Browsing by Author "Iga Wahyuning Sedya"

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    he Effect of Adding Vitamin E Levels as an Antioxidant to the Rancidity of Copra Meal
    (Animal Science Study Program, Faculty of Agriculture, Muhammadiyah University, Purworejo, 2023-08-27) Iga Wahyuning Sedya
    This study aims to determine the effect of adding Vitamin E levels as an antioxidant on copra meal rancidity. The method used in this study was a completely randomized design (CRD) with 5 treatments using Vitamin E with different percentages namely treatment (0; 0.05; 0.1; 0.15; 0.2 g) and 5 replications. Parameters observed were water content, peroxide value and free fatty acid content. The data obtained was analyzed using the Analysis of Variance (ANOVA) test, if there is a difference then the Duncan New Range Test (DMRT) is performed. The results showed that the addition of Vitamin E levels as an antioxidant to the rancidity of copra meal had no significant effect (P>0,05) on the water content, peroxide value and free fatty acid levels. The water content value of 8,92-9,36 has no significant effect. Peroxide number values of 1,36-5,26 have no significant effect. Free fatty acid values of 0,36-0,56 have no significant effect. The conclusion shows that all research parameters have no significant effect because the addition of Vitamin E in fact cannot prevent copra meal rancidity in storage for 30 days.