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Abstract
Traditional coconut oil is coconut oil that is produced for generations in a simple way. This coconut oil cannot last long without purifying. This oil is produced by heating so that the quality of the oil decreases. Improving the quality of thisoil can be done by adding extract of ethanol pandanus fragrant which is easily obtained and contains natural antioxidants. This study aims to determine the characteristics of traditional coconut oil after the addition of ethanolic extract of pandanus fragrant leaves. The study was conducted following a randomized block design (RBD) of one factor, namely the concentration of ethanol extract of pandanus leaves consisting of 6 levels of treatment, namely p1 = 0,00%, p2 = 0.02%, p3 = 0.04%, p4 = 0.06%, p5 = 0.08%, and p6 = 0.10% , with 4 replications. Data were analyzed by ANOVA test and further tests using BNJ test with a level of 5%. The results showed that the best treatment was obtained at the ethanol extract concentration of 0.10% pandanus fragrant leaves that produce coconut oil with a water content of 0.128%, free fatty acid content of 0.489%, and a saponification rate of 229.22 mg KOH/g of oil. The highest descriptive sensory characteristics of traditional coconut oil are yellowish green (4.48) and slightly pandanus (3.20)
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References
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- Nor, F. M., S. Mohamed, N.A. Idris and R. Ismail. 2008. Antioxidative Properties of Pandanus amaryllifolius Leaf Extracts in Accelerated Oxidation and Deep Frying Studies. Food Chemistry 110: 319-327.
- Santoso, U. 2017. Antioksidan Pangan. Gadjah Mada University Press. Yogyakarta
- Seneviratne, K. N. dan N. Jayathilaka. 2016. Coconut Oil: Chemistry and Nutrition. Battaramulla: Lakva Publisher
- Silalahi. 2018. Pandanus amaryllifolius Roxb (Pemanfaatan dan Potensinya Sebagai Pengawet Makanan). Jurnal Pro-Life 5 (3): 626-636
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References
Ayucitra, A., N. Indraswati, V. Mulyandasari, Y.K. Dengi, G. Francisco dan A. Yudha. 2011. Potensi Senyawa Fenolik Bahan Alam Sebagai Antioksidan Alami Minyak Goreng Nabati. Widya Teknik. 10(1): 1-10.
Badan Standarisasi Nasional (BSN). 2002. Standar Mutu Minyak Goreng. SNI 01-3741-2002. Jakarta.
Badan Statistik Perkebunan Indonesia. 2017. Kelapa. Direktorat Jenderal Perkebunan. Jakarta.
Chammem, N., S. Saoudi, I. Sifaoui, S. Sifi, M.D. Perseon, M. Abderraba, F. Moussa, and M. Hamdi. 2015. Improvement of Vegetable Oils Quality in Frying Conditions by Adding Rosemary Extract. Industrial Crops and Products. 74: 592-599.
Che Man, Y. B. and I. Jaswir. 2000. Effect of Rosemary and Sage Extract on Frying Performance of Refined, Bleached and Deodorized (RBD) Palm Olein Durng Deep-Fat Frying. Food Chemistry. 69: 301-307.
Cikita, I., I.K. Hasibuan dan R. Hasibuan. 2016. Pemanfaatan Flavonoid Ekstrak Daun Katuk (Sauropus andrognyus (L) Merr) sebagai Antioksidan pada Minyak Kelapa. Jurnal Teknik Kimia USU 5 (1): 45-51
Febriansyah dan Reza. 2007. Mempelajari Pengaruh Penggunaan Berulang dan Aplikasi Adsorben terhadap Kualitas Minyak dan Tingkat Penyerapan Minyak pada Kacang Sulut. Skripsi. Fakultas Teknologi Pertanian. Institut Pertaanian Bogor.
Hermiati, Rusli, N. Y. Manalu dan M.S. Sinaga. 2013. Ekstrak Daun Sirih Hijau dan Merah Sebagai Antioksidan pada Minyak Kelapa. Jurnal Teknik Kimia USU 2 (1): 37-43
Iqbal, S. dan M.I. Bhanger. 2007. Stabilization of Sunflower Oil by Garlic Extract during Accelerated Storage. Food Chemistry 100: 146-154.
Ketaren, S. 1986. Pengantar Teknologi Minyak dan Lemak Pangan. Ed. 1. Cet. 1. UI-Press, Jakarta.
Marlina dan Ratnawati. 2015. Pengaruh Penambahan Ekstrak Kulit Manggis terhadap Ketahanan Oksidasi Minyak Goreng Curah. Jurnal IPTEK 1 (1): 34-38.
Ningrum, A. dan M. Schreiner. 2014. Pandan Leaves: “Vanilla of the East” as Potential Natural Food Ingredient. Agrofood Industry Hi Tech. 25 (3): 10-14.
Nor, F. M., S. Mohamed, N.A. Idris and R. Ismail. 2008. Antioxidative Properties of Pandanus amaryllifolius Leaf Extracts in Accelerated Oxidation and Deep Frying Studies. Food Chemistry 110: 319-327.
Santoso, U. 2017. Antioksidan Pangan. Gadjah Mada University Press. Yogyakarta
Seneviratne, K. N. dan N. Jayathilaka. 2016. Coconut Oil: Chemistry and Nutrition. Battaramulla: Lakva Publisher
Silalahi. 2018. Pandanus amaryllifolius Roxb (Pemanfaatan dan Potensinya Sebagai Pengawet Makanan). Jurnal Pro-Life 5 (3): 626-636
Suroso, A. S. 2013. Kualitas Minyak Goreng Habis Pakai Ditinjau dari Bilangan Peroksida, Bilangan Asam dan Kadar Air. Pusat Biomedis dan Teknologi Dasar Kesehatan, Badan Litbangkes. Kemenkes RI 3 (2): 77-88.
Suryani, C.L. dan A. Setyowati. 2008. Ekstrak Rempah-rempah: Potensi Hipoglisemik dan Pengembangan nya sebagai Minuman Fungsional. Laporan Hibah Pekerti Lembaga Penelitian dan Pengabdian Masyarakat: Universitas Mercu Buana, Yogyakarta, Indonesia.
Suryani, C. L. S. Tamaroh, A. Ardiyan dan A. Setyowati. 2017. Aktivitas Antioksidan Ekstrak Etanol Daun Pandan (Pandanus amaryllifolius) dan Fraksi-Fraksinya. Agritech 37 (3): 271-279.