PENGARUH PENAMBAHAN MINYAK JINTAN HITAM PADA VCO TERHADAP SIFAT FISIKA DAN KIMIANYA; THE EFFECT OF BLACK CUMMIN SEED OIL ADDITION IN VCO TO ITS PHYSICAL AND CHEMICAL PROPERTIES
Permatasari, Nur Dini Endah, Ani Setyopratiwi
2015 | Skripsi | FMIPA UGMThe effect of black cumin seed oil addition in VCO to its physical and chemical properties have been studied. The aim of this research to find out peroxide value change at a given temperature as a function of time and the effect of unsaturated fatty acids and antioxidants concentration on VCO, black cumin oil, and their mixture induction periode. Fatty acid composition was analyzed using GC-MS after derivatization by NaOH and methanol. Antioxidant analysis to determine concentration and activity of antioxidant was done using spectrophotometric method. Peroxide value was analyszed at various temperature as a function of time with iodometric titration method. Induction period at a temperature can be determined based on the curve peroxide value with time. The effect of unsaturated fatty acids and antioxidants concentration to induction period could be determined. The analysis showed that at the beginning of the oxidation reaction of oils were have low peroxide value, 1.84; 0.44; and 0.61 meq/kg, increased, 2.04; 0.53; and 0.80 meq/kg, then decrease, 1.10; 0.44; and 0.50 meq/kg sequence to VCO, black cumin oil, and their mixture. Antioxidants concentration in the VCO was also increase after mixed with black cumin oil, from 0.05 to 0.11%. The concentration of unsaturated fatty acids of VCO also increased after mixed with black cumin oil from 9.98 to 44.43%. The unsaturated fatty acids and antioxidants concentration in VCO, black cumin oil, and mixtures got interplay in determining the induction period. The induction period sequence, from long to short, is black cumin oil, VCO, then the VCO-cumin mixture.
Kata Kunci : VCO; black cumin oil; antioxidants; induction period.
