PENGARUH PENAMBAHAN EKSTRAK DAUN SINGKIL (Premna cordifolia) SEBAGAI ANTIOKSIDAN ALAMI TERHADAP KUALITAS MINYAK KELAPA
The Effect of Addition of Singkil Leaf Extract (Premna cordifolia) as A Natural Antioxidant On The Quality of Coconut Oil (Cocus nucifera)
Keywords:
antioxidants,coconut oil, FFA, peroxide, premna
Abstract
Coconut oil is one of the top vegetable oil because of cheap in processing and contains various bioactive antioxidants. The shelf life of coconut oil is relatively short, so it is necessary to extend its shelf life by adding antioxidants. Antioxidants as the additional ingredients to prevent increasing the percentage of Free Fatty Acid (FFA) that affect its shelf life. The best source of antioxidants is from plants, such as singkil leaves. In order to know the effect of this leaves extract, this study aims to analyze the effect of singkil leaf extract on the percentage of FFA and peroxide during 28 days. Coconut oil was produced using the heating method, the singkil leaf extract was obtained by the maceration then was added to coconut oil (1%, 3%, and 5%). As the result, more extract was added showing a significant decrease in FFA and peroxide during the 28 days. Adding 5% of the extract was the best that displayed both FFA and peroxide. The lowest FFA value (range 0.05-0.09%) while the peroxide value ranges from 2.6 to 4.2 mg-eq O2/kg-fat. The statistical analysis showed that singkil leaf extract had an effect on the FFA and peroxide of the coconut oil.
References
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Yalegama, C., Sovis, M., Dissanayake, D. 2015. Effect ofAntioxidant and Heat Treatment on the Free Fatty Acids Formation of Differently Processed Coconut Oil. COCOS. 21: 43-52
Ariono, D., Christian, M., Irfan, P., Suharno, SM., & Tamara, A. (2017). Pengaruh Penambahan Ekstrak Bahan Alami Terhadap Laju Oksidasi Minyak Kelapa. Reaktor 17 (3), 157-165
Arvanitoyannis, I.S., Varzakas, T.H., Kiokias, S., & Labropoulus, AE. (1996). Advances in Food Biochemistry. Fatih Yildiz (ed). CRC Press. United States of America.
Blasi, F., & Cossignani, L. 2020. Review An Overview of Natural Extracts with Antioxidant Activity for the Improvement of the Oxidative Stability and Shelf Life of Edible Oils. Processes. 8(95). Doi:10.3390/pr8080956
Cao, J., Li, H., Xia, X., Zou, XG., Li, J., Zhu, XM., & Deng, ZY. (2015). Effect of Fatty Acid and Tocopherol on Oxidative Stability of Vegetable Oils with Limited Air. International Journal of Food Properties. 18:808–820.
Choe, E., & Min, DB. (2006). Mechanismsand Factorsfor Edible Oil Oxidation. Institute of Food Technologists. Comprehensive Reviews In Food Science And Food Safety 5.
Dianita, R., & Jantan, I. (2017). Ethnomedicinal uses, phytochemistry and pharmacological aspects of the genus Premna, Review. Pharm Biol. 55(1), 1715–1739.
Fan, L., & Eskin, M. 2015. The Use of Antioxidant in The Preservation of Edible Oils. In Book: Handbook of Antioxidant for Food Preservation. Pp. 373-388. Doi : 10.1016/B878-1-78242-089-7.00015-4.
Isnindar, Wahyuono, S., Widyarini, S., Yuswanto. (2016). Determination Of Antioxidant Activities Of Buas-Buas Leaves (Premna serratifolia L.) Using DPPH (2,2-diphenyl-1- picrylhydrazyl) Method. Trad. Med. J 21(3),111-115.
Leeratiwong, C., Chantaranothai, P., & Paton, A.J. (2009). A Synopsis of the Genus Premna L. (Lamiaceae) in Thailand. The Natural History Journal of Chulalongkorn University 9(2), 113-142.
