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Articles by Luthfia Indriyani
Total Records ( 2 ) for Luthfia Indriyani
  Luthfia Indriyani , Abdul Rohman and Sugeng Riyanto
  The potential application of Differential Scanning Calorimetry (DSC) combined with multivariate calibration was used to verify adulteration of avocado oil from Indonesian avocado cultivars with Refined Bleached Deodorized Palm Superolein (RBDPSO). Avocado oil and adulterant were characterized by significantly different cooling and heating DSC thermal profiles. The addition of RBDPSO makes the shift of overall transitions temperature toward lower temperature, enhancing crystallization, melting enthalpy and developing both process over a narrower temperature range. The change of characteristic exothermic and endothermic event in avocado oil with increasing adulterant was possibly associated with the increase of oleic and stearic acids along the decrease of palmitoleic acid. The multivariate calibration approach was applied to DSC data in order to build the quantitative calibration model for adulterant concentration in a range of 0-50%, (v/v). Partial Least Square Regression (PLSR) and Stepwise Multiple Linear Regression (SMLR) were tested to these mixtures. Generally, both calibration models showed good correlation coefficient (R) with low errors in both calibration and validation sets. But, SMLR model showed better criteria values than PLSR, not only on DSC crystallization profile data but also on heating profiles data. The crystallization models of SMLR and PLSR showed the higher R value (above 0.99) than melting calibration models. The results presented in this study suggest that DSC analysis may be a useful tool for detecting adulteration of avocado oil with RBDPSO. The DSC represent a rapid, environmentally friendly and alternative option for avocado oil quality screening without sample pretreatments.
  Luthfia Indriyani , Abdul Rohman and Sugeng Riyanto
  A study was carried out to determine the physico-chemical characteristics of avocado oil derived from three Indonesian avocado cultivars, namely Bantul (MAB), Purwokerto (MAP) and Garut (MAG). The extraction of avocado oil from avocado fruit was carried out using solvent extraction method. The avocado oil obtained from all samples had a green yellowish color. The iodine value of MAG is 88.7 g I2/100 g oil, slightly higher than MAB (87.0 g I2/100 g oil) and MAP (77.09 g I2/100 g oil) indicated that MAG contains more unsaturated fatty acid. The saponification values of avocado oil were 193.1 mg KOH/g oil for MAB, 198.4 mg KOH/g oil for MAP and 153.17 mg KOH/g oil for MAG, respectively. The peroxide values of MAB, MAP and MAP were 166.1, 124.7 and 14.9 meq kg–1 oil, respectively. The Conjugated Dienes (CDs) and Conjugated Trienes (CTs) value of MAB, MAP and MAG were significantly different in the specific absorptivity range value from 2.6-3.7. The MAG had lowest CDs and CTs value. The anisidine value for avocado oil samples ranged from 10.59-11.36. There were no significant differences in the anisidine value among avocado oil samples. Avocado oil samples had high amounts of total unsaturated fatty acids, i.e., MAB (55.7%), MAP (62.8%) and MAG (68.9%), respectively. Thermal analysis by Differential Scanning Calorimetry (DSC) showed that avocado oil from three different cultivar had different melting and crystallization profile. Principal component analysis was used to classify each sample based on their DSC parameters. The results showed that by using the melting and crystallization profiles the discrimination of three avocado oils was very clear.
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