Browsing by Author "Ayu, Dewi Fortuna"
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Item Chemical Properties, Fatty Acid Composition, and Lipid Profiles of Picung (Pangium edule Reinw) Kernel Oil from Riau Province(2016-11-04) Ayu, Dewi Fortuna; Man, Yaakob Che; Rohman, AbdulA study on chemical properties, fatty acid composition, and lipid profiles of picung kernel oil (PKO) from Riau Province compared to palm olein (PO) and coconut oil (CO) was conducted. The chemical properties of PKO were examined by established methods, while fatty acids composition and lipid profiling were observed by GC-FID and FTIR. Picung kernel oil contains water, 30.26±0.06%; protein, 8.37±0.05%; fat, 8.91±0.08%; crude fiber, 36.88±0.08%; and carbohydrate, 14.50±0.10%. Acid, saponification, iodine, and peroxide values of PKO were 16.64; 126.44; 111.49; 8.53, respectively. Linoleic and oleic acids were the major fatty acids in PKO accounting 40.79± 0.76% and 38.31±1.28%, respectively. PKO has major unsaturated and saturated fatty acids similar to PO, especially olein, linoleic, palmitic, and stearic acids. FTIR spectra showed PKO resembled PO rather than CO. Meanwhile, CO didn’t showed spectra at region at 3005.4/cm, 1655/cm, 1116 and 1097/cm, which were shown in PKO and PO.Item Effect of Tocopherols, Tocotrienols, β-Carotene, and Chlorophyll on the Photo-oxidative Stability of Red Palm Oil(2016-09-29) Ayu, Dewi Fortuna; Andarwulan, Nuri; Hariyadi, Purwiyatno; Purnomo, Eko HariEffect of tocols, β-carotene, and chlorophyll on photo-oxidative stability of red palm oil (RPO) were studied. Model systems of triacylglycerols+tocols, triacylglycerols+β-carotene, triacylglycerols +tocols+β-carotene, and triacylglycerols+tocols+β-carotene+chlorophyll were exposed to fluorescent light at intensities of 5,000, 10,000, and 15,000 lux for 7 h at 30±2oC. Changes in concentrations of tocopherols, tocotrienols, β-carotene, chlorophyll, and peroxide values were evaluated every hour. Light intensity accelerated degradation of tocols in the triacylglycerols+tocols system and β-carotene in the triacylglycerols+β-carotene system. Gamma-tocotrienol showed the highest degradation rate and β-carotene was the most sensitive compound to changes in light intensity, indicated by the lowest light intensity coefficient (zi) value. The presence of tocols and β-carotene together showed protective effects for the photo-oxidative stability of RPO. The presence of chlorophyll increased the rate of photo-oxidation at high light intensities. Interactions between tocols and β-carotene contributed to the photo-oxidative stability of RPO.Item Evaluasi Mutu Dan Sensori Minyak Goreng dari Biji Karet(2014-01-27) Rossi, Evy; Ayu, Dewi Fortuna; MuslimRubber plant (Havea brasiliensis) produce natural latex. By product of this plant was rubber seed that having nutritive value. Now days some farmers used this seed in poultry diet as animal feedstuffs. Because of its nutrient content, rubber seed had a great potential to be as economically materials for food, feed or material for industry. The purpose of this research was to obtain the best treatment of smoking time on rendement and chemical properties of rubber seed oil that could be used as edible oil. This research was conducted by using the Complete Random Block Design consists of 4 treatments with 3 replications as a blocks. The treatments were duration of smoking, respectively 12, 16, 20 and 24 hours. The data obtained then be analyzed statistically by using ANOVA. The Results of study showed that duration of smoking a real effect (P <0.05) on rendement and water content of rubber seed oil yield, whereas treatment did not affect significantly (P> 0.05) on the peroxide number, iodine number, acid number, density, color and aroma of oil. Based on the results it can be concluded that the duration of smoking for12 to 24 hours make the quality of rubber seed oil was that oil not feasible as the cooking oil.Item Evaluasi Mutu Sabun Padat Dari Minyak Goreng Bekas Makanan jajanan di Kecamatan Tampan Kota Pekanbaru Dengan Penambahan Natrium Hidroksida dan Lama Waktu Penyabunan(2012-10-22) Ayu, Dewi FortunaSurvey yang dilakukan kepada pedagang makanan jajanan di sekitar Kecamatan Tampan Kota Pekanbaru membuktikan bahwa minyak goreng yang di gunakan Oleh pedagang makanan tidak pernah dibuang, minyak goreng yang digunakan berulang kali dapat mengandung senyawa peroksida, hidroperoksida, polimer, hidrokarbon, keton, epoksida, senyawa klinik dan senyawa-senyawa lain yang bersifat karsinogenetik.Item EVALUASI MUTU SABUN PADAT DARI MINYAK GORENG BEKAS MAKANAN JAJANAN DI KECAMATAN TAMPAN KOTA PEKANBARU DENGAN PENAMBAHAN NATRIUM HIDROKSIDA DAN LAMA WAKTU PENYABUNAN(2016-09-29) Ayu, Dewi Fortuna; Ali, Akhyar; Sulaiman, RudiandaThe objective of this research was to evaluate the quality of the solid soap made from used cooking oil hawker food located in Tampan Subdistrict, City of Pekanbaru, through the addition of several doses of sodium hydroxide and foaming time. The research conducted from July to September 2009, at Laboratory Analysis and Processing of Agricultural Crops, Agricultural Faculty, University of Riau. The research experiments carried out by using a Factorial Randomized Block Design (RAK) with 3 repetitions. The first factor was the concentration of NaOH 32% (K) and the second factor was the length of foaming time. The observed parameters were water content, free fatty acid, pH, foam test, irritation test, and organoleptic test included color, aroma, and texture. The research results showed that the differencess concentration of sodium hydroxide influenced water content, free fatty acids, pH, aroma and texture, while the foaming time and their interaction influenced aroma and texture soap. Compared with SNI 06-3532-1994, water content and free fatty acid meet the quality standard of soap bar (SNI 06-3532-1994). Treatment K2W2 (NaOH 60 ml with 45 minutes) showed the best solid soap from used cooking oil.Item EVALUASI MUTU SABUN PADAT TRANSPARAN DARI MINYAK GORENG BEKAS DENGAN PENAMBAHAN ASAM STEARAT DAN GLISERIN(2014-01-18) Ali, Akhyar; Ayu, Dewi Fortuna; Rossi, Evy; Vicky Noviani, Dianused cooking oil can be used as base substance To manufactured of transparent solid soap. This aims of this reseach,,was determine effict of the addition stearic acid and glycerin with various concentrations of the quality of transparent solid ,soap and determine the best formulation of transparent solid soap. This research conducted in the Laboratory Processing and Analysis-of Agticuttural Technology, Faculty of Agriculture, University of Riau. This research carried out an experimantelly using a completely randomized design (RAlL) with 8 treatments and 3 repetition. Data quality of product was analyzed statistically variance. If it shows F-hit greater than F-tab then do Tukey test. Whereas organoleptic test carried out in non-parametric. If it shows F hit greater than F tab then do Friedman test at level 5 %. The results showed that the addition of stearic acid and glycerin provide effect to the water content, ALB, and pH. Based on the results of the research best formulation of transparent solid soap is AG6 (stearic acid 12%, glycerin t 11%) with 3,09% water content,. ALB not detected, the volume of foam144.244cm, pH 10.5, no cause iritation and the result organoleptic test panelist for colour, flavor, texture and foam showed preference.Item KARAKTERISASI SIFAT FISIKO-KIMIA SERTA EVALUASI SENSORIK DAN PENERIMAAN KONSUMEN TERHADAP MINYAK GORENG DARI BIJI PICUNG (Pungium edule Reinw)(2014-01-28) Ayu, Dewi Fortuna; Hamzah, Farida Hanum; Rossi, EvyThe airn of this research was to evaluate physical-chemical characteristic, sensoric evaluation and consumer preference test of picung kemel oil as altemative edible oil. The research have been devided into 3 stages. Stage 1 was to find the optimum extraction of picung kernel oil, stage 2 was degumming picung kernel oil by treatment addition fosforic acid, and stage 3 was doing sensoric evaluation and consumer preference test of picung kernel oil compared to commercial edible oil such as palm olein, coconut oil, and corn oil. Optimum extraction was doing by treatments frying and chopping of picung kemel. After fried, picung kernels were extracted by mechanical presser in order to get crude oil. The crude oil was analyzed to determine it's physical and chemical characteristics. The design was Randomized Block Design and arranged in factorial. The first factor was chopping and intact picung kernel. The second factor was length of time for frying i.e. 0, 2,4,6, and, 8 hours. The results showed that the treatment of chopping and frying showed significant difference C<0.05) for oil yield, water content, acid number, iod number, and oil density. The optimum extraction was found by frying picung kernel intact for 2 hours, which gave acid number 1.828 mglg, peroxide number 0.387 mg/g, iodine number 16.959 mdg, oil density 0.918 g/L, and oil colour turn yellow browny. The optimum result for oil yield and water content was treatment chopping and frying for 8 hour, which gave oil yield 51 .850% and water content 0.293%. The stage 2 of this research was using picung kernel oil that has been produced by people in Tanjung Belit Selatan Village. The design was R.andomized Block Design with five treafments fosforic acid concentration such as 0,007o,0 ,05yo,0,10yo,0,15yoa, nd 0,20Yo. This treatmentss howed significant difference (P<0.05) for acid number, peroxide number, iodine number and oil colour, but did not show significant difference (P>0.05) for water content and oil density. The best treatment for degumming oil was found by addition of 0.10% fosforic acid which gave water content 1.653yo,a cid number 5.081 milg.iodine number lI.l49 mglg, peroxide number .365 mglg, oil density 0.911 glL, and oil colour that turn to yellow. The result of sensoric evaluation and consumer preference test showed that picung kemel oil still has lower quality than commercial edible oil such as palm olein, coconut oil and corn oil. The picung kernel oil still needed to be bleached and deodorized that did not doing in this researchItem KINETIKA FOTODEGRADASI KLOROFIL, TOKOFEROL, DAN KAROTENOID DALAM MINYAK SAWIT MERAH(2016-09-29) Ayu, Dewi Fortuna; Andarwulan, Nuri; Hariyadi, Purwiyatno; Purnomo, Eko HariPenelitian ini bertujuan untuk mengkaji laju fotodegradasi klorofil, tokoferol, dan karoten dalam minyak sawit merah (MSM) selama penyimpanan dalam kondisi terpapar cahaya fluoresen pada intensitas 5000, 10000, dan 15000 lux. Fotodegradasi dikaji dengan mengukur perubahan kadar klorofil, tokoferol, dan karoten MSM pada botol transparan yang disimpan dalam kotak inkubator (31,60±0,69 oC) dengan intensitas cahaya dipertahankan konstan. Sebagai pembanding, MSM murni dalam botol gelap dan transparan disimpan pada suhu (31,46±1,04 °C) dan pencahayaan normal laboratorium (476,25-484,89 lux). Hasil penelitian menunjukkan bahwa klorofil mengalami fotodegradasi mengikuti model reaksi ordo pertama dalam dua periode; yaitu periode fotodegradasi cepat selama penyimpanan 6 jam pertama dengan nilai konstanta laju (k) 3,81x10-2, 4,45x10-2, 5,64x10-2 hari-1, diikuti periode fotodegradasi lambat pada penyimpanan yang lebih lama dengan nilai k 1,41x10-2, 3,01x10-2, 4,59x10-2 hari-1 masing-masing pada intensitas cahaya 5000, 10000, dan 15000 lux. Fotodegradasi tokoferol dan karoten juga mengikuti model reaksi ordo pertama. Fotodegradasi tokoferol berlangsung dengan laju paling tinggi (nilai k 9,10x10-2, 12,02x10-2, 17,33x10-2 hari-1), sedangkan fotodegradasi karoten berlangsung dengan laju paling rendah (nilai k 0,80x10-2, 1,40x10-2, 1, 98x10-2 hari-1) masing-masing pada perlakuan intensitas cahaya 5000, 10000, dan 15000 lux. Konstanta intensitas cahaya (zi) sebagai indikator ketergantungan nilai k terhadap perubahan intensitas cahaya untuk klorofil, tokoferol, karoten berturut-turut adalah 20000, 33333, dan 25000 lux. Hal ini mengindikasikan bahwa laju degradasi klorofil paling sensitif terhadap perubahan intensitas cahaya.Item Optimasi Ekstraksi dan Karakterisasi Mutu Minyak dari Biji Picung (Pangium edule Reinw)(2013-01-07) Ayu, Dewi FortunaPemanfaatan biji tanaman picung {Pangium edule Reinw) sebagai minyak goreng sudah lama dilakukan oleh masyarakat Desa Tanjung Belit Selatan, Kabupaten Kampar. Penelitian yang dilakukan oleh Taufik (2000) juga mengatakan bahwa minyak picung memiliki komposisi asam lemak palmitat 2,64%, linoleat 20,75%, dan oleat 23,89%. Hal ini memberikan peluang bagi minyak picung sebagai minyak goreng altematif pengganti minyak kelapa maupun kelapa sawit. Namum, karena proses ekstraksi minyak dari biji picung masih dilakukan secara tradisional dan seadanya, rendemen dan mutu minyak yang dihasilkan masih rendah (sifat fisiko-kimia), sehingga pemanfaatan biji picung untuk menghasilkan minyak goreng perlahan-lahan mulai ditinggalkan oleh masyarakat Desa Tanjung Belit Selatan. Penelitian ini bertujuan untuk mengoptimasi proses ekstraksi minyak dari biji picung {Pangium edule) dan mengkarakterisasi sifat fisiko-kimia minyak yang dihasilkan. Optimasi proses ekstraksi dilakukan dengan cara mencobakan perlakuan pengasapan pada biji yang dirajang dan tidak dirajang selama 12, 18, 24 dan 30 jam sebelum biji dipress menggunakan hidrolikpress, selanjutnya dilakukan karakterisasi sifat fisiko-kimia minyak antara lain; bilangan iodin, kadar asam lemak bebas, bilangan peroksida, kadar air, bobot jenis dan wama. Data yang diperoleh dari hasil penelitian ini selanjutnya dianalisis menggunakan Rancangan Acak Kelompok (RAK) dengan 2 (dua) faktor perlakuan yaitu, faktor perajangan dan lama pengasapan. Jika berbeda nyata, dilanjutkan dengan Uji BNT pada taraf 5%. Hasil penelitian ini menunjukkan bahwa perlakuan perajangan dan lamanya pengasapan tidak memberikan pengaruh yang berbeda nyata terhadap rendemen minyak yang dihasilkan, tetapi berpengaruh nyata terhadap karakteristik sifat fisikokimia minyak picung, antara lain; bilangan asam, kadar air dan wama minyak. Optimasi ekstraksi minyak biji picung tercapai dengan melakukan perlakuan tanpa perajangan dan pengasapan selama 18 jam dengan karakerisasi sifat fisiko-kimia minyak antara Iain; bilangan iodin 10,273, kadar asam lemak bebas 1,426, bilangan peroksida 0,294, kadar air 0,471%, bobot jenis 0,915 g/L, dan wama minyak yang agak kekuningan. Bila dibandingkan dengan standar mutu minyak goreng (SNI- 3741-1995), optimasi ekstraksi tersebut sudah memenuhi standar mutu minyak goreng (SNI-3741-1995) untuk sifat fisiko-kimia minyak antara lain; bilangan peroksida, bobot jenis dan wama minyak.Item OPTIMASI