scholarly journals Influence of soybean storage conditions on crude oil quality

2010 ◽  
Vol 14 (3) ◽  
pp. 303-308 ◽  
Author(s):  
Ernandes R. de Alencar ◽  
Lêda R. D. Faroni ◽  
Luiz A. Peternelli ◽  
Marco T. C. da Silva ◽  
André R. Costa
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Crude Oil ◽  
Color Index ◽  
Oil Quality ◽  
Storage Conditions ◽  
Grain Moisture ◽  
Stored Grains ◽  
Photometric Color

This study was done to evaluate the quality of crude oil from soybeans stored under different conditions. The grains were harvested at 18% (w.b.) moisture content (m.c.), and after drying to 11.2, 12.8 and 14.8% they were stored at 20, 30 or 40 ºC. Changes in free fatty acid (FFA) content, peroxide, iodine and photometric color index of the extracted oil were determined at 45-day intervals for 180-day storage. In general, oil FFA content increased in all the samples, except in grains at 11.2% m.c. and stored at 20 ºC. The peroxide and photometric color index increased significantly, independently of storage conditions; however, the increase was more accentuated in oil extracted of stored grains at high m.c. and temperature. It was concluded that crude oil quality is not affected during 6-month storage of soybeans up to 15.0% m.c. (w.b.) at 20 ºC, and for storage at 30 ºC, the grain moisture up to 13% maintains oil quality within the Brazilian market standards.

scholarly journals Perubahan Mutu Minyak Kelapa dan Minyak Sawit Selama Penggorengan

Buletin Palma ◽  
2016 ◽  
Vol 16 (1) ◽  
pp. 1
Author(s):  
STEIVIE KAROUW ◽  
CHANDRA INDRAWANTO
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Moisture Content ◽  
Palm Oil ◽  
Oil Quality ◽  
Coconut Oil ◽  
Thermal Reactions ◽  
Frying Process ◽  
Fatty Acid Peroxide

<p>Abstrak</p><p>Proses penggorengan akan menyebabkan perubahan mutu minyak akibat reaksi hidrolisis, oksidasi dan proses termal. Penelitian ini bertujuan untuk mengetahui perubahan mutu  minyak kelapa dan minyak sawit selama penggorengan. Minyak kelapa dan minyak sawit masing-masing digunakan untuk menggoreng kentang pada suhu 170°C selama 15 menit. Minyak tersebut digunakan untuk 3 kali penggorengan. Pada akhir penggorengan dilakukan pengambilan sampel minyak untuk dievaluasi kadar air, kadar asam lemak bebas, bilangan peroksida dan bilangan TBA (Tiobarbituric acid). Hasil penelitian menunjukkan bahwa sebelum penggorengan minyak kelapa dan minyak sawit memiliki kadar air yang hampir sama, tetapi kadar asam lemak bebas, angka peroksida dan TBA minyak kelapa lebih rendah dibanding minyak sawit. Selama penggorengan minyak kelapa dan minyak sawit menunjukkan pola perubahan kadar air yang hampir sama. Pada 1 kali dan 2 kali penggorengan kadar asam lemak bebas, angka peroksida dan angka TBA minyak kelapa dan minyak sawit cenderung berfluktuasi. Pada 3 kali penggorengan minyak kelapa memiliki kadar asam lemak bebas,  angka  peroksida  dan  angka  TBA  yang  lebih  rendah  dibandingkan  minyak  sawit.  Hasil  yang  diperoleh menunjukkan   bahwa   minyak   kelapa  lebih   stabil   terhadap   reaksi   oksidasi   dibanding   minyak   sawit   selama penggorengan.</p><p> </p><p>Pattern of Coconut Oil and Palm Oil Quality During Frying</p><p>ABSTRACT</p><p> </p><p>Frying was a process which affected the quality of oil due to hydrolysis, oxidation and thermal reactions. The aim of the research was to study the quality pattern of coconut oil and palm oil quality during frying. The oils were utilized to fry french fries at 170°C for 15 minutes and then used in frying process for 3 times. Samples of oil were taken at the end of each frying period and analyzed for its moisture, free fatty acid, peroxide and TBA (tiobarbituric acid) values. The results showed that, coconut oil and palm oil having similary moisture content before and during frying. Otherwise free fatty acid, peroxide and TBA values at coconut oil lower then palm oil. During 1 and 2 times of frying period these two oils showed fluctuation in free fatty acid, peroxide and TBA values. During 3 times of frying, coconut oil contained free fatty acid, peroxide and TBA value lower than palm oi. Thus, we consider that coconut oil was more stable to oxidation compared to palm oil during frying</p>

scholarly journals Penentuan Kadar Asam Lemak Bebas Dan Kadar Air Pada Minyak Goreng Yang Digunakan Oleh Pedagang Gorengan Di Jalan Manyar Sabrangan, Mulyorejo, Surabaya

