scholarly journals EFFECT OF CRUDE PALM OIL PROTECTION WITH FORMALDEHYDE ON HYDROGENATION OF RUMEN FLUID UNSATURATED FATTY ACID: ITS EFFECT ON BLOOD AND MEAT FATTY ACID

2013 ◽  
Vol 13 (2) ◽  
pp. 142-148
Author(s):  
Nafly C. Tiven ◽  
Lies Mira Yusiati ◽  
Rusman Rusman ◽  
Umar Santoso
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Palm Oil ◽  
Unsaturated Fatty Acids ◽  
Rumen Fluid ◽  
Nutrient Content ◽  
Crude Palm Oil ◽  
Randomized Design ◽  
Range Test ◽  
Basal Ration

This research aimed to determine the effect of crude palm oil protected with formaldehyde on the hydrogenation of unsaturated fatty acids in the rumen and its effect on blood and meat fatty acids. Fifteenth local male lambs aged 9-12 months weighing 14-17 kg, were divided into 3 groups ration treatment. The first group received only the basal ration (R0), the 2nd group received the basal ration and 3% CPO (R1), while the 3rd group received the basal ration and 3% CPO protected with 2% formaldehyde (R2). Basal feed consisted of 60% grass, 30% bran and 10% soybean meal, with the nutrient content of 62.98% TDN, 45.5% DM, 14.48% CP, 4.70% EE and 21.93% CF. Parameters observed were the fatty acid from rumen fluid, blood and meat of sheep. Data were analyzed by complete randomized design direction patterns. Differences between treatments were tested further using Duncan's New Multiple Range Test. The results showed that treatment of R2 can increase unsaturated fatty acids in the rumen, blood and meat (P

scholarly journals EFFECTS OF Citrus hystryx AS FAT PROTECTOR ON UNSATURATED FATTY ACIDS, CHOLESTEROL AND CHEMICAL COMPOSITION OF LAMB MEAT

2016 ◽  
Vol 41 (1) ◽  
pp. 45-49 ◽  
Author(s):  
N.C. Tiven ◽  
I. P. Siwa ◽  
L. Joris
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Chemical Composition ◽  
Unsaturated Fatty Acids ◽  
Basal Diet ◽  
Cooking Oil ◽  
Lamb Meat ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Range Test

This study was conducted to determine the effect of Citrus hystrix as fat protector on unsaturated fatty acids, cholesterol and chemical composition of lamb meat. The research design applied was completely randomized design with 3 treatments and 5 replications. Fifteen local male lambs aged 9-12 months weighing 14-17 kg, were divided into 3 groups of different diet treatments (P0 : sheeps were only given a basal diet; P1 : sheeps are given basal diet and 3% cooking oil; P2 : sheeps are given basal diet, 3% cooking oil and protected by 3% Citrus hystrix powder). The data were analyzed by analysis of variance, the differences among treatments were tested by Duncan’s New Multiple Range Test. The results showed meat from sheeps that consume P2 diet has a total fatty acid and polyunsaturated fatty acids content were higher (P

scholarly journals Liquid Smoke as Fat Protector and Its Effect on Rumen Fermentation Characteristics and Microbial Activity

2021 ◽  
Vol 44 (2) ◽  
pp. 152-159
Author(s):  
N. C. Tiven ◽  
L. Hartati ◽  
T. M. Simanjorang
Keyword(s):  
Fatty Acids ◽  
Microbial Activity ◽  
Palm Oil ◽  
Unsaturated Fatty Acids ◽  
Rumen Fluid ◽  
Saturated Fatty Acids ◽  
Rumen Fermentation ◽  
Crude Palm Oil ◽  
Liquid Smoke

