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Articles by Nazaruddin Ramli
Total Records ( 2 ) for Nazaruddin Ramli
  Nazaruddin Ramli , Mahzad Nafar and Irwandi Jaswir
  A study was conducted to find out the best ratio of 3 types of oil [sunflower oil, corn oil and refined, bleached and deodorized palm olein (RBD palm olein)] that is more stable during frying. In this study 6 different ratios, including 1) 100% RBD palm olein, 2) 100% sunflower oil, 3) 100% corn oil, 4) combination of sunflower oil and RBD palm olein (50:50), 5) combination of corn and RBD palm olein (50:50), 6) combination of sunflower and corn oil (50:50) were used to evaluate the oils performance under deep frying conditions. The chemical characteristics of these oils were evaluated by free fatty acids, iodine value and peroxide value. Changes in the above values of the oils were also examined after their use for deep-frying of potato chips at 180°C. Results showed that the iodine value decreased significantly (p<0.05) with increased replication time of frying, whereas Peroxide value and free fatty acid increased up.
  Serida Nauli Harahap , Nazaruddin Ramli , Nazanin Vafaei and Mamot Said
  Rambutan anak sekolah (Nephelium lappaceum L.) seed from Malaysia, were analyzed for physicochemical and nutritional composition including proximate composition, mineral contents, solid fat content profiling, triacylglicerol and fatty acid composition. The seeds were abundant in fats (38.9%) and the amount of protein and carbohydrate are 12.4% and 48% respectively. Some chemical properties of seed oil were acid value (0.37%), iodine value (37.64%) and saponification value 157.07. Oleic acid (40.45%) and arachidic acid (36.36%) was the major fatty acid. Triacylglycerol composition of rambutan seed oil was also identified by using HPLC and it shown that AOO (arachidoyl-dioleoylglycerol) was the major compound (49.84%). The Solid fat content profiling of rambutan seed oil shown that it have potential application for food based on fatty product. The mineral elements of seed oil were also involved in this study. The result indicated that rambutan (Nephelium lappaceum L.) seed have a potential as a source of oil or carbohydrate for the human diet and also for food product application.
 
 
 
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