Peningkatkan Mutu Minyak Goreng Curah dengan Penambahan Ekstrak Kulit Pisang Raja Sebagai Antioksidan Alami

Dian Yanuarita Purwaningsih, Daril Ridho Zuchrilah, Intan Nurmala

Abstract


Minyak goreng merupakan salah satu kebutuhan masyarakat yang semakin hari semakin meningkat baik jumlah maupun harga. Untuk mengatasi hal tersebut, masyarakat menggunakan minyak goreng curah. Minyak goreng curah adalah minyak goreng yang memiliki kualitas maupun higienitas di bawah baku mutu SNI 3555-1998, karena tanpa kemasan yang sesuai, minyak goreng akan mudah teroksidasi. Penelitian bertujuan untuk memperbaiki kualitas minyak goreng curah menggunakan ekstrak kulit pisang raja karena kulit pisang raja mengandung antioksidan alami yaitu flavonoid. Untuk memperoleh antioksidan alami tersebut, kulit pisang raja diekstraksi menggunakan metode maserasi dengan pelarut metanol dan etil asetat. Adapun berat ekstrak yang ditambahkan ke dalam minyak goreng curah yaitu 1; 1,5; 2; 2,5 gram dengan lama pengadukan yaitu 20, 40, 60 menit. Sampel kemudian dianalisis nilai bilangan asam, iod, peroksida. Hasil terbaik pada penelitian ini didapatkan pada penambahan ekstrak sebanyak 2,5 gram dan waktu pengadukan 60 menit dengan hasil bilangan asam 0,19827 meq/kg, bilangan iod 1,86817 meq/kg, bilangan perosida 1,94608 meq/kg.

Kata  kunci:  minyak  goreng  curah;  kulit  pisang  raja;  antioksidan alami;  bilangan  asam;  iod; peroksida

ABSTRACT

Cooking oil is one of the society necessity which is day by day increase terms of quantity and prices.To overcome these issues, of people use cooking oil is.Cooking oil is is cooking oil having of quality and higienitas under of quality standard sni 3555-1998, because without packaging appropriate, cooking oil will easily oxidized.Research aimed at improving the quality of cooking oil is use extract the skin of a banana the king because the skin plantain containing antioxidant natural that is flavonoid.To obtain antioxidant the natural, the skin of a banana the king extracted uses the method maceration with a solvent methanol and ethyl acetate.And the weight of the extract added to the cooking oil is such as 1; 1.5; 2; 2.5 grams with long stirring ie 20, 40, 60 minutes.Sample then analyzed point number acid, iod, peroxide.The best result in this study obtained to adding extract as many as 2.5 gram and time stirring 60 minutes with the result even though the number of the the action of dilute acids 0.19827 meq / from thirty to forty pounds , the number of the iod 1.86817 meq / from thirty to forty pounds , the number of the perosida 1.94608 meq kg.



Keywords


bulk cooking oil; plantain skin; natural antioxidants; acid numbers; iodine; peroxide

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DOI: http://dx.doi.org/10.33366/rekabuana.v4i1.1058

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