| dc.contributor |
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| dc.contributor |
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| dc.creator |
Herlinda, Rida |
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| dc.creator |
Maulana, Indra Topik |
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| dc.creator |
Sadiyah, Esti Rachmawati |
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| dc.date |
2016-02-19 |
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| dc.identifier |
http://karyailmiah.unisba.ac.id/index.php/farmasi/article/view/3007 |
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| dc.description |
Cacao seed (Theobroma cacao L.) is one of the ingredients that has large usage in market community such as food, beverage or other additional substance in pharmacy. Fermentation is one of the most important parts of cocoa seed processing to improve its quality based on colour, smell and taste appeared. One of the largest contents of cocoa seed is oil, a source of fatty acid from vegetable fat. Oleic acid is fatty acid oftenly found inside vegetable fat and useful for health. The objective of this observation is to compare the fatty acid contents of fermented and nonfermented cocoa seed by using GC-MS Method. The result of extraction by using Soxhlet is 23,89% of oil yield from nonfermented cacao seed . 12,11% is from natural fermented cacao seed and 16,74% is from fermented cacao seed oil by adding yeast. Based on the analytical result by chromatography gas-spectroscophy mass (GC-MS), there are the differences of the content saturated fatty acid and unsaturated fatty acid in all groups. Non fermented cacao seed oil has more unsaturated fatty acid content than the saturated fatty acid. While, the oil from fermented cacao seed has dominant saturated fatty acid than unsaturated fatty acid. |
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| dc.description |
Biji kakao (Theobroma cacao L.) merupakan salah satu bahan baku yang penggunaannya sangat luas di masyarakat baik sebagai makanan, minuman, ataupun zat tambahan di bidang farmasi. Fermentasi merupakan suatu proses yang harus dilalui pada pengolahan biji kakao agar dapat meningkatkan kualitas dari biji kakao pada warna, bau dan rasa yang ditimbulkan. Salah satu kandungan yang cukup besar pada biji kakao yaitu adanya minyak yang merupakan sumber asam lemak dari minyak nabati. Asam oleat merupakan asam lemak yang sering ditemukan pada minyak nabati dan bermanfaat bagi kesehatan. Penelitian ini bertujuan untuk mengetahui kandungan komponen asam lemak pada biji kakao yang tidak difermentasi dan difermentasi. Dari hasil ekstraksi menggunakan alat soxhlet didapatkan randemen minyak untuk biji kakao non fermentasi sebanyak 23,89%, minyak biji kakao yang difermentasi secara alami sebanyak 12,11%, dan minyak biji kakao fermentasi dengan penambahan ragi sebanyak 16,74%. Berdasarkan hasil analisis dengan kromatografi gas-spektroskopi massa (KG-SM), terdapat persamaan komponen asam lemak biji kakao difermentasi dan tidak difermentasi yaitu asam oleat, asam linoleat, asam stearat dan asam palmitat. |
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| dc.format |
application/pdf |
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| dc.language |
ind |
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| dc.publisher |
Universitas Islam Bandung |
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| dc.relation |
http://karyailmiah.unisba.ac.id/index.php/farmasi/article/view/3007/pdf |
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| dc.source |
Prosiding Farmasi; Vol 2, No 1, Prosiding Farmasi (Februari, 2016); 23-28 |
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| dc.source |
Prosiding Farmasi; Vol 2, No 1, Prosiding Farmasi (Februari, 2016); 23-28 |
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| dc.source |
2460-6472 |
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| dc.subject |
Proceedings of Pharmacy |
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| dc.subject |
Cacao seed, fatty acid, fermentation, GC-MS |
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| dc.subject |
Farmasi |
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| dc.subject |
biji kakao, asam lemak, fermentasi. |
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| dc.title |
The content of Fatty Acid of Cacao seed (Theobroma Cacao L.) resulted from Fermented And Nonfermented With Gc-Ms Method |
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| dc.title |
Kandungan Komponen Asam Lemak Biji Kakao (Theobroma Cacao L.) Hasil Fermentasi dan Non Fermentasi |
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| dc.type |
info:eu-repo/semantics/article |
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| dc.type |
info:eu-repo/semantics/publishedVersion |
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| dc.type |
Peer-reviewed Article |
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| dc.type |
Quantitative |
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| dc.type |
Kuantitatif |
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