Pengaruh Penambahan Ekstrak Serai Terhadap Aktivitas Antioksidan Virgin Coconut Oil (VCO)

Nahotdo, Ruth (2024) Pengaruh Penambahan Ekstrak Serai Terhadap Aktivitas Antioksidan Virgin Coconut Oil (VCO). S1 thesis, UNIVERSITAS JAMBI.

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Abstract

Penelitian ini dilakukan untuk mengetahui pengaruh penambahan ekstrak serai dan mendapatkan konsentrasi ekstrak serai yang tepat terhadap aktivitas antioksidan VCO. Penelitian dilakukan menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan penambahan ekstrak serai 0%, 5%, 10%, 15%, 20%. Perlakuan diulang sebanyak 3 kali sehingga didapatkan 15 satuan percobaan. Parameter yang diamati dalam penelitian ini adalah rendemen, kadar air, asam lemak, uji warna, antioksidan, dan uji organoleptik. Hasil penelitian menunjukkan bahwa penambahan ekstrak serai berpengaruh nyata terhadap rendemen, kadar air, asam lemak, antioksidan, dan uji organoleptik, namun tidak berpengaruh nyata terhadap warna VCO. VCO dengan penambahan ekstrak serai 15% merupakan VCO terbaik yang disukai panelis (3,76), memiliki aktivitas antioksidan 72,41%, rendemen (12,28%), kadar air 0,14%, asam lemak bebas 0,15%, aroma 3,32 (agak khas serai), warna 4,12 (putih kekuningan). Kata Kunci: Antioksidan, Sentrifugasi, Serai, Virgin Coconut Oil This research was conducted to determine the effect of adding lemongrass extract and obtaining the right concentration of lemongrass extract on the antioxidant activity of VCO. The research was conducted using a Completely Randomized Design (CRD) with 5 treatments adding 0%, 5%, 10%, 15%, 20% lemongrass extract. The treatment was repeated 3 times to obtain 15 experimental units. The parameters observed in this research were yield, water content, fatty acids, color test, antioxidants and organoleptic tests. The results showed that the addition of lemongrass extract had a significant effect on the yield, water content, fatty acids, antioxidants and organoleptic tests, but had no significant effect on the color of the VCO. VCO with the addition of 15% lemongrass extract is the best VCO preferred by panelists (3.76), has antioxidant activity of 72.41%, yield (12.28%), water content of 0.14%, free fatty acids of 0.15%, aroma 3.32 (rather typical of lemongrass), color 4.12 (yellowish white). Keywords: Antioxidant, Centrifugation, Lemongrass, Virgin Coconut Oil

Type:	Thesis (S1)
Uncontrolled Keywords:	Antioksidan, Sentrifugasi, Serai Virgin Coconut Oil
Subjects:	L Education > L Education (General)
Divisions:	Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User:	NAHOTDO
Date Deposited:	19 Jul 2024 01:33
Last Modified:	19 Jul 2024 01:33
URI:	https://repository.unja.ac.id/id/eprint/68890

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