This study was conducted to determine the effect of liquid smoke as a fat protector on unsaturated fatty acids (UFAs) and its effect on rumen fermentation characteristics and microbial activity. Crude palm oil (CPO) was mixed with Prosteo skim milk (1:2), then divided into three treatments i.e., crude palm oil without protection by liquid smoke as a control (P0), crude palm oil protected by 2.5% of liquid smoke (P1), and crude falm oil protected by 5.0% of liquid smoke (P2). For in vitro testing, 300 mg of the feed substrate (elephant grass and bran with the ratio of 60:40) was added with 5% of each crude palm oil preparation of P0, P1, and P2 and put in a fermentor syringe. Then, 30 mL of the mixture of rumen fluid and buffer-minerals solution (1:2) was added into each syringe fermentor and flushed with CO2. The fermentor syringes were incubated in a water bath at 39ᵒC for 48 hours. Variables measured were fatty acid composition, fermentation characteristics, and rumen microbial activity. The data were analyzed by the analysis of variance with a completely randomized design. The results showed that the protection of CPO with liquid smoke in P1 and P2 groups decreased saturated fatty acids (SFAs), but increased (p<0.01) monounsaturated fatty acids (MUFAs), polyunsaturated fatty acids (PUFAs), and CMCase activity. Protection of CPO with 2.5% of liquid smoke (P1) significantly increased (p<0.01) fermentation characteristics (NH3 content and pH). It can be concluded that the use of 2.5% of liquid smoke has a better effect on feed fats protection, because it can reduce hydrogenation, increase UFAs, and has no negative effects on fermentation characteristics and microbial activity.

scholarly journals Pengaruh Zat Aditif Urea terhadap Kuantitas Biodiesel Pada Reaksi Transesterfikasi

2014 ◽  
Vol 4 (1) ◽  
Author(s):  
Rismawati Rasyid ◽  
Ummu Kalsum ◽  
Rahmaniah Malik ◽  
Dadi Priyono ◽  
Azis Albar
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Palmitic Acid ◽  
Vegetable Oils ◽  
Palm Oil ◽  
Diesel Fuel ◽  
Unsaturated Fatty Acids ◽  
Crude Palm Oil ◽  
Rbd Palm Oil

Abstrak Asam lemak jenuh maupun tak jenuh pada minyak nabati memiliki potensi untuk diubah menjadi bahan kimia penyusun bahan bakar . Komponen asam lemak pada CPO RBD dengan komposisi terbesar adalah asam palmitat (38.2%) dan asam oleat (45.89%).  Pembuatan biodiesel dalam penelitian ini menggunakan CPO (Crude Palm Oil) yang telah dimurnikan melalui reaksi transesterfikasi dengan pereaksi etanol dan katalisator KOH. Penambahan urea sebagai zat aditif pada reaksi dapat meningkatkan kualitas biodiesel yang diperoleh serta lebih efisien dalam tahapan pemurnian. Persentase kadar FAME (Fatty Acid Metyl Ester) setara dengan persen yield biodiesel pada proses reaksi tanpa penambahan urea adalah 90.34% dan mengalami peningkatan setelah penambahan urea sebesar 98%. Densitas yang dihasilkan pada reaksi tanpa zat aditif  0.868 gr/ ml dan reaksi dengan penambahan zat aditif memiliki densitas  0.866 gr/ml,  kedua produk tersebut telah sesuai dengan standar SNI yakni berkisar 0.85–0.89. Kata kunci : biodiesel, CPO, zat aditif Abstract Saturated and unsaturated fatty acids in vegetable oils have potential to be converted into constituent of chemicals fuel. Fatty acids in the RBD palm oil with the largest composition are palmitic acid (38.2%) and oleic acid (45.89%). Production of fuel which substitute diesel fuel (biodiesel) from CPO (Crude Palm Oil) which has been purified by transesterification reaction with ethanol reagent and KOH catalyst. The addition of urea as an additive substancein the reaction to improve  the quality as well as more efficient biodiesel obtained in the purification stages. Percentage value of FAME(Fatty Acid Metyl Ester)or yield biodiesel in the reaction without the addition of urea is 90.34% and after the addition of urea increased by 98%. Density of product that produced in the reaction without additives is 0.868 g / ml and for reaction with additives has a density of 0.866 g / ml, both of these products are met the criteria of SNI  standards which ranged from 0.85 to 0.89. Keywords : Biodiesel, CPO, additive substance

