Open AccessPengaruh Konsentrasi Asam Askorbat dan Waktu Perendaman terhadap Kadar Air dan Bilangan Peroksida pada Minyak Kopra
Author(s) -
Erma Suryani,
Virna Muhardina
Publication year - 2016
Publication title -
jurnal teknologi dan industri pertanian indonesia
Language(s) - English
Resource type - Journals
eISSN - 2442-7020
pISSN - 2085-4927
DOI - 10.17969/jtipi.v8i1.5252
Subject(s) - ascorbic acid , chemistry , copra , food science , peroxide , coconut oil , water content , antioxidant , factorial experiment , biochemistry , organic chemistry , mathematics , statistics , geotechnical engineering , engineering
(Effect of Ascorbic Acid Concentration and Soaking Time on Water Content And Peroxide Numbers of Copra Oil) ABSTRACT. Copra oil is a product produced from the dried coconut through several stages of drying until the moisture content reaches 5-6%. Copra oil susceptible to oxidation due to containing high fat content. This causes the oil susceptible to rancidity, discoloration and odor. One of the efforts to prevent the oxidation of foods high in fat can be done with the giving ascorbic acid as an antioxidant. The purpose of this study was to determine the ascorbic acid concentration and coconut meat soaking time in the solution as well as to determine the effect of ascorbic acid on the water content and peroxide numbers of copra oil. This study used a Complete Randomized Design (CRD) with 2 factorial and three levels: (1) ascorbic acid concentration (0.5%, 1% and 1.55%) and (2) soaking time (10 minutes, 20 minutes and 30 minutes). The results showed that ascorbic acid concentration has significant effect (P≤0,01) on peroxide number. While soaking time has significant effect on the water content and peroxide.