PURNAMA, JOSE ABI SHALOM HARRIS (2024) FORMULATION AND CHEMICAL CHARACTERIZATION OF HEALTHY FLAVOR OIL. S1 thesis, UNIVERSITAS KATOLIK SOEGIJAPRANATA SEMARANG.

Preview	Text 21.I2.0019-JOSE ABI SHALOM HARRIS PURNAMA__COVER.pdf Download (787kB) | Preview
	Text 21.I2.0019-JOSE ABI SHALOM HARRIS PURNAMA__BAB I.pdf Restricted to Registered users only Download (661kB)
	Text 21.I2.0019-JOSE ABI SHALOM HARRIS PURNAMA__BAB II.pdf Restricted to Registered users only Download (970kB)
	Text 21.I2.0019-JOSE ABI SHALOM HARRIS PURNAMA__BAB III.pdf Restricted to Registered users only Download (751kB)
	Text 21.I2.0019-JOSE ABI SHALOM HARRIS PURNAMA__BAB IV.pdf Restricted to Registered users only Download (904kB)
	Text 21.I2.0019-JOSE ABI SHALOM HARRIS PURNAMA__BAB V.pdf Restricted to Registered users only Download (684kB)
	Text 21.I2.0019-JOSE ABI SHALOM HARRIS PURNAMA__BAB VI.pdf Restricted to Registered users only Download (655kB)
Preview	Text 21.I2.0019-JOSE ABI SHALOM HARRIS PURNAMA__DAPUS.pdf Download (726kB) | Preview
	Text 21.I2.0019-JOSE ABI SHALOM HARRIS PURNAMA__LAMP.pdf Restricted to Registered users only Download (717kB)

Abstract

Edible oil is a liquid extracted from various vegetables or animal tissues. Edible oil has been a pivotal part of the human diet despite not all edible oils being healthy for the daily human diet. Sunflower oil (SFO) is an alternative healthy oil high in polyunsaturated fatty acids (PUFAs) and monounsaturated fatty acids (MUFAs) and has a low melting point. The high content of PUFAs makes SFO unstable, therefore producers usually add synthetic antioxidants e.g. tertiary butylhydroquinone (TBHQ). However, synthetic antioxidants impose health issues. Adding herbs and spices oil aims to be an alternative to TBHQ to increase the oxidative stability of SFO. Other than that, the previous study about natural antioxidants sourced from herbs and spices can increase the antioxidant profile and add pleasing flavor and sensory properties to edible oils. This study aims to obtain optimal formulations and the application of flavor oil for a wellness lifestyle. Flavor oil will be made from sunflower oil as a base and fruits, herbs, and spices oil such as garlic oil, red curry oil, capsicum oil, rosemary oil, tangerine oil, lemon oil, and pineapple oil as additional ingredients for 4 formulations. Data analysis was carried out using the data obtained from each test and statistically analyzed using SPSS for proximate, antioxidant, and shelf-life analysis. All formulations were tested for their proximate content, antioxidant activity, and shelf-life testing using thiobarbituric reactive substance (TBARS) and free fatty acid (FFA). Results show that all flavor oil has almost zero water, ash, and carbohydrate content while having a little bit of protein content. The flavor oil also indicates a high antioxidant activity determined using DPPH assay, due to the addition of various herbs or spices oil. The antioxidant activity ranges from 81.99% to 95.17%. The highest antioxidant activity was found in F4 and the lowest in F3. The shelf-life test using temperature as the stressors found that temperature and days of storage affect the oil quality and both are inversely related, the higher the temperature and the longer the storage period, the lower the oil quality. The linear equation obtained shows that the flavor oil can be stored at 30℃ for, 318, 243, 61, and 85 days for F1, F2, F3, and F4 variants before becoming rancid. This research shows that the addition of aromatic oil not only adds flavor to the oil but also possible to become a natural antioxidant source to reduce oil oxidation, this oil also can become an alternative healthy cooking oil choice and aid in starting or maintaining a healthy lifestyle.

Actions (login required)

View Item