PENENTUAN KADAR ASAM LEMAK BEBAS PADA MINYAK JELANTAH DENGAN PENAMBAHAN ANTIOKSIDAN ALAMI KULIT PISANG RAJA (Musa sapientum)

  • Debora Patty
  • Pamella Mercy Papilaya
  • R L Karuwal
Keywords: Free Fatty Acid, Natural Antioxidant, Banana King's Skin

Abstract

Background: Indonesia as one of agrarian countries rich in natural resources and has a variety of plants that have great potential to be utilized as a natural antioxidant, one of which is a banana. In the utilization of bananas is limited to the meat alone while the skin is only used as waste, whereas banana peels have a high value of benefits, it is evident that the banana skin contains high oxygen activity compared to meat.

Method: The method used is Completely Randomized Design (RAL) with factorial pattern consisting of 5 treatments and 3 repetitions. The results were analyzed statistically with Anova test showed sig value. 0.000 <0.05 followed by Tukey test showing very real difference in each treatment.

Results: The results showed that group P (3) was the best treatment group that decreased free fatty acid content in cooking oil with the addition of natural antioxidant of banana peel (Musa sapientum).

Conclusion: The addition of natural antioxidant of banana skin effect in decreasing free fatty acids fatty acid content with average free fatty acid content with 1% b / b, 2% w / b and 3% b / b banana peel powder of 0 , 2928%, 0.2733% and 0.2370%.

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Published
2017-03-20
How to Cite
PattyD., PapilayaP., & KaruwalR. (2017). PENENTUAN KADAR ASAM LEMAK BEBAS PADA MINYAK JELANTAH DENGAN PENAMBAHAN ANTIOKSIDAN ALAMI KULIT PISANG RAJA (Musa sapientum). BIOPENDIX: Jurnal Biologi, Pendidikan Dan Terapan, 3(2), 124-128. https://doi.org/10.30598/biopendixvol3issue2page124-128