Lima, R. D.S., Block, J.M. (2018). Coconut oil: what do we really know about it so far?. Review. Food Quality and Safety 3:61–72.
Mahmud, N.R.A., Muhammad, N., Nurhalifah. 2021. Effect of the Adding of Natural Antioxidant in the Stored Traditional Coconut Oil on the Free Fatty Acid Value. Proc. Internat. Conf. Sci. Engin. 4. Pp. 76-79.
Marlina, P. 2010. Pemanfaaatan Gambir Sebagai Antioksdan Alami dan Pengaruhnya terhadap Umur Simpan Minyak Goreng. Dinamika Penelitian BIPA 21(37).
Maherawati, M., & Priyono, S. 2020. Peningkatan Kualitas Minyak Kelapa Tradisional Dengan Penambahan Ekstrak Etanol Daun Pandan Wangi (Pandanus amaryllifolius Roxb). Jurnal Agroindustri. 10(1),40-46.
Nawar, W.W. 1996. Food Chemistry. Fennema, OR (ed). Food Chemistry. Marcel Dekker. Inc. New York.
Nazri, N.A.A.M., Ahmat, N., Adnan, A., Mohammad, S.A.S., & Ruzaina, S.A. 2011. In vitro antibacterial and radical scavenging activities of Malaysian table salad. African Journal of Biotechnology. 10(30) : 5728-5735.
Onuegbu, G.C., Eze., F.I., Ayogu, P.C., Agbo, M.O., Ezema., C.G., Ezemai, B.E. 2019. Phytochemical and In Vitro Antimicrobial Properties of Premna hispida (Verbenaceae) Linn. IOSR Journal Of Pharmacy And Biological Sciences (IOSR-JPBS). 14 (5): 64-74
Odoom, W, Bart-Plange, A, Darko, J.O & Addo, A. 2014. Quality assessment of moisture content, free fatty acids and acid value of coconut oil produced in the Jomoro District of the Western Region of Ghana. Journal of Research in Agriculture. 3(1):205-210
Rejeki, D. P. 2018. Ekstrak Daun Ubi Jalar Ungu Sebagai Antioksidan Untuk Memperlambat Ketengikan (Ranciditas) Pada Minyak Kelapa. Lantanida Journal 6(2):103-202
Siswati, S.D., Juni S.U, & Junaini. 2013. Pemanfaatan Antioksidan Alami Flavonol Untuk Mencegah Proses Ketengikan Minyak Kelapa. Proceedings of Seminar Nasional Fisika, Universitas Negeri Surabaya. 1-5
Suciningtyas, M.A., Rohadi. 2017. Pengaruh Penambahan Ekstrak Teh (Camellia sinensis Linn.) Jenis Teh Putih Pada Desiccated Coconut Untuk Penghambatan Kerusakaan Oksidatif. Jurnal Teknologi Pangan dan Hasil Penelitian. 12(2).
Timotius, K. H., Simamora, A., & Santoso, A.W. 2018. Chemical Characteristics and in vitro Antidiabetic and Antioxidant Activities of Premna serratifolia L. Leaf Infusion and Decoction. Pharmacogn Journal. 10(6),1114-1118.
Yalegama, C., Sovis, M., Dissanayake, D. 2015. Effect ofAntioxidant and Heat Treatment on the Free Fatty Acids Formation of Differently Processed Coconut Oil. COCOS. 21: 43-52
Published
2023-03-30
How to Cite
Dian Fitriarni, Assroruddin, Irfan Cholid, & Aris Purnama. (2023). PENGARUH PENAMBAHAN EKSTRAK DAUN SINGKIL (Premna cordifolia) SEBAGAI ANTIOKSIDAN ALAMI TERHADAP KUALITAS MINYAK KELAPA : The Effect of Addition of Singkil Leaf Extract (Premna cordifolia) as A Natural Antioxidant On The Quality of Coconut Oil (Cocus nucifera). JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG), 5(1), 30-39. Retrieved from https://ejournal.unibabwi.ac.id/index.php/jipang/article/view/2761
Section
Articles
