PENYANGRAIAN WIJEN (Sesamum indicum L.) : TINJAUAN TERHADAP YIELD MINYAK WIJEN, KOMPONEN BIOAKTIF, DAN APLIKASINYA UNTUK SINTESIS LEMAK MARGARIN
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-picrylhydraz...
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[Yogyakarta] : Universitas Gadjah Mada
2011
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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 |
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id-ugm-repo.893172014-08-20T02:52:25Z https://repository.ugm.ac.id/89317/ PENYANGRAIAN WIJEN (Sesamum indicum L.) : TINJAUAN TERHADAP YIELD MINYAK WIJEN, KOMPONEN BIOAKTIF, DAN APLIKASINYA UNTUK SINTESIS LEMAK MARGARIN , Lukita Purnamayati , Dr.Ir. Pudji Hastuti ETD 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. [Yogyakarta] : Universitas Gadjah Mada 2011 Thesis NonPeerReviewed , Lukita Purnamayati and , Dr.Ir. Pudji Hastuti (2011) PENYANGRAIAN WIJEN (Sesamum indicum L.) : TINJAUAN TERHADAP YIELD MINYAK WIJEN, KOMPONEN BIOAKTIF, DAN APLIKASINYA UNTUK SINTESIS LEMAK MARGARIN. UNSPECIFIED thesis, UNSPECIFIED. http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=51575 |
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ETD , Lukita Purnamayati , Dr.Ir. Pudji Hastuti PENYANGRAIAN WIJEN (Sesamum indicum L.) : TINJAUAN TERHADAP YIELD MINYAK WIJEN, KOMPONEN BIOAKTIF, DAN APLIKASINYA UNTUK SINTESIS LEMAK MARGARIN |
description |
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. |
format |
Theses and Dissertations NonPeerReviewed |
author |
, Lukita Purnamayati , Dr.Ir. Pudji Hastuti |
author_facet |
, Lukita Purnamayati , Dr.Ir. Pudji Hastuti |
author_sort |
, Lukita Purnamayati |
title |
PENYANGRAIAN WIJEN (Sesamum indicum L.) : TINJAUAN
TERHADAP YIELD MINYAK WIJEN, KOMPONEN
BIOAKTIF, DAN APLIKASINYA UNTUK SINTESIS LEMAK
MARGARIN |
title_short |
PENYANGRAIAN WIJEN (Sesamum indicum L.) : TINJAUAN
TERHADAP YIELD MINYAK WIJEN, KOMPONEN
BIOAKTIF, DAN APLIKASINYA UNTUK SINTESIS LEMAK
MARGARIN |
title_full |
PENYANGRAIAN WIJEN (Sesamum indicum L.) : TINJAUAN
TERHADAP YIELD MINYAK WIJEN, KOMPONEN
BIOAKTIF, DAN APLIKASINYA UNTUK SINTESIS LEMAK
MARGARIN |
title_fullStr |
PENYANGRAIAN WIJEN (Sesamum indicum L.) : TINJAUAN
TERHADAP YIELD MINYAK WIJEN, KOMPONEN
BIOAKTIF, DAN APLIKASINYA UNTUK SINTESIS LEMAK
MARGARIN |
title_full_unstemmed |
PENYANGRAIAN WIJEN (Sesamum indicum L.) : TINJAUAN
TERHADAP YIELD MINYAK WIJEN, KOMPONEN
BIOAKTIF, DAN APLIKASINYA UNTUK SINTESIS LEMAK
MARGARIN |
title_sort |
penyangraian wijen (sesamum indicum l.) : tinjauan
terhadap yield minyak wijen, komponen
bioaktif, dan aplikasinya untuk sintesis lemak
margarin |
publisher |
[Yogyakarta] : Universitas Gadjah Mada |
publishDate |
2011 |
url |
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 |
_version_ |
1681228754451431424 |