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1 Metoui,M., Essid, A., Rata-rata berat biji kurma adalah 10-15% dari
Bouzoumita, A., dan berat buah secara keseluruhan.
Ferchichi, A. 2017. Chemical
Composition, Antioxidant,
and Antibacterial Activity in
Tunisian Date Palm Seed.
Global Advanced Research
Journal of Agricultural
Science (ISSN: 2315-5094)
Vol. 6(12) pp. 418-427,
December, 2017
Pada biji mengandung senyawa fenolik yang
tinggi (3102-4430 mg Gallic acid equivalent
/100 g), antioxidant (580-929µm
trolox equivalent/g) dan serat pangan (78-
80g/100g). Senyawa fenol berfungsi sebagai
antioksidan, anti karsinogenik,
antimikrobia, anti-inflamasi.
Date seed content for Total anthocyan in Total kandungan antosianin pada biji kurma
was different among different varieties with antara 0.2-0.61 (mg CGE / g DW)
Baht 0.2 mg of cyanidin-3-glucoside
equivalents per g dry weight (mg CGE/ g
DW) being the lowest, while Deglet Nour
0.61(mg CGE/ g DW) being the highest
Antioxidant capacity of date seed was Antioksidan pada biji kurma berkorelasi
significantly correlated with phenolic signifikan dengan kandungan fenol dan
contents (r = 0.96) and with flavonoid values flavonoid
(r = 0.96) but not with anthocyanins values
(r= 0.42) (p<0. 05) so This difference in the
antioxidant capacity was explained by the
khadhouri seed‘s which has the higher level
of polyphenol and flavonoid than the other
cultivars.
Date seed presented an interesting Biji kurma menunjukkan aktivitas antioksidan
antioxidant capacity to scavenging DPPH yang menarik yang dapat menangkap radikal
free radicals and it seems to be used in food bebas dari DPPH dan ini dapat digunakan pada
as an important source of antioxidant. makanan sebagai sumber antioksidan
Methanol extracts of date seed was most Aktivitas antibateri ektrak biji kurma yang
effective against all tested bacterial diekstrak menggunakan methanol lebih
followed by acetone and aqueous extract. efektif dibandingkan dengan ekstraksi aseton
dan air. Hal ini bisa dikarenakan komponen
fenolik yang lebih mudah diekstrak dengan
etanol dan methanol dibandingkan dengan
air.
2 Platat, C., Habib, H.M, Pada tahun 2004, produksi biji kurma telah
Maqbali, F.D. AL, Jaber, Nada mencapai 863 ribu ton. Meskipun memiliki
N. and Ibrahim, W.2014. nilai nutrisi yang tinggi, biji kurma ini dalam
Identification of Date Seeds jumlah besar masih menjadi limbah atau
Varieties Patterns to digunakan sebagai pakan ternak ( unta, sapi,
Optimize Nutritional domba, dan unggas).
Benefits of Date Seeds.
Platat et al., J Nutr Food Sci
2014, S8.
3 Al-Shahib, W. and Marshall, The flesh of dates contains 0.2-0.5% oil, Daging kurma mengandung minyak 0,2-0,5%,
R.J.2003.The Fruit Of The whereas the seed contains 7.7-9.7% oil. The sedangkan biji mengandung minyak 7,7-9,7%.
Date Palm: Its Possible Use weight of the seed is 5.6-14.2% of the date. Bobot benih adalah 5,6-14,2% dari tanggal.
