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Jurnal Ilmiah Sains
Published by Universitas Sam Ratulangi
ISSN : 14123770     EISSN : 25409840     DOI : https://doi.org/10.35799/jis.v22i2.40961
Core Subject : Science, Education, Agriculture,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Mathematics Physics
Jurnal Ilmiah Sains (Journal of Scientific Sciences) is the Journals Published by Faculty of Mathematics and Natural Sciences, Sam Ratulangi University. Jurnal Ilmiah Sains Published Twice a Year, i.e April and October. Jurnal Ilmiah Sains  welcomes full research articles in the area of Mathematics and Natural Sciences from the following subject areas: Mathematics Statistics Computer Science Physics Chemistry Biology
Arjuna Subject : Umum - Umum
Articles 1 Documents
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Search results for , issue "Volume 9 Nomor 1, April 2009" : 1 Documents clear
KUALITAS MINYAK KELAPA DENGAN PENAMBAHAN EKSTRAK TOMAT PADA BEBERAPA WAKTU PENYIMPANAN DAN SUHU PEMANASAN Lidya Irma Momuat; Audy Wuntu; Djoni Hatidja; Marini Runtu; Vanda Lengkong
JURNAL ILMIAH SAINS Volume 9 Nomor 1, April 2009
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (306.007 KB) | DOI: 10.35799/jis.9.1.2009.29910

Abstract

ABSTRAKTomat mengandung enzim proteolitik yang dapat dimanfaatkan untuk memecah sistem emulsi santan kelapa, sehingga minyak dapat dipisahkan.  Likopen dan antioksidan lain pada tomat bersifat nonpolar sehingga dapat larut dalam minyak.  Penelitian ini bertujuan untuk menentukan kualitas minyak kelapa mengandung ekstrak tomat pada beberapa waktu penyimpanan dan suhu pemanasan. Pada penelitin ini, minyak mengandung ekstrak tomat disimpan selama 4 minggu, dan setiap minggu dilakukan pengujian kualitas minyak yang meliputi kadar air, bilangan asam dan bilangan peroksida.  Selain itu, minyak tersebut dipanaskan pada suhu 40, 60, 80, 100, dan 1200C selama 1 jam, serta tanpa pemanasan, lalu diukur kualitas minyaknya.  Penelitian ini menyimpulkan bahwa penyimpanan minyak mengandung ekstrak kasar tomat selama 4 minggu tidak mempengaruhi kualitasnya dilihat dari kadar air, bilangan asam dan peroksida.  Pemanasan hingga 1200C cenderung tidak mempengaruhi kadar air dan bilangan asam minyak tersebut, tetapi meningkatkan bilangan peroksida pada pemanasan lebih dari 80 oC.Kata kunci: minyak, kelapa, likopena, tomat. THE QUALITY OF COCONUT OIL CONTAINING TOMATO EXTRACT AT SEVERAL STORAGE TIMES AND HEAT TEMPERATURES ABSTRACTTomato contains proteolytic enzyme which can be used to destroy emulsion system of milk coconut to produce coconut oil.  Lycopene and other nonpolar antioxidants of tomato can solve in that oil.  The aims of this study were to determine the quality of coconut oil containing tomato extract at several storage times and heat temperatures.  In this study, coconut oil containing tomato extract was kept until 4 weeks, and the quality of oil including water content, acid and peroxide value were measured every week.  Beside that, the oil was heated at 40, 60, 80, 100, 1200C temperatures, and room temperature.  After that, the quality of oil was determined.  In conclusion, storaging of coconut oil containing tomato extract until 4 weeks did not effect the quality of the oil.  Heating until 1200C of the oil did not effect water content and acid value of the oil, but heating over 800C declined peroxide value of the oil.Keywords: oil, coconut, lycopene, tomato

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