Characteristics of Crude Palm Oil Produced in Hainan

2013 ◽  
Vol 448-453 ◽  
pp. 1079-1084 ◽  
Author(s):  
Pu Gong ◽  
Gan Ran Deng ◽  
Jian Hua Cao ◽  
Guo Jie Li ◽  
Zhi Liu ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Palmitic Acid ◽  
Palm Oil ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Total Lipids ◽  
Crude Palm Oil ◽  
Total Fatty Acids

Crude palm oil (CPO) was extracted from fresh fruit bunches of RYL7 oil palm cultivated in Hainan by using a self-made single stage screw press. The physicochemical characteristics and Fatty acid composition of the CPO was investigated. The experimental results included melting point (33.10 °C), density (0.91 g/cm3 at 20 °C), acid value (8.35 mg KOH/g), iodine value (62.72 mg iodine/g), saponifiable value (198.02 mg KOH/g), moisture and volatile matter (0.16% of total lipids), insoluble impurities (0.04% of total lipids), unsaponifiable matter (0.40% of total lipids). Oleic acid (40.90% of total fatty acids), palmitic acid (37.88% of total fatty acids), linoleic (14.29% of total fatty acids), followed by stearic acid (5.11% of total fatty acids) were found to be the predominant fatty acids in the oil. The unsaturated oleic acid was the most predominant fatty acid in CPO of Hainan while saturated palmitic acid was the most principal fatty acid in palm oil from Malaysia. The contents of linolenic, unsaturated fatty acids, and polyunsaturated fatty acids in this CPO were 4.09%, 5.09%, 4.09% higher than that of Malaysia, respectively. In addition, the percentages of palmitic acid and saturated fatty acids of this oil were 5.62%, 6.01% lower than that of Malaysia, respectively.

scholarly journals Acute postprandial effect of hydrogenated fish oil, palm oil and lard on plasma cholesterol, triacylglycerol and non-esterified fatty acid metabolism in normocholesterolaemic males

2006 ◽  
Vol 95 (4) ◽  
pp. 787-794 ◽  
Author(s):  
Marie M. Cantwell ◽  
Mary A.T. Flynn ◽  
Michael J. Gibney
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fish Oil ◽  
Palm Oil ◽  
Unsaturated Fatty Acids ◽  
Lipid Analysis ◽  
Plasma Cholesterol ◽  
Random Order ◽  
Postprandial Response ◽  
Chain Fatty Acids

The majority of research has focused on the association betweentransunsaturated fatty acids (TUFA) from hydrogenated vegetable oils and heart disease even though TUFA are also produced from hydrogenated fish oil. We compared the acute effect of three solid fats on postprandial cholesterol, triacylglycerol (TAG) and NEFA concentrations in normocholesterolaemic males. Eight healthy male volunteers consumed each of the three 40g fat meals (partially hydrogenated fish oil (PHFO), palm oil and lard) in random order and blood samples were drawn at 2, 4, 6 and 8h thereafter for lipid analysis. The postprandial response in plasma TAG, TAG-rich lipoprotein-TAG (TRL-TAG), total cholesterol and plasma NEFA, measured as the area under the postprandial curve, was not significantly different between the three meals (p>0·05), which varied in MUFA, PUFA and TUFA content. There was no marked elevation of longer-chain fatty acids (C20–22,cisortransisomers) into the TRL-TAG fraction following the PHFO meal even though they provided 40% of the total fatty acids in the PHFO meal. The postprandial TRL-TAG response to PHFO was expected to be higher, as it is higher in TUFA, lower in PUFA and similar in saturated fatty acid composition compared with the lard and palm oil test meals. The absence of a higher postprandial response following ingestion of PHFO could be as a result of reduced absorption and increased oxidation of long-chain fatty acids (bothcisandtransisomers)

Comparison of Composition and Structure of Palm Oil with Lard

2012 ◽  
Vol 554-556 ◽  
pp. 905-908 ◽  
Author(s):  
Su Xi Wu ◽  
Rui Xin Liu ◽  
Hui Li
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Palm Oil ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Oil Products ◽  
Fatty Acids Composition ◽  
Composition And Structure

