Pengaruh Penggorengan Berulang terhadap Kualitas Minyak Goreng

Cooking oil is one of the essential ingredients of everyday life. Cooking oil is made from the mother's acid ester with glycerol. Cooking oil that is used repeatedly can harm health. The use of recurrent oil results in oil damage and affects the quality where the indicator of damage to cooking oil can be seen from the levels of free fatty acids and peroxides. To determine the effect of repeated frying on the quality of cooking oil in terms of the parameters of the levels of free fatty acids and peroxides. The research design used in this study is quantitative with experiments. The cooking oil used is bulk cooking oil and packaged cooking oil used to fry vegetable food ingredients, namely tofu. Numbers of peroxide and free fatty acids can be known through the titration method. The peroxide number test results have increased from the repetition of the third frying to branded oil and second repetition of bulk oil. Peroxide numbers obtained are higher than required by SNI (1.00 mg O2/100g). Examination of the levels of free fatty acids in samples of branded oil and bulk oil shows that all samples are by the oil quality requirements set by SNI (Max. 0.30% b/b).

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STUDI PENGARUH FAKTOR BUMBU, JENIS MINYAK DAN FREKUENSI PENGGORENGAN TERHADAP IMPURITIS MINYAK GORENG PASCA PENGGORENGAN TEMPE KEDELAI

Pro Food ◽

10.29303/profood.v6i1.124 ◽

2020 ◽

Vol 6 (1) ◽

pp. 591

Author(s):

Cindhe Putri Larasati ◽

Novian Wely Asmoro ◽

Sri Hartati ◽

Catur Budi Handayani

Keyword(s):

Fatty Acids ◽

Specific Gravity ◽

Free Fatty Acids ◽

Water Content ◽

Oil Quality ◽

Gravimetric Method ◽

Physical Parameters ◽

Bulk Oil ◽

Cooking Oil ◽

Randomized Design

ABSTRACT The purpose of this study was to determine the effect of seasoning and type of oil on the weight of impurities and water content of oil after soybean tempeh frying, and to know the effect of frying frequency on quality of cooking oil after soybean tempeh frying with chemical and physical parameters. The experimental design used in this study was a factorial completely randomized design with two treatments No Seasoning and Seasoning. The second treatment is the frying frequency. The first factor had 18 treatments and the second factor was 12 treatments, each treatment was repeated 2x so that the first factor was obtained 18x2 = 36 units of the experiment, the second factor 12x2 = 24 units of the experiment. Data were analyzed statistically using F. If the test shows significantly different results, followed by HSD test. Stage I to measure water content (gravimetric method) and the weight of impurities cooking oil after frying soybean tempeh. The influence of seasoning / no seasoning and the type of oil which gives the water content and weight of impurities in the highest post-frying soybean frying oil used for stage II research. Phase II tests the water content, weight of impurities (gravimetry), specific gravity (pycnometer), free fatty acids (titration), color (chromameter). The results showed that cooking oil with no seasoning tempeh frying and no oil had a significant effect on water content, while the weight of impurities had a significant effect on tempeh results without Bulk oil seasoning (TC) 28.25% and Bulk oil-seasoned tempeh BC) 31.23%. The frying frequency does not significantly affect the water content and specific gravity, but it has a significant effect on the weight of impurities with results, the frequency of 1 time frying (P1X) 30.1%, free fatty acids with a frequency of 3 times frying (P3X) 0.40% and at a frequency of 4 times frying (P4X) 0.35% and color L * at a frequency of 1 frying time (P1X) 60.54, a * with a frequency of 1 time frying (P1X) -0.51 and a frequency of 2 times the frying (P2X) 2.54, b * 1 time frying frequency (P1X) 29.26. Keywords: Frying frequency, Impurities, Oil, Oil quality ABSTRAK Tujuan dari penelitian ini adalah mengetahui pengaruh bumbu dan jenis minyak terhadap berat impuritis dan kadar air minyak pasca penggorengan tempe kedelai, serta mengetahui pengaruh frekuensi penggorengan terhadap mutu minyak goreng pasca penggorengan tempe kedelai dengan parameter fisik dan kimia. Metode penelitian menggunakan Rancangan Acak Lengkap. Faktor pertama menggunakan tempe berbumbu/ tidak berbumbu serta jenis minyak dan faktor kedua frekuensi penggorengan. Faktor pertama mempunyai 18 perlakuan dan faktor kedua 12 perlakuan, masing-masing perlakuan diulang 2x sehingga diperoleh faktor pertama 18x2 = 36 unit percobaan, faktor kedua 12x2 = 24 unit percobaan. Data yang diperoleh dianalisis secara statistik menggunakan uji F. Apabila memperlihatkan hasil berbeda nyata, dilanjutkan dengan uji BNJ. Analisis pada tahap I yaitu kadar air (metode gravimetri) dan berat impuritis minyak goreng pasca penggorengan tempe kedelai. Tahap II menguji kadar air, berat impuritis (gravimetri), berat jenis (piknometer), asam lemak bebas (titrasi), warna (chromameter). Hasil penelitian menunjukkan bahwa minyak goreng pasca penggorengan tempe yang berbumbu/ tidak berbumbu dan jenis minyak tidak berpengaruh nyata terhadap kadar air, sedangkan terhadap berat impuritis berpengaruh nyata dengan hasil tempe tanpa bumbu minyak Curah (TC) 28,25% dan tempe berbumbu minyak Curah (BC) 31,23%. Pada frekuