scholarly journals PENGARUH JENIS PENGEMAS TERHADAP RETENSI KAROTEN, SIFAT FISIK DAN KIMIA GULA KELAPA YANG DIPERKAYA MINYAK SAWIT MERAH SELAMA PENYIMPANAN

2015 ◽  
Vol 35 (03) ◽  
pp. 340 ◽  
Author(s):  
Vicencius Prihananto ◽  
Hidayah Dwiyanti
Keyword(s):  
Moisture Content ◽  
Palm Oil ◽  
Coconut Palm ◽  
Total Carotenoid ◽  
Total Carotenoids ◽  
Carotene Content ◽  
Red Palm Oil ◽  
Physical Chemical ◽  
Palm Sugar ◽  
Better Than

The addition of red palm oil in palm sugar will affect the content and retention of carotene as well as physical and sensory properties of the product during storage which were also influenced by packaging types. This study aimed to evaluate the changes in physical, chemical and carotene retention during storage of palm sugar. Palm sugar enriched with red palm oil was made by addition of two types of red palm oil (CPO and RPO ) and the amount of the addition (30 ml , 60 ml and 90 ml ) / 10 L coconut sap, after that packed with a single packaging (polypropylene, PP) and doublepackaging (PP + brown paper ) and stored for 2 months. After stored for 2 months, the level of total carotenoids of coconut palm sugar enriched with RPO decreased between 4.99 to 49.79 % with carotene content between 703 µg/100g up to 13383 µg/100 g. The decreased level of total carotene in first month and second month storage of coconut palm sugars enriched with RPO was higher (17.48 % and 24.47 %) compared to coconut palm sugar enriched with CPO (7.47% and 12.95 %) (p<0.05). The use of double packaging (polypropylene plastic + brown paper) is able to inhibit the decrease in total carotenoid up to 4.00 % to 6.67 %, better than the single packaging. The longer the storage, moisture content of product increased. However, after stored up to 2 months, the water content in all treatments was in range of SNI-01-3743-1995 standard (< 10 %) which is between 8.55 % up to 9.94 %.Keywords: Red palm oil, carotene retention, coconut palm sugar, storage, packaging ABSTRAKPenambahan minyak sawit merah pada gula kelapa akan berpengaruh terhadap kandungan dan retensi karoten, serta sifat fisik dan sensori produk selama penyimpanan yang juga dipengaruhi oleh jenis pengemas. Penelitian bertujuan untuk mengevaluasi perubahan sifat fisik, kimia dan retensi karoten selama penyimpanan gula kelapa. Gula kelapa yang diperkaya minyak sawit merah dibuat dengan penambahan dua jenis minyak sawit merah (CPO dan RPO) dan jumlah penambahannya (30 ml, 60 ml dan 90 ml) / 10 L nira kelapa, serta dikemas dengan pengemas tunggal (plastik polypropilene/PP) dan pengemas ganda (plastik PP + kertas coklat). Makin lama penyimpanan terjadi penurunan kekerasan tekstur, retensi dan kadar total karoten, sebaliknya untuk parameter kadar air dan kadar gula reduksi terjadi peningkatan. Setelah disimpan selama 2 bulan, kadar total karoten gula kelapa yang diperkaya karoten dari CPO maupun RPO turun antara 4,89 % - 49,79 % dengan kadar karoten antara 703 µg/100 g – 1338,3 µg/100 g. Makin banyak jumlah penambahan CPO maupun RPO, persentase penurunan total karoten selama penyimpanan makin kecil. Penurunan kadar total karoten bulan ke-1 dan ke-2 pada gula kelapa yang diperkaya RPO lebih tinggi (17,48 % dan 24,48 %) dibandingkan gula CPO (7,47 % dan 12,95 %) (p<0.05). Penggunaan pengemas ganda plastik polypropylene dengan kertas coklat (payung) mampu menghambat penurunan total karoten hingga 4,00 % sampai 6,67 % lebih baik dibandingkan pengemas tunggal. Makin lama penyimpanan, kadar air produk makin meningkat. Namun demikianhingga penyimpanan selama 2 bulan, kadar air produk pada semua perlakuan masih dalam kisaran standar SNI-013743-1995 (< 10 %), yaitu antara 8,55 % - 9,94 %.Kata kunci: Minyak sawit merah, retensi karoten, gula kelapa, penyimpanan, pengemas

Note. Preparation and Characterisation of Cake Rusks by Using Red Palm Oil Fortified Shortening