As The Best Food For The The fatty acids occur in both flesh and seed Asam lemak terjadi pada daging dan biji
Future?. International as a range of saturated and unsaturated sebagai kisaran jenuh dan tak jenuh
Journal of Food Sciences and acids, the seeds containing 14 types of fatty Asam, biji mengandung 14 jenis asam lemak,
Nutrition, acids, but only eight of these fatty namun hanya delapan dari lemak ini
Volume 54, Number 4 (July acids occur in very low concentration in the Asam terjadi dalam konsentrasi sangat
2003) 247 -259. flesh. Unsaturated fatty acids rendah dalam daging. Asam lemak tak jenuh
include palmitoleic, oleic, linoleic and termasuk asam palmitoleat, oleat, linoleat
linolenic acids. The oleic acid content of dan linolenat. Kandungan asam oleat dari
the seeds varies from 41.1 to 58.8%, which Benih bervariasi dari 41,1 sampai 58,8%, yang
suggests that the seeds of date could menunjukkan bahwa benih tanggal bisa
be used as a source of oleic acid digunakan sebagai sumber asam oleat
4 Özcan, M.M. & Juhaimi, The seeds were washed to get rid of any Benih dicuci untuk menyingkirkan daging
Fahad AL .2015. Effect of adhering date flesh, and air-dried. Then kurma yang menempel, dan dikeringkan
Date (Phoenix dactylifera L.) they were further dried at about 50 °C for 5 dengan udara. Kemudian dikeringkan lagi
Seed Extract on Stability h. Seeds were ground in grinder to pass 1–2 sekitar 50 ° C selama 5 jam. Benih ditumbuk
of Olive Oil. J Food Sci mm screens and then kept at 4 °C up to di penggiling untuk melewati layar 1-2 mm
Technol (February 2015) analysis. dan kemudian disimpan pada suhu 4 ° C
52(2):1218–1222 sampai analisis.
About 10 g of ground date seeds was Kira-kira 10 g benih tanah digiling dengan 50
shaked with 50 ml of methanol (Merck, ml metanol (Merck, Darmstadt, Jerman)
Darmstadt, Germany) in a flask at °C 35 dalam labu di ° C 35
for 24 h. Solution with methanol was selama 24 jam. Larutan dengan metanol
filtered by filter paper, and then was disaring dengan kertas saring, kemudian
centrifuged. The solvent was evaporated by disentrifugasi. Pelarut diuapkan
rotary evaporator. Different concentrations evaporator berputar Konsentrasi residu yang
of residue were used as natural antioxidant berbeda digunakan sebagai antioksidan alami
in olive oil. dalam minyak zaitun.
On the other hand, while antioxidant Di sisi lain, sementara aktivitas antioksidan
activity in-creased together with extract diimbangi dengan konsentrasi ekstrak,
concentration, it decreased at the menurun pada
same form after this period. All extracts bentuk yang sama setelah periode ini. Semua
exhibited antioxidant activity compared to ekstrak menunjukkan aktivitas antioksidan
BHA up to 21 days of experiment.When dibandingkan dengan BHA hingga 21 hari
antioxidant effect of extract concentrations percobaan
were compared with BHA, the effect of 0.5 Efek antioksidan dari konsentrasi ekstrak
% extract concentration was more dibandingkan dengan BHA, efek konsentrasi
remarkable for olive oil upto 21 days (Table ekstrak 0,5% lebih menakjubkan untuk
1). After 14 days of assay, all of seed minyak zaitun sampai 21 hari (Tabel 1).
