KINETIKA REAKSI OKSIDASI DAN PENGARUH PENAMBAHAN ANTIOKSIDAN a-TOKOFEROL TERHADAP KUALITAS MINYAK BIJI KETAPANG (Terminalia catappa Linn)

WAHYUNI, SATRI and Loekitowati, Poedji and Riyanti, Fahma (2011) KINETIKA REAKSI OKSIDASI DAN PENGARUH PENAMBAHAN ANTIOKSIDAN a-TOKOFEROL TERHADAP KUALITAS MINYAK BIJI KETAPANG (Terminalia catappa Linn). Undergraduate thesis, Sriwijaya University.

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Abstract

It has been done the research about oxidation reaction kinetics and the effect of addition of a-tocopherol antioxidant to quality of ketapang seed oil (Terminalia catappa Linn). The purpose of this research is to determine reaction order, reaction constant and activation energy of ketapang seed oil without heating and that to be heated at 200 °C as long as storage and to determine the amount of the best atocopherol addition with variation 0%, 0.012%, 0.016%, 0.02%, 0.024% and 0.028%. The monitoring times have been started from zero day until fourteen days. Oil with best variation of a-tocopherol was analyzed it physio Chemical properties before and after addition in accordance with Indonesian National Standard. Parameters density, ray index, fatty acid number and saponification number. In oil without heating and heated oil, their differences of acid content has been determined. The result of this research showed that order reaction for oil without heating and heated oil is 1. Reaction constant of oil without heating is 0.0895 and then for heated oil is 0.0897, activitation energy is 14.9474 J/mol °K. The result also showed the best amount of atocopherol antioxidant is 0.024%. The quality of oil before and after addition of the best a-tocopherol is suitable with Indonesian National Standard. Fatty acid content of ketapang seed oil without heating and heated oil is laurate acid, miristate acid, palmitoleate acid, palmitate acid, oleate acid, stearate acid, linoleate acid, linolenate acid, eicosenoate acid, eicosanoate acid, bahenate acid and docotetrasanoate acid.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	a-tocopherol, peroxide number, kinetics of oxidation reactions, the quality of ketapang seed oil, fatty acid content.
Subjects:	Q Science > QD Chemistry > QD71-142 Analytical chemistry
Divisions:	08-Faculty of Mathematics and Natural Science > 47201-Chemistry (S1)
Depositing User:	Mrs Furika Furika
Date Deposited:	14 Mar 2022 03:07
Last Modified:	14 Mar 2022 03:07
URI:	http://repository.unsri.ac.id/id/eprint/66074

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