2006 ◽  
Vol 12 (1) ◽  
pp. 85-90 ◽  
Author(s):  
M. Sadiq Butt ◽  
J. Rasool ◽  
K. Sharif
Keyword(s):  
Vitamin A ◽  
Moisture Content ◽  
Palm Oil ◽  
Thiobarbituric Acid ◽  
Consumer Response ◽  
Acid Number ◽  
Carotenoid Content ◽  
Red Palm Oil ◽  
Vitamin A Status ◽  
The Mean

Cake rusks were prepared by using different combinations of normal and red palm oil fortified shortening to explore the possibility of red palm oil (RPO) fortified shortening to enhance the vitamin A status in human dietary intake. The replacement of normal shortening with RPO up to 50% level was the most acceptable, however, the use of RPO shortening beyond this limit showed a somewhat oily after taste. Carotenoid contents in flour, normal shortening, RPO shortening and egg were 3.57 ppm, 5.85ppm, 405.39 ppm and 5.13 ppm, respectively. Moisture content increased from 3.11% to 3.22% after 28 days of storage. During baking, loss of carotenoid contents ranged from 12.07% to 14.91%. A minimum carotenoid content of 7.19 ppm were found in the cake rusks (T1) prepared with 100% normal shortening (NS) while a maximum of 105.64 ppm was observed in (T5) 100% RPO in the freshly prepared product. The mean carotenoid content in T3 (50% RPO 50% NS) was 57.80ppm however it ranged from 6.94ppm (T1) to 102.34 ppm in (T5). A gradual decrease (7–10%) in carotenoid contents during 28 days’ storage was observed. There was significant increase (0.04–0.08 mg malonaldehyde/kg) in thiobarbituric acid number during storage. Results regarding sensory attributes reflect that T3 comprising of 50% RPO and 50% NS got the highest score. Furthermore consumer response in the acceptability study also showed that T3 treatment of cake rusk is suitable for commercialisation.

scholarly journals KARAKTERISTIK NANOEMULSI MINYAK SAWIT MERAH YANG DIPERKAYA BETA KAROTEN

2014 ◽  
Vol 20 (3) ◽  
pp. 111 ◽  
Author(s):  
SHANNORA YULIASARI ◽  
DEDI FARDIAZ ◽  
NURI ANDARWULAN ◽  
SRI YULIANI
Keyword(s):  
High Pressure ◽  
Key Words ◽  
Droplet Size ◽  
Palm Oil ◽  
Tween 80 ◽  
Carotene Content ◽  
Red Palm Oil ◽  
Second Stage ◽  
High Pressure Homogenizer ◽  
Β Carotene

<p>ABSTRAK<br />Minyak sawit merah (Red palm oil/RPO) dan β-karoten tidak larut<br />dalam air sehingga sulit diaplikasikan ke dalam produk pangan. Salah satu<br />pendekatan untuk meningkatkan kelarutan RPO dan β-karoten adalah emulsifikasi. Penelitian ini bertujuan untuk mendapatkan nanoemulsi RPO<br />diperkaya β-karoten yang stabil. Penelitian dilaksanakan di Laboratorium<br />SEAFAST CENTER IPB dari Januari–September 2013. Pada penelitian<br />tahap pertama, nanoemulsi disiapkan melalui tahap-tahap: pengayaan RPO<br />dengan β β-karoten<br />menggunakan HPH (High Pressure Homogenizer) pada tekanan 34,5 MPa<br />dengan 10 siklus. Rasio RPO dan air dalam emulsi adalah 5 : 95; 7,5 :<br />92,5; dan 10 : 90 (b/b), dan persentase Tween 80 sebagai pengemulsi<br />adalah 2,5; 5,0; 7,5; dan 10% (b/b) dari total emulsi. Pada tahap kedua,<br />nanoemulsi disiapkan dengan persentase RPO: 2, 4, dan 6% (b/b) dan<br />pengemulsi 1,5; 3,0; dan 4,5% (b/b) dari total emulsi. Hasil penelitian<br />tahap pertama menunjukkan nanoemulsi yang dibuat dengan rasio RPO :<br />air = 5 : 95 dan 7,5 : 92,5 serta pengemulsi 5% (b/b) menghasilkan emulsi<br />dengan ukuran droplet 115,1 sampai 145,2 nm dan stabil. Nanoemulsi<br />yang dihasilkan dari penelitian tahap kedua memiliki ukuran droplet 94,9<br />sampai 125,5 nm, dan kadar β-karoten antara 47,6 sampai 130,9 mg/l.<br />Ukuran droplet nanoemulsi yang kurang dari 125 nm dapat dihasilkan<br />dengan formula rasio RPO dan pengemulsi kurang dari 2,0.<br />Kata kunci: minyak sawit merah, β-karoten, nanoemulsi, homogenizer</p><p>ABSTRACT<br />Red palm oil (RPO) and β-carotene are insoluble in water. It makes<br />can be used to improve RPO and β<br />This research is aimed to produce stable RPO nanoemulsion enriched with<br />β-carotene. The research was conducted in the SEAFAST CENTER<br />Laboratory, Bogor Agriculture University from January to September<br />following steps, i.e. enrichment of RPO with β<br />using a high pressure homogenizer at a pressure of 34.5 MPa in 10 cycles.<br />The ratio of RPO and water in the mixture were 5 : 95; 7.5 : 92.5; and 10 :<br />10% (w/w) of the total emulsions. In the second stage, nanoemulsions<br />were prepared on various RPO percentage of 2, 4, and 6% (w/w) and<br />had a droplet size from 115.1 to 145.2 nm and stable. Nanoemulsions were<br />resulting from the second stage had droplet size from 94.9 to 125.5 nm,<br />and β-carotene content were 47.6 to 130.9 mg/l. Droplet size of<br />nanoemulsions is less than 125 nm. It can be produced with RPO and<br />Key words: red palm oil, β-carotene, nanoemulsion, homogenizer</p>

