Taufik, Moh
Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

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Evaluation of Major Fatty Acids Determination in Palm Oil by Gas Chromatography-Flame Ionization Detection Taufik, Moh; Lioe, Hanifah Nuryani; Yuliana, Nancy Dewi
Agritech Vol 36, No 3 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.16603

Abstract

The fatty acid composition of palm oil is the major factor influencing its physical and chemical properties. The purpose of this research was to evaluate the analytical performance of major fatty acids (palmitic acid, stearic acid, oleic acid, and linoleic acid) analysis in palm oil. Triglycerides of palm oil were derivatized to fatty acid methyl esters (FAMEs) by using boron trifluoride (BF3) in methanol. FAMEs were determined by gas chromatography-flame ionization detection (GC-FID) using DB-23 capillary column as stationary phase. The studied parameters were instrument performance analysis, the efficiency of fatty acid derivatization, stability of derivatized analytes, accuracy, repeatability, intra-lab reproducibility, ruggedness, and method uncertainty. The evaluation results showed the instrument linearity at a working range of 5 to 40 mg/mL marked by coefficient of determination (R2) between 0.991-0.995. Instrument limits of detection (LOD) and instrument limits of quantification (LOQ) for 4 major fatty acids analysis were 26-35 µg/mLand 86-128 µg/mL, respectively. The increase of fatty acid concentration led to the decrease of derivatization efficiency in the fatty acids analysis. The result also showed that derivatized analytes were stable during 24 h storage at freeze temperature. The average recovery values by spiking method with the spiking concentration at 50 and 90 mg/g sample were at 75-94 % for stearic and linoleic acids analysis, however those for palmitic and oleic acids analysis were considered very low (<40 %), due to their low derivatization efficiency. Repeatability and intra-lab reproducibility of 4 major fatty acids analysis were at acceptable ranges, 0.45-1.38 % and 1.15-2.03 %, respectively. Determination by varying the volume of derivatizing agent showed the rugged method. Uncertainty of repeatability (Ur) and uncertainty of reproducibility (Ur) were ranged at 1.84-9.02 mg/g and 1.40-10.65 mg/g, respectively. This method was considerably reliable for the analysis of less abundance fatty acids in palm oil, stearic and linoleic acids.
KARAKTERISTIK FISIK DAN KIMIA MINYAK GORENG SAWIT HASIL PROSES PENGGORENGAN DENGAN METODE DEEP-FAT FRYING Taufik, Moh; Seftiono, Hermawan
Jurnal Teknologi Vol 10, No 2 (2018): Jurnal Teknologi
Publisher : Fakultas Teknik Universitas Muhammadiyah Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24853/jurtek.10.2.123-130

Abstract

Minyak sawit merupakan salah satu jenis minyak yang sering digunakan dalam proses pengolahan pangan. Minyak yang digunakan dalam jangka waktu lama akan mengalami perubahan karakteristik fisik dan kimia. Tujuan penelitian ini adalah menentukan perubahan karakteristik fisik dan kimia dari minyak goreng sawit hasil proses penggorengan dengan metode deep fat frying pada suhu 180±20ᵒC selama dua hari dengan lama penggorengan 11 jam setiap harinya. Hasil penelitian menunjukkan nilai indeks bias mengalami peningkatan dari 1.4625±0.0007 menjadi 1.4645±0.0007, bilangan asam juga mengalami peningkatan dari 0.44±0.01 menjadi 0.74±0.02 mg NaOH/g minyak. Nilai bilangan peroksida meningkat melebihi nilai yang dipersyaratkan oleh SNI 3741 2013, yaitu 8.09 menjadi 62.91 meq O2/kg sampel.  Komposisi asam lemak setelah proses penggorengan juga mengalami perubahan. Asam lemak jenuh cenderung mengalami peningkatan (asam oleat/C18:1, linoleat/C18:2 dan α-linolenat/C18:3), sedangkan asam lemak tidak jenuh cenderung mengalami penurunan (asam palmitat/C16:0 dan stearat/C18:0).