139 10 2068 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource e-Journal USK Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Creator An entity primarily responsible for making the resource Lubis, Yanti Meldasari Satriana, Satriana Fahrizal, Fahrizal Darlia, Eni Date A point or period of time associated with an event in the lifecycle of the resource 2014-06-01 Description An account of the resource The study of the formulation of desiccated coconut biscuits by roasting and without roasting was investigated. This research was conducted using randomized block design consisted of two factors and three replications. The first factor is the percentage of the desiccated coconut addition to wheat flour with three levels (25%, 50% and 75%). The second factor is the variation treatment of the desiccated coconut; roasting and without roasting. The result showed that the percentage of desiccated coconut addition to wheat flour has a significant effect on protein content. The treatment of roasting and without roasting has very significant effect on the peroxide number and significant effect on the moisture content, sensory test (aroma and taste). The interaction factor between the percentage of desiccated coconut addition to wheat flour and the treatment of roasting and without roasting has a very significant effect on the fat content and has a significant effect on the sensory test (aroma and taste). The best formulation of the desiccated coconut biscuits based on the sensory test was obtained from the addition of75% of desiccated coconut without roasting. Format The file format, physical medium, or dimensions of the resource application/pdf Identifier An unambiguous reference to the resource within a given context http://jurnal.unsyiah.ac.id/TIPI/article/view/2065 10.17969/jtipi.v6i2.2065 Language A language of the resource eng Publisher An entity responsible for making the resource available Agricultural Faculty Relation A related resource http://jurnal.unsyiah.ac.id/TIPI/article/view/2065/2020 Source A related resource from which the described resource is derived Jurnal Teknologi dan Industri Pertanian Indonesia; Vol 6, No 2 (2014): JTIPI June 2014 2442-7020 2085-4927 Title A name given to the resource Formulasi Biskuit Kelapa Parut Kering dengan Perlakuan Penyangraian dan Tanpa Penyangraian Type The nature or genre of the resource info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article Contributor An entity responsible for making contributions to the resource Subject The topic of the resource biscuit; formulation; desiccated coconut; roasting Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource e-Journal USK Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Creator An entity primarily responsible for making the resource Abubakar, Yusya Date A point or period of time associated with an event in the lifecycle of the resource 2013-10-15 Description An account of the resource Simulasi penguraian pati di dalam daun tembakau dilakukan dengan mengembangkan model matematika penguraian pati (di dalam daun) sebagai fungsi dari kondisi pengeringan seperti temperatur, kadar air, waktu, dan konsentrasi awal pati. Model penguraian pati ini didasarkan pada persamaan laju orde pertama, dikombinasikan dengan persamaan sekunder. Nilai konstanta yang diperlukan dalam persamaan sekunder ditentukan melalui iterasi dan perbandingan akar dari jumlah galat kuadrat. Model tersebut dipadankan pada data dari experiment untuk menentukan nilai konstanta pada persamaan utama, dengan meminimalkan akar dari jumlah galat kuadrat. Suatu program komputer telah ditulis dan digunakan untuk mensimulasi perubahan kadar pati di dalam daun. Hasilnya menunjukkan bahwa model tersebut dapat memprediksi penguraian pati dengan baik (RMSE = 3.28).  Namun demikian, pada beberapa kasus, model penguraian pati tersebut cenderung memprediksi konsentrasi pati yang lebih tinggi dari nilai yang diperoleh dari percobaan. Format The file format, physical medium, or dimensions of the resource application/pdf Identifier An unambiguous reference to the resource within a given context http://jurnal.unsyiah.ac.id/TIPI/article/view/1980 10.17969/jtipi.v5i3.1980 Language A language of the resource eng Publisher An entity responsible for making the resource available Agricultural Faculty Relation A related resource http://jurnal.unsyiah.ac.id/TIPI/article/view/1980/1924 Source A related resource from which the described resource is derived Jurnal Teknologi dan Industri Pertanian Indonesia; Vol 5, No 3 (2013): September - December 2013 2442-7020 2085-4927 Title A name given to the resource Simulation of Starch