scholarly journals PREPARASI DAN KARAKTERISASI BEADS KALSIUM ALGINAT YANG MENGANDUNG NANOEMULSI MINYAK SAWIT MERAH (Elaeis guineensis jacq.) DENGAN METODE GELASI IONIK

2019 ◽  
Vol 15 (2) ◽  
pp. 99
Author(s):  
Kun Tanti Dewandari ◽  
Gazali Sofwan ◽  
Herawan T
Keyword(s):  
Palm Oil ◽  
Phosphate Buffer ◽  
Calcium Alginate ◽  
Elaeis Guineensis ◽  
Alginate Beads ◽  
Ionic Gelation ◽  
Carotene Content ◽  
Calcium Alginate Beads ◽  
Red Palm Oil

<p>Salah satu bahan alam yang kaya akan antioksidan adalah minyak sawit merah seperti karoten, tokoferol dan tokotrienol. Enkapsulasi adalah suatu teknologi untuk melindungi komponen bioaktif (polifenol, mikronutrien, enzim, dan antioksidan) dari lingkungan yang merugikan dan untuk mengontrol rilis target yang dituju dengan menyalut menggunakan bahan tertentu. Tujuan penelitian ini menghasilkan beads kalsium alginat yang mengandung nanoemulsi minyak sawit merah serta karakterisasinya. <em>Beads </em>dihasilkan dengan metode gelasi ionik antara natrium lginat dengan penaut silang kalsium klorida. Variasi konsentrasi natrium alginate meliputi 1% (formula 1), 2% (formula 2), 3% (formula 3) dan 4% (formula 4). <em>Beads </em>yang dihasilkan untuk formula 1 dan 4 berbentuk tidak terlalu bulat cenderung gepeng dan berekor, sedangkan formula 2 dan 3 berbentuk bulat gepeng dan berwarna orange-orange tua. Ukuran rata- rata formula 1 dan 3 adalah sebesar 710-1180 μm, formula 2 dan 4 berturut-turut adalah 50:50 pada ukuran 500-710 dan 710-1180 μm dan &gt;1180 μm. Kadar air <em>beads </em>yang dihasilkan berkisar antara 5%-10%. <em>Beads </em>yang dihasilkan kembali daya mengembang berturut- turut untuk formula 1dan 2, formula 3 dan 4 adalah 3 kali, 2,5 kali dan 1,5 kali dari bobot awal. Kandungan karoten dalam keempat formula yaitu, 9,802%, 2,462%, 1,106% dan 0,150%. Efisiensi penjerapan dari keempat formula yaitu 9,8005%, 2,461%, 1,108% dan 0,1485%. Pada uji pelepasan secara in vitro dalam medium asam klorida 0,1N pH 1,2 dan medium dapar fosfat pH 7,4 rata-rata karoten terlepas pada menit ke 15 sedangkan dapar fosfat pH 6 rata-rata karoten terlepas pada menit ke 30 dan 60. Hasil penelitian menunjukkan bahwa perlakuan terbaik adalah formula I dengan kandungan karoten paling tinggi yaitu sebesar 9,802%</p><p> </p><p><strong>Preparation And Characterization Of Calcium Alginate Beads Containing Red Palm Oil Nanoemulation (<em>Elaeis Guineensis Jacq.</em>) By Ionic Gelation Method</strong></p><p>One of the natural materials containing rich antioxidants is red palm oil such as carotenes, tocopherols and tocotrienols. Encapsulation is a technology used to protect a material by coating it using certain material. The objective of this study is to produce calcium alginate beads containing red palm oil nanoemultion and its characterization. The process of producing beads was by using ionic gelation method, with varying concentrations of sodium alginate 1% (formula 1), 2% (Formula 2), 3% (Formula 3) and 4% (formula 4), with cross-linker calcium chloride. The shapes of beads produced for formula 1 and 4 were not too round, tended to be flattened and caudate, while formula 2 and 3 were flattened round and dark orange. The average sizes of formula 1 and 3 were equal to 710-1180 μm, formula 2 and 4 were respectively 50:50 on the size of 500-710 and 710-1180 μm and &gt; 1180 μm. The resulting beads water content ranged from 5% -10%. The expandig power of beads reproduced were repsectively formula 1 and 2, formula 3 and 4 were 3 times, 2.5 times and 1.5 times of the initial weight. Carotene content in the four formulaae were, namely, 9.802%, 2.462%, 1.106% and 0.150%. The entrapment efficiency of the four formula were 9.8005%, 2.461%, 1.108% and 0.1485%. In the in vitro release testing in the medium of chloric acid 0,1N pH 1.2 and medium of phosphate buffer pH 7.4 of average carotene was released in minute 15 while phosphate buffer pH 6 of average carotene was released in minute 30 and 60. The best formula was formula I that has highest carotene content 9,802%.</p>

