he Effect of Adding Vitamin E Levels as an Antioxidant to the Rancidity of Copra Meal
| dc.contributor.author | Iga Wahyuning Sedya | |
| dc.date.accessioned | 2025-10-31T07:44:19Z | |
| dc.date.available | 2025-10-31T07:44:19Z | |
| dc.date.issued | 2023-08-27 | |
| dc.description.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. | |
| dc.identifier.uri | https://repository.umpwr.ac.id/handle/123456789/1450 | |
| dc.language.iso | en | |
| dc.publisher | Animal Science Study Program, Faculty of Agriculture, Muhammadiyah University, Purworejo | |
| dc.relation.ispartofseries | 069.S.PET.78 | |
| dc.title | he Effect of Adding Vitamin E Levels as an Antioxidant to the Rancidity of Copra Meal | |
| dc.type | Thesis |