The Effects of Activated Carbon and Bentonite on Physicochemical Characterization of Red Fruit Oil (Pandanus conoideus Lam)
This research aims to see the quality of red fruit oil (RFO) before and after being treated with activated carbon and bentonite. The quality of red fruit oil can be seen from the analysis of physicochemical characterization determination, which includes the determination of acid value (AV), peroxide...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
LPPT Universitas Gadjah Mada
2024-08-01
|
| Series: | Journal of Food and Pharmaceutical Sciences |
| Subjects: | |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832589726178082816 |
|---|---|
| author | Mustika Erlinaningrum Abdul Rohman Agustina Ari Murti Budi Hastuti |
| author_facet | Mustika Erlinaningrum Abdul Rohman Agustina Ari Murti Budi Hastuti |
| author_sort | Mustika Erlinaningrum |
| collection | DOAJ |
| description | This research aims to see the quality of red fruit oil (RFO) before and after being treated with activated carbon and bentonite. The quality of red fruit oil can be seen from the analysis of physicochemical characterization determination, which includes the determination of acid value (AV), peroxide value (PV), saponification value (SV), iodine value (IV), and p-anisidine value (PAV). In this study, AV RFO ranged from 9,22-10,23 mg KOH/g, PV RFO ranged from 5,57-7,56 meq/kg, SV RFO ranged from 96,57-110,24 mgKOH/g, IV RFO ranged from 70,00-70,83 gI2/100g, and PAV RFO ranged from 5,97-7,00 meq/kg. The purification of RFO using activated carbon and bentonite significantly (p<0,05) affected the physicochemical characteristics of the oil, where the process succeeded in improving the quality of RFO by reducing acid value, peroxide value, saponification value, and p-anisidine value and increasing iodine value. |
| format | Article |
| id | doaj-art-c6367ff1f0df41f8b6ee96580bfbe7b0 |
| institution | Kabale University |
| issn | 2089-7200 2339-0948 |
| language | English |
| publishDate | 2024-08-01 |
| publisher | LPPT Universitas Gadjah Mada |
| record_format | Article |
| series | Journal of Food and Pharmaceutical Sciences |
| spelling | doaj-art-c6367ff1f0df41f8b6ee96580bfbe7b02025-01-24T08:55:16ZengLPPT Universitas Gadjah MadaJournal of Food and Pharmaceutical Sciences2089-72002339-09482024-08-01122909610.22146/jfps.12601The Effects of Activated Carbon and Bentonite on Physicochemical Characterization of Red Fruit Oil (Pandanus conoideus Lam)Mustika Erlinaningrum0Abdul Rohman1Agustina Ari Murti Budi Hastuti2Master in Pharmaceutical Sciences, Faculty of Pharmacy, Universitas Gadjah Mada, Jl. Sekip Utara, Sleman, Yogyakarta 55281, IndonesiaCenter of Excellence Institute for Halal Industry & Systems, Universitas Gadjah MadaDepartment of Pharmaceutical Chemistry, Faculty of Pharmacy, Universitas Gadjah Mada, Yogyakarta, IndonesiaThis research aims to see the quality of red fruit oil (RFO) before and after being treated with activated carbon and bentonite. The quality of red fruit oil can be seen from the analysis of physicochemical characterization determination, which includes the determination of acid value (AV), peroxide value (PV), saponification value (SV), iodine value (IV), and p-anisidine value (PAV). In this study, AV RFO ranged from 9,22-10,23 mg KOH/g, PV RFO ranged from 5,57-7,56 meq/kg, SV RFO ranged from 96,57-110,24 mgKOH/g, IV RFO ranged from 70,00-70,83 gI2/100g, and PAV RFO ranged from 5,97-7,00 meq/kg. The purification of RFO using activated carbon and bentonite significantly (p<0,05) affected the physicochemical characteristics of the oil, where the process succeeded in improving the quality of RFO by reducing acid value, peroxide value, saponification value, and p-anisidine value and increasing iodine value.red fruitactivated carbonbentonite |
| spellingShingle | Mustika Erlinaningrum Abdul Rohman Agustina Ari Murti Budi Hastuti The Effects of Activated Carbon and Bentonite on Physicochemical Characterization of Red Fruit Oil (Pandanus conoideus Lam) Journal of Food and Pharmaceutical Sciences red fruit activated carbon bentonite |
| title | The Effects of Activated Carbon and Bentonite on Physicochemical Characterization of Red Fruit Oil (Pandanus conoideus Lam) |
| title_full | The Effects of Activated Carbon and Bentonite on Physicochemical Characterization of Red Fruit Oil (Pandanus conoideus Lam) |
| title_fullStr | The Effects of Activated Carbon and Bentonite on Physicochemical Characterization of Red Fruit Oil (Pandanus conoideus Lam) |
| title_full_unstemmed | The Effects of Activated Carbon and Bentonite on Physicochemical Characterization of Red Fruit Oil (Pandanus conoideus Lam) |
| title_short | The Effects of Activated Carbon and Bentonite on Physicochemical Characterization of Red Fruit Oil (Pandanus conoideus Lam) |
| title_sort | effects of activated carbon and bentonite on physicochemical characterization of red fruit oil pandanus conoideus lam |
| topic | red fruit activated carbon bentonite |
| work_keys_str_mv | AT mustikaerlinaningrum theeffectsofactivatedcarbonandbentoniteonphysicochemicalcharacterizationofredfruitoilpandanusconoideuslam AT abdulrohman theeffectsofactivatedcarbonandbentoniteonphysicochemicalcharacterizationofredfruitoilpandanusconoideuslam AT agustinaarimurtibudihastuti theeffectsofactivatedcarbonandbentoniteonphysicochemicalcharacterizationofredfruitoilpandanusconoideuslam AT mustikaerlinaningrum effectsofactivatedcarbonandbentoniteonphysicochemicalcharacterizationofredfruitoilpandanusconoideuslam AT abdulrohman effectsofactivatedcarbonandbentoniteonphysicochemicalcharacterizationofredfruitoilpandanusconoideuslam AT agustinaarimurtibudihastuti effectsofactivatedcarbonandbentoniteonphysicochemicalcharacterizationofredfruitoilpandanusconoideuslam |