Recovery minyak jelantah menggunakan antioksidan alami kulit buah manggis

Endang Tri Wahyuni Maharani, Mohammad Rizky Febriansyah, Dewi Rokhmatul Adhimah, Diode Yonata

Abstract

Repeated cooking oil (used cooking oil) can cause the lubricant to smoke or foam when frying and leave a brown color. One of the factors that influences oil damage is the auto-oxidation process. The reactions during the auto-oxidation process in oil will form peroxide compounds. To reduce the peroxide value in used cooking oil, a substance is needed that prevents oxidation, namely an antioxidant. This research aimed to determine the antioxidant effect of mangosteen peel powder on the peroxide value and acid value of used cooking oil. The study used a non-factorial wholly randomized design. The research results obtained showed that mangosteen peel powder contained an antioxidant activity of 36.97% RSA, and the addition of mangosteen peel powder significantly reduced the peroxide value and acid value of used cooking oil. In conclusion, the addition of 12% mangosteen peel powder was able to improve the quality of used cooking oil by reducing the peroxide value (7.02 to 4.39 mg O2/100g) and acid value (1.08 to 0.73 mg KOH/g)

Keywords

antioxidant; mangosteen skin; Recovery; use cooking oil

References

Alkaff, H., Nuelaela N. 2020. Analisa bilangan peroksida terhadap kualitas minyak goreng sebelum dan sesudah dipakai berulang. Jurnal Redoks, 5(1): 65-71

Association Official of Analysis Chemist. 1995. Official Methods of Analysis. Association Official of Analysis Chemist. Washington DC,

Aslifa. 2017. Penurunan bilangan peroksida pada minyak jelantah menggunakan biji kurma ajwa (Phoenix dactylifera L.). Skripsi. Universitas Muhammadiyah Semarang, Semarang.

Muttalib, S.A.A., Noriham., Manshoor, N. 2014. Anthocyanin content in relation to the antioxidant activity and colour properties of Garcinia mangostana peel, Syzigium cumini and Clitoria ternatea extracts. International Food Research, 21(6): 2369-2375.

Azzahra, N.P., Indradi, R.B. 2021. Literature review: in vitro antioxidant activity of mangosteen (Garcinia mangostana L.) fruit rind. Indonesian Journal of Biological Pharmacy, 1(2): 78-87

Gondokesumo, M.E., Pardjianto, B., Sumitro, S.B., Widowati, W., Handono, K. 2019. Xanthones analysis and antioxidant activity analysis (Applying ESR) of six different maturity levels of mangosteen rind extract (Garcinia mangostana Linn.). Pharmacognosy Journal, 11(2): 369-373.

Jindarat, S. 2014. Xanthones from mangosteen (Garcinia mangostana): multi-targeting pharmacological properties. Journal of the Medical Association of Thailand, 97(2): 196-201

Kamaludin, N.H.I., Mun, LS., Sa’adi, R.A. 2016. Evaluation of antioxidant activity of some tropical fruit peel extract: extraction conditions optimization of rambutan peel extract. ARRPN Journal of Engineering and Applied Science, 11(3): 1623-1631.

Ketaren, S. 2012. Pengantar teknologi minyak dan lemak pangan. Jakarta: UI Press.

Kurniawan, R. 2014. Tujuh puluh enam kedahsyatan manfaat manggis untuk pengobatan dan Kesehatan. Jakarta: Dan Idea.

Marlina, L., Ratnawati. 2015. Pengaruh penambahan ekstrak kulit manggis terhadap ketahanan oksidasi minyak goreng curah. Jurnal IPTEK, 1(1): 34-38.

Nawar, W.W. 1996. Lipids in: Fennema, O.R. Ed. Food Chemistry, Marcel Dekker, Inc. New York. pp. 225-314

Pedro, A.C., Granato, D., Rosso, N.D. 2016. Extraction of anthocyanins and polyphenols from black rice (Oryza sativa L.) by modeling and assessing their reversibility and stability. Food Chemistry 191: 12-20.

Rifqi, T., Nabila, Y.A. 2012. Banana peels: An economical refining agent for carcinogenic substance in waste cooking oil. APEC Youth Scientist Journal, 4(1): 62-73.

Sahroni. 2012. Tentang khasiat jus kulit manggis. Jakarta: Swadaya.

Suroso, A.S. 2013. Kualitas minyak goreng habis pakai ditinjau dari bilangan peroksida, bilangan asam dan kadar air. Jurnal Kefarmasian Indonesia, 3(2): 77-88

Tupamahu, A.R., Mukaromah, A.H., Wardoyo, F.A. 2019. Pengaruh penambahan serbuk daun sirsak (Annona muricata) terhadap penurunan bilangan peroksida pada minyak jelantah. Proseding Seminar Nasional Unimus 2019, 2: 233-237.

Wardoyo, F.A. 2018. Penurunan bilangan peroksida pada minyak jelantah senggunakan Serbuk daun pepaya. Jurnal Pangan dan Gizi, 8(2): 82-90.

Zarena, A.S., Sankar, K.U. 2012. Phenolic acids, flavonoid profile and antioxidant activity in mangosteen (Garcinia mangostana L.) Journal of Food Biochemistry, 36(5): 627-633.

Zhang, X., Liu, J., Yong, H., Qin, Y., Liu, J., Jin, C. 2020. Development of antioxidant and antimicrobial packaging films based on chitosan and mangosteen (Garcinia mangostana L.) rind powder. International Journal of Biological Macromolecules, 145: 1129-1139.

DOI

https://doi.org/10.21107/agrointek.v19i2.22350

Metrics

Refbacks

  • There are currently no refbacks.




Copyright (c) 2025 Endang Tri Wahyuni Maharani, Mohammad Rizky Febriansyah, Dewi Rokhmatul Adhimah, Diode Yonata

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.