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Wazzan, Huda
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Agriculture, Biological Sciences & Forestry

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Optimization of Nanobentonite-CuO Adsorption for Reducing 3-MCPDE, Free Fatty Acids, and Peroxide Values in Bulk Cooking Oil: A Study of Adsorption Efficacy and Isotherm Modeling Permana, Edwin; Naswir, Muhammad; Hidayat, Ali Nurdin Hidayat; Wijaya, Dhian Eka; Rahayu, Martina Astri; Wazzan, Huda
Indonesian Food Science and Technology Journal Vol. 8 No. 1 (2024): Volume 8. Number 1, December 2024 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v8i1.36390

Abstract

Indonesia is the largest palm oil producing country in the world. A factor that affects the quality of cooking oil is the presence of diglycerides and free fatty acids. Diglycerides in palm oil serve as precursors for the carcinogenic chemical 3-Monochloropropane-1,2-diol ester (3-MCPDE), whilst elevated concentrations of free fatty acids (ALB) might compromise oil stability. Numerous investigations indicate that the cooking oil present in the population includes the 3-MCPDE molecule at levels ranging from 8,150 to 58,140 ug/kg. The maximum permissible amount is 2 ug of 3-MCPDE per kilogram of body weight per day. The pillarization process involves the amalgamation of Cu(NO3)2 and NaOH inside an activated bentonite solution. The adsorption analysis of 3-MCPDE employing nanobentonite-CuO was performed using Gas Chromatography Mass Spectrometry (GC-MS) in accordance with the AOCE Cd 29a-2013 method, while free fatty acid and peroxide values were evaluated by a titration method that accounted for temporal variations. The peak efficacy of Nanobentonite-CuO in adsorbing the 3-MCPDE molecule was seen at 15 minutes, with an adsorption efficiency of 52.4%. Peroxide numbers achieved ideal performance at 45, 60, and 75 minutes, with an adsorption efficiency of 80%, whilst free fatty acids reached top performance at 75 minutes with an adsorption efficiency of 76.69%. The adsorption of 3-MCPDE compounds, free fatty acids, and peroxide content by Nanobentonite-CuO, as indicated by Adsorption Isotherm modeling, conforms to the Freundlich Isotherm, implying a physical adsorption mechanism.
Biscuit Formulation Substitutes Wheat Flour with Tempeh Flour and Nile Tilapia Fish Flour as Complementary Food to Prevent Stunting kasyani, Kasyani; Mursyid, Mursyid; Perdana, Silvia Mawarti; Ibnu, Ismi Nurwaqiah; Kusmawan, David; Lanita, Usi; Alfridsyah, Alfridsyah; Wazzan, Huda
Indonesian Food Science and Technology Journal Vol. 8 No. 2 (2025): Volume 8. Number 2, July 2025 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v8i2.39090

Abstract

Abstract— Stunting is one of the nutritional problems in Indonesia. One of the specific interventions for stunting is nutritional support in the form of protein-rich complementary foods, both animal and plant-based protein. This research is expected to provide an alternative to high-protein complementary foods for toddlers, thereby contributing to efforts to reduce stunting problems in Indonesia. The biscuit formulation consists of four treatments of the ratio of wheat flour: tempeh flour: Nile Tilapia fish flour, namely (F1) 100:0:0, (F2) 50:15:35, (F3) 50:25:25, and (F4) 50:35:15. The test parameters in this study were organoleptic tests, chemical tests in the form of proximate analysis, calcium, zinc, dietary fiber, amino acid, and fatty acid content, as well as physical tests in the form of texture and color. The results of the study showed that the best treatment based on the organoleptic test was a ratio of 50:25:25. Chemical tests showed that proximate analysis, calcium, dietary fiber, essential and non-essential amino acid composition, and fatty acid composition of selected biscuits were higher than those of control biscuits. The zinc content of selected biscuits was the same as that of control biscuits. The results of physical tests showed that selected biscuits had the same color description as the control, but had a softer texture than the control. The conclusion obtained was that, based on the composition of nutritional and non-nutritional content, selected biscuits with a 50:25:25 formulation have the potential as complementary food ingredients for breast milk that can help prevent stunting in toddlers. 
Co-Authors Alfridsyah Alfridsyah David Kusmawan Dhian Eka Wijaya Edwin Permana Hidayat, Ali Nurdin Hidayat Ismi Nurwaqiah Ibnu Kasyani, Kasyani Mursyid Djawas Naswir, Muhammad Rahayu, Martina Astri Silvia Mawarti Perdana Usi Lanita