PENETAPAN KADAR ASAM LEMAK BEBAS PADA MINYAK GORENG

2017 ◽  
Vol 2 (2) ◽  
pp. 100 ◽  
Author(s):  
Densi Selpia Sopianti ◽  
Herlina Herlina ◽  
Handi Tri Saputra
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Free Fatty Acid Content ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Quality Standard ◽  
Cooking Oil ◽  
The People ◽  
Different Types

<p><em>The purpose of this research is to know the increase of free fatty acid content on cooking oil which has been used several times for frying and shows that still fulfill SNI quality standard that is &lt;0,3%. Approximately 290 million tons of oil is consumed every year by the Indonesian population, therefore cooking oil is one of the important needs that the people of Indonesia need. The process of repeated frying on cooking oil will lead to the formation of free fatty acids. Cooking oil is taken randomly from different types of brands from vegetable materials. Conducted for frying and then disampling frying to 0, 5, 7, and 9 for the determination of ALB levels using alkalimetri method. The results showed that free fatty acid content of cooking oil A, B, C, D on frying 0-5 still fulfill SNI requirement &lt;0.3%. As for cooking oil brand B, C, D on frying 7 and 9 the result exceeds the requirement of SNI&gt; 0.3%. In oil E fryer 0 still fulfill SNI requirement while 5-7 result exceeds the requirement of SNI that is&gt; 0,3%.</em></p><p> </p><p><em>Tujuan penelitian ini untuk mengetahui peningkatan kadar asam lemak bebas </em><em>pada minyak goreng yang telah digunakan beberapa kali untuk penggorengan </em><em>dan </em><em>untuk</em><em> </em><em>menunju</em><em>k</em><em>kan</em><em> pemakaian yang masih memenuhi standar mutu SNI yaitu &lt; 0,3%.</em><em> </em><em>Kurang lebih dari 290 juta ton minyak dikonsumsi tiap tahun oleh penduduk indonesia, oleh sebab itu minyak goreng merupakan salah satu kebutuhan penting yang diperlukan masyarakat Indonesia. Proses penggorengan berulang pada minyak goreng akan menyebabkan terbentuknya asam lemak bebas.</em><em> </em><em>Minyak </em><em>goreng </em><em>diambil secara acak </em><em>dari berbagai</em><em> jenis merk dari bahan</em><em>-bahan</em><em> nabati</em><em>. Dilakukan untuk </em><em>penggorengan lalu disampling </em><em>penggorengan </em><em>ke 0, 5, 7, dan 9 untuk dilakukan penetapan kadar ALB menggunakan metode alkalimetri.</em><em> Dari h</em><em>asil </em><em>penelitian menunjukkan </em><em>kadar asam lemak bebas untuk minyak goreng A, B, C, D pada penggorengan 0-5 masih memenuhi syarat SNI &lt;0,3%. Sedangkan untuk minyak goreng merek B, C, D pada penggorengan 7 dan 9 hasilnya melebihi syarat SNI &gt;0,3%. Pada minyak </em><em> </em><em>E penggorengan 0 masih memenuhi syarat SNI sedangkan 5-7 hasilnya melebihi syarat SNI yaitu &gt;0,3%.</em></p>

scholarly journals Analisis Penggunaan dan Syarat Mutu Minyak Goreng pada Penjaja Makanan di Food Court UAI

2012 ◽  
Vol 1 (3) ◽  
pp. 147
Author(s):  
Nita Noriko ◽  
Dewi Elfidasari ◽  
Analekta Tiara Perdana ◽  
Ninditasya Wulandari ◽  
Widhi Wijayanti
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Water Content ◽  
Free Fatty Acid Content ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Trade Mark ◽  
Cooking Oil ◽  
Oil Utilization

<p style="text-align: justify;">Masyarakat Indonesia memiliki ketergantungan terhadap minyak goreng. Berdasarkan hal tersebut, perlu dilakukan penelitian tentang penggunaan dan mutu minyak goreng yang beredar di masyarakat khususnya pada <em>food court</em> Universitas Al Azhar Indonesia. Analisis penggunaan minyak goreng penjaja makanan dilakukan dengan melakukan survey. Untuk mengetahui kualitas minyak goreng, dilakukan analisis laboratorium yang meliputi pengukuran kadar air, kadar asam lemak bebas, dan bilangan Iod. Dari dua belas kantin, ada sembilan kantin yang menggunakan minyak goreng. Hasil analisis penggunaan minyak goreng, penjaja makanan secara konsisten  34% menggunakan minyak goreng bermerek dagang A. Pemilihan minyak berdasarkan warna dilakukan oleh 45% penjaja makanan. Berdasarkan frekuensi pembelian, 56% penjaja makanan membeli minyak per hari. Selain itu, 45% penjaja makanan menggunakan minyak dua kali pakai. Analisis kebutuhan minyak menunjukkan, 34% penjaja makanan menghabiskan 5 liter minyak per hari. Cara pembuangan minyak yang dilakukan oleh penjaja, 78% membuang minyaknya setelah digunakan, dimana 67% penjaja makanan membuangnya ke tempat sampah. Berdasarkan pengukuran kadar air, kadar asam lemak bebas, dan bilangan Iod menunjukkan bahwa minyak goreng yang digunakan belum memenuhi standar syarat mutu, walaupun kadar air yang masih di dalam ambang batas normal yaitu kurang dari 0,30%, namun kadar asam lemak bebas baik sebelum maupun sesudah penggunaan melebihi ambang batas normal yang didukung oleh hasil pengukuran bilangan Iod.</p><h6 style="text-align: center;"><strong>Abstract</strong></h6><p style="text-align: justify;">Indonesian society has dependence of cooking oil. Based on this condition, the analysis of cooking oil utilization and quality requirement at UAI food court is necessary and it was done. The analysis of cooking oil utilization was done by doing some survey. In order to search the quality of cooking oil, laboratory analysis was done that consist of water content, free fatty acid content, and Iod number. There are nine canteens from twelve canteens which utilize cooking oil. The result of cooking oil utilization analysis shows that 34% of merchant is utilizing A trade mark cooking oil, 45% is identifying cooking oil based on color. 56% is buying cooking oil per day, 45% is utilizing the cooking oil twice, 34% is spending 5 liters cooking oil per day, 78% is casting the cooking oil after utilize it, and 67% is casting the cooking oil into trash can. Based on the result of water content, free fatty acid content, and Iod number analysis showed that cooking oil is never fulfill normal limit, although the water content is still in proper limit is less than 0,30%, whereas free fatty acid content before or after analysis are very high and do not in proper limit and it is supported by Iod number measurement result.</p>

Determination of the iodine value and the free fatty acid content of waste animal fat blends using FT-NIR

2014 ◽  
Vol 72 ◽  
pp. 72-78 ◽  
Author(s):  
Peter Adewale ◽  
Ogan Mba ◽  
Marie-Josée Dumont ◽  
Michael Ngadi ◽  
Robert Cocciardi
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Iodine Value ◽  
Free Fatty Acid Content ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Animal Fat

Novel μ-membrane module for online determination of the free fatty acid content in the dispersed phase of oil-in-water emulsions

2014 ◽  
Vol 406 (13) ◽  
pp. 3157-3166 ◽  
Author(s):  
Dennis Kaufhold ◽  
Janosch Fagaschewski ◽  
Daniel Sellin ◽  
Simon Strompen ◽  
Andreas Liese ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Free Fatty Acid Content ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Membrane Module ◽  
Dispersed Phase ◽  
Oil In Water
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