Yuhana, Lisa (2019) PENGARUH LAMA PENYIMPANAN TERHADAP KADAR ASAM PALMITAT PADA KEJU YANG DIANALISIS DENGAN METODE KROMATOGRAFI GAS – SPEKTROSKOPI MASSA (KG-SM). Undergraduate thesis, Stikes Karya Putra Bangsa Tulungagung.
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Abstract
Cheese is one of the food products that is no stranger to society. This product has been used in various foods as basic ingredients as well as additives. This has led to an increase in cheese consumption in Indonesia. One of the fatty acid content in cheese is palmitic acid which has important benefits in the body if consumed in accordance with applicable recommendations. One of them can improve blood fat profiles by increasing HDL levels in the blood. The amount of palmitic acid in cheese is influenced by the long storage time, where the longer the cheese storage is carried out, the higher the palmitic acid content in it. This study was conducted to examine the effect of storage time on palmitic acid levels in cheese. The samples were extracted using a mixture of chloroform: methanol (2: 1 v / v) and esterified with methanol using KOH base catalyst, then analysis of palmitic acid levels was carried out by gas chromatography - mass spectroscopy and to find out the differences were analyzed using one way ANOVA. The 3 samples analyzed were cheese with a storage of 2 months, 4 months and 7 months which had palmitic acid levels of 22.91%; 42.39% and 43.57%. Based on the analysis using one way ANOVA, the three samples stated that the storage time affected the amount of palmitic acid in cheese. Keywords: palmitic acid, cheese, gas chromatography - mass spectroscopy
| Item Type: | Thesis (Undergraduate) |
|---|---|
| Uncontrolled Keywords: | asam palmitat, keju, kromatografi gas – Spektroskopi massa |
| Subjects: | Q Science > Q Science (General) Q Science > QD Chemistry |
| Divisions: | Program Studi > S1 Farmasi |
| Depositing User: | Surya Hadi Prasetyo |
| Date Deposited: | 12 Apr 2022 02:46 |
| Last Modified: | 12 Apr 2022 02:46 |
| URI: | http://repository.stikes-kartrasa.ac.id/id/eprint/66 |
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