2018 ◽  
Vol 3 (2) ◽  
pp. 17-22
Author(s):  
Ika Fitri Ulfindrayani ◽  
Qurrota A’yuni
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Water Content ◽  
Oil Quality ◽  
Waste Cooking Oil ◽  
Good Choice ◽  
The Body ◽  
Fried Food ◽  
Cooking Oil

ABSTRAK Kebutuhan minyak goreng sawit di Indonesia terus meningkat dari tahun ke tahun. Kebutuhan terbesar didominasi oleh penggunaan minyak goreng sawit sebagai media untuk menggoreng makanan yang salah satunya yaitu jajanan goreng (gorengan). Mayoritas pedagang gorengan tidak memperhatikan kualitas dari minyak goreng yang digunakan. Banyak pedagang gorengan membeli minyak goreng bekas (jelantah) demi mendapatkan keuntungan yang besar. Pada minyak jelantah mengandung asam lemak bebas akibat pemanasan berkala yang berbahaya bagi tubuh. Oleh karena itu, pada penelitian ini dilakukan pengujian kualitas minyak goreng melalui dua parameter yaitu kadar asam lemak bebas dan kadar air. Hal ini bertujuan untuk mengetahui kualitas minyak goreng yang digunakan oleh para pedagang gorengan. Sampel minyak goreng didapatkan dari pedagang gorengan di sepanjang Jalan Manyar Sabrangan, Mulyorejo, Surabaya. Terdapat 7 pedagang gorengan yang menjual gorengannya dengan harga sekitar Rp. 1.000 – Rp 2.000. Metode yang digunakan yaitu metode titrasi alkalimetri dan metode gravimeteri. Hasil analisa kadar asam lemak bebas dan kadar air menunjukkan bahwa dari 7 sampel terdapat 4 sampel minyak goreng yang tidak layak dikonsumsi karena tidak sesuai dengan syarat mutu minyak goreng SNI 01-3741-2002. Kata kunci: Asam Lemak Bebas, Kadar Air, Minyak Goreng, Pedagang Gorengan. ABSTRACT The requirement of palm cooking oil in Indonesia increase from year to year. It was dominated by the use of palm cooking oil as a medium to fry. Fried food on street seller was one of foods that need oil in frying process. Many street fried food seller did not pay attention to the quality of cooking oil that used to fry. Waste cooking oil was the good choice for street fried food seller in order to get big profits. Waste cooking oil contains of free fatty acids due to periodic warming that is harmful to the body. It was important for us to know the quality of cooking oil which we used. Therefore, in this research, we did test the quality of cooking oil which used street fried food seller. Free fatty acid and water content were two parameters that can describe the quality of cooking oil. The samples of cooking oil were obtained from street fried food seller along Jalan Manyar Sabrangan, Mulyorejo, Surabaya. There are 7 street seller that selling fried food with price of about Rp. 1.000 - Rp 2.000. Alkalimetry titration and gravimetery method were used to determine free fatty acid and water content of samples. The result showed there are 4 samples of cooking oil that was not worthy to be consumed because not in accordance with requirement of cooking oil quality of SNI 01-3741-2002. Key Words: Free Fatty Acid, Water Content, Cooking Oil, Street Fried Food Seller.  

scholarly journals QUALITY OF OIL USED TO FRY NILA FISH REPEATEDLY BASED ON FFA, SMOKE POINT, REFRACTION INDEX, AND VISCOSITY PARAMETERS

2015 ◽  
Vol 5 (1) ◽  
pp. 36-43
Author(s):  
Budiyanto Budiyanto ◽  
Devi Silsia ◽  
Lukas Morasi Lumban Tobing
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Oil Quality ◽  
Refraction Index ◽  
Smoke Point ◽  
Basic Material ◽  
Quality Change ◽  
Triglyceride Hydrolysis ◽  
Standard Limit

