Pengaruh Frekuensi Penggorengan Terhadap Bilangan Peroksida Dan Angka Asam Lemak Bebas Pada Minyak Bunga Matahari, Minyak Kanola, Dan Minyak Zaitun

RIZQI OKTAVIANA RAHMI, SHELLA and , Pramudya Kurnia, STP, M.Agr (2021) Pengaruh Frekuensi Penggorengan Terhadap Bilangan Peroksida Dan Angka Asam Lemak Bebas Pada Minyak Bunga Matahari, Minyak Kanola, Dan Minyak Zaitun. Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

Background: Cooking oil has a large amount of heat, so it provides the most intakes of calories among other nutrients. The qualified oil should contain unsaturated fatty acids, like olive, sunflower and canola. However, the oil can be damaged which is indicated by several factors, including the peroxides value and free fatty acids value. This is due to the repeated use of cooking oil at high temperatures and contact with water, resulting in oxidation and hydrolysis processes. Fried foods can cause oxidation and hydrolysis, one of which is tofu. Objective: This study aimed to analyze the quality of sunflower oil, canola oil, and olive oil used as frying media. Methodology: This research was an experimental study with tofu as a fried material based on a complete randomized design with three treatments (first, second, and third frying) using three types of oil; sunflower oil, canola oil, and olive oil. The analytical test used Kruskal wallis. Results: The peroxide value of olive oil in the first frying until the third frying was still safe for reuse. However, sunflower oil and canola oil were not safe to reuse after the first frying, because the oil had exceeded the standard limit based on SNI 3741:2013, which had maximum value of 10 mek O2/kg. Free fatty acids from the three types of oil in the first to third frying pan was safe to reuse, because they were still within the standard limits based on SNI 3741:2013, which was a maximum value of 0.6%. Conclusion: There was no significant effect on the frequency of frying on the peroxides value and free fatty acid value in sunflower oil, canola oil, and olive oil before and after being used for frying. Keywords: peroxide value, free fatty acids, sunflower oil, canola oil, olive oil

Item Type:	Thesis (Skripsi)
Uncontrolled Keywords:	peroxide value, free fatty acids, sunflower oil, canola oil, olive oil
Subjects:	Q Science > Q Science (General) R Medicine > RN Nutrition
Divisions:	Fakultas Ilmu Kesehatan > Gizi
Depositing User:	SHELLA RIZQI OKTAVIANA RAHMI
Date Deposited:	07 Oct 2021 02:34
Last Modified:	02 Sep 2022 01:49
URI:	http://eprints.ums.ac.id/id/eprint/94672

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