Peroxide Number Research Articles

PENINGKATAN KUALITAS MINYAK GORENG BEKAS MENGGUNAKAN ADSORBEN KARBON AKTIF DARI AMPAS TEBU YANG DIAKTIVASI DENGAN HCl

Cooking oil is one of the basic human needs as a food processing material. Cooking oil serves as a very important frying medium and its needs are increasing. The purpose of this study was to determine the effectiveness of bagasse which was activated with HCl in increasing the quality of used cooking oil.This study uses bagasse as an adsorbent. The oil used is packaged cooking oil which is used for three times frying. Activation of activated carbon using 0.1 N HCl was tested for quality.Test results obtained for free fatty acids (FFA) from new cooking oil is 0.1115%, used cooking oil before being given activated carbon is 1.0275%, and used cooking oil after being given activated carbon varies between 20, 30, 40 minutes. respectively 0.4032%, 0.2551%, 0.4508%. While the test results obtained for the peroxide number of new cooking oil is 2.0110 meq / kg, cooking oil used three times frying before being given activated carbon 7.0156 meq / kg, used cooking oil after being given activated carbon with contact variations of 20, 30, 40 minutes respectively 6,6685 meq / kg, 6,0088 meq / kg, 5,3366 meq / kg. From the results above the levels of free fatty acids and peroxide numbers have met the requirements of SNI: 2012. From the results obtained it can be concluded that bagasse charcoal can improve the quality of used cooking oil in accordance with SNI 7709; 2012.

Uji Antioksidan Belimbing Wuluh dan Ampas Nanas Terhadap Kualitas Minyak Goreng Habis Pakai

Anti-Oxidant Tests of starfruit and pineapple pulp on the quality of Used Cooking Oils ABSTRACTUsed Cooking Oil is oil produced from frying residue and is carcinogenic because it causes oxidation, hydrolysis, and polymerization to produce toxic peroxides and free fatty acids that are difficult for the body to digest. Measurement of oil quality can be measured through 3 parameters, namely, the peroxide number, the acid number and the oil color. Efforts to control the quality of cooking oil are the addition of natural antioxidants, starch wuluh and pineapple pulp. Starfruit contains flavonoids, terpenoids, phenols and pectins as well as Vitamins C and A which can absorb free radicals in oil. Meanwhile, pineapple pulp contains high levels of vitamin C, flavonoids and polyphenols which can eat free radicals. This Research aims to determine the differences in the antioxidant power of starfruit and pineapple pulp to maintain the quality of used cooking oil. This research is experimental, which will study the antioxidant power of starfruit and pineapple pulp at the acid number, peroxidant and color intensity of used cooking oil. 3 grams of dry starfruit and 0.4 grams of dried pineapple pulp are added to each pad 100 mL of used cooking oil. The application of starfruit and pineapple pulp in used cooking oil had a significant effect on the 3 oil quality parameters, namely the acid number, the peroxide number and the oil color intensity, with a significance value of P <0.05. This is because the antioxidant content and composition of the two ingredients are different. Wuluh starfruit in the addition of 3 grams provides a fairly large antioxidant effect, while pineapple pulp at a concentration of 0.4 grams has shown anti-oxidant power so a higher concentration is needed to produce optimal antioxidant power. Keywords: Antioxidants, Starfruit, Pineapple Dregs

ASSESSMENT OF QUALITY AND FOOD SAFETY OF VEGETABLE OILS PRODUCED IN VARIOUS REGIONS OF KAZAKHSTAN

Vegetable oils are a valuable multivitamin raw material for the food and pharmaceutical industry due to the content of effective biologically active organic components and mineral substances. To assess the quality and food safety of unrefined vegetable oils obtained from sunflower seeds and flax of Kazakhstan agro-formations by the method of «cold pressing,» we studied the basic indicators of their qualitative and quantitative composition. It was found that the organoleptic characteristics (transparency, color, smell and taste) of the tested vegetable oils correspond to unrefined sunflower oil of the highest grade, unrefined linseed oil of the first grade. Studies of the physicochemical parameters of sunflower and linseed oils: colored number (14,40 mg of iodine), acid number (1,4-1,5 mg KOH/g), weight fraction of phosphoruscontaining substances (0,18% and 0,5%), humidity (0,13%; 0,17%), peroxide number (6,7 and 9,0 mmol of active O2/g), iodine number (132 and 176 gJ2/100) and saponification number (188 and 187 mg/g) also correspond the requirements of regulatory documents and standards. In sunflower oil samples, the amount of oleic acid is 52,21%, linoleic acid 28,97% is determined, which are within the normal range, although they are adjacent to the levels of higher limits. Analysis of linseed oil fatty acids showed that samples contain linolenic acid 50,1%, All other fatty acids are noted within the permissible limits, and oleic acid 14,13%, linoleic acid 17,9% are close to the upper limits of permissible limits. NMR spectroscopy confirmed that the optimal ratio of ω-6 andω-3 of polyunsaturated fatty acids in the composition of the studied vegetable oils correspond to their name in the ratio of monounsaturated and polyunsaturated fatty acids.

