Pengaruh Pengulangan Dan Lama Penyimpanan Terhadap Ketengikan Minyak Kelapa Dengan Metode Asam Thiobarbiturat (TBA)
Abstrak: The research aims to
determine the effect of repeat frying and duration of storage to rancidity
coconut oil used thiobarbituric acid (TBA) method. The sample used were coconut
oil with three different brands namely coconut oil A, B, dan C. The highest TBA
number of samples coconut oil A, B, dan C was after three frying and 2 days of
storage, TBA number was 0.879, 0.694, and 1.336 mg malonaldehyde/Kg sample.
Based on data, can conclude samples coconut oil A, B dan C has under gone
rancidity, but still below the maximum limit set by Badan Standarisasi Nasional
(1991) was 3 mg malonaldehyde/Kg sample. The quality coconut oil A, B, dan C
still below the maximum limit set by Badan Standarisasi Nasional (2013) such as
acid number was 0.6 mg KOH/g, peroxide number was 2 meq/kg, saponification
number was 196-206, iod number was 45-46, and free fatty acid was 0.3 %.
Kata Kunci: Coconut oil;
Thiobarbituric Acid; Repeat Frying; Storage (TBA)
Penulis: Zikra Azizah,
Roslinda Rasyid, Desi Kartina
Kode Jurnal: jpfarmasidd160626
