scholarly journals PENGARUH PENAMBAHAN PEWARNA EKSTRAK KUNYIT DAN EKSTRAK WORTEL TERHADAP MARGARIN BERBAHAN MINYAK KELAPA DAN LEMAK COKLAT

Agrika ◽  
2017 ◽  
Vol 11 (2) ◽  
Author(s):  
Slamet Raharjo ◽  
Moh. Su’i ◽  
S Suprihana
Keyword(s):  
Melting Point ◽  
Iodine Value ◽  
Acid Value ◽  
Slip Melting Point

Margarin merupakan pengganti mentega dengan rupa, bau, konsistensi, rasa, dan nilai gizi yang hampir sama. Tujuan dari penelitian ini adalah untuk mengetahui konsentrasi ekstrak pewarna kunyit dan wortel pada produk margarin minyak kelapa dan lemak coklat yang mempunyai asam laurat tinggi. Warna yang diinginkan pada margarin adalah kuning mentega (Butter Yellow). Penelitian ini dilakukan dengan dua factor yaitu faktor pertama jenis pewarna yang terdiri ekstrak kunyit dan ekstrak wortel, Faktor kedua adalah konsentrasi ekstrak pewarna terdiri dari 5%, 7% dan 10%. Metode penelitian menggunakan Rancangan Acak Kelompok (RAK) dengan 3 ulangan. Hasil penelitian menunjukan bahwa jenis pewarna dan konsentrasinya tidak berpengaruh nyata pada Iodine Value (IV), kadar air dan titik leleh (Slip Melting Point), tetapi berpengaruh terhadap bilangan asam (Acid Value) warna. Perlakuan terbaik diperoleh pada jenis pewarna kunyit dengan konsentrasi 10% dengan nilai bilangan asam 2,04; iodive value 36,80; kadar air 10,13%; titik leleh 34,00 °C dan warna (kekuningan) 28,65. Kata kunci: Margarin, minyak kelapa, lemak coklat, kunyit, wortel

scholarly journals Physiochemical analysis of oil extracted from Vitelleria paradoxa seed obtained from Wukari North Eastern Nigeria

2021 ◽  
Vol 4 (1) ◽  
pp. 059-066
Author(s):  
Azuaga TI ◽  
Azuaga IC ◽  
Okpaegbe UC ◽  
Ibrahim AI ◽  
Manasseh CK
Keyword(s):  
Fatty Acid ◽  
Melting Point ◽  
Free Fatty Acid ◽  
Specific Gravity ◽  
Moisture Content ◽  
Iodine Value ◽  
Oil Recovery ◽  
Acid Value ◽  
Ash Content ◽  
Saponification Value

Soxhlet extraction of oil from seeds of Vitelleria paradoxa was carried out using n-hexane as the solvent. Standards methods were adopted in the analysis of the physiochemical properties; moisture content, melting point, total ash content, pH, specific gravity, iodine value, saponification value, acid value, free fatty acid value and ester value were all evaluated. The oil recovery rate was good with 32.6% yield, moisture content of 3.1%, melting point of 52oC and pH 5.7. Total ash content was 50.3%, specific gravity of 0.9 g/cm3, iodine value 39 mg/L, saponification value 224.6 mgKOH/g, acid value 59.9 mgKOH/g free fatty acid (FFA) 29.9 mgKOH/L and ester value 164.7 mg/L. The results shows that oil from Vitelleria paradoxa seed holds the potentials for wider applications in foods, cosmetics, pharmaceuticals, lubricants and soap making.