Degradation in Tobacco Leaf during Curing Type The nature or genre of the resource info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article Contributor An entity responsible for making contributions to the resource Subject The topic of the resource Simulation; mathematical model; starch degradation; tobacco leaf Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource e-Journal USK Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Creator An entity primarily responsible for making the resource Widayat, Heru Prono Date A point or period of time associated with an event in the lifecycle of the resource 2013-06-15 Description An account of the resource “This study aimed to investigate the possibility of reducing the fat content of cacao powder by using organic solvent extraction and to improve the cacao powder quality that meets the quality standard and market requirement. The research was carried out at the University of Syiah Kuala from September 2007 to November 2007. Fermented cacao beans as raw material for the research were collected from farmers in Seureuke, Aceh Utara. Cacao fat was extracted from the powder by pressing them at high pressure. Remaining fat in the powder was further reduced by organic solvent extraction to approximately 4 percent to meet the Indonesian National Standard (SNI). The cacao powder was alkalized with variation treatments of potassium carbonate concentration of 2.0, 2.5 and 3.0 percent and alkalization time of 15, 30 and 45 minutes. The experiment was designed according to randomized factorial design with three replications.Alkalization had affected pH and solubility of cacao powder significantly. pH of the powder increased proportionally as followed the function of y=0.35x + 5.00. The effect of alkalization to the solubility was quadratic with a function of y= -16.34x2 + 76.93x – 60.60. The maximum solubility of 30% was reached at the concentration of potassium carbonate of 2.35%.The alkalization affected the colour hue L* of the cacao powder. Addition of potassium carbonate and time of alkalization had a significant effect but no effect on the interaction. The effect of potassium carbonate and time of alkalization followed the function of y= -4.39x + 42.17 and y= -0.13x + 35.17 respectively. Aroma of alkalized cacao powder was better than commercial products from the market. This had been investigated by panellist consisting of 20 people.  Format The file format, physical medium, or dimensions of the resource application/pdf Identifier An unambiguous reference to the resource within a given context http://jurnal.unsyiah.ac.id/TIPI/article/view/1003 10.17969/jtipi.v5i2.1003 Language A language of the resource eng Publisher An entity responsible for making the resource available Agricultural Faculty Relation A related resource http://jurnal.unsyiah.ac.id/TIPI/article/view/1003/946 Source A related resource from which the described resource is derived Jurnal Teknologi dan Industri Pertanian Indonesia; Vol 5, No 2 (2013): May - August 2013 2442-7020 2085-4927 Title A name given to the resource Perbaikan Mutu Bubuk Kakao Melalui Proses Ekstraksi Lemak dan Alkalisasi Type The nature or genre of the resource info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article Contributor An entity responsible for making contributions to the resource Subject The topic of the resource cacao; cacao powder; alkalization; fat extraction Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource e-Journal USK Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Contributor An entity responsible for making contributions to the resource Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Syiah Kuala, Darussalam, Banda Aceh Creator An entity primarily responsible for making the resource Novita, Melly Satriana, Satriana Martunis, Martunis Rohaya, Syarifah Hasmarita, Etria Date A point or period of time associated with an event in the lifecycle of the resource 2012-10-15 Description An account of the resource Tomato fruit undergoes many physicochemical changes after harvest caused by the process of metabolism. The method used to inhibit the metabolic processes in tomatoes can be overcome by controlled atmosphere storage. However, this method requires a high cost. Therefore there is another method that is more practical and economical to imitate the mechanism of the controlled atmosphere is by the use of coating materials (coating). Coating material must be able to form a barrier layer of the loss of water content and can maintain fruit quality and does not pollute the environment. Chitosan is a natural alternative as a coating material that