Pengaruh Penggorengan Berulang terhadap Kualitas Minyak Goreng
Effect of Repeated Frying on The Quality of Cooking Oil
DOI:
https://doi.org/10.33084/bjmlt.v1i2.713Keywords:
Cooking Oil, Vegetable Protein, Free Fatty Acids, Peroxide NumbersAbstract
Cooking oil is one of the essential ingredients of everyday life. Cooking oil is made from the mother's acid ester with glycerol. Cooking oil that is used repeatedly can harm health. The use of recurrent oil results in oil damage and affects the quality where the indicator of damage to cooking oil can be seen from the levels of free fatty acids and peroxides. To determine the effect of repeated frying on the quality of cooking oil in terms of the parameters of the levels of free fatty acids and peroxides. The research design used in this study is quantitative with experiments. The cooking oil used is bulk cooking oil and packaged cooking oil used to fry vegetable food ingredients, namely tofu. Numbers of peroxide and free fatty acids can be known through the titration method. The peroxide number test results have increased from the repetition of the third frying to branded oil and second repetition of bulk oil. Peroxide numbers obtained are higher than required by SNI (1.00 mg O2/100g). Examination of the levels of free fatty acids in samples of branded oil and bulk oil shows that all samples are by the oil quality requirements set by SNI (Max. 0.30% b/b).
Downloads
References
Densi, Selpia Sopianti., Herlina., & Handi Tri Saputra. 2017. Penetapan Kadar Asam Lemak Bebas pada Minyak Goreng. Jurnal Katalisator. 2(2).
Ekwu, F. C., & Nwagu, A. 2004. Effect of Processing on The Quality of Cashew Nut Oils. J. Sci. Agric. Food Tech. Environ. 4:105-110.
Febriansyah, R. 2007. Mempelajari Pengaruh Penggunaan Berulang dan Aplikasi Adsorben Terhadap Kualitas Minyak dan Tingkat Penyerapan Minyak Pada Kacang Sulut. Fakultas Teknologi Pertanian Institut Pertanian Bogor, Bogor.
Ketaren, S. 2008. Pengantar Teknologi Minyak dan Lemak Pangan. Jakarta, UI-Press.
Lempang, I. R., Fatimawali, & Pelealu, N.C. 2016. Uji Kualitas Minyak Goreng Curah dan Minyak Goreng Kemasan di Manado. Pharmacon, 5(4):155-161.
Mariod, A, Matthaus B, Eichner K, Hussein IH. 2006. Frying Quality And Oxidative Stability of Two Unconventional Oils. Journal of the American Oils Chemistry Society. 83(6):529-538.
Sartika, R. A. D. 2009. Pengaruh Suhu Dan Lama Proses Menggoreng (Deep Frying) terhadap Pembentukan Asam Lemak Trans. MAKARA SAINS 13(1):23-28.
Suratno & Utomo, R. V. 2018. Bilangan Peroksida Pada Minyak Goreng Penjual Gorengan Di Jalan Rajawali Kota Palangka Raya. Borneo Journal of Medical Laboratory Technology, 1(1):25-29.
Wijana, Susinggih, et al. 2005. Mengolah Minyak Goreng Bekas. Surabaya, Trubus Agrisarana.
Winarno F.G. 2004. Kimia Pangan dan Gizi. Jakarta, Gramedia Pustaka Utama.
Downloads
Published
How to Cite
Issue
Section
License
All rights reserved. This publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording.