Improvement of technology of fish semi-finished products with addition of non-сonventional raw materials

Considering the results of studies of the scientific literature on the nutritional value and biological effectiveness of cranberries and goji berries, it was established that the development of technology of semi-finished products with their use is relevant and has practical significance in the technology of fish product production. The technology for the production of moulded fish semi-finished products opens up new opportunities in the field of rational use of secondary fish raw materials, making it possible to expand the range of functional fish products based on natural components, which will to some extent expand the current problem of processing raw materials of inland waters of Ukraine. The purpose of the research is to determine the biological value of new fish semi-finished products based on a combination of freshwater fish and non-conventional raw materials. The research presents the results of studies of the chemical composition, organoleptic evaluation and physicochemical changes of semi-finished products with the addition of nonconventional raw materials and the establishment of their shelf life. It was established that the control sample after 90 days of storage undergoes hydrolytic deterioration, which indicates intensive hydrolysis of lipids and accumulation of free fatty acids in this sample. In experimental samples, hydrolytic deterioration gradually increases and reaches a critical point only by the end of the shelf life. Oxidation processes in lipids of semi-finished products were explored by changes in the accumulation of primary oxidation products – peroxides and secondary products – carbonyl compounds. According to the dynamics of changes in the peroxide number of lipids of semifinished products, it was established that the control sample during 60-135 days is not subject to storage, and in the experimental samples after 135 days the quality of fat deteriorates and is described as not subject to storage. The authors have established that the developed technology of fish semi-finished products will significantly expand the range of functional products based on natural components, which will allow expanding the current problem of processing raw materials in inland waters of Ukraine to some extent

Optimization of the process of compound feed pelleting for fur animals

Currently, fur farming products are becoming more and more in demand. With the increase in the number of fur-bearing animals, it is necessary to produce compound feeds that provide high quality furs with minimal feed costs. Compound feed recipes with a fat content of 20% and higher were developed for fur animals. Feeding fodder in the form of granules produced by the technology, one of the stages of which is the process of granulating compound fodders with a high fat content with reasonable operating parameters of the granulator press, is expedient. Process studies using the method of statistical planning of a multivariate experiment were carried out to determine the optimal granulation parameters. The following factors influencing the process under consideration were chosen: the amount of added fat, the steam consumption, the gap between the roll and the press die. Specific energy consumption and crumbling served as criteria for assessing the influence of the selected parameters, which make it possible to assess adequately the efficiency of the process. The data obtained showed that the process of pelleting compound feed at optimal parameters makes it possible to obtain pellets, the quality of which meets the requirements of the standard. All the data obtained were within the calculated confidence intervals of the optimization parameters. The change in the quality indicators of the obtained granulated compound feed during storage was also investigated in the work. Changes in the quality of granulated compound feed during storage testified that the values of total acidity and acid number of fat increased significantly after two months of storage due to hydrolysis of fat in conditions of free oxygen access. The value of the peroxide number of fat, which reflects the depth of oxidative changes in the compound feed, increased sharply after two months of storage. The content of vitamins A and E during the storage of compound feed for 45 days in summer was 12.3% and 10.5% of the initial values, respectively. The recommended shelf life of granulated feed with a high fat content in winter-spring period is 60 days, in summer - 45 days.