EKSTRAKSI DAN KARAKTERISASI SIFAT FISIKO-KIMIA MINYAK DARI BIJI PICUNG (Pangium edule Reinw)(2016-09-29) Ayu, Dewi Fortuna; Restuhadi, Fajar; picung kernel oilThe aim of this research was to find the optimum extraction and physical-chemical characteristics of Picung kernel oil. The treatments were chopping and smoking of picung kernel. After smoked, picung kernels were extracted by mechanical presser in order to get crude oil. The crude oil was analyzed to determine it’s physical and chemical characteristics. The design was Randomized Block Design and arranged in factorial. The first factor was chopping and intact picung kernel. The second factor was length of time for smoking i.e. 12, 18, 24 and, 30 hours. The results showed that the treatment of chopping and smoking did not show significant difference for oil yield but showed significant difference for physical and chemical oil characteristics such as acid number, moisture content, and oil color. The optimum extraction was found by smoking picung kernel intact for 30 hours, which gave oil yield of 51.810%, iodine number of 10.179, acid number of 1.433, peroxide number of 0.208, moisture content of 0.259%, density value of 0.915 g/L, and rather yellow oil color. Iodine number, acid number, peroxide number, moisture content, density value and color of intact picung kernel oil at optimum rate (30 hours) meets Indonesian standard for cooking oil (SNI-3741-1995).Item Pembuatan Dodol Ampas Sirup Nenas (Ananas comosus L.Meer^ dengan Pcnambahan Berbagai Konsentrasi Gula(2012-12-09) Ayu, Dewi FortunaProvinsi Riau merupakan salah satu sentra produksi tanaman nanas di Indonesia. Menurut Badan Pusat Statistik (2007), produksi nanas daerah Riau pada tahun 2006 telah mencapai 46.400 ton, angka yang cukup tinggi untuk menjadikan buah nanas sebagai bahan baku dalam industri pengolahan sirup. Meningkatnya industri pengolahan sirup nanas, maka akan semakin banyak limbah ampas nanas yang dihasilkan. Ampas ini masih memiliki kandungan zat nutrisi, sehingga apabila diolah menjadi produk baru dapat memberikan nilai jual yang cukup tinggi. Penambahan gula aren pada pembuatan dodol ampas nanas diharapkan mampu menjadi suatu altematif dalam pemanfaatan limbah nanas karena ftmgsi gula yang tidak terbatas pada pembentukan rasa manis tetapi juga pada penyempumaan cita rasa, wama, tekstur, dan kekenyalan produk. Penelitian ini bertujuan untuk mendapatkan jumlah gula aren terbaik yang ditambahkan dalam pembuatan dodol ampas nanas dan untuk mengetahui tingkat penerimaan konsumen serta daya simpan produk dodol ampas nanas. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) non faktorial dengan empat taraf, yaitu G l = gula aren 500 g, G2 = gula aren 1000 g, 03 = gula aren 1500 g, dan 04 = gula aren 2000 g dengan tiga kali ulangan. Pararheter yang diamati antara Iain kadar air, kadar sukrosa, pH, penentuan daya simpan melalui penentuan hari munculnya kapang, dan uji organoleptik terhadap wama, rasa, aroma, tekstur, dan penerimaan keseluruhan. Berdasarkan basil penelitian yang telah dilakukan menunjukkan bahwa penambahan beberapa konsentrasi gula aren pada pembuatan dodol ampas nanas berpengaruh terhadap kadar air, kadar sukrosa, pH, total kapang dan mutu organoleptik yang meliputi wama, rasa, tekstur, aroma dan penerimaan keseluruhiin. Perlakuan 04 (penambahan gula aren 2000 g) menghasilkan dodol ampas nanas dengan mutu terbaik yaitu kadar air 26,50 %, kadar sukrosa 18,70%, pH 4,87, dan daya simpan yang paling lama, yaitu selama 20 hari. Selain itu, penerimaan konsumen terhadap dodol ampas nanas cukup baik. Hal ini dibuktikan dengan kesan yang diberikan oleh panelis konsumen yaitu