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Title: | Improved of color properties on Sardinella lemuru oil during adsorbent refining using magnesol xl |
Authors: | Suseno S.H. Tajul, A.Y., Nadiah, W.A. Noor, A.F |
Issue Date: | 2012 |
Publisher: | IFRJ, Faculty of Food Science & Technology, UPM |
Series/Report no.: | 19(4):1383-1386; |
Abstract: | Magnesol XL concentration (0.5, 1, 3 and 5%), heating temperature (25, 50, 70 and 90 ˚C) and time (5, 10, 15 and 20 mnt) during purification to the color properties (Lightness L*, redness a* and yellowness b*) of Sardinella lemuru oil were evaluated. Purification using Magnesol XL in any condition effectively increase the L* and a* value but reduced the b* value of the lemuru oil. Highest L* value (96.57) was achieved at the treatment temperature 90 ˚C, 5 % level of Magnesol XL concentration and 5 minutes process. Lowest a* value (more green color) was obtained at treatment 70 ˚C temperature, 5% level of concentration and 15 minutes, then lowest b* value was obtained at treatment 90 ˚C temperature, 5 % concentration and 5 minutes process. All the refined lemuru oil’s result had a hue angle higher than 90˚ representing the light greenish-yellow color. |
URI: | http://repository.ipb.ac.id/handle/123456789/77144 |
ISSN: | 19854668 |
Appears in Collections: | Faculty of Fisheries and Marine Science |
Files in This Item:
File | Size | Format | |
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IFRJ_2012_Vol.19No.4_1383-1386.pdf | 715.11 kB | Adobe PDF | View/Open |
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