Feasibility of waste cooking oil as biodiesel feedstock

Waste Cooking Oil (WCO) has potential as biodiesel feedstock since it contains triglycerides. However, it contains many impurities and requires several purifications. Thus, this study aims to evaluate the feasibility of WCO as a biodiesel feedstock in the term of physicochemical properties such as free fatty acid content (%FFA) as palmitic acid, moisture content, and peroxide number. Samples are collected from fast-food fried chicken restaurants in Padang, West Sumatera, Indonesia. WCO is processed by filtering, degumming, centrifugation, neutralization, and adsorption. FFA content, moisture content, and peroxide number are examined based on ISO 660, ISO 665, and ISO 3960, respectively. The finding shows that WCO has 2.01%FFA, 0.65% moisture content, and 1.02 mg O2/100g peroxide number. These findings show that WCO is feasible as biodiesel feedstock after several purifications. The results of this study are expected as the basic information in biodiesel production by using waste cooking oil as biodiesel feedstock.

The effect of soaking in salt and atung (Parinarium glaberium, Hassk) on the quality of dried salted tongkol (Auxis thazard).

The study on the effect of soaking in salt and atung (Parinarium glaberimum, Hassk) has been conducted to investigate the quality of dried salted frigate tuna (Auxis thazard). There were 4 treatments of soaking in salt and atung applied in this study and a single soaking treatment in 25% salt concentration as control. Qualities parameter tested consists of objective tests i.e. the yield, water content, protein content, salt content, peroxide number, and TPC (Total Plate Count), and subjective tests consist of: appearance, smell, taste, and texture. The result of the research showed the yield of dried salted frigate tuna obtained through gradual soaking in salt and atung was ranged from 44.66% – 45.35%, while the yield obtained through single soaking salt treatment was 50.20%. Quality of dried salted frigate tuna objectively obtained through gradual soaking in salt and atung for water content, protein content, salt content, peroxide number and TPC (Total Plate Count), were 30.29 – 32.53%, 59.82 – 63.16%, 3.62 – 5.28%, 0,00 – 0,12 mg.eq./g, and 2.17 – 2.95 (Log X) or 1.48 – 8.91 × 102 CFU respectively, while for single soaking in salt 25% were 36.13%, 55.92%, 7.87, 0.27 mg eq./g and 2.21 (Log X) or 1.62 x 102 CFU respectively. Quality of dried salted frigate tuna subjectively obtained through gradual soaking in salt and atung for appearance, smells, taste and texture were 7.1–7.9, 7.0–7.7, 7,0– 7.9, and 7.0 – 7.7 respectively, while single soaking in salt were 7.2, 6.8, 6.9 and 7.0 respectively.

Aceite de Lupinus mutabilis obtenido por prensa expeller: Análisis de rendimiento, caracterización fisicoquímica, capacidad antioxidante, ácidos grados y estabilidad oxidativa

The oil of debittered and dehulled grains from two Andean lupins (Lupinus mutabilis) from Peru, Andenes and Común,was extracted by expeller press. The extraction yield and the proximal composition of both varieties were assessed. The oil and the cake, as well as the defatted flour from the variety with the highest extraction yield, werecharacterised for physico-chemical properties, total polyphenol content and antioxidant capacity. The oil shelf-life at 25 °C was extrapolated by Rancimat test. Andenes presented an oil yield of 22.1% (vs. 18.4% of Común),CIELAB colour coordinates of L* = 36.5, a* = 2.2, b* = 20, refractive index and density at 25ºC of 1.469 and 0.903 g/mL,acid number of 3.2 mg KOH/g, free fatty acids content of 1.6%, peroxide number of 2.7 meqO2/kg, p-anisidine number of 1.3, unsaponificable content of 58%, total antioxidant capacity 21.4 μmol TE/g and total polyphenol content of 7.0 mg AGE/100 g. The predominant fatty acid, tocopherol and phytosterol in the oil were oleic acid (56.2%), γ-tocopherol (555 mg/kg) and β-sitosterol (41900 mg/100 g), respectively. The oil shelf-life at 25 ºC was 2.7 years. The Lupinus mutabilis oil extracted by expeller presented an acceptable quality with a lower environmental negative impact than the oils obtained by solvent extraction.

Aplikasi Antioksidan Tanaman Kecombrang Etlingera elatior terhadap Minyak Goreng Bekas

Kecombrang (Etlingera elatior) is a plant from the Zingiberaceae family and is a plant used by the community as herbal medicine. This study aims to determine the antioxidant activity of the extracts of the leaves, floers and stems of E. elatior on used fried oil. Cooking oil has been used for frying 3 times. Treatment is done by mixing used cooking oil with extract (2 :1) at 50?C. The peroxide value of treated and untreated cooking oil was measured using the iodometric titration method. The decrease in the peroxide number produced in the E. elatior flower extract was 15,8%, the E. elatior stem extract was 55,3% and the E. elatior leaf extract was 72,8%. This study indicate that the E. Elatior extract can be used as good inhibitor of free radical activity.

Pemanfaatan Biji Labu Kuning (Cucurbita Moschata) Sebagai Sumber Minyak Nabati Menggunakan Metode Ekstraksi Soxhletasi

Vegetable oils obtained from nuts and seeds have superiority in terms of food. They have a distinctive taste and healthy nutritional content because they contain unsaturated fatty acids, carotenoids, and flavonoids. This study aims to improve the yield of pumpkin seed oil and compare it with SNI (3741-1995) concerning cooking oil. The extraction was carried out using the soxhlet method with a temperature of 68-70ºC using hexane as a solvent and a ratio of the solvent ratio (1: 6); (1: 8); (1:10); (1:12); (1:14) (w / v) and the amount of circulation used 15; 20; 25; 30; 35. After the extraction process is evaporated to evaporate the solvent and obtain concentrate at 70ºC. The results showed a yield of 56.40%. The oil produced has physical characteristics including Specific Gravity: 0.97 gr/ml, Water Content: 6%, Boiling Point: 210ºC, Acid Number 6 mg NaOH / g, Peroxide Number: 50 meq /O2 kg, Weaving Numbers 308.55 mg KOH / g, as well as the chemical characteristics of the test results: Based on chromatographic analysis it is known that the composition of fatty acids in pumpkin seed oil is dominated by Palmitic Acid (C: 16) of 16.6736; Linoleic Acid (C: 18-2) of 53.5392; Stearic Acid (C: 18) 29.7872%. But this pumpkin seed oil has not fulfilled SNI especially cooking oil (3741-1995).

Detection the oxidative stability of milk fat to different types of powdered milk

This study was designed to show the oxidative stability of different types of powdered milk it is present in the local market and almost consumed daily. Five types of cows powder milk were selected from the markets in Salah Aldeen governorate (Almudhish, Dielac, Smartbaby, Altunsa, Commercial Milk). In this study five treatments to lipid oxidation index were carried out as follows: pH-acidity-FFA-iodine value and peroxide value. The results indicated high acidity for both Altunsa and the commercial milk with decrease in PH for both Altunsa and commercial milk. However, the statistical analysis (p < 0.05) showed Altunsa milk and commercial milk recorded the highest value of the iodine and peroxide numbers, While the milk type of the smart boy and Dialac recorded the highest stability of the oxidation through the lipid oxidation index.

SOME QUALITY INDICATORS OF VEGETABLE OILS UNDER DIFFERENT STORAGE CONDITIONS

The aim of our work was to study the quality of vegetable oils - unrefined sunflower oil (grade I) and soy hydrated oil (grade I). One of the stages of the study was to determine the quality of vegetable oils - peroxide value (characterizes the amount of primary oxidation products of fats - peroxide compounds) and acid number (characterizes the total content of free fatty acids) in the samples of vegetable oils. The acid number was determined by titration (neutralization) of free fatty acids with alkali in the presence of an indicator (phenolphthalein). The peroxide number was determined by titration of the isolated iodine with a solution of sodium thiosulfate. Each study was reproduced 5 times. First of all, the quality indicators of oils (acid number and peroxide number) were determined in samples of fresh oils. Subsequently, the oil was kept for 3 months (in compliance with the recommended requirements for storage of oils and without compliance with the requirements for storage of oils) and re-determined these indicators.&#x0D; The quality of the investigated vegetable oils was determined by the indicators of acid number and peroxide number in accordance with the established requirements of the State Standards of Ukraine (DSTU EN ISO 660: 2009; DSTU 4570: 2006).&#x0D; The results of our research show that the level of acid number and peroxide level in samples of fresh oils meet the requirements of the State Standards of Ukraine (DSTU EN ISO 660: 2009; DSTU 4570: 2006) for this type of oil, which confirms the quality of oils and compliance with production , processing and transportation. It is shown that in the samples of aged oils (3 months, subject to storage requirements) the level of acid number and the level of peroxide number increases within normal limits. However, in the samples of aged oils (3 months, without compliance with storage requirements) there is a significant increase in the level of acid number and peroxide number, which does not meet the requirements of State Standards of Ukraine.&#x0D; As a result of research it is shown that the quality of vegetable oils depends on compliance with the recommended norms and conditions in the process of production, processing, transportation and storage. It is proved that under the conditions of violation of the recommended norms of storage in samples of high-quality vegetable oils the level of quality indicators of vegetable oils - acid number and peroxide number significantly increases.

