Influence of the addition and storage time of crude extract of tea leaves (camellia sinensis l.) toward value of free fatty acid in crude palm oil

dc.contributor.author	Erwin, Erwin
dc.contributor.author	Wahifiyah, Elita
dc.contributor.author	Hairani, Rita
dc.contributor.author	Panggabean, Aman S.
dc.date.accessioned	2020-10-22T04:02:27Z
dc.date.available	2020-10-22T04:02:27Z
dc.date.issued	2018
dc.identifier.issn	1757-899X
dc.identifier.uri	http://repository.unmul.ac.id/handle/123456789/5102
dc.description.abstract	The purpose of this study was to determine the effect of the crude extract of tea leaves (Camellia sinensis L.) and storage time on the content of free fatty acid in palm oil. The dried tea leaves were macerated and concentrated by rotary evaporator. The extract obtained was added to crude palm oil with various added mass of the extract and various storage times. Phytochemical tests indicated the presence of secondary metabolites including alkaloids, triterpenoids, steroids, phenolics and flavonoids. The ANOVA test showed a decrease in free fatty acid content in crude palm oil with the addition of tea leaves extract. The LSD (Least Significant Difference) test showed the best influence on ALB of palm oil is on the total extract mass of 2 grams and the storage time of 20 days.	en_US
dc.language.iso	en	en_US
dc.publisher	IOP Publising	en_US
dc.relation.ispartofseries	144 (012012);1-6
dc.title	Influence of the addition and storage time of crude extract of tea leaves (camellia sinensis l.) toward value of free fatty acid in crude palm oil	en_US
dc.type	Article	en_US