is non-toxic and safe for health. This study aimed to observe the effect of chitosan coating on quality and shelf life of fresh tomatoes at different maturity levels. The study design used was completely randomized design (CRD) factorial with two factors. The factor I was the maturity stages which consisted of 3 (three) levels : K1 = full green (0-10% red skin), K2 = light red (30-60% red skin), K3 = ripe ( > 70% red skin). Factor II is storage duration which consisted of 5 (five) level : P1 = 0 day, P2 = 5 days, P3 = 10 days, P4 = 15 days, P5 = 20 days, with 2 (two) replications. The analysis conducted on tomatoes were weight loss, solusble solids concentration, total acid, and vitamin C. The results showed that the tomatoes were coated chitosan could inhibit weight loss, soluble solids concentration, total acid, and vitamin C than untreated tomatoes (control). Chitosan coating with a concentration of 1% and a long soaking for 10 minutes on the tomatoes with the maturity stages of 0-10% skin red and 30-60% skin red could maintain in good condition for 20 days of storage. But the tomatoes with the maturity stage > 70% red skin only able to survive 10 days of storage.  Format The file format, physical medium, or dimensions of the resource application/pdf Identifier An unambiguous reference to the resource within a given context http://jurnal.unsyiah.ac.id/TIPI/article/view/736 10.17969/jtipi.v4i3.736 Language A language of the resource eng Publisher An entity responsible for making the resource available Agricultural Faculty Relation A related resource http://jurnal.unsyiah.ac.id/TIPI/article/view/736/690 Source A related resource from which the described resource is derived Jurnal Teknologi dan Industri Pertanian Indonesia; Vol 4, No 3 (2012): September - December 2012 2442-7020 2085-4927 Title A name given to the resource Pengaruh Pelapisan Kitosan terhadap Sifat Fisik dan Kimia Tomat Segar (Lycopersicum pyriforme) pada Berbagai Tingkat Kematangan Type The nature or genre of the resource info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article Subject The topic of the resource coating; chitosan; tomatoes; maturity stages Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource e-Journal USK Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Creator An entity primarily responsible for making the resource Fahrizal, Fahrizal Fadhil, Rahmad Date A point or period of time associated with an event in the lifecycle of the resource 2014-09-01 Description An account of the resource Cacao (Theobroma cacao) is one of the product commodities in Aceh and its production continues to increase every year. Parts of cocoa that have economic value are the seed, while the skin that is a waste of processing cocoa beans is often not utilized. Cocoa skin can cause environmental pollution problems. One way of handling waste is to extract cocoa skin becomes pectin. Known in the food industry pectin compounds is very important adjuvant because it is able to increase the viscosity of the fluid and form a gel with sugar and acid. The aim of this research was to determine the effect of pectin addition from cacoa skin waste on the quality of pineapple jam. There are four levels of the pectin addition in this study; 0, 0.5, 1.0 and 1.5%. Then the resulted pineapple jam was analysed; moisture content, total of dissolved solids, acidity, a smear of jam and hedonic sensory evaluation for appearance, aroma, flavor, texture and all vallue. The addition of pectin from cocoa waste have effects on moisture content, total of dissolved solids, pH value and a smear of jam of pineapple jam. In general, panelists like pineapple jam with the addition of 1% pectin from cocoa skin waste  Format The file format, physical medium, or dimensions of the resource application/pdf Identifier An unambiguous reference to the resource within a given context http://jurnal.unsyiah.ac.id/TIPI/article/view/2314 10.17969/jtipi.v6i3.2314 Language A language of the resource eng Publisher An entity responsible for making the resource available Agricultural Faculty Relation A related resource http://jurnal.unsyiah.ac.id/TIPI/article/view/2314/2204 Rights Information about rights held in and over the resource Copyright (c) 2015 Jurnal Teknologi dan Industri Pertanian Indonesia Source A related resource from which the described resource is derived Jurnal Teknologi dan Industri Pertanian Indonesia; Vol 6, No 3 (2014): JTIPI October 2014 2442-7020 2085-4927 Subject The topic of the resource pectin; jam; physicochemical; organoleptic acceptance Title A name given to the resource Kajian Fisiko Kimia dan Daya Terima Organoleptik