he Effect of Adding Vitamin E Levels as an Antioxidant to the Rancidity of Copra Meal
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Date
2023-08-27
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Animal Science Study Program, Faculty of Agriculture, Muhammadiyah University, Purworejo
Abstract
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.