extracts were effective at 60 °C in Setelah 14 hari uji, semua ekstrak biji efektif
comparison with control pada suhu 60 ° C jika dibandingkan dengan
kontrol
Total phenolic contents were reported by Kandungan fenolik total dilaporkan oleh
them to be for them about 220–520 mg/g mereka masing-masing sekitar 220-520 mg /
oil respectively and the results showed that g minyak dan hasilnya menunjukkan bahwa
the date seed oil could be easily stored minyak biji tanggal dapat disimpan dengan
(Besbes et al. 2004a, b) mudah (Besbes et al, 2004a, b)
After 14 days of assay, all of seed extracts Setelah 14 hari uji, semua ekstrak biji efektif
was effective at 60 °C in comparison with pada suhu 60 ° C jika dibandingkan dengan
control. From these results, date seed kontrol. Dari hasil tersebut, ekstrak biji hari
extract showed significant antioxidant menunjukkan aktivitas antioksidan yang
activities in olive oil signifikan pada minyak zaitun
5 Ali, M., Al-Hattab, Tahseen The highest oil yield was found for toluene, Hasil minyak tertinggi ditemukan untuk
A., and Al-Hydary, I.2015. a non- polar solvent. This result shows that toluena, pelarut non polar. Hasil ini
Extraction of Date Palm Seed palm seed oil yield is better with non-polar menunjukkan bahwa hasil minyak biji sawit
Oil (Phoenix solvents (like chloroform, n-hexane and lebih baik dengan pelarut non-polar (seperti
dactylifera) by Soxhlet toluene) as compared to those with kloroform, n-heksana dan toluena)
Apparatus. International polar solvents (like methanol and 2- dibandingkan dengan yang memiliki
Journal of Advances in propanol). Toluene has a high boiling point, pelarut polar (seperti metanol dan 2-
Engineering & Technology, so it needs more heat to form vapor in any propanol). Toluena memiliki titik didih tinggi,
June, 2015 distillation recovery process compared to sehingga dibutuhkan lebih banyak panas
other solvents also, it produce higher untuk membentuk uap dalam proses
amount of aromatic component than n- pemulihan distilasi dibandingkan dengan
hexane solvent. The high boiling point of pelarut lainnya juga, menghasilkan lebih
toluene can explained its high yield as tinggi.
compared to n-hexane. The explanation of jumlah komponen aromatik dibandingkan
this phenomenon can be due to pelarut n-heksana. Titik didih tinggi toluena
the contact time between seed and solvent dapat menjelaskan hasil tinggi dibandingkan
which is long, where the major amount of dengan n-heksana. Penjelasan fenomena ini
mass transfer of oil from the seeds to bisa jadi karena
solvent occurs when the accumulated waktu kontak antara benih dan pelarut yang
solvent moves up purely due to the panjang, dimana jumlah utama perpindahan
hydrostatic pressure head [20]. Chloroform massa minyak dari biji ke pelarut terjadi saat
is not appropriate, because of the high pelarut yang terakumulasi naik murni karena
concentration of aromatic components that kepala tekanan hidrostatik [20]. Kloroform
is observed in FTIR test and low oil yield. tidak sesuai, karena tingginya konsentrasi
Methanol and 2-propanol are not very komponen aromatik yang diamati pada uji
suitable for the recovery of oil probably FTIR dan rendemen minyak rendah. Metanol
because of its polar character. n-hexane dan 2-propanol tidak terlalu cocok untuk
was used as a solvent in this research since pemulihan minyak mungkin karena sifatnya
it is less costly and its yield is comparable yang polar. n-heksana digunakan sebagai
with that of the toluene. pelarut dalam penelitian ini karena harganya
lebih murah dan hasilnya sebanding dengan
toluena.
6 Wahini, M. 2016. Exploration Natrium bisulfite. This material is used to
Of Making Date Seed’s Flour maintain color and to prevent browning
and Its Nutritional Contents reaction during the heating process, and
Analysis. IOP Conf. Series: tap water for cleaning the date seed. These
Materials Science and presented in the table 1 as follow.
Engineering 128 (2016)
012031.
The methods were used are 8 steps,
namely 1) washing, This step aims to clear
up residual and dirt in seed by means
washed the seed with tap water; 2)
soaking. When seed has been cleaned,
then soaking it into natrium bisulfite
(NaHSO3) for 24 hours . This aims to
maintain the color and prevent the
profusion of browning reaction during
warming process; 3) flushing, This step
aims to clear up the seed after soaking
process; 4) boiling, The next step is boiled
seed in the water with 80-90OC of
temperature during 10 minutes, it is
mean to soften the texture of date seed;
5) draining, After that drained it to make
drain faster before drying process; 6)
drying. The drying process in this research
are using by two treatments, namely drying
under the sun for two days, and drying by
oven for 24 hours at 50-60OC. This process
aims to dry date seed to allow in the
grinding process; 7) grinding. The grinding
have two steps. The first step is date seed
is hammered. This is done because the
outer skin of the date seeds are very hard,
and to get a rough flour that seed have to
destroye with a hammer. The next step is
grinding by using machine. This aims to get
the ideal texure of date seed’s flour before
performed by siever; 8) the last method is
sieving. The aim is to get smooth of flour
texture is sieving by using stainless siever
7 Chukwu, O. and Sadiq, Y. First, the egg yolk, sugar, salt, pepper and a
.2008.Storage Stability of third of vinegar were placed in the mixing
Groundnut Oil and Soya Oil- bowl of a Kenwood mixer and mixed. The
Based Mayonnaise. Journal oil was beaten gradually;
of Food Technology 6 (5): the mixture was thinned by mixing in the
217-220, 2008 remainder of the
ISSN: 1684-8462 vinegar.
