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Analysis of Vitamin A Content and Antioxidant Test in Super and Bulk Olein

Communication in Food Science and Technology · Vol. 3 No. 2 (2025) · pp. 97–103

DOI
10.35472/cfst.v3i2.1980
ISSN
2964-6944
Published
2025-05-02
Publisher
Institut Teknologi Sumatra
License
creativecommons.org/licenses/by-nc/4.0

Abstract

Cooking oil is the essential food for bodies. Cooking oil should be enriched with vitamin A because this substance plays a critical role in maintaining health. Cooking oil contains antioxidant compounds, which inhibit or slow down oxidation reactions. This study aimed to determine the amount of vitamin A in super olein and bulk olein before fortification and the amount of antioxidant content in super olein and bulk olein before fortification. The amount of vitamin A content was obtained using the High-Performance Liquid Chromatography (HPLC) method of

Collaboration network of the authors

40 authors · 146 co-authorship links

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  • Universitas Teknokrat Indonesia
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Muhammad Triyogo AdiwibowoAffiliation unknown7
Wika Atro AurianiAffiliation unknown7
Fidel Abdiman ZegaAffiliation unknown7
Fikri Rahmatul IkhlasAffiliation unknown7
Idra HerlinaAffiliation unknown3
Nina NirmalasariUniversitas Teknokrat Indonesia1
Muhammad AkbarUniversitas Teknokrat Indonesia1
Heni SulistianiUniversitas Teknokrat Indonesia1
Fenzy Putri LiewentiAffiliation unknown1
Stanislaus Dimas IndraAffiliation unknown1
Sri HaryatiAffiliation unknown1
Djoni BustanAffiliation unknown1
Dwi CahyaniAffiliation unknown1
Yulistia AnggrainiAffiliation unknown1
Deviany DevianyAffiliation unknown1
Dennis Farina NuryAffiliation unknown1
Ho-Shing WuAffiliation unknown1
Yeni Ria WulandariAffiliation unknown1
Heru SusantoAffiliation unknown1
Titik IstirokhatunAffiliation unknown1
I Nyoman WidiasaAffiliation unknown1
Meike FitrianingtyasAffiliation unknown1
Assalaam Umar AbdurahmanAffiliation unknown1
Hary DeviantoAffiliation unknown1
Pramujo WidiatmokoAffiliation unknown1
Isdiriayani NurdinAffiliation unknown1
Sung Pil YoonAffiliation unknown1
Tae-Hoon LimAffiliation unknown1
Aditya Farhan ArifAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

This record comes from Crossref (what the publisher deposited), because the journal's own OAI-PMH endpoint could not be harvested.

Metadata source: Crossref API (cadangan, berdasarkan ISSN) https://api.crossref.org/journals/2964-6944/works, first harvested 5 Nov 2026, last seen 8 Nov 2026.
Metadata as oai_dc, converted from Crossref
<oai_dc:dc xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/"><dc:title>Analysis of Vitamin A Content and Antioxidant Test in Super and Bulk  Olein</dc:title><dc:creator>Saputri, Desi Riana</dc:creator><dc:creator>Listyadevi, Yuniar Luthfia</dc:creator><dc:creator>Putra, Muhammad Alparidi Pamungkas</dc:creator><dc:creator>Adibowo, Muhammad Triyogo</dc:creator><dc:creator>Sanjaya, Andri</dc:creator><dc:creator>Damayanti, Damayanti</dc:creator><dc:creator>Auriyani, Wika Atro</dc:creator><dc:creator>Fahni, Yunita</dc:creator><dc:creator>Yusupandi, Fauzi</dc:creator><dc:creator>Yuniarti, Reni</dc:creator><dc:creator>Safitra, Edwin Rizki</dc:creator><dc:description>&lt;jats:p&gt; Cooking oil is the essential food for bodies. Cooking oil should be enriched with vitamin A because this substance plays a critical role in maintaining health. Cooking oil contains antioxidant compounds, which inhibit or slow down oxidation reactions. This study aimed to determine the amount of vitamin A in super olein and bulk olein before fortification and the amount of antioxidant content in super olein and bulk olein before fortification. The amount of vitamin A content was obtained using the High-Performance Liquid Chromatography (HPLC) method of &amp;lt;0.005 IU/gram, while the antioxidant test results were carried out by the 2,2-Diphenyl-1-picrylhydrazyl (DPPH) method using UltraViolet-Visible Spectrophotometry (UV-Vis). The resulting antioxidant activity has an inhibition value of 23% and 10% in bulk and super olein, respectively. Cooking oil is the essential food for bodies. Cooking oil should be enriched with vitamin A because this substance plays a critical role in maintaining health. Cooking oil contains antioxidant compounds, which inhibit or slow down oxidation reactions. This study aimed to determine the amount of vitamin A in super olein and bulk olein before fortification and the amount of antioxidant content in super olein and bulk olein before fortification. The amount of vitamin A content was obtained using the High-Performance Liquid Chromatography (HPLC) method of &amp;lt;0.005 IU/gram, while the antioxidant test results were carried out by the 2,2-Diphenyl-1-picrylhydrazyl (DPPH) method using UltraViolet-Visible Spectrophotometry (UV-Vis). The resulting antioxidant activity has an inhibition value of 23% and 10% in bulk and super olein, respectively.&lt;/jats:p&gt;</dc:description><dc:publisher>Institut Teknologi Sumatra</dc:publisher><dc:date>2025-05-02</dc:date><dc:type>info:eu-repo/semantics/article</dc:type><dc:format>application/pdf</dc:format><dc:identifier>https://doi.org/10.35472/cfst.v3i2.1980</dc:identifier><dc:identifier>10.35472/cfst.v3i2.1980</dc:identifier><dc:source>Communication in Food Science and Technology; Vol 3 No 2 (2025); 97-103</dc:source><dc:source>2964-6944</dc:source><dc:relation>https://journal.itera.ac.id/index.php/cfst/article/download/1980/679</dc:relation><dc:rights>https://creativecommons.org/licenses/by-nc/4.0</dc:rights></oai_dc:dc>