#TITLE_ALTERNATIVE#

• Main Author: Puti Saraswati, Eka
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/6037
• Institution: Institut Teknologi Bandung

ABSTRACT : <br /> <br /> <br /> <br /> The influence of thermal to the oxidative stability of edible oil can be determined by their peroxide value. In addition, the aging and bleaching processes during purification of oils can be studied spectrophotometrically in UV region. Oil samples were heated in oven at 60&#730;C for 0 to 96 hours. Peroxide values were determined by iodometric titration, while their absorbances were measured at 240 - 320 nm by a UV/Vis spectrophotometer. Peroxide values of palm oil, virgin coconut oil, and virgin coconut oil with antioxidant were respectively measured to be 2.53 - 3.59; 2.75 - 5.20; 1.01 - 1.17 (meq/kg). All oil samples showed maximum absorbances at 260 - 280 nm, i.e. 0.24 - 0.36 for palm oil, 0.03 - 0.10 for virgin coconut oil, as well as 0.01 - 0.08 for virgin coconut oil with antioxidant addition. These results showed that under the influence of thermal, virgin coconut oil was easily oxidable but palm oil was relatively stable against oxidation. In the case of virgin coconut oil with the addition of BHA (butylated hydroxyanysole) and BHT (butylated hydroxytoluene) as antioxidants, the oil showed more oxidative stability in comparison with that one without antioxidant addition. No oil samples showed maximum absorbances at 230 - 240 nm which means that all samples still do not undergo aging processes. However palm oil samples strongly absorb UV radiation at 260 - 280 nm, which indicate that these samples had been purified by bleaching processes. <br />