Oil is one of the important basic material in the process of frying and it is functioned as heat transfer media.  During a process of frying, oil is experiencing quality declaining to be marked by forming free fatty acid and peroxides as the result of oxidation or triglyceride hydrolysis. This research aimed to determine the limit of usage and study on the quality change of oil used to fry nila fish repeatedly.  Process of frying was done by applying two methods; with new oil added and with no oil added during the process of frying. Parameters observed were the free fatty acid (ffa), smoke point, refraction index, and viscocity. Result of the research showed that both method of  frying could be repeated up to ten continues process of frying to have the oil quality within the standard  limit of deterioration. At the tenth process of frying, for both method of frying, the ffas  of  the used oils were 0.5 % and 0.3 % that were lower then the standar  ( 0.9132 %); the points of smoke were 200°C and 203.33°C  compare to the standar  (170°C); the viskositis were 15.29191 Cp and 15.07 Cp that were less than the standar  (21.6 Cp); and the refraction indexes were 0.81 and 0.96 that were lower than the standar  of  oil deteriorated (1.46).Keywords: 

scholarly journals PENINGKATAN KUALITAS MINYAK JELANTA MENGGUNAKAN KARBON AKTIF DAN EKSTRAK PUCUK IDAT (Cratoxylum glaucum)

2018 ◽  
Vol 1 (1) ◽  
pp. 17
Author(s):  
Robby Gus Mahardika ◽  
Sito Enggiwanto ◽  
Ary Samsiar
Keyword(s):  
Fatty Acids ◽  
Activated Carbon ◽  
Free Radicals ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Oil Quality ◽  
Waste Cooking Oil ◽  
Acid Number ◽  
Cooking Oil

Silica Waste cooking oil can be used as a soap or biodiesel. Good soaps or biodiesel should be from oils that have low levels of fatty acids and free radicals. However, waste cooking oil has high free fatty acid and free radical, it is necessary to increase the quality of waste cooking oil. One effort to improve the quality of waste cooking oil can use activated carbon as an adsorbent. Decrease in free radicals in cooking oil can use antioxidants from extract pucuk idat (Cratoxylum glaucum). This study aims to see the effect of extract pucuk idat on the process of improving the quality of waste cooking oil. The process of improvement by adding activated carbon and varying the concentration of ethanol extract pucuk idat. Activated carbon used 10% with variation of extract 0,25%; 0,5% and 0,75%. This process followed by stirring for 15 minutes at 80°C, then soaked for 3 days. Oil quality are identified by the method of determining the levels of free fatty acids and acid numbers. The results of this study indicate that extract pucuk idat in ethanol with 0,75% concentration has the lowest free fatty acid and acid number. Extract pucuk idat can improve the quality of waste cooking oil.

scholarly journals Pengaruh Absorben terhadap Kualitas Fisik Minyak

2017 ◽  
Vol 1 (1) ◽  
pp. 1-6
Author(s):  
Tri Ariani
Keyword(s):  
Fatty Acids ◽  
Refractive Index ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Specific Gravity ◽  
Oil Quality ◽  
Aloe Vera ◽  
Edible Oil ◽  
Cooking Oil

This study aims to determine the effect of aloe vera juice (absorbent) on the quality of cooking oil. Both types of oil are used to fry up to five times the frying pan to fry the tempeh weighing 1000 grams at a temperature of 180C. Furthermore, the oil that has been used up to five times the frying recycled again, by clarifying it using aloe vera juice. To determine the quality of oil used parameters of viscosity, specific gravity, refractive index, and free fatty acids. From the results of the research, it is found that the longer the number of fryers resulted in decreased oil quality. This can be seen from the increase in the number of parameters measured ie the viscosity, density, free fatty acid and decrease in the number of refractive index parameters. After the purification using aloe vera juice, the quality of oil is getting better. It is characterized by the decrease of viscosity, density and free fatty acid. Keywords: Absorbent, Edible Oil      

scholarly journals Chemical quality of extracted oil and sensory quality of vacuum fried jackfruit (Artocarpus heterophyllus Lam.) pulp as influenced by frying cycle

2019 ◽  
pp. 130-141
Author(s):  
Jason Braga ◽  
Lorina Galvez ◽  
Roberta Lauzon ◽  
Yan Diczbalis
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Peroxide Value ◽  
Oil Quality ◽  
Coconut Oil ◽  
Acid Value ◽  
State University ◽  
Frying Cycle ◽  
Post Hoc