In order to confirm the substitutability of palm oil for lard, the fatty acid composition and their distribution at the Sn-2 position of triglycerides in three kinds of palm oil products and five kinds of lard products were investigated. The results obtained were as follows. Palm oil has similar saturated fatty acids composition (C16:0, C18:0, C18:1, C18:2) with lard, and has slightly lower unsaturated fatty acids content than lard. The Sn-2 position of palm oil is mainly distributed with unsaturated fatty acids (C18:1, C18:2), while the Sn-2 position of lard is mainly distributed with saturated fatty acids (C16:0, C18:0), which is maybe the cause why palm oil is easier to be digested and absorbed than lard.

scholarly journals Pengaruh Proteksi Aldehid Untuk Meloloskan Poly Unsaturated Fatty Acid Pada Menir Kedelai dan Minyak Ikan Lemuru Secara In Vitro

2017 ◽  
Vol 13 (1) ◽  
pp. 57
Author(s):  
Joko Riyanto ◽  
Endang Baliarti ◽  
Lies Mira Yusiati ◽  
Tety Hartatik ◽  
Diah Tri Widayati
Keyword(s):  
Fatty Acid ◽  
Fish Oil ◽  
Unsaturated Fatty Acid ◽  
Rumen Fluid ◽  
Nutrient Content ◽  
Protective Material ◽  
Randomized Design ◽  
The Difference ◽  
Poly Unsaturated Fatty Acid

<p>This research was aims to determine the effect of formaldehyde using as a protective material in the soy groats and lemuru fish oil mixtured to escape of the protein and poly unsaturated fatty acid (PUFA) by in vitro. The rumen fluid was derived from donor of the Ongole crosbred fistulated as much as 3 heads. The experimental design used completely randomized design factorial 2x3 pattern consists of two factors:the first factor (soybean groats:lemuru fish oil in the ratio 2:1 and 4:1) and the second factor (the use of formaldehyde at levels of 0%, 2% and 4% base on the dry matter) and was repeated 5 times. The parameters are consist of the nutrient content, the substrates soybean groats and lemuru fish oil the rumen fluid fermented PUFA content by in vitro. Results of the study are levels of protein, fatty acids  oleic, linoleic and arachidonic much available on soybean groats:lemuru fish oil protected formaldehyde at levels of 2% and 4%. The difference between the ratio of soybean groats with lemuru fish oil had no significant (P≥0,05) but significantly different at different levels of formaldehyde (P≤0,05). The conclusion are formaldehyde content of 37% with a level of 2% can be used for protection the soybean groats and lemuru fish oil with a ratio of 4:1 and is able to provide protein as well PUFA.</p><p> </p><p>Keywords: soy groats, lemuru fish oil, in vitro, PUFA, formaldehyde protection</p>

scholarly journals Pengaruh Proteksi Aldehid Untuk Meloloskan Poly Unsaturated Fatty Acid Pada Menir Kedelai dan Minyak Ikan Lemuru Secara In Vitro

2017 ◽  
Vol 13 (1) ◽  
pp. 57
Author(s):  
Joko Riyanto ◽  
Endang Baliarti ◽  
Lies Mira Yusiati ◽  
Tety Hartatik ◽  
Diah Tri Widayati
Keyword(s):  
Fatty Acid ◽  
Fish Oil ◽  
Unsaturated Fatty Acid ◽  
Rumen Fluid ◽  
Nutrient Content ◽  
Protective Material ◽  
Randomized Design ◽  
The Difference ◽  
Poly Unsaturated Fatty Acid

