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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Quality of vegetable oil prior to fortification is an important criteria to achieve a health impact. Abstract There are habits to reuse cooking oil that for main reason of cost saving.

Fritter food is snacks by using flour dough which was prepared by deep fat frying method and sold perokaida the street lot. Email the author Login required.

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. The brown colour oil were 5. Article Tools Print this article. 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. The presence of peroxides can be used as an indicator of oil deterioration.

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

Article Tools Print this article. Keywords adolescent girls anemia attitude body image children dietary diversity energy intake food safety, HACCP, foodborne illness food snacks, hygiene and sanitation, food safety game-based educational book hemoglobin level hygiene sanitation, banana chips, ponceau knowledge nutritional bilajgan overweight protein intake stunting toddler underweight vegetables and fruits zinc. The oil sample were light and dark brown reused cooking oil and new packaged oil.

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Sampel dalam penelitian ini sebanyak 25 yang didapatkan dari 25 pedagang bilangaj. Each oil was analyzed three times. Essays ISSN 2, 7—14 Jenis penelitian ini adalah deskriptif observasional. Gorfng the author Login required. Survei Sosial Ekonomi Nasional Badan Penelitian dan Pengembangan Kesehatan User Username Password Remember me.

Dietary intake of trans fatty acids and systemic inflammation in women. References Badan Pusat Statistik.

Badan Standardisasi Nasional, Evaluation of the deleterious health effects of consumption of repeatedly heated vegetable oil. How to cite item.

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

How to cite item. Sci 38, — Dina Rahayuning Pangestuti, Siti Rohmawati. Email this article Login required. Email this article Login required. User Username Password Remember me. Bulk purchased oil has an average peroxide of 8.

This is an observational descriptive research which analyzed 25 samples of used cooking oil of 25 fritter traders.

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

Nutrients 6, — Deep-fried keropok lekors increase oxidative instability in cooking oils. Analisis bilangan peroksida ditetapkan sesuai SNI Penggunaan minyak goreng secara berulang dapat mempengaruhi kualitas minyak dan komposisi zat gizi di dalamnya. Reuse cooking oil was got from food vendor in Bogor. Analysis of peroxide value was established according to SNI Food Lipids 13, 27—35 jinyak Reports 3, — Bulk oil has a lower average peroxide content than branded oils.

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The oil that, use as standard reference, was new packaged oil. Frying quality and oxidative stability of two unconventional oils. Data analisis univariat digunakan untuk menggambarkan distribusi frekuensi dan rerata.

There are habits to reuse cooking oil that for main reason of cost saving. Minyak curah mempunyai rerata nilai peroksida lebih rendah dibandingkan minyak bermerek. Keywords Peroxide, cooking oil deterioration, fritter traders.

Pengantar Teknologi Minyak dan Lemak Pangan. Gorengan merupakan makanan jajanan dengan menggunakan adonan tepung yang digoreng dengan minyak berlebih deep fat frying dan dijual di tepi jalan. The repeated use of cooking oil can affect the quality of the oil and the nutrient composition in it.

These light and dark brown reused cooking oils did not comply with SNItherefore they are not suitable to be used for cooking. Univariate analysis data was used to describe frequency distribution and mean.