KUALITAS MINYAK KELAPA DENGAN PENAMBAHAN EKSTRAK TOMAT PADA BEBERAPA WAKTU PENYIMPANAN DAN SUHU PEMANASAN
Abstract
ABSTRAK
Tomat mengandung enzim proteolitik yang dapat dimanfaatkan untuk memecah sistem emulsi santan kelapa, sehingga minyak dapat dipisahkan. Likopen dan antioksidan lain pada tomat bersifat nonpolar sehingga dapat larut dalam minyak. Penelitian ini bertujuan untuk menentukan kualitas minyak kelapa mengandung ekstrak tomat pada beberapa waktu penyimpanan dan suhu pemanasan. Pada penelitin ini, minyak mengandung ekstrak tomat disimpan selama 4 minggu, dan setiap minggu dilakukan pengujian kualitas minyak yang meliputi kadar air, bilangan asam dan bilangan peroksida. Selain itu, minyak tersebut dipanaskan pada suhu 40, 60, 80, 100, dan 1200C selama 1 jam, serta tanpa pemanasan, lalu diukur kualitas minyaknya. Penelitian ini menyimpulkan bahwa penyimpanan minyak mengandung ekstrak kasar tomat selama 4 minggu tidak mempengaruhi kualitasnya dilihat dari kadar air, bilangan asam dan peroksida. Pemanasan hingga 1200C cenderung tidak mempengaruhi kadar air dan bilangan asam minyak tersebut, tetapi meningkatkan bilangan peroksida pada pemanasan lebih dari 80 oC.
Kata kunci: minyak, kelapa, likopena, tomat.
THE QUALITY OF COCONUT OIL CONTAINING TOMATO EXTRACT AT SEVERAL STORAGE TIMES AND HEAT TEMPERATURES
ABSTRACT
Tomato contains proteolytic enzyme which can be used to destroy emulsion system of milk coconut to produce coconut oil. Lycopene and other nonpolar antioxidants of tomato can solve in that oil. The aims of this study were to determine the quality of coconut oil containing tomato extract at several storage times and heat temperatures. In this study, coconut oil containing tomato extract was kept until 4 weeks, and the quality of oil including water content, acid and peroxide value were measured every week. Beside that, the oil was heated at 40, 60, 80, 100, 1200C temperatures, and room temperature. After that, the quality of oil was determined. In conclusion, storaging of coconut oil containing tomato extract until 4 weeks did not effect the quality of the oil. Heating until 1200C of the oil did not effect water content and acid value of the oil, but heating over 800C declined peroxide value of the oil.
Keywords: oil, coconut, lycopene, tomato
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DOI: https://doi.org/10.35799/jis.9.1.2009.29910
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