Refined Technique and Characterization of Chinese Insect Wax

2012 ◽  
Vol 161 ◽  
pp. 94-99
Author(s):  
Hong Zhang ◽  
Hua Zheng ◽  
Jun Chen ◽  
Xiao Ming Chen ◽  
Hong Zhao ◽  
...  
Keyword(s):  
Melting Point ◽  
Iodine Value ◽  
Acid Value ◽  
Chemical Changes ◽  
Saponification Value ◽  
Grade Requirement ◽  
Refined Technique

For the improvement of processing and the increase of refined products of Chinese insect wax, it was carried out on the raw wax for its refining in the pilot plants. After the treatment, it was raised the melting point and reduced the acid value, iodine value, saponification value and insoluble substances of benzene significantly. The quality of final products was accord to the industrial top-grade requirement. The yield of refined wax was ranging from 72.76% to 74.30% and the whiteness was 51.8% to 56.3%. It was not observed any chemical changes of the wax during the processing.

scholarly journals The Characteristics of Striped Catfish Oil (Pangasius hypophthalmus) Extracted by Dry Rendering Method at Different Temperatures

2020 ◽  
Vol 35 (1) ◽  
pp. 66
Author(s):  
Dhita Ulfi Lestari ◽  
Sumardianto Sumardianto ◽  
Lukita Purnamayati
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Melting Point ◽  
Moisture Content ◽  
Free Fatty Acids ◽  
Iodine Value ◽  
Heating Temperature ◽  
Slip Melting Point ◽  
Striped Catfish ◽  
Catfish Oil

<p>Striped catfish (<em>Pangasius hypophthalmus</em>) is a high-fat fish compared to other freshwater fish like snakehead fish and carp. Striped catfish oil contains unsaturated and polyunsaturated fatty acids that are beneficial for health. The quality of catfish oil is affected by the extraction method, especially the preliminary heating temperature for the extraction. This study aimed to determine the effect of different heating temperatures on the characteristics of catfish oil and find the best heating temperature in the dry rendering process. This study used a completely randomized design with three different heating temperatures (80°C, 100°C and 120°C). The result showed that the extraction at various temperatures was significantly different on the yield, moisture content, peroxide value, iodine value, free fatty acids value and slip melting point, but not significantly different in sensory properties. A higher heating temperature could increase the yield percentage, free fatty acids values, peroxide values, iodine values, except to the moisture contents, slip melting point and fatty acid profiles. The best temperature was 100°C for 20 minutes with 9.09% yield, 1.44% moisture content, 1.72% free fatty acid, 15.82% iodine value and sensory of 7.65&lt;µ&lt;8.15. Based on the results, it can be concluded that the dry rendering temperature affects the characteristics of the catfish oil.</p>

scholarly journals Palm-Based Standard Reference Materials for Iodine Value and Slip Melting Point

2008 ◽  
Vol 3 ◽  
pp. ACI.S1052 ◽  
Author(s):  
Azmil Haizam Ahmad Tarmizi ◽  
Siew Wai Lin ◽  
Ainie Kuntom
Keyword(s):  
Melting Point ◽  
Reference Materials ◽  
Palm Oil ◽  
Iodine Value ◽  
Palm Olein ◽  
Palm Stearin ◽  
Standard Reference Materials ◽  
Slip Melting Point ◽  
Consensus Values

This work described study protocols on the production of Palm-Based Standard Reference Materials for iodine value and slip melting point. Thirty-three laboratories collaborated in the inter-laboratory proficiency tests for characterization of iodine value, while thirty-two laboratories for characterization of slip melting point. The iodine value and slip melting point of palm oil, palm olein and palm stearin were determined in accordance to MPOB Test Methods p3.2:2004 and p4.2:2004, respectively. The consensus values and their uncertainties were based on the acceptability of statistical agreement of results obtained from collaborating laboratories. The consensus values and uncertainties for iodine values were 52.63 ± 0.14 Wijs in palm oil, 56.77 ± 0.12 Wijs in palm olein and 33.76 ± 0.18 Wijs in palm stearin. For the slip melting points, the consensus values and uncertainties were 35.6 ± 0.3 °C in palm oil, 22.7 ± 0.4 °C in palm olein and 53.4 ± 0.2 °C in palm stearin. Repeatability and reproducibility relative standard deviations were found to be good and acceptable, with values much lower than that of 10%. Stability of Palm-Based Standard Reference Materials remained stable at temperatures of -20 °C, 0 °C, 6 °C and 24 °C upon storage for one year.

