudji Hastuti Steivie Karouw Tyas Utami