STABILISASI MINYAK GORENG MENGGUNAKAN MIKROEMULSI EKSTRAK KULIT JERUK
| Main Authors: | , AULIA ARDHI, , Prof. Dr. Ir. Sri Raharjo, M.Sc. |
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| Format: | Thesis NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Universitas Gadjah Mada
, 2013
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| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/123331/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=63442 |
Daftar Isi:
- The purpose of this research was to improve the oxidative stability of coconut oil during 24h frying at 1600C with the addition of biophenol microemulsions containing peel extracts of pomelo (Citrus grandis), squeeze orange (C. aurantiifolia) and Baby Pacitan orange (C. sinensis baby pacitan). This research was pursued in three steps, (1) preparation and extraction of watersoluble components of citrus peel, (2) preparation of microemulsion w/o, and (3) verification the ability of biophenol microemulsions to improve the oxidative stability of coconut oil during frying. Pomelo, squeeze orange, and Baby Pacitan orange peel extracts contain total phenolic contents (mg gallic acid equivalent/g citrus peel) of 11.16, 9.63, and 6.93, and flavonoid contents (mg quercetin equivalent/g citrus peel) of 9.65, 9.63 and 3.94 respectively. Stable microemulsion w/o obtained by combining the surfactants with the following proportions : Span 80 (65%), Span 40 (15%) and Tween 80 (20%). The maximum solubility of citrus peel extract was 1%. Biophenol microemulsions were effectively able to improve the oxidative stability of coconut oil, which is indicated by the low rate of formation of peroxide value, p-anasidin value, total polar compounds, viscosity and total color difference. And the stabilization effect of this biophenol microemulsion was more than 45,72%. However, the addition of microemulsion promoted the greater formation of free fatty acids.