Characterization and Stability Studies of Egusi Melon Seed Oil (Citrullus colocynthis L.)

2021 ◽  
Vol 46 (2) ◽  
Author(s):  
C.O. Ajenu ◽  
M.E. Ukhun ◽  
C. Imoisi ◽  
E.E. Imhontu ◽  
L.E. Irede ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Iodine Value ◽  
Peroxide Value ◽  
Seed Oil ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Melon Seed ◽  
Thiobarbituric Acid Value ◽  
Melon Seed Oil

The physical value of oil depends upon its chemical composition, even today these values play a vital role while using different oil for industrial products and also, despite the vast nutritional and medicinal significance of egusi melon, there are little details on the shell life and stability of its oil over time. Therefore, the influence of time and temperature on melon seed oil was investigated at temperatures of 0oC and 30oC at different weeks to ascertain its physicochemical value and storage stability. For week zero, at 0oC and ambient temperature (30oC), the result revealed iodine value 124.09, Acid value 3.64 mgNaOH/g, Free Fatty Acid value 1.84 mgNaOH/g, Saponification 217.35 mgKOH/g, Peroxide value 1.25 mg/g oil, pH 5.89 and thiobarbituric acid value 0.1383 respectively. In the 5th week, at 30oC, the result revealed iodine value 91.1543, acid value 12.8921 mgNaOH/g, free fatty acid value 6.4988 mgNaOH/g, Saponification 346.42 mgKOH/g, Peroxide value 9.5mg/g oil, pH 3.2 and thiobarbituric acid value 0.413 respectively. Also at 0oC in the 5th week, the results were observed as follow: Iodine value 102.53, Acid value 7.96 mgNaOH/g, Free Fatty Acid value 4.01 mgNaOH/g, saponification 287.51 mgKOH/g, Peroxide value 6.1 mg/g oil, pH 5.05, and thiobarbituric acid value 0.2658 respectively. Refrigeration (0oC) of oil reduced the rate of most of the oxidative deterioration that produces rancidity. These values are within recommended range for edible oils. These results indicate that egusi melon oil could be a good source of table oil. The statistical results show that there was a significant difference between the melon seed oil stored at 0oC and 30oC (P < 0.001).

scholarly journals PERBEDAAN SUHU PENGOLAHAN DENGAN METODE STEAM JACKETED SEDERHANA TERHADAP MUTU MINYAK DARI LIMBAH KEPALA IKAN MACKEREL Different Processing Temperatures of Simple Steam Jacketed Method toward Quality of Crude Fish Oil from Head Wasteof Mackerel

2016 ◽  
Vol 11 (2) ◽  
pp. 78
Author(s):  
Rukmana Rahayu Lestari ◽  
Ratna Ibrahim ◽  
Putut Har Riyadi
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Fish Oil ◽  
Iodine Value ◽  
Peroxide Value ◽  
Acid Value ◽  
Omega 3 ◽  
Oil Processing ◽  
Omega 6

