PERBANDINGAN ANALISIS THIAMIN DENGAN METODE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY (HPLC) DAN TITRASI BEBAS AIR SERTA AKTIVITAS ANTIOKSIDAN PADA STABILIZED BEKATUL MENTIK WANGI DAN IR-64

NURTJIPTO, ANDREAS HERDHIAN (2009) PERBANDINGAN ANALISIS THIAMIN DENGAN METODE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY (HPLC) DAN TITRASI BEBAS AIR SERTA AKTIVITAS ANTIOKSIDAN PADA STABILIZED BEKATUL MENTIK WANGI DAN IR-64. Other thesis, Prodi Teknologi Pangan Unika Soegijapranata.

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Abstract

Rice is becoming one of important crops in Indonesia. Rice is resulted by milling process. The waste product of that process is dry hull and rice bran. Rice bran also known as a product that have short shelf life by oxidation process because of lipid contain on it, so stabilization is needed to extend the shelf life. Stabilization is one of method to prevent the spoilage and rancidity on rice bran. Although the stabilization is good for extend the shelf life of rice bran,but in stabilization process there is also nutrition losses i.e vitamin E and thiamine because of thermal condition (heating process). Thiamin and antioxidant content of rice bran are also influence by chemical compounds and the variety of rice bran. There are some of thiamine examination method , ie High Performance Liquid Chromatography and non-aquaeous water titration method. The aim of this research is to find thiamine and antioxidant content in raw and stabilizied rice bran with two different variety, i.e IR-64 and Mentik Wangi. Thiamine content is measured by HPLC method and non-aquaeous titration. The result show that HPLC method is more accurate than non-aquaeous titration. In this study, stabilizitation process has decrease antioxidant activity (27.30 % Mentik Wangi and 16.33 % IR-64) and also thiamin content (0.560+0.013% Mentik Wangi and 0.487+0.005 IR-64) in both stabilized rice bran. Mentik Wangi has bigger antioxidant activity (32.08+0.73 % discoloration) and thiamine (1.363+0.018%) content than IR-64 antioxidant activity (26.84+0.43% discoloration) and thimine (1.023+0.028%) content.

Item Type: Thesis (Other)
Subjects: > 660 Chemical engineering > Food Technology
> 660 Chemical engineering > Food Technology > Antioxidants
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mrs Christiana Sundari
Date Deposited: 27 Jan 2016 02:16
Last Modified: 27 Jan 2016 02:16
URI: http://repository.unika.ac.id/id/eprint/7481

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