Kombinasi Antioksidan Alami α-tokoferol dengan Asam Askorbat dan Antioksidan Sintetis BHA dengan BHT dalam Menghambat Ketengikan Kelapa Gongseng Giling (U Neulheu) selama Penyimpanan
ABSTRACT: Roasted coconut
paste (Acehnese: u neulheu) containing high fat (± 70 %) which can cause
rancidity. The purpose of this research is to determine the appropriate
antioxidant, and the combination of antioxidants to inhibit rancidity of
roasted coconut paste during storage. The experiment was conducted using a
randomized block design (RBD) with 3 factors. Factor A is a combination of
antioxidants, there are two levels ie α-tocopherol : ascorbic acid (A1), and
BHA : BHT (A2). Factor K is the concentration of antioxidants, there are 3
levels ie 0.02 % : 0 % (K1), 0.01 % : 0.01 % (K2), and 0 % : 0.02 % (K3).
Factor P is the storage time, there are two levels ie 0 months (P1) and 2
months (P2). The results showed that the antioxidant α-tocopherol, BHA, and
BHT, singly or not combined, function equivalently to inhibit the increase of
free fatty acids and peroxide number. All three of these antioxidants function
better than ascorbic acid. Synergism effect was seen in ascorbic acid in
combination with α-tocopherol, but not in BHA with BHT. After stored for 2
months, there were an increase (P≤0,01) in water content, acid number, and
peroxide number of roasted coconut paste. Natural antioxidant α-tocopherol
(0.02 %), the combination of α-tocopherol with ascorbic acid (0.01 % : 0.01 %),
and the synthetic antioxidants BHA with BHT (single or in combination ) can
inhibit fat oxidation and rancidity of roasted coconut paste up to 2 months of
storage.
Penulis: Normalina Arpi
Kode Jurnal: jppertaniandd140153