ABSTRAK   Proses pengolahan minyak ikan kasar dengan metode steam jacketed di salah satu perusahaan pengolahan hasil perikanan menggunakan bahan baku campuran limbah padat pengalengan ikan Mackerel dengan suhu yang tinggi 90-100 °C menghasilkan produk yang belum memenuhi persyaratan mutu minyak ikan secara nasional. Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan suhu pengolahan minyak ikan kasar ≤ 85 °C dari kepala ikan Mackerel tanpa insang dengan metode steam jacketed sederhana terhadap mutu produknya serta untuk mengetahui suhu dan lama waktu pengolahan yang menghasilkan minyak ikan kasar yang memenuhi persyaratan mutu secara nasional maupun internasional. Materi penelitian berupa kepala ikan Mackerel tanpa insang. Penelitian dilakukan dengan metode eksperimental laboratoris. Percobaan dirancang dengan Rancangan Percobaan Kelompok dengan perlakuan suhu berbeda (85 °C, 75 °C, dan 65 °C). Masing-masing perlakuan diulang tiga kali. Variabel mutu yang diamati adalah asam lemak bebas, bilangan peroksida, bilangan iod, kadar air, rendemen dan nilai sensori, serta uji profil asam lemak untuk produk yang terbaik. Data dianalisis menggunakan ANOVA dan perbedaan diantara perlakuan diuji dengan Uji Tukey. Hasil penelitian menunjukkan bahwa perbedaan suhu pengolahan minyak ikan kasar dari kepala ikan Mackerel tanpa insang dengan metode steam jacketed sederhana memberikan pengaruh berbeda nyata terhadap nilai asam lemak bebas, bilangan peroksida, bilangan iod, dan rendemen, tetapi tidak menyebabkan perbedaan nyata terhadap nilai sensori. Mutu produk terbaik yaitu produk yang diolah pada suhu 65 °C selama 20 menit, produk tersebut mengandung asam lemak omega-3 dan omega-6.   Kata kunci: Kepala ikan Mackerel, Minyak ikan kasar, Steam jacketed sederhana     ABSTRACT  The process of crude fish oil processing using the steam jacketed method in a fish product processing company which uses the raw material of solid mixed waste of canned Mackerel at 90-100 °C result in the products which have not fulfilled the requirement of national fish oil quality. The purpose of this research is to figure out the effect of processing temperature difference in the processing of crude fish oil below or at 85 °C from gill-less Mackerel fish head using the simple steam jacketed method on the quality of the processing products. This research is also intended to figure out the temperature and duration for the processing which produces the crude fish oil to fulfill both national and international quality standard.The research materials were gill-less Mackerel fish heads. The research was conducted using laboratory experimental method. The experiments were designed into Randomized Block Design with difference temperatures (85 °C, 75 °C, and 65 °C). Each of the temperature treatments was made in triplicate. The quality variables to be observed were free fatty acid value, peroxide value, iodine value, moisture content, yield and sensory value. The quality variables which made the best treatment was then tested using the fatty acid profile test for the best crude fish oil product. The data obtained were analyzed using ANOVA, and the difference among the treatments were tested using HSD test.The research result showed that the temperature difference in crude fish oil processing from gill-less Mackerel fish heads using the simple steam jacketed method gave significantly different effect on free fatty acid value, peroxide value, iodine value, and yield. However, did not give significantly different effect on sensory value. The best product quality was obtained from the product which was processed at 65 °C for 20 minutes, the product contains fatty acid omega-3 and omega-6. Keywords: Crude fish oil, Mackerel fish head, Simple steam jacketed method

scholarly journals Physicochemical characterization of Jatropha oil seed and suitability as biodiesel feedstock

2020 ◽  
Vol 7 (3) ◽  
pp. 581-586
Author(s):  
Aparna Yadav ◽  
◽  
Sudhakar Prasad Mishra ◽  
P. S. Kendurkar ◽  
Ajay Kumar ◽  
...  
Keyword(s):  
Iodine Value ◽  
Jatropha Curcas ◽  
Oil Content ◽  
Cetane Number ◽  
Physicochemical Characterization ◽  
Acid Value ◽  
Mean Value ◽  
Plant Seed ◽  
Saponification Value ◽  
Plant Seed Oil

The physiocochemical properties of Jatropha curcas kernel oils were characterized as potential biodiesel, including oil yield per plant, seed oil content, kernel oil content, acid value, iodine value, saponification value and cetane number. Twenty-five accessions of Jatropha curcas were used for oil content measurement sranging from 21.14 to 40.66 %with a mean value of 32.85% and Kernels oil 48.59 to 60.45 % with a mean value of 56.28 %. The seed index ranged significantly from a seed weight of 45.45 to 64.45 g. Oil yields per plant ranged from 0.44 to 2.85 kg with a mean value of 1.70 kg per plant, respectively. To understand the properties of acid value, iodine value, saponification and cetane number, experimental physio-chemical studies were performed. Since these properties are critical for determining the current oil condition. The current study confirms that accession seeds performed higher than international saponification value, iodine value and cetane number standards may be an important source for meeting potential energy requirements.