Oil quality is important in the production of quality and safe fried food products. This study aimed to assess the quality of oil extracted from vacuum-fried jackfruit pulp products and the fried products at Visayas State University (VSU), Baybay City, Leyte, Philippines, with the coconut oil used until 20 frying cycles. The percent free fatty acid (FFA), acid value (AV) and peroxide value (PV) of the oil extracted from the product (1st, 5th, 10th, 15th & 20th frying cycle vacuum-fried jackfruit pulp) was determined employing titrimetric method. Quality descriptions and acceptability of the product were obtained through sensory evaluation, following standard protocols. Data were subjected to analysis of variance for significance and post hoc test to compare means. Results revealed that the increase of the frying cycle significantly (p≤0.05) increased the peroxide value, while no significant effect was noted with free fatty acid and acid values. Aroma, taste and general acceptability of the product were significantly affected by the increase in number of frying cycle of oil due to the quality changes of the oil being used. No significant effect was observed for color and texture acceptability with frying cycle. Generally, acceptability of the product decreased with increasing frying cycle. The oil can be recycled at least 10 frying cycles to produce quality and safe vacuum-fried jackfruit product for the consuming public. The reusing of oil provides cost effectiveness in the vacuum-fried jackfruit processing.

scholarly journals Analysis of the Quality of Used Cooking Oil Used in Frying Chicken

2021 ◽  
Vol 4 (1) ◽  
pp. 21
Author(s):  
Dian I Sinurat ◽  
Ramlan Silaban
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Water Content ◽  
Iodine Value ◽  
Peroxide Value ◽  
Oil Quality ◽  
Quality Standard ◽  
Cooking Oil ◽  
Used Cooking Oil

This study aims to determine the quality of oil quality that is used repeatedly by frying chicken with the SNI. Bulk oil is used for frying the chicken with 11 frying repetitions. Repetition of oil before frying, repeat 1 time frying up to 10 frying times. Then the oil is tested for water content, Free Fatty Acid (FFA), peroxide value and iodine value. From this study, the quality of cooking oil was obtained for the range of: water content 0.03- 1.04%(w/w), Free Fatty Acids (FFA) 0.39-1.01%(w/w), peroxide value 5,99-18,465 mekO2/kg, iodine value 3.255-3.55 gI2/100g oil. Based on the various tests, the water content up to the oil from frying 3, Free Fatty Acid to oil from frying 3, the peroxide value to frying oil 4 still meets the SNI 01-3741-2013 oil quality standard. And in the iodine value test, all repeated frying results still meet the SNI 01-3741-2013 oil quality standard.

Effect of Storage Conditions on the Oil Quality of Chinese Tallow Tree Seeds

2008 ◽  
Author(s):  
Dorin Boldor ◽  
Beatrice Gabriela Terigar ◽  
Sundar Balasubramanian
Keyword(s):  
Oil Quality ◽  
Storage Conditions ◽  
Chinese Tallow Tree ◽  
Chinese Tallow ◽  
Tallow Tree ◽  
Tree Seeds

scholarly journals PERBEDAAN SUHU PENGOLAHAN DENGAN METODE STEAM JACKETED SEDERHANA TERHADAP MUTU MINYAK DARI LIMBAH KEPALA IKAN MACKEREL Different Processing Temperatures of Simple Steam Jacketed Method toward Quality of Crude Fish Oil from Head Wasteof Mackerel

2016 ◽  
Vol 11 (2) ◽  
pp. 78
Author(s):  
Rukmana Rahayu Lestari ◽  
Ratna Ibrahim ◽  
Putut Har Riyadi
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Fish Oil ◽  
Iodine Value ◽  
Peroxide Value ◽  
Acid Value ◽  
Omega 3 ◽  
Oil Processing ◽  
Omega 6