Characteristics of Oil Used in Frying Peanuts, Cassava And Mackarel Tuna

The characteristics of used frying oil that are carried out repeatedly using high temperatures and with various types of frying materials will produce new types of oil characteristics, either the appearance and disappearance of certain types of chemical components or changes in the physical properties of frying oil. This study aims to determine the characteristics of cooking oil used in frying peanuts which have high fat content, high carbohydrate content of cassava and mackarel tuna which have high protein content. Samples of used oil were obtained from the use of pure oil from palm oil and then the 3 different types of material were fried with 10 frying repetitions. The used frying oil was then visually observed and analyzed for the number of peroxides, free fatty acids, and moisture content, color test, amount of oil lost and its fatty acid profile. In addition, the amount of oil lost due to frying was observed. The results of the observation of physical properties showed that the smell of oil became rancid, the taste of the oil became bitter and the color turned black. The results of chemical analysis showed that the highest peroxide number was 50 meq / kg, the highest ALB was 4.35%, and the highest moisture content was 3.21% , the oil color changed to brown to black, the highest amount of oil lost due to frying was cassava frying oil. namely 58.4% , . The fatty acid profile of used frying oil has been obtained and there is a decrease in the percentage, the appearance of stearic acid and the loss of heptadecanoic fatty acids in the used cooking oil for peanuts, cassava and mackarel tuna.

Quality Test of Palm Cooking Oil Used Repeatedly Based on Free Fatty Acid Content, Moisture Content, Peroxide Number

Background: Cooking oil used repeatedly can increase levels of free fatty acids and the number of peroxides in the blood, so that the risk of heart disease and diabetes. Aim: The purpose of the study was to find out the quality of palm cooking oil used repeatedly in tempeh mendoan against organoleptic, moisture content, free fatty acid content and peroxide number content. Method: Samples of palm cooking oil are used to fry tempe mendoan at 105oC for 10 and 60 minutes as much as 1 frying pan per day for 3 days, then the oil is cooled at room temperature and filter the oil so that it does not mix from the rest of the fried tempeh mendoan. Filtered oils are tested for quality with test parameters including organolepty including shape, color, odor, moisture content, peroxide levels, and free fatty acid levels. The data results were compared with sni 01-3741-2002 cooking oil quality standard and each level was analyzed using nonparametric statistics (Kruskall-Wallis) with a confidence level of 95%. Result: Organoleptic test results obtained the form of cooking oil in light yellow to yellow gold at the 10th minute on the 2nd day after 2 frying pans and orange in the 60 minutes after 3 frying pans for 3 days. Moisture content obtained results 2,086± 2,142 (10th minute) and 0.369± 0.304 (60th minute), free fatty acid content obtained results 0.317± 0.044 (10th minute) and 0.337± 0.076 (60th minute), the rate of peroxide numbers obtained resulted in 0.281± 0.090 (10th minute) and 0.386±0.158 (60th minute). Based on statistics tests there are significant differences (&lt;0.05) to the decrease in water content quality, free fatty acid content and peroxide levels in palm oil cooking oil used repeatedly in tempe mendoan.

Quality Analysis of Repeated Frying of Bulked Palm Oil on Red Potato using a Deep Fryer

The repeated use of cooking oil will cause the oil to be damaged by oxidation during the frying process. Thus, it is not good for health if it is continuously consumed. The purpose of this study was to determine the quality standard of cooking oil that was used repeatedly by testing the amount of peroxide, free fatty acids, and water content within the SNI 01-3741-2013 limits. The research was carried out 25 times of frying, at a temperature of 180°C, and a time of 7.5 minutes on red potatoes using a deep fryer. The result of the peroxide number test before frying was 5.24 mek O2/kg, and there was damage in the 11th frying pan with a value of 10.99 mek O2/kg. While the free fatty acids before frying are 0.16 mg KOH/g. and there was damage to the 19th pan, namely 0.64 mg KOH/g. the water content before frying is 0.14% b/b and the first cooking oil has met the SNI standard, namely 0.15% b/b. So it is known that the more frequent frying is done, the quality of cooking oil will decrease and will be carcinogenic.

