Kualitas Minyak Goreng Habis Pakai Ditinjau dari Bilangan Peroksida, Bilangan Asam dan Kadar Air. Hubungan Lamanya Pemanasan dengan Kerusakan Minyak Goreng Curah Ditinjau dari Bilangan Peroksida. Thumbnail. Analisa Bilangan Peroksida dan Bilangan Asam pada Minyak Goreng. Pedagang Penyetan Di Sutorejo Surabaya. Siti Mardiyah, , Prodi D3 Analis.

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Mechanisms and Factors for Edible Oil Oxidation.

There are habits to reuse cooking oil that for main reason of cost saving. Analysis of peroxide value was established according to SNI Article Tools Print this article. User Username Password Remember me. Essays ISSN 2, 7—14 How to cite item. The oil sample were light and dark brown reused cooking oil and new packaged oil.

Keberadaan peroksida dapat digunakan sebagai indikator kerusakan minyak. Reusing cooking oil might be problem for health.

Each oil was analyzed three times. Article Tools Print this article.

Hubungan Lamanya Pemanasan dengan Kerusakan Minyak Goreng Curah Ditinjau dari Bilangan Peroksida

User Username Password Remember me. Food Lipids 13, 27—35 The repeated peroksidda of cooking oil can affect the quality of the oil and the nutrient composition in it. Fritter food is snacks by using flour dough which was prepared by deep fat frying method and sold on the street lot. Badan Standardisasi Nasional, These light and dark brown reused cooking oils did not comply with SNItherefore they are not suitable to be used for cooking.


Oxidative stability of refined sunflower oil at room temperature and during conventional frying. The results showed that the mean of peroxide number, acid value, free fatty bipangan level and water content of the black colour of reused cooking oil were 7.

Penelitian ini bertujuan mendeskripsikan dan menganalisis jumlah nilai peroksida minyak goreng yang digunakan pedagang gorengan di Kecamatan Tembalang, Kota Semarang. Email this article Login required. How to cite item.

Email the author Login required. Quality of vegetable oil prior to fortification is an important criteria to achieve a health impact. Bulk oil has a lower average peroxide content than branded oils.

Univariate analysis data was used to describe frequency distribution and mean.

Kualitas Minyak Goreng Habis Pakai Ditinjau Dari Bilangan Peroksida, Bilangan Asam Dan Kadar Air

Data analisis univariat digunakan untuk menggambarkan distribusi frekuensi dan rerata. Evaluation of the deleterious health effects of consumption of repeatedly heated vegetable oil.

Gorengan merupakan makanan jajanan dengan menggunakan adonan tepung yang digoreng dengan minyak berlebih deep fat frying dan dijual di tepi jalan. Sci 38, — Badan Penelitian dan Pengembangan Kesehatan Reuse cooking oil was got from food vendor in Bogor. This study aimed to describe and analyze the amount of peroxide value of cooking oil used by fritter traders in Tembalang Sub-district, Semarang City.


Bilangan Peroksida Minyak Goreng Curah Dan Sifat Organoleptik Tempe Pada Pengulangan Penggorengan

Minyak curah mempunyai rerata nilai peroksida lebih rendah dibandingkan minyak bermerek. Frying quality and oxidative stability of two unconventional oils. Analisis bilangan peroksida peroksjda sesuai SNI Survei Sosial Ekonomi Nasional This is an observational descriptive research which analyzed 25 samples of used cooking oil of 25 fritter traders. Sampel dalam penelitian ini sebanyak 25 yang didapatkan dari 25 pedagang gorengan.

Bulk purchased oil has an average peroxide of 8. Nutrients 6, —