Internship Report

Development of Jam-filled Biscuit (Nastar) and Analyzing the Shelf Life of The Product

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The most well-known and frequently used vegetable oil in the world is palm oil, which is used to make a wide range of food products. The characteristics of a food product are not affected by palm oil, which is also highly stable, affordable, and widely available. Virgin coconut oil (VCO) with its high concentration of SFAs (>90%) is believed to have better oxidative stability when used as a
functional ingredient in food products. Oils' oxidative stability in food products is essential for
preserving food quality and shelf life. By scavenging free radicals and as a reducing agent and
prooxidant metal complexes, phenolic compounds and antioxidants can help counteract lipid
oxidation. Understanding the initial state of the three different types of oils—lab-produced VCO,
commercial VCO, and palm kernel oil (PKO)—is the objective of this study. Using the F-C assay, the
total phenolic contents were examined, and PKO showed the highest concentration of phenolic
compounds (175.995 GAE/gram). When analyzing the antioxidant activity of oil samples using the
DPPH and ABTS assays it is necessary to use the proper solvents in order to prevent turbid mixtures
caused by the presence of water in the reaction that could cause errors in data. Using the TBARS
assay, lipid oxidation by malondialdehyde (MDA) formation is analyzed in which PKO has the least
amount of MDA present.

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Detail Information

Series Title

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Call Number

EP FT003

Publisher

i3L, Jakarta : i3L, Jakarta., 2023

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

VCO
phenolic content
antioxidants
lipid oxidation

Specific Detail Info

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Statement of Responsibility

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