The physical and chemical properties of VCO emulsion with citrus extract

Virgin Coconut Oil (VCO) is one of the oils that has many benefits. But most consumers do not like to consume it directly because of the oily taste. Therefore, one alternative to reduce its oily taste is by formulating VCO in the form of an emulsion. This study was aimed to determine the effect of VCO and citrus extract ratio on the properties of VCO emulsion using natural emulsifiers. The emulsions were prepared with a ratio of VCO and citrus extract of 9: 1, 8: 2, 7: 3, 6:4, 5:5, 4:6, 3:7, 2:8 and 1:9, respectively. Three types of emulsifiers were used, namely Arabic gum, xanthan gum and soy lecithin with each concentration of 0.75 percent. The stability and viscosity of the emulsions were evaluated. The results of this study show that the use of the three emulsifiers resulted in different viscosities and stability. The emulsion using Arabic gum was the most stable at VCO: citrus extract ratio (9:1) with a viscosity of 230 cP. The emulsion with xanthan gum at VCO: citrus extract ratio (1:9) was stable with a viscosity of 1066 cP. However, the emulsion using soy lecithin was unstable. The contents of the peroxide number were 0.8-0.9 meq/kg sample. This stable emulsion can be used for future research to produce VCO emulsion which is good for consumption.

Evaluation of oxidity resistance of milk-containing products based on blending of vegetable oils

It is known that one of the main causes of spoilage of fats (in particular vegetable fats), as well as products made with their use, is an increase in acid and peroxide numbers. Physicochemical indicators have a significant impact not only on the quality and organoleptic characteristics of the product, but also on its safety. For this purpose, the dependence of the indicators of acid and peroxide numbers of the created blend of vegetable oils in the technologies of milk-containing products during storage has been investigated. The object of research is experimental samples of a three-component blend of vegetable oils and milk fat isolated from milk-containing curd paste and milk-containing sour cream sauce. The subject of research is the dynamics of the growth of acid and peroxide numbers of samples and changes in their organoleptic quality indicators. The obtained data on the kinetics of oxidation of a blend of vegetable oils indicate that the increase in acid and peroxide numbers during the studied shelf life does not differ in intensity. The average threshold for an increase in acid and peroxide numbers is insignificant and amounts to 0.02–0.03 mgKOH/h and 0.2–0.21 mmol1/2O/kg for 5 days. In accordance with the obtained results of the kinetics of oxidation of the released fat of milk-containing curd paste, there is a slight increase in acid and peroxide numbers, namely: at the end of 7 days – up to 0.3 mgKOH/h and 1.9 mmol1/2O/kg, respectively, and in at the end of 10 days– up to 0.32 mgKOH/h and 2.3 mmol1/2O/kg. Based on the obtained results of the kinetics of oxidation of the released fat from the milk-containing sour cream sauce, there is a tendency to a gradual increase in the acid and peroxide numbers with an increase in the oxidation time. It is noted that the maximum values of acidic – 0.3 mgKOH/h and peroxide numbers – 2.2 mmol1/2O/kg at the end of the shelf life of 21 days are reached. According to the results obtained for the organoleptic evaluation of experimental samples of the blend and the released fat from milk-containing products, no significant changes were found during the studied shelf life.

بررسی اثر اینولین و عصاره چای سبز بر زندهمانی بیفیدوباکتریوم لانگوم و خصوصیات فیزیکوشیمیایی بستنی سویای سین بیوتیک