© Medwell Journals, 2008.
8 Mihov, R. The samples were tempered at 10°C±1°C
, Nikovska, Kr., Nenov, N. before tasting. Each assessor was served
and Slavchev A.2012. representative mayonnaise samples of 5g
Evaluation Of Mayonnaise- placed on white plastic glass and labelled
Like Food Emulsions With with a three-digit code at a temperature of
Extracts Of Herbs And 10°C±1°C. The performance conditions
Spices. Emir. J. Food Agric. were standard, during day time, and
2012. 24 (3): 191-199. under regular room temperature (20°C).
The following list of specific attributes and
sensory descriptors was defined:
Appearance: color (intensity of yellow
color), brightness (mat to bright), emulsion
stability (separate oil- stability);
Texture: consistency (thin to thick),
oiliness (watery to oily), homogeneity
(homogenous to heterogeneous);
Smell (weak to strong): olive, basil (for
salad dressings) and parsley (for
mayonnaise), rancid;
Taste (weak to strong): salty, sour,
bitter, chili, basil (for salad dressings) and
parsley (for mayonnaise), rancid;
Aftertaste (weak to strong): bitter, basil
(for salad dressings) and parsley (for
mayonnaise);
Overall acceptability: bad to very good.
The analysis was performed by scoring
attributes on a structural scale from 0 to 9
points, where higher score means more
expressed attribute.
The obtained results showed that replacing
spices and herbs with their extracts
improved significantly the microbiological
quality of food emulsions.
When spices were replaced by their
extracts, pure olive oil, salad dressing and
mayonnaise were less susceptible to
oxidation, due to their high
antioxidant activity. Food emulsions were
found not to impact significantly various
sensory
descriptors. Mayonnaise with extracts had
the highest score of the degree of liking for
its sensory attributes.The data show that
new type of extracts of different spices and
herbs could be used to improve
the consumer acceptance and nutritional
quality of food emulsions compared to
traditional spicing. These extracts could be
a viable technical and economical
alternative to natural spices.
9 Rasool, G., Hussain, S. For the preparation of the mayonnaise raw
, Alam, Z., and Ibrahim, material including the refined sugar,
M.S.2013. The Effect of Corn common salt, mustard powder, vinegar,
Oil on the Quality rfeined corn oil, white pepper and eggs
Characteristics of were purchased from the local market.
Mayonnaise. American
Journal of Food Science and
Technology, 2013, Vol. 1, No.
3, 45-49.
Preparation of the Product
Recipe
Sugar 15 Grams
Salt 10 Grams
Vinegar 200ml
Mustard Powder 10 Grams
White pepper 05 Grams
Corn Oil 235,240,245,250 and 255 ml
respectively
Eggs 02(In numbers)
2.2. Weighing of the Ingredient
The entire ingredient was weighed with the
help of the
electrical balance.
2.3. Cooling of the Ingredient
Eggs, Corn oil and vinegar was cooled at 10-
13 C
2.4. Blending of Eggs and Spices
Materials were blended for 2-5 minutes
until the
mixture was become creamy.
2.5. Addition of the Vinegar:
Vinegar was added and mixture was
blended for two
minutes.
2.6. Pouring of Oil
Pouring of oil was done drop by drop at
first until
mixture become thick then remaining oil
was added.

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