menyukai dodol ampas nanas dari segi warna yaitu sangat coklat, rasanya yang manis, tekstur dengan keras lunak yang seimbang, dan aroma nanas yang kuat.Item Pengembangan Kukis Rendah Glutein Dari Tepung Sukun, Mimyak Sawit Merah, Tepung Tempe Dan Tepung Udang Rebon(2015-08-03) Herawati, Netti; Setiares, Vonny; Ayu, Dewi FortunaPenelitian formulasi kukis dengan bahan dasar minyak sawit merah, udang rebon dan tepung tempe telah dilakukan untuk meningkatkan asupan gizi dan mencegah bahaya timbal pada anak balita. Terdapat 4 jenis kukis yang diteliti yaitu kukis standar dan 3 kukis perlakuan yaitu: kukis A (T14M18,6R1) dengan kombinasi 14% Tepung Tempe, 18,6% Minyak Sawit Merah, 1% Udang Rebon; Kukis B (T10,5M13,9R3) dengan kombinasi 10,5% Tepung Tempe, 13,9% Minyak Sawit Merah, 3% Udang Rebon dan Kukis C (T7M9,3R5) dengan kombinasi 7% Tepung Tempe, 9,3% Minyak Sawit Merah, 5% Udang Rebon. Hasil penelitian menunjukan bahwa Kukis terbaik menurut uji organoleptik (rasa, bau, warna tekstur) dan penilaian kandungan gizi (kadar air, abu, protein dan lemak) adalah Kukis A dengan kadar air 5%, kadar abu 3%, protein 19,7% dan kadar lemak 30,2%.Item PERBAIKAN MUTU MINYAK GORENG BEKAS MAKANAN JAJANAN DI KECAMATAN TAMPAN KOTA PBKANBARU DENGAN MENGGUNAKAN ARANG AKTIF DAN BENTONIT SEBAGAI BAHAN BAKU DALAM PEMBUATAN SABUN PADAT TRANSPARAN(2014-01-17) Ali, Akhyar; Ayu, Dewi FortunaThis study aims to determine the influene of several concentrations of activated charcoal and concentrations of bentonite in the improvement of physic-chemical nature of cooking oil used and the quality of the resulting transparent solid soap. This research has been conducted from august to November 2010. This study conducted in the laboratory processing and analysis of agricultural technology, faculty of agriculture university of riau.Item PERUBAHAN KOMPONEN MINOR, KARAKTERISTIK KIMIA, DAN KOMPOSISI ASAM LEMAK SELAMA PERMUNIAN MINYAK SAWIT MERAH(2017-05-22) Ayu, Dewi FortunaRed palm oil (RPO) is a refined palm oil without bleaching process in order to maintain minor compounds, especially β-carotene. However, the refining process was not only able to maintain the β-carotene, but also other minor compounds, and influence chemical characteristics and fatty acids composition in RPO. The objective of this research was to study the changes of minor compounds, chemical characteristics, and fatty acids composition in RPO which is produced without bleaching process in Pilot Plant of Oil and Fat Laboratory, SEAFAST Center, Bogor, Indonesia. The refining process was conducted following previous research, including degumming, deacidification, deodorisation, and fractionation. The results showed that refining process was able to maintain the content of carotene, tocol and chlorophyll which were lower than crude palm oil (CPO). RPO contains total carotene 558.61±8.65 mg/kg, chlorophyll 3.81±0.11 mg/kg, and tocol compounds 698.76±3.56 mg/kg which consist of -tocopherol 190.82±10.02 mg/kg, -tocotrienol 115.09±2.52 mg/kg, -tocotrienol 290.28±5.32 mg/kg, and -tocotrienol 102.01±2.82 mg/kg. The refining procces also reduced the damage of hydrolytic and oxidation, and compositions of saturated fatty acids in RPO which were lower than CPO. RPO has free fatty acid 0.14±0.00%, peroxide 0.84±0.06 mek O2/kg, p-anisidine 8.74±0.10, Totox 10.35±0.12, and TBARS values 0.03±0.00 mg/kg. Fatty acids composition of RPO were palmitic 35.82%, stearic 3.90%, oleic 40.33%, linoleic 11%, and linolenic acids 0.30% with saturated:unsaturated fatty acids ratio of 45:55. Minor compounds, chemical characteristics, and fatty acids composition have an important role in oxidative stability of RPO