scholarly journals SUBTITUSION OF RPO TO SEASONING OIL AND ACCEPTABILITY AND FORTIFICATION POTENCY OF VITAMIN A TROUGH CHICKEN NOODLE

2019 ◽  
Vol 8 (2) ◽  
pp. 150-158
Author(s):  
Lia Agustina ◽  
Budiyanto Budiyanto ◽  
Tuti Tutuarima
Keyword(s):  
Vitamin A ◽  
Adult Female ◽  
Palm Oil ◽  
Provitamin A ◽  
Content Increase ◽  
Carotene Content ◽  
Red Palm Oil ◽  
Randomized Design ◽  
Completely Randomized Design

ABSTRACTThis study aims to obtain the amount of RPO, ?-carotene content, increase of vitamin A availability after red palm oil was added to the seasoning. This research uses Completely Randomized Design (RAL) with one factorial that is RPO concentration (0%, 25%, 50%, 75% and 100%). The results showed that the content of ?-carotene in RPO was 348,23 ppm or equivalent to 28,44 ?g RE per gram, mie ayam seasoning with RPO 100% addition was the most favored and accepted chicken noodle condiment by consumer as a whole, by consuming 100% RPO can meet provitamin A requirements of 117.78 ?g RE (adult female) and RPO (Red Palm Oil), Chicken Noodle Seasoning.

scholarly journals PENGGUNAAN MINYAK SAWIT MERAH UNTUK PEMBUATAN LEMAK BUBUK KAYA β-KAROTEN MELALUI PROSES PENDINGINAN SEMPROT (The Utilization of Red Palm Oil for β-Carotene-Rich Fat Powder Produced by Spray Chilling Process)

2015 ◽  
Vol 35 (04) ◽  
pp. 406
Author(s):  
Juanda Reputra ◽  
Purwiyatno Haryadi ◽  
Nuri Andarwulan
Keyword(s):  
Melting Point ◽  
Palm Oil ◽  
Beta Carotene ◽  
Angle Of Repose ◽  
Carotene Content ◽  
Molten Mixture ◽  
Red Palm Oil ◽  
Process Effects ◽  
Β Carotene

