文章基本信息

标题：ANALISIS ASAM AMINO PADA MINYAK KELAPA DENGAN PROSES PENGASAMAN MENGGUNAKAN HPLC
本地全文：下载
作者：Imas Eva Wijayanti
期刊名称：EduChemia
印刷版ISSN：2502-4779
电子版ISSN：2502-4787
出版年度：2017
卷号：2
期号：1
页码：40-51
DOI：10.30870/educhemia.v2i1.1210
出版社：Universitas Sultan Ageng Tirtayasa
摘要：Study of the success of producing coconut oil processed by acidification method based on analysis of amino acids in fatty cream using HPLC has been carried out. Purpose of this study was to determine the quality of coconut oil that is made by acidification methods to fit the SNI and APCC standard. Successful method of acidification can be seen from the types of amino acids were analyzed using HPLC instrument. Whereas, the protein content of fatty cream were analyzed by Kjeldahl method and type of amino acid that is formed using HPLC. Research results showed that the samples made of coconut oil has a FFA content of 0,36%, protein content of 21,81%, color and smell are normally. This results in accordance with the SNI standard, but still below the standard of APCC. HPLC analysis showed that the profile of amino acids formed from the sample failed and successful is different from the non-lysine and leucine in the sample that caused the high failure rate of rancidity.
关键词：Minyak kelapa; metode pengasaman; asam amino; HPLC