PENYANGRAIAN WIJEN (Sesamum indicum L.) : TINJAUAN TERHADAP YIELD MINYAK WIJEN, KOMPONEN BIOAKTIF, DAN APLIKASINYA UNTUK SINTESIS LEMAK MARGARIN

• Main Authors: , Lukita Purnamayati, , Dr.Ir. Pudji Hastuti
• Format: Theses and Dissertations NonPeerReviewed
• Published: [Yogyakarta] : Universitas Gadjah Mada 2011
• Subjects: ETD
• Online Access: https://repository.ugm.ac.id/89317/; http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=51575
• Institution: Universitas Gadjah Mada

Oxidative stability of sesame oil prepared from sesame seeds roasted at 180, 200, and 220 o C for each 10, 20, and 30 minutes was determined by the profile changes of lignans (sesamin, sesamolin, and sesamol) and α-tocopherol, total phenolic and antioxidant activity with 2,2-diphenyl-1-picrylhydrazyl (DPPH). The optimum condition of roasting with Response Surface Methodology based on yield of sesame oil was prepared from sesame seeds roasted at 207 o C for 27 minutes with 38,63%. As sesame seeds were roasted with longer time and higher temperature, sesamin, sesamolin, and α-tocopherol in sesame oil decreased but sesamol increased. Sesame oil from sesame seeds roasted at 220 o C for 30 minutes had the highest total phenolic and antioxidant activity. Margarine fat was made from sesame oil prepared from sesame seeds roasted at 180 o C for 30 minutes and palm stearine with various concentration 30:70, 40:60, 50:50, 60:40, and 70:30 by physical blending and chemical interesterification. Margarine fat with 70:30 concentration SO:PS by physical blending and chemical interesterification had the highest total phenolic and antioxidant activity. Margarine fat with 60:40 concentration SO:PS by physical blending had best physical properties with a high content of bioactive compounds.