eprintid: 49969
rev_number: 11
eprint_status: archive
userid: 12460
dir: disk0/00/04/99/69
datestamp: 2022-03-11 03:49:05
lastmod: 2022-03-11 03:49:05
status_changed: 2022-03-11 03:49:05
type: thesis
metadata_visibility: show
contact_email: muh.khabib@uin-suka.ac.id
creators_name: Ida Kurniawati, NIM.: 16630008
title: PENGARUH PENAMBAHAN EKSTRAK DAUN BIDARA (ZIZIPHUS SPINA-CHRISTIL.) TERHADAP BILANGAN PEROKSIDA MINYAK JELANTAH
ispublished: pub
subjects: KC
divisions: jur_kim
full_text_status: restricted
keywords: Minyak, Oksidasi, Bilangan Peroksida, Antioksidan, Ekstrak Daun
Bidara.
note: Pembimbing: Dr. Susy Yunita Prabawati, M.Si.
abstract: Used cooking oil is cooking oil that has been damaged, one of which is
caused by exposure to oxygen. Exposure to oxygen in the oil triggers oxidation so
that the oil smells rancid and decreases the quality of the oil. Furthermore, the
decrease in the quality of the oil was indicated by an increase in the peroxide
value of the oil. One of the ways to reduce the peroxide value in the oil is by
adding natural antioxidant. One of the natural ingredients tested for antioxidant
content is bidara leaf extract. Bidara leaf extract is produced from extraction
using methanol by the maceration method. Bidara leaf extract has bioactive
compounds including flavonoids and saponins that function as antioxidants.
Antioxidant activity in bidara leaf extract was tested by DPPH method (Dhiphenyl
picryl hydrazil) with a comparison solution of BHT (Butylated hydroxytoluene) at
a wavelength of 516.5 nm. The antioxidant activity of bidara leaf extract was
lower than BHT with IC50 values of 9.53 g/mL and 3.7 g/mL, respectively. The
antioxidant activity of bidara leaf extract and its effect on peroxide levels were
tested by mixing the extract into used cooking oil. The average peroxide value of
used cooking oil after the addition of bidara leaf extract was 8.6402 O2/Kg. This
value is lower than the average used cooking oil without the addition of bidara
leaf extract of 8.9366 O2/Kg. Finally, statistical testing with the t-test revealed a
significant effect on the administration of bidara leaf extract on the peroxide
value of used cooking oil with a p-value <0.05.
date: 2021-12-02
date_type: published
pages: 98
institution: UIN SUNAN KALIJAGA YOGYAKARTA
department: FAKULTAS SAINS DAN TEKNOLOGI
thesis_type: skripsi
thesis_name: other
citation:   Ida Kurniawati, NIM.: 16630008  (2021) PENGARUH PENAMBAHAN EKSTRAK DAUN BIDARA (ZIZIPHUS SPINA-CHRISTIL.) TERHADAP BILANGAN PEROKSIDA MINYAK JELANTAH.  Skripsi thesis, UIN SUNAN KALIJAGA YOGYAKARTA.   
document_url: https://digilib.uin-suka.ac.id/id/eprint/49969/1/16630008_BAB-I_IV-atau-V_DAFTAR-PUSTAKA.pdf
document_url: https://digilib.uin-suka.ac.id/id/eprint/49969/2/16630008_BAB-II_sampai_SEBELUM-BAB-TERAKHIR.pdf