ABSTRAK   Proses pengolahan minyak ikan kasar dengan metode steam jacketed di salah satu perusahaan pengolahan hasil perikanan menggunakan bahan baku campuran limbah padat pengalengan ikan Mackerel dengan suhu yang tinggi 90-100 °C menghasilkan produk yang belum memenuhi persyaratan mutu minyak ikan secara nasional. Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan suhu pengolahan minyak ikan kasar ≤ 85 °C dari kepala ikan Mackerel tanpa insang dengan metode steam jacketed sederhana terhadap mutu produknya serta untuk mengetahui suhu dan lama waktu pengolahan yang menghasilkan minyak ikan kasar yang memenuhi persyaratan mutu secara nasional maupun internasional. Materi penelitian berupa kepala ikan Mackerel tanpa insang. Penelitian dilakukan dengan metode eksperimental laboratoris. Percobaan dirancang dengan Rancangan Percobaan Kelompok dengan perlakuan suhu berbeda (85 °C, 75 °C, dan 65 °C). Masing-masing perlakuan diulang tiga kali. Variabel mutu yang diamati adalah asam lemak bebas, bilangan peroksida, bilangan iod, kadar air, rendemen dan nilai sensori, serta uji profil asam lemak untuk produk yang terbaik. Data dianalisis menggunakan ANOVA dan perbedaan diantara perlakuan diuji dengan Uji Tukey. Hasil penelitian menunjukkan bahwa perbedaan suhu pengolahan minyak ikan kasar dari kepala ikan Mackerel tanpa insang dengan metode steam jacketed sederhana memberikan pengaruh berbeda nyata terhadap nilai asam lemak bebas, bilangan peroksida, bilangan iod, dan rendemen, tetapi tidak menyebabkan perbedaan nyata terhadap nilai sensori. Mutu produk terbaik yaitu produk yang diolah pada suhu 65 °C selama 20 menit, produk tersebut mengandung asam lemak omega-3 dan omega-6.   Kata kunci: Kepala ikan Mackerel, Minyak ikan kasar, Steam jacketed sederhana     ABSTRACT  The process of crude fish oil processing using the steam jacketed method in a fish product processing company which uses the raw material of solid mixed waste of canned Mackerel at 90-100 °C result in the products which have not fulfilled the requirement of national fish oil quality. The purpose of this research is to figure out the effect of processing temperature difference in the processing of crude fish oil below or at 85 °C from gill-less Mackerel fish head using the simple steam jacketed method on the quality of the processing products. This research is also intended to figure out the temperature and duration for the processing which produces the crude fish oil to fulfill both national and international quality standard.The research materials were gill-less Mackerel fish heads. The research was conducted using laboratory experimental method. The experiments were designed into Randomized Block Design with difference temperatures (85 °C, 75 °C, and 65 °C). Each of the temperature treatments was made in triplicate. The quality variables to be observed were free fatty acid value, peroxide value, iodine value, moisture content, yield and sensory value. The quality variables which made the best treatment was then tested using the fatty acid profile test for the best crude fish oil product. The data obtained were analyzed using ANOVA, and the difference among the treatments were tested using HSD test.The research result showed that the temperature difference in crude fish oil processing from gill-less Mackerel fish heads using the simple steam jacketed method gave significantly different effect on free fatty acid value, peroxide value, iodine value, and yield. However, did not give significantly different effect on sensory value. The best product quality was obtained from the product which was processed at 65 °C for 20 minutes, the product contains fatty acid omega-3 and omega-6. Keywords: Crude fish oil, Mackerel fish head, Simple steam jacketed method

The Comparison of Oil Quality from Different Processes

2011 ◽  
Vol 66-68 ◽  
pp. 598-607
Author(s):  
Yang Li ◽  
Lian Zhou Jiang ◽  
Chen Wang ◽  
Xiao Nan Sui
Keyword(s):  
Fatty Acid ◽  
Oil Quality ◽  
Fatty Acid Distribution ◽  
Oil Extraction ◽  
Hexane Extraction ◽  
Enzyme Extraction ◽  
Extraction Processes ◽  
Demulsification Process ◽  
Better Than

In this study, different oil extraction processes, such as extrusion pretreatment, ultrasound-ethanol assisted demulsification and traditional hexane extraction of oil, were employed to extract oil from soybean in order to compare their different effects on oil quality, fatty acid distribution and VE content of oil. The result shows that the quality of oil from extrusion pretreatment aqueous enzyme extraction (EAEP) of oil and ultrasound-ethanol assisted demulsification aqueous enzyme extraction of oil were same. The raw oil quality from the above two processes was better than the hexane extraction of oil. The fatty acid contents of oil were similar in different oil extraction processes. The VE content of oil from ultrasound-ethanol assisted demulsification process was decreased, while the extrusion pretreatment aqueous enzyme extraction of oil had no influence on VE concentration.

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