scholarly journals COMPARATIVE PHARMACEUTICO ANALYTICAL STUDY TO EVALUATE THE CONCEPT OF AVARTANA WITH SPECIAL REFERENCE TO 1, 10, 50, 100 AVARTITA MADHUKA TAILA

2021 ◽  
Vol 9 (7) ◽  
pp. 1334-1343
Author(s):  
Anagha. V. G ◽  
Vikram. S
Keyword(s):  
Refractive Index ◽  
Specific Gravity ◽  
Iodine Value ◽  
Peroxide Value ◽  
Milk Fat ◽  
Analytical Study ◽  
Acid Value ◽  
High Potency ◽  
Active Constituents ◽  
Rf Values

Avartana is a unique concept mentioned for Sneha Kalpana. The more the number of Avartana the more potent will be the formulation. “Shata Paka Madhuka Taila" is one such formulation that is explained in Charaka Chikitsa Vataraktha Adhikara. Samples were subjected to pharmaceutico - Analytical study to compare the probable changes that would have happened pharmaceutically & analytically. Shata paka Madhuka Taila was prepared as per reference & samples were Analysed. The change in the organoleptic characters of all the Avartita samples was noted. Consistency of taila to semisolid consistency of ghruta in proceeding Avartana was observed. A slight increase in specific gravity & Refractive index were noted, decrease in acid value & iodine value was observed. Rancidity test passed & peroxide value was nil. slight acidic pH was noted. The presence of more bands with different Rf values was seen towards 50th, 75th & 100th Avartita samples on TLC. Pharmaceutical procedure reveals that concentration of the Active bio constituents of yastimadhu & milk fat gets increased in each Avartana., And it was evident from organoleptic characters like conversion of liquid Consistency of taila to semisolid consistency of ghruta (on cooling) in proceeding Avartana. A slight increase in specific gravity & Refractive index suggests more active constituents, decrease in acid value & iodine value suggests products are more stable & less chance of rancid on successive avartana. Rancidity & peroxide value tells product are not rancid. pH changes indicate slight acidicnature & may be irritant due to high potency. TLC shows the presence of more bands towards 50th, 75th& 100th avarti samples shows more active constituents. Hence Avartana process helps for potentiating the formulation by adding active constituents. Keywords: Sneha Kalpana, Avartana, Shata Paka Madhuka Taila.

Compositional characteristics of cherry kernel oil as influenced by gamma irradiation and storage periods

2020 ◽  
pp. 108201322095673
Author(s):  
M Al-Bachir ◽  
Y Koudsi
Keyword(s):  
Refractive Index ◽  
Gamma Irradiation ◽  
Iodine Value ◽  
Peroxide Value ◽  
Research Work ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Thiobarbituric Acid Reactive Substances ◽  
Saponification Value ◽  
And Storage

This research work was undertaken to evaluate the physicochemical parameters of oil from the cherry kernel non-irradiated and irradiated at 3 and 6 kGy of gamma irradiation for two storage periods (0 and 12 months). The acid value, peroxide value, thiobarbituric acid reactive substances value, iodine value, saponification value refractive index (peroxide value), and the color parameters of cherry kernel oils were determined. The results indicated that the extracted cherry kernel oils were liquid at room temperature with color varying from light yellow to deep red. The physicochemical properties of cherry kernel oils including acid value, peroxide value, thiobarbituric acid reactive substances, iodine value, saponification value, and refractive index values were 1.19 mg KOH g−1, 9.01 meq2 kg−1, 0.014 mg MDA kg−1, 99.48 KOH g−1 I2 100 g−1, 194.50 mg KOH g−1, and 1.472, respectively. Generally, gamma irradiation doses and storage time increased acid value, peroxide value, thiobarbituric acid reactive substances, and refractive index value of cherry kernel oils, whereas no significant (p > 0.05) change due to irradiation was recorded in iodine value, saponification value, and in color parameter (L*, a*, b*, and ΔE values) of cherry kernel oils. However, the properties of cherry kernel oils revealed that the cherry kernel is a good source of oil which could be used for industrial purposes.

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