Beta-carotene-rich fat powder was prepared from the mixture of red palm oil/RPO (olein and stearin) and fully hydrogenated palm oil/FHPO by using spray chilling process. Effects of composition of fats used on fat powderflowability, were studied. Our research showed that spray chilling process may be used to produced β -carotene rich-fat powder. Our result also indicated that the use of higher composition of RPO to increase β-carotene content of fat powder tend to reduce the flowability of the resulting fat powder. The maximum ratio of RPO/FHPO used to produce free flowing fat powder was 50% (formula of F50) with β-carotene content of 167.71 ppm. Our research also showed that the melting point of molten mixture fat used was significantly correlated with flowability of the resulting fat powder. The higher melting point of molten fat, the lower the angle of repose or the better flowability of fat powder produced.Keywords: Fat powder, β-carotene, spray chilling, flowability ABSTRAKLemak bubuk kaya β-karoten telah dibuat dengan menggunakan campuran minyak sawit merah (MSM) fraksi olein dan stearin, serta minyak sawit terhidrogenasi penuh (FHPO) melalui proses pendinginan semprot. Penelitian ini dilakukan untuk melihat pengaruh komposisi campuran minyak tersebut terhadap karakteristik lemak bubuk yang dihasilkan, terutama sifat daya alir. Hasil penelitian menunjukkan bahwa proses pendinginan semprot bisa menghasilkan lemak bubuk kaya β -karoten. Penelitian ini juga menunjukkan bahwa peningkatan rasio MSM untuk meningkatkan kadar β-karoten akan menurunkan daya alir lemak bubuk yang dihasilkannya. Rasio maksimal MSM/FHPO yang dapatdigunakan untuk menghasilkan lemak bubuk yang mudah mengalir diperoleh sebesar 50/50 (formula F50), dimana lemak bubuk tersebut mempunyai kadar β-karoten sebesar 167.71 ppm. Titik leleh bahan lemak berkorelasi kuat dengan daya alir lemak bubuk yang dihasilkan, dimana semakin tinggi titik leleh akan menghasilkan lemak bubuk dengan daya alir yang lebih baik, yang ditunjukkan dengan sudut gulir yang lebih rendah.Kata kunci: Lemak bubuk, β-karoten, minyak sawit merah, pendinginan semprot, daya alir

scholarly journals Insights in Behavior of Variably Formulated Alginate-Based Microcapsules for Cell Transplantation

2015 ◽  
Vol 2015 ◽  
pp. 1-11 ◽  
Author(s):  
Pia Montanucci ◽  
Silvia Terenzi ◽  
Claudio Santi ◽  
Ilaria Pennoni ◽  
Vittorio Bini ◽  
...  
Keyword(s):  
Divalent Cations ◽  
Chemical Properties ◽  
Live Cells ◽  
High Performing ◽  
Physical Chemical ◽  
Degenerative Disorders ◽  
Selection Of ◽  
Better Than

Alginate-based microencapsulation of live cells may offer the opportunity to treat chronic and degenerative disorders. So far, a thorough assessment of physical-chemical behavior of alginate-based microbeads remains cloudy. A disputed issue is which divalent cation to choose for a high performing alginate gelling process. Having selected, in our system, high mannuronic (M) enriched alginates, we studied different gelling cations and their combinations to determine their eventual influence on physical-chemical properties of the final microcapsules preparation,in vitroandin vivo. We have shown that used of ultrapure alginate allows for high biocompatibility of the formed microcapsules, regardless of gelation agents, while use of different gelling cations is associated with corresponding variable effects on the capsules’ basic architecture, as originally reported in this work. However, only the final application which the capsules are destined to will ultimately guide the selection of the ideal, specific gelling divalent cations, since in principle there are no capsules that are better than others.

Multiple-Instrument Analyses of Single Micron-Size Particles

2005 ◽  
Vol 11 (4) ◽  
pp. 354-362 ◽  
Author(s):  
Uri Admon ◽  
David Donohue ◽  
Helmut Aigner ◽  
Gabriele Tamborini ◽  
Olivier Bildstein ◽  
...  
Keyword(s):  
Size Range ◽  
Standard Specimen ◽  
Environmental Research ◽  
Physical Chemical ◽  
Isotopic Analyses ◽  
Micron Size ◽  
Secondary Ion ◽  
Individual Particles ◽  
Testing And Evaluation ◽  
Better Than

Physical, chemical, and isotopic analyses of individual radioactive and other particles in the micron-size range, key tools in environmental research and in nuclear forensics, require the ability to precisely relocate particles of interest (POIs) in the secondary ion mass spectrometer (SIMS) or in another instrument, after having been located, identified, and characterized in the scanning electron microscope (SEM). This article describes the implementation, testing, and evaluation of the triangulation POIs re-location method, based on microscopic reference marks imprinted on or attached to the sample holder, serving as an inherent coordinate system. In SEM-to-SEM and SEM-to-SIMS experiments re-location precision better than 10 μm and 20 μm, respectively, is readily attainable for instruments using standard specimen stages. The method is fast, easy to apply, and facilitates repeated analyses of individual particles in different instruments and laboratories.

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