PENENTUAN PARAMETER OKSIDASI MINYAK BUAH MERAH (Pandanus conoideus, Lam) SECARA SPEKTROFOTOMETRI INFRAMERAH DAN KEMOMETRIKA

• Main Authors: , LISA ANDINA, , Prof. Dr. Sugeng Riyanto, MS, Apt.
• Format: Theses and Dissertations NonPeerReviewed
• Published: [Yogyakarta] : Universitas Gadjah Mada 2013
• Subjects: ETD
• Online Access: https://repository.ugm.ac.id/120641/; http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=60679

Oil and fat oxidation is one of most important factor that can affect shelf life and nutrition value of oil. Red fruit oil (RFO) is a rapidly growing commodities market at a price which is comparatively higher than other oils.This Study was conducted to develop infrared spectrophotometry combined with multivariate calibration of partial least square for determination of peroxide value and p-anisidine value of red fruit oil. Red Fruit Oil was obtained through maceration process of red fruit with methanol, followed by the partition using n-hexane and chloroform to obtain hexane and chloroform fractionsof RFO. Both fractions of RFO then added with antioxidant BHT and α-tocopherol of 200 mg.Kg-1respectively, and heated at a temperature of 100, 150, 180, 200, and 300 0C. These RFOsare further subjected to determination of peroxide value and p-anisidine value usingtitrimetric method and ATR-FTIR spectrophotometry with chemometric multivariate calibration. Based on the optimization processes to select a wavenumber of RFO�s FTIR spectra, it can be shownthat ATR-FTIR method combined with PLS can be used for determination of peroxide value at 3085-3610 cm-1 withR2 for the relationship between the actual peroxide value determined by titrimetric method and the value predicted by FTIR spectrophotometry of 0.997, and standard error calibration of 0.14% (v/v)