PENGARUH ANTIOKSIDAN DAN LAMA PEMANASAN TERHADAP KARAKTERISASI DAN JUMLAH PUFA (OMEGA-3, 0MEGA-6) DARI MINYAK KEDELAI (Soybean Oil)

ALVITA, LIVIA RHEA and Panagan, Almunady T. and Miksusanti, Miksusanti (2012) PENGARUH ANTIOKSIDAN DAN LAMA PEMANASAN TERHADAP KARAKTERISASI DAN JUMLAH PUFA (OMEGA-3, 0MEGA-6) DARI MINYAK KEDELAI (Soybean Oil). Undergraduate thesis, Sriwijaya University.

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Abstract

A researeh has becn donc on effect of anlioxidants and heating time to characteristics of soybcan oil and it’s PU F A conlent (omega-3,omega-6). Soybean oil which contains a lot of unsaturatcd fatty acids are very casily oxidized, so that addition of antioxidants to prcvcnt damagc to the oil is ncccssary. This research is to comparc the clTcct of addition of anlioxidants BI IT and vitamin E with heatcd 100°C to oil characteristics valuc such as acid numbcr, saponillcation numbcr, and peroxide numbcr. Effect of anlioxidants was lested with a variety of heating time for 30 minuter, 60 minutes and 90 minutes. Data from oil characteristics antioxidant BHT can prevent oxidalion and hydrolysis reaclions is bettcr than vitamin E and without antioxidants. This data is supportcd by amount of omcga-3 and omega-6, which is measured by gas chromatography. Le^el of omcga-3 and omcga-6 for soybean oil decreascd after heating 30 minutes. Differcnt of omcga-3 and omega-6 content in the addition ot BHT compared with in the addition of vitamin E and without antioxidants was 43,45% and 73,42% respectively.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Soybean oil, BHT, vitamin E, oil characterization, omcga-3 and omega-6.
Subjects:	Q Science > QD Chemistry > QD241-441 Organic chemistry
Divisions:	08-Faculty of Mathematics and Natural Science > 47201-Chemistry (S1)
Depositing User:	Mrs Furika Furika
Date Deposited:	25 Mar 2022 02:12
Last Modified:	25 Mar 2022 02:12
URI:	http://repository.unsri.ac.id/id/eprint/66668

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