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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Sci 38, — Deep-fried keropok lekors increase oxidative instability in cooking oils. Gorengan merupakan makanan jajanan dengan menggunakan adonan tepung yang digoreng dengan minyak berlebih deep fat frying dan dijual di tepi jalan.
Bulk oil has a lower average peroxide content than branded oils. Bulk purchased oil has an average peroxide of 8. Frying quality and oxidative stability of two unconventional oils. Penelitian ini bertujuan mendeskripsikan dan menganalisis jumlah nilai peroksida minyak goreng yang digunakan pedagang gorengan di Kecamatan Tembalang, Kota Semarang.
How to cite item. Data analisis univariat digunakan untuk menggambarkan distribusi frekuensi dan rerata. Minyak curah mempunyai rerata nilai peroksida lebih rendah dibandingkan minyak bermerek.
The oil that, use as standard reference, was new packaged oil. Keberadaan peroksida dapat digunakan sebagai indikator kerusakan minyak. Reusing cooking oil might be problem for health.
Kualitas Minyak Goreng Habis Pakai Ditinjau Dari Bilangan Peroksida, Bilangan Asam Dan Kadar Air
Email this article Login required. Dietary intake of trans fatty acids and systemic inflammation in women. The brown colour oil were 5. Nutrients 6, — User Username Password Remember me. The oil sample were light goregn dark brown reused cooking oil and new packaged oil. Reuse cooking oil was got from food vendor in Bogor.
The repeated use of cooking oil can affect the quality of the oil and the nutrient composition in it. There are habits to reuse cooking oil that for main reason of cost saving.
Reports 3, — Dina Rahayuning Pangestuti, Siti Rohmawati.
Bilangan Peroksida Minyak Goreng Curah Dan Sifat Organoleptik Tempe Pada Pengulangan Penggorengan
This research aimed to study the number of peroxide number, acid value, free fatty acid, and water content of light and dark brown reused cooking oil. Oxidative stability of refined sunflower oil at room temperature and during conventional frying. Each oil was analyzed three times. How to cite item.
Essays ISSN 2, 7—14 Keywords Peroxide, cooking oil deterioration, fritter traders. Fritter food is snacks by using flour dough which was prepared by deep fat frying method and sold on the street gofeng. Survei Sosial Ekonomi Nasional Email the author Login required.
References Badan Pusat Statistik.
Hubungan Lamanya Pemanasan dengan Kerusakan Minyak Goreng Curah Ditinjau dari Bilangan Peroksida
Jenis penelitian ini adalah deskriptif observasional. Email this article Login required.
The presence of peroxides can be used as an indicator of oil deterioration. Quality of vegetable oil prior to fortification is an important criteria to achieve a health goreeng. Analysis of peroxide value was established according to SNI The results showed that the mean of peroxide number, acid value, free fatty acid level and water content of the black colour of reused cooking oil were 7.
Badan Standardisasi Nasional, This is an observational descriptive research which analyzed 25 samples of used cooking bllangan of 25 fritter traders. Sampel dalam penelitian ini sebanyak 25 yang didapatkan dari 25 pedagang gorengan.
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Badan Penelitian dan Pengembangan Kesehatan Abstract There are habits to reuse cooking oil that for main reason of cost saving. 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.
Analisis bilangan peroksida ditetapkan sesuai SNI Univariate analysis data was used to describe frequency distribution and mean. These light and dark brown reused cooking oils did not comply with SNItherefore they are not suitable to be used for cooking. Keywords adolescent girls anemia attitude body image children dietary diversity energy intake food safety, HACCP, foodborne illness food snacks, hygiene bilanga sanitation, food safety game-based educational book hemoglobin level hygiene sanitation, banana chips, ponceau knowledge nutritional status overweight protein intake stunting toddler underweight vegetables and fruits zinc.
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