<p>This research was aims to determine the effect of formaldehyde using as a protective material in the soy groats and lemuru fish oil mixtured to escape of the protein and poly unsaturated fatty acid (PUFA) by in vitro. The rumen fluid was derived from donor of the Ongole crosbred fistulated as much as 3 heads. The experimental design used completely randomized design factorial 2x3 pattern consists of two factors:the first factor (soybean groats:lemuru fish oil in the ratio 2:1 and 4:1) and the second factor (the use of formaldehyde at levels of 0%, 2% and 4% base on the dry matter) and was repeated 5 times. The parameters are consist of the nutrient content, the substrates soybean groats and lemuru fish oil the rumen fluid fermented PUFA content by in vitro. Results of the study are levels of protein, fatty acids  oleic, linoleic and arachidonic much available on soybean groats:lemuru fish oil protected formaldehyde at levels of 2% and 4%. The difference between the ratio of soybean groats with lemuru fish oil had no significant (P≥0,05) but significantly different at different levels of formaldehyde (P≤0,05). The conclusion are formaldehyde content of 37% with a level of 2% can be used for protection the soybean groats and lemuru fish oil with a ratio of 4:1 and is able to provide protein as well PUFA.</p><p> </p><p>Keywords: soy groats, lemuru fish oil, in vitro, PUFA, formaldehyde protection</p>

UTILIZATION OF SEED EXTRACTS FROM AVOCADO (Persea americana MILL) TO REDUCE OF FREE FATTY ACID CONTENS IN CRUDE PALM OIL

2018 ◽  
Vol 24 (2) ◽  
pp. 97-102
Author(s):  
Eka Nuryanto ◽  
Iput Pradiko ◽  
Zulfi Prima Sani Nasution
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Palm Oil ◽  
Persea Americana ◽  
Crude Palm Oil ◽  
F Test ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Lower Free Fatty Acid ◽  
Seed Extracts

Mixing Crude Palm Oil (CPO) with high and lower Free Fatty Acid (FFA) is a technique to reduce FFA in CPO. Avocado Seeds Extract (ASE) was expected to reduce the FFA. This study was conducted to test the ability of ASE on reducing ALB in CPO. The variable in this study is ASE solution (0-50 ml). The whole treatment were conducted at same level of o temperatur 60 C, stirring speed (400 rpm) and reaction time (60 minutes). The research was employed non factorial Completely Randomized Design. Statistical analysis was performed using F Test along with Duncan Test. The results showed that addition of ASE can reduce FFA. The results of F Test showed that the addition of 25 ml ASE is the most effective for reduction ALB content (4.65 % to 0.22 %) in CPO.

D-optimal Design Optimization for the Separation of Oleic Acid from Malaysian High Free Fatty Acid Crude Palm Oil Fatty Acids Mixture Using Urea Complex Fractionation

2021 ◽  
Vol 14 (2) ◽  
Author(s):  
Murad Bahadi ◽  
Nadia Salih ◽  
Jumat Salimon
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Vegetable Oils ◽  
Palm Oil ◽  
Low Cost ◽  
High Free Fatty Acid ◽  
Urea Complex ◽  
Crude Palm Oil

Oleic acid (OA) rich vegetable oils is important for the daily essential dietary oils intake but restrict to particular oil such as olive oil. However OA enrichment to other vegetable oil such as palm oil is always possible. OA can be obtained from cheap resources such as high free fatty acid crude palm oil (HFFA-CPO). OA concentrate from HFFA-CPO fatty acids mixture requires efficient and low cost technique. Urea complex crystallization fractionation is a classic method for fractionating saturated and monounsaturated fatty acids from polyunsaturated fatty acids of many vegetable oils. In this work, the separation and purification of oleic acid (OA) from unsaturated fatty acids mixture fraction (USFA) of HFFA-CPO fatty acids mixture by urea complex fractionation (UCF) was studied. The crystallization reaction conditions of urea inclusion for the non-urea complex fraction (NUCF) were optimized using the response surface methodology (RSM) and the optimal model was developed. The results showed high content of OA (88%) in urea complex fraction (UCF) with 86% yield at optimal conditions of urea-to-USFAs ratio of 4.62 : 1 (w/w), crystallization temperature at –10°C and crystallization time of 24 h. The results have demonstrated that urea complex crystallization fractionation method is a very effective with low cost, stable, obtainable, and comparatively ease to recover of OA from polyunsaturated fatty acids (PUFA) of an oil fatty acids mixture. Pure OA is plausible to be used back for the OA enrichment modification into palm oil for new dietary oil.

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