KINETIKA REAKSI OKSIDASI MINYAK BIJI KETAPANG (Termanila catappa Linn) DAN PENGARUH PENAMBAHAN ANTIOKSIDAN BHT TERHADAP ANGKA PEROKSIDA

MUNJIATUN, MUNJIATUN and Loekitowati, Poedji and Fanani, Zainal (2009) KINETIKA REAKSI OKSIDASI MINYAK BIJI KETAPANG (Termanila catappa Linn) DAN PENGARUH PENAMBAHAN ANTIOKSIDAN BHT TERHADAP ANGKA PEROKSIDA. Undergraduate thesis, Sriwijaya University.

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Abstract

It has been done the research kinetics of oxidation reactions ketapang seed oil (Terminal ia catappa Linn) and antioxidant effects of the addition BHT to the peroxide number. The purposes of the research were to define the influence of the addition of antioxidants BHT to long the storage, the kinetics of oxidation reactions ketapang seed oil, and determine the content of seed oil fatty acids ketapang. Reaction kinetics was observed by determining the changes of peroxide number formed per unit time. The research result indicated that the addition of the antioxidant BHT on ketapang seed oil did not show the change in peroxide number during the storage. The oxidation reaction order ketapang seed oil reaction a single order with oxidation reaction of rate constant without heating oil and heating oil of each was 0.06497/day and 0.0896/day. Activation energy ketapang seed oil was 2.0697 kJ/mol. Warming on ketapang seed oil result in a decrease of the percentage of fatty acids 7.676 %; 0.427 % and 13.861 % respectively for palmitoleic acid, oleic acid and stearic acid.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	kinetika reaksi oksidasi, antioksidan BHT
Subjects:	Q Science > QD Chemistry > QD450-801 Physical and theoretical chemistry
Divisions:	08-Faculty of Mathematics and Natural Science > 47201-Chemistry (S1)
Depositing User:	Mrs Furika Furika
Date Deposited:	28 Mar 2022 02:40
Last Modified:	28 Mar 2022 02:40
URI:	http://repository.unsri.ac.id/id/eprint/67031

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