Perubahan Karakteristik Kimia Minyak Selama Digunakan Dalam Penggorengan Tahu Bakso Berulang-Ulang

Masturina, Ibnatul and -, Agung Setya Wardana, S.TP.,M.Si (2020) Perubahan Karakteristik Kimia Minyak Selama Digunakan Dalam Penggorengan Tahu Bakso Berulang-Ulang. Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

Cooking oil is often used in the process of repetitive frying. Cooking oils that are repeatedly used will suffer damage. To reduce damage and improve the quality of used cooking oil can be sought by frying deep frying method. The temperature in the frying pan with the deep frying method is 1700 C, for 5-10 minutes. The raw material used for frying is the tahu bakso. To find out the quality of cooking oil can be tested by the method of acid numbers, peroxide numbers. This study aims to determine the level of damage that occurs in cooking oil that is used repeatedly by analyzing the number of peroxide and acid numbers. This type of research is an experiment with a randomized complete design with three treatments, with a type of palm oil sample. Peroxide test results and acid number data were analyzed using the Annova test, then followed by the Duncan multiple range test. The results of this study indicate the tahu bakso frying in the 6th and 9th treatments experienced significant differences in the peroxide number because p <0.05 The tahu bakso frying in the 6th and 9th treatments experienced a significant difference in the acid number because the results were p <0.05. Expected to use cooking oil a maximum of 3 times the treatment so as not to reduce the quality of cooking oil.

Item Type:	Thesis (Skripsi)
Uncontrolled Keywords:	Keywords :palm oil, number peroxide, acid number, tahu bakso
Subjects:	R Medicine > R Medicine (General) R Medicine > RN Nutrition
Divisions:	Fakultas Ilmu Kesehatan > Gizi
Depositing User:	IBNATUL MASTURINA
Date Deposited:	05 Feb 2020 06:13
Last Modified:	02 Sep 2022 03:13
URI:	http://eprints.ums.ac.id/id/eprint/80268

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