Abstract Background and objectives: Today, consumers tend to eat fresh food with high nutritional and health benefits. Food, in addition to eliminating hunger and providing essential nutrients, should improve the health and physical and mental health of the consumer. Probiotics are living microorganisms that have a healthy effect if they are consumed alive and sufficiently. Using appropriate prebiotic compounds and selecting suitable carriers for probiotics can increase the growth and activity of these beneficial bacteria. Soybeans and their products are considered to be good carriers for probiotic microorganisms that can play an effective role in increasing the viability of probiotic bacteria. The purpose of this study was to investigate the effects of inulin prebiotic and antioxidant green tea on increasing the viability time of Bifidobacterium longum in synbiotic soy ice cream. Materials and methods: In order to produce synbiotic soy ice cream, the green tea extract in concentrations of 1, 2 and 3% and inulin in proportions of 1, 2 and 3% and also probiotic bacteria Bifidobacterium Longum in the amount of 107 Cfu/ml were added to synbiotic soy ice cream formulation. Therefore, 10 treatments were designed according to completely randomized design with three replicates. Tests of determination the percentage of polyphenolic compounds, percentage of total acidity, percentage of increasing overrun, peroxide number (mEq/Kg), viscosity evaluation (cp), color assessment (lighting, redness and yellowness index), sensory assessments (odor, taste, texture and overall acceptance) were performed one day after production and the survival rate of Bifidobacterium Longum (Cfu/ml) of soybean ice cream samples done during 21 days of storage at -18°C. For data analysis of the results of the tests, Duncan's test for comparison means at probability level of 5% was used by Minitab version 16 software. Results: The results showed that increasing the concentration of inulin and green tea extract in the synbiotic soy ice cream formulation, overrun, yellowness index (b*), lighting index (L*), score of sensory indexes including odor, taste, texture and overall acceptance decreased and acidity, the viability rate of Bifidobacterium longum, viscosity and redness index (a*) increased. Bifidobacterium longum population after 21 days of storage in all treatments, including control, was higher than 106 Cfu/ml. In contrast to inulin increase in the concentration of green tea extract had a significant effect on the reduction of peroxide index. The sensory indices of the treatment containing 1% green tea extract and inulin were not significantly different with the control sample and were presented as superior treatment in this study. Sensory indexes of treatments containing 1% green tea extract and inulin were not significantly different with the control sample and were presented as a superior treatment in this study. Conclusion: By using 1% green tea extract and 1% inulin can be possible to produce a synbiotic soy ice cream with optimal qualitative and sensory properties with good health properties.

Karakteristik dan Komposisi Asam Lemak pada Minyak Biji Kenaf dari Lima Varietas Karangploso (KR) (Hibiscus cannabinus L.)

The Kenaf seed has narrow applications despite the relatively high oil content. This study therefore aims to identify the fatty acid content and chemical characteristics of kenaf seed oil derived from five superior varieties released by Balittas. These include Karangploso (KR) 6, 9, 11, 12, and 14, estimated to have oil content between the range 22.71–32.-32%. Furthermore, the quality is determined by testing several parameters, encompassing the acid number, free fatty acid level, iodine, saponification and peroxide number. The result show an acid rate range of 2.21 mg KOH/g (KR 12) - 3.28 mg KOH/g (KR 11) in kenaf seed oil. Meanwhile, the free fatty acids varied from 1.10–1.64%, with saponification (194.97–243.91 mg KOH/g) iodine rate (54.72– 71.44 g Iod/100 g) and peroxide rate (33.97 mec/kg (KR 14) - 56.23 mec/kg (KR 6)). The kenaf seed oil was concluded to contain numerous essential fatty acids, and oleic acid (44.73% KR 9; 43.01% KR 14), as well as linoleic acid (42.19% KR 12) exhibited the highest amounts.

The Effect of Yeast Starter Variations on the Quality of Virgin Coconut Oil (VCO) Using the Fermentation Method

Virgin Coconut oil (VCO) is a coconut processed product that has high benefits and economic value. One of the methods of making VCO is the fermentation method. The purpose of this study was to determine the effect of the percentage of 3 types of yeast (starter yeast tape, starter yeast bread (Saccharomyces cerevisiae) and tempeh yeast (Rhizopus sp) on the quality of VCO produced in terms of volume, viscosity, organoleptic(color, distinctive coconut odor) and chemical test (moisture content, acid number, free fatty acid, peroxide number) The manufacturing method used was the fermentation method by varying the percentage ratio of starter for each yeast by 3%, 6%, and 9%. The results showed the addition of starter percentage Yeast has an effect on the volume of VCO produced, moisture content, acid number, free fatty acids, and viscosity These results have met the quality standards according to SNI 7381: 2008 and APCC (Asian and Pacific Coconut Community).