Selai Nenas yang Menggunakan Pektin dari Limbah Kulit Kakao Type The nature or genre of the resource info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article Contributor An entity responsible for making contributions to the resource Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource e-Journal USK Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Creator An entity primarily responsible for making the resource Zaidiyah, Zaidiyah Date A point or period of time associated with an event in the lifecycle of the resource 2014-02-15 Description An account of the resource Sweet potato is considered as an important food crop and it is known as one of the most productive carbohydrate-producing crop. This crop requires less inputs and water in comparison to rice, corn, or potato. Its wide adaptation to various agro ecological conditions has made sweet potato as a promising crop for saving life particularly during food (rice) shortage. The crop contained higher vitamin (A) and minerals that could help women and children aged below five preventing certain diseases. However, the nutritional value of sweet potato is various from one cultivar to another. It was assumed that geographical and environmental factors would influence the nutritional value of the tubers. Therefore, the following study was investigating the nutritional value of local cultivars in Aceh Besar District. Total carotenoid content of sweet potato varied from 1.86to 3.06 mg 100g-1 DM. The highest carotenoid was recorded by cv. Keupila  from Saree Sub-district.  Format The file format, physical medium, or dimensions of the resource application/pdf Identifier An unambiguous reference to the resource within a given context http://jurnal.unsyiah.ac.id/TIPI/article/view/1984 10.17969/jtipi.v6i1.1984 Language A language of the resource eng Publisher An entity responsible for making the resource available Agricultural Faculty Relation A related resource http://jurnal.unsyiah.ac.id/TIPI/article/view/1984/1928 Source A related resource from which the described resource is derived Jurnal Teknologi dan Industri Pertanian Indonesia; Vol 6, No 1 (2014): JTIPI February 2014 2442-7020 2085-4927 Title A name given to the resource Sucrose, Reducing Sugars,and Carotenoid Content of Aceh Besar Sweet Potato Cultivars (Ipomoea batatas L) Type The nature or genre of the resource info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article Contributor An entity responsible for making contributions to the resource Subject The topic of the resource sweet potato; flesh color; nutritional value; Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource e-Journal USK Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Creator An entity primarily responsible for making the resource Arpi, Normalina; Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Syiah Kuala Date A point or period of time associated with an event in the lifecycle of the resource 2013-03-30 Description An account of the resource “Minyak kemenyan” is one of Aceh’s unique products made from “pliek u” oil that is coconut oil produced traditionally from fermented coconut. Process in making minyak kemenyan is still traditional using main raw material pliek u oil, benzoe, and pleasant smell herbal which resulted in specific scent of minyak kemenyan. The oil is believed by Acehnese can cure some diseases and often use as a medicinal oil.The aim of this research is to study effects of using variety of vegetable oils (pliek u oil, hot extracted copra oil, and palm oil), and scented herbal concentration on the quality of minyak kemenyan. A randomized block design arranged factorially with three replicates was used. Product analysis were acid value, peroxide value, ester value, and sensory evaluation on smell and color of minyak kemenyan.Traditional purifying process of pliek u oil, and copra oil decreased the acid, peroxide, and iodine values of the oils. Whereas scented herbal concentration caused no significant effect on any quality values of minyak kemenyan. Processing the vegetable oils into minyak kemenyan caused slightly increased in the acid and iodine values, but significantly decreased the peroxide value of that made from pliek u oil. The best treatment was minyak kemenyan produced using pliek u oil with acid value of 6.20 mg KOH/g, peroxide value of 18,20 mgO2/100g sampel, iodine value of 4.53 Iod/100 g, ester value of 173.96 mg NaOH/g, smell and color prefered by panelist with scores of 3.0 (=ordinary) and 3.6 (=like), respectively.Keywords: traditional product, “minyak kemenyan”, “pliek u oil”, benzoe, scented herbal Format The file format, physical