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All Journal Jurnal Teknologi dan Mutu Pangan Jurnal Sains dan Teknologi Pangan Journal of Nutrition Explorations
Fitranaya Arlian Cintaya Dewi
Telkom University
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry

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PENGARUH PENAMBAHAN MINYAK ATSIRI KAPULAGA (Elettaria cardamomum) SEBAGAI ANTIOKSIDAN ALAMI DALAM PENINGKATAN STABILITAS OKSIDATIF MINYAK KEDELAI SELAMA PROSES PENYIMPANAN Fitranaya Arlian Cintaya Dewi; Ajeng Dyah Kurniawati; Evia Zunita Dwi Pratiwi; Diandra Citra Salsabila; Salimatul Qolbiyah
Jurnal Sains dan Teknologi Pangan Vol. 10 No. 2 (2025): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/rqetm854

Abstract

Reaksi oksidasi merupakan salah satu penyebab utama kerusakan dan penurunan mutu minyak nabati, termasuk minyak kedelai. Minyak kedelai kaya akan asam lemak tak jenuh, terutama PUFA (polyunsaturated fatty acid), yang membuatnya lebih mudah teroksidasi. Reaksi oksidasi ini dapat menghasilkan senyawa yang bersifat radikal, senyawa toksik, dan senyawa pembentuk rasa yang tidak diinginkan (off-flavour) dalam minyak kedelai selama penyimpanan. Penurunan kualitas akibat reaksi oksidasi pada minyak ini dapat dicegah dengan penambahan komponen antioksidan. Tujuan penelitian ini adalah untuk mengevaluasi efek penambahan minyak atsiri kapulaga pada tiga konsentrasi berbeda (5%, 10%, dan 15% v/v) terhadap nilai asam dan nilai peroksida minyak kedelai, yang diamati pada berbagai waktu dan suhu penyimpanan. Penelitian ini diawali dengan karakterisasi aktivitas antioksidan minyak atsiri kapulaga, meliputi kandungan fenolik total, kandungan flavonoid total, dan kemampuan penangkal radikal bebas (IC50). Hasil penelitian menunjukkan bahwa total kadar senyawa fenolik dalam minyak kapulaga adalah 56,32 ± 2,04 mg GAE/gram; total flavonoid sebesar 40,10 ± 11,66 mg QE/gram; dan nilai IC50 sebesar 501,37 ppm. Penambahan minyak kapulaga sebagai antioksidan alami dengan konsentrasi 5%, 10%, dan 15% mampu meningkatkan stabilitas oksidatif minyak kedelai secara signifikan selama penyimpanan. Peningkatan waktu penyimpanan dan suhu penyimpanan mengakibatkan tingkat oksidasi yang lebih tinggi.
Kinetika Pembentukan Hidroksimetilfurfural (HMF) pada Madu MultifloralMurni dan Teradulterasi Selama Pemanasan Ajeng Dyah Kurniawati; Evia Zunita Dwi Pratiwi; Fitranaya Arlian Cintaya Dewi; Giovanni Raharja
Jurnal Teknologi dan Mutu Pangan Vol. 5 No. 1 (2026): JTMP: Jurnal Teknologi dan Mutu Pangan : In Press
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v5i1.6473

Abstract

Heating can reduce honey quality by increasing hydroxymethylfurfural (HMF), while adulteration with liquid palm sugar has the potential to alter the chemical characteristics of honey and accelerate HMF formation. This study aims to compare the kinetics of HMF formation in pure multifloral honey and multifloral honey adulterated with liquid palm sugar during heating, as well as to determine the reaction rate constant and activation energy for HMF formation. The research was conducted experimentally by heating pure and adulterated multifloral honey at temperatures of 50, 60, 70, 80, and 90oC for 0–30 minutes with two replicates. HMF formation was analyzed using zero-order and first-order kinetic models, while the effect of temperature was analyzed using the Arrhenius model. The results showed that adulterated honey had higher initial HMF levels and greater increases in HMF (110.58–409.52%) compared to pure honey (25.88–199.31%). The activation energy for HMF formation was 40.34 kJ/mol in pure honey and 16.20 kJ/mol in adulterated honey. The conclusion of this study is that adulteration with liquid palm sugar can accelerate HMF formation during heating, so kinetic parameters have the potential to be used to optimize the honey processing process to improve the quality of the honey produced.
Effect of Processing Temperature and Liquid Palm Sugar Concentration on the Physicochemical Characteristics of Adulterated Multifloral Honey Ajeng Kurniawati; Fitranaya Arlian Cintaya Dewi; Faizah Faizah
Journal of Nutrition Explorations Vol. 4 No. 3 (2026): August
Publisher : Politeknik Kesehatan Kemenkes Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36568/jone.v4i3.745

Abstract

The high demand for honey in Indonesia has triggered counterfeiting practices combined with thermal processes, decreasing its quality. While studies on honey adulteration and heating exist, the specific combination using liquid palm sugar remains unexamined. This study aims to analyze the effect of adding liquid palm sugar (0-30% w/w) and heating temperatures (control, 50-90°C) on hydroxymethylfurfural (HMF) levels, water content, and color in multiflora honey. The research used a Randomized Block Design (RBD) with two replications. Data were analyzed statistically using ANOVA, followed by DMRT tests at the α = 5% level if significant effects occurred. The results showed that increasing liquid palm sugar concentration and heating temperature significantly (p < 0.05) reduced honey quality. The HMF content rose from 8.77±0.26 mg/kg in pure honey to 54.25±0.15 mg/kg, exceeding the maximum SNI 8664:2018 limit of 40 mg/kg. Higher heating temperatures significantly decreased water content (p<0.05), whereas liquid palm sugar addition increased the initial water content. Furthermore, honey lightness (L*) decreased with higher temperatures and sugar concentrations; the lowest lightness (L* = 44.75±0.54) and a shifted hue value (from 57.15±1.33° to 54.10±2.32°) occurred at 30% concentration and 90°C, producing darker color. In conclusion, adulteration with liquid palm sugar and thermal treatment significantly affect the quality parameters of multiflora honey.
Co-Authors Ajeng Dyah Kurniawati Ajeng Kurniawati Diandra Citra Salsabila Evia Zunita Dwi Pratiwi Faizah Faizah Giovanni Raharja Salimatul Qolbiyah