#TITLE_ALTERNATIVE#

Abstract : <br /> <br /> <br /> <br /> Due to its processing technology, instant noodle as food product will contain oil. Oil is not stable against oxidation, therefore antioxidant is needed to protect oil from unpleasant odour and taste. Instant noodle may then contain an...

Full description

Saved in:
Bibliographic Details
Main Author: Tanuwijaya (NIM 107 03 008), Yanti
Format: Final Project
Language:Indonesia
Online Access:https://digilib.itb.ac.id/gdl/view/6924
Tags: Add Tag
No Tags, Be the first to tag this record!
Institution: Institut Teknologi Bandung
Language: Indonesia
Description
Summary:Abstract : <br /> <br /> <br /> <br /> Due to its processing technology, instant noodle as food product will contain oil. Oil is not stable against oxidation, therefore antioxidant is needed to protect oil from unpleasant odour and taste. Instant noodle may then contain antioxidant as carry over from oil. Synthetic antioxidants such as butylated hidroxyanisole (BHA), butylated hydroxytoluene (BHT) and tertier butyl hydroquinone (TBHQ) are commonly used in instant noodles. The purpose of this research was to develop an analytical method for determination of BHA, BHT, and TBHQ simultaneously in instant noodle. High Performance Liquid Chromatography (HPLC) method with gradient system using mobile phase of methanol : acetonitrile : acetic acid 1% (60:20:20 until 60:30:10), flow rate 1 mL/min, and UV detector at 280 nm was applied as chromatographic system. The recoveries of TBHQ, BHA, and BHT determinations were 93.8-98.3%, 87.2-98.3%, and 76.2-92.3% respectively. The limit of detection of TBHQ, BHA, and BHT were 0.99 ppm, 0.65 ppm, and 0.78 ppm respectively; while their limit of quantifications were 3.02 ppm, 1.97 ppm, and 2.38 ppm. TBHQ of 1.37-1.44 ug was found per gram sample of instant noodle. <br />