medium, or dimensions of the resource application/pdf Identifier An unambiguous reference to the resource within a given context http://jurnal.unsyiah.ac.id/TIPI/article/view/998 10.17969/jtipi.v5i1.998 Language A language of the resource eng Publisher An entity responsible for making the resource available Agricultural Faculty Relation A related resource http://jurnal.unsyiah.ac.id/TIPI/article/view/998/941 Source A related resource from which the described resource is derived Jurnal Teknologi dan Industri Pertanian Indonesia; Vol 5, No 1 (2013): January - April 2013 2442-7020 2085-4927 Title A name given to the resource Pembuatan Minyak Kemenyan (Minyak Obat Tradisional Khas Aceh) dengan Variasi Jenis Bahan Baku Minyak dan Konsentrasi Bahan Pewangi Type The nature or genre of the resource info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource e-Journal USK Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Contributor An entity responsible for making contributions to the resource Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Syiah Kuala, Darussalam, Banda Aceh Creator An entity primarily responsible for making the resource Martunis, Martunis Date A point or period of time associated with an event in the lifecycle of the resource 2012-10-15 Description An account of the resource The study aimed to investigate the effects of drying temperature and time to potato starch variety of Granola. Recently, the starch is often used as a raw material for food, pharmaceutical and non-food industries such as textiles, packaging, detergent, etc. Because of unpreserved nature of fresh potato and its quality still reduced during storage, the research was conducted to process potato into semi-finished product in form of starch that expected will enhance the stability during storage, and shipping. The research design used was completely randomized design (CRD) factorial consist of 2 factors. The first factor was the drying temperature (T) consists of 3 levels i.e T1 = 40oC, T2=50oC, and T3 = 60oC. The second factor was drying time (L) consists of 3 levels i.e L1 = 5 hr, L2=6 hr, and L3 = 7 hr. Combination of the treatments was 3 x 3 = 9 with 3 replications, in order to obtain 27 units of the experiment. The analysis of potato starch was made to measure yield, moisture, starch and ash contents, as well as starch brighness. The results showed that drying temperature (T) was highly significant effected to starch yield, moisture, ash content, and starch brighness. While, drying time (L) has significantly effected on moisture and starch brighness. The interaction between temperature and time were not significantly effected to yield, moisture, starch, ash contents, as well as starch brighness. Based on the results, the best quality of potato starch was obtained from the treatment of drying temperature (T1= 40oC) and drying time (L1=5 hr) with the following characteristics: yield (3.61%), moisture content (16.40%), starch content (82.09%), ash content (0.57%), and starch brighness about 54.61%.  Format The file format, physical medium, or dimensions of the resource application/pdf Identifier An unambiguous reference to the resource within a given context http://jurnal.unsyiah.ac.id/TIPI/article/view/740 10.17969/jtipi.v4i3.740 Language A language of the resource eng Publisher An entity responsible for making the resource available Agricultural Faculty Relation A related resource http://jurnal.unsyiah.ac.id/TIPI/article/view/740/694 Source A related resource from which the described resource is derived Jurnal Teknologi dan Industri Pertanian Indonesia; Vol 4, No 3 (2012): September - December 2012 2442-7020 2085-4927 Title A name given to the resource Pengaruh Suhu dan Lama Pengeringan terhadap Kuantitas dan Kualitas Pati Kentang Varietas Granola Type The nature or genre of the resource info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article Subject The topic of the resource starch; drying; potato Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource e-Journal USK Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Creator An entity primarily responsible for making the resource Nasution, Indera Sakti Yusmanizar, Yusmanizar Melianda, Kurnia Date A point or period of time associated with an event in the lifecycle of the resource 2012-06-15 Description An account of the resource The problem that often occurs before consuming fresh pineapple is it takes a long time to peel the pineapple. Minimal processing of pineapple is one of the solutions for practical use by consumers who would like to consume it fresh. However, minimally processed pineapple will be easily damaged and has short shelf life. The aims of this study are to determine the quality of minimally processed pineapple coated with edible coating, effect of calcium chloride dipping, as well as plastic packaging at low temperatures storage. Combination of Cassava starch and glycerol used as edible coating for pineapple dipped in CaCl2for 1 minute and 2 minutes, respectively. Products were packaged using polyethylene, polypropylene, and without packaging. It is obtained that dipping the product in CaCl2 for 2 minutes and packaging it using polypropylene (plastic) can prolong the shelf life of minimally processed pineapple stored at 5°C up to 8 days. Format The file format, physical medium, or dimensions of the resource application/pdf Identifier An unambiguous reference to the resource within a given context http://jurnal.unsyiah.ac.id/TIPI/article/view/268 10.17969/jtipi.v4i2.268 Language A language of the resource eng Publisher An entity responsible for making the resource available Agricultural Faculty Relation A related resource http://jurnal.unsyiah.ac.id/TIPI/article/view/268/254 Source A related resource from which the described resource is derived Jurnal Teknologi dan Industri Pertanian Indonesia; Vol 4, No 2 (2012): May - August 2012 2442-7020 2085-4927 Title A name given to the resource PENGARUH PENGGUNAAN LAPISAN EDIBEL (EDIBLE COATING), KALSIUM KLORIDA, DAN KEMASAN PLASTIK TERHADAP MUTU NANAS (Ananas comosus Merr.) TEROLAH MINIMAL Type The nature or genre of the resource info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article Contributor An entity responsible for making contributions to the resource Subject The topic of the resource pineapple; edible film; packaging Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource e-Journal USK Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Creator An entity primarily responsible for making the resource Arpi, Normalina Date A point or period of time associated with an event in the lifecycle of the resource 2014-06-01 Description An account of the resource Roasted coconut paste (Acehnese: u neulheu) containing high fat (± 70 %) which can cause rancidity. The purpose of this research is to determine the appropriate antioxidant, and the combination of antioxidants to inhibit rancidity of roasted coconut paste during storage. The experiment was conducted using a randomized block design (RBD) with 3 factors. Factor A is a combination of antioxidants, there are two levels ie α-tocopherol : ascorbic acid (A1), and BHA : BHT (A2). Factor K is the concentration of antioxidants, there are 3 levels ie 0.02 % : 0 % (K1), 0.01 % : 0.01 % (K2), and 0 % : 0.02 % (K3). Factor P is the storage time, there are two levels ie 0 months (P1) and 2 months (P2). The results showed that the antioxidant α-tocopherol, BHA, and BHT, singly or not combined, function equivalently to inhibit the increase of free fatty acids and peroxide number. All three of these antioxidants function better than ascorbic acid. Synergism effect was seen in ascorbic acid in combination with α-tocopherol, but not in BHA with BHT. After stored for 2 months, there were an increase (P≤0,01) in water content, acid number, and peroxide number of roasted coconut paste. Natural antioxidant α-tocopherol (0.02 %), the combination of α-tocopherol with ascorbic acid (0.01 % : 0.01 %), and the synthetic antioxidants BHA with BHT (single or in combination ) can inhibit fat oxidation and rancidity of roasted coconut paste up to 2 months of storage. Format The file format, physical medium, or dimensions of the resource application/pdf Identifier An unambiguous reference to the resource within a given context http://jurnal.unsyiah.ac.id/TIPI/article/view/2064 10.17969/jtipi.v6i2.2064 Language A language of the resource eng Publisher An entity responsible for making the resource available Agricultural Faculty Relation A related resource http://jurnal.unsyiah.ac.id/TIPI/article/view/2064/2019 Source A related resource from which the described resource is derived Jurnal Teknologi dan Industri Pertanian Indonesia; Vol 6, No 2 (2014): JTIPI June 2014 2442-7020 2085-4927 Title A name given to the resource Kombinasi Antioksidan Alami α-tokoferol dengan Asam Askorbat dan Antioksidan Sintetis BHA dengan BHT dalam Menghambat Ketengikan Kelapa Gongseng Giling (U Neulheu) selama Penyimpanan Type The nature or genre of the resource info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article Contributor An entity responsible for making contributions to the resource Subject The topic of the resource antioxidant; rancidity; synergism; α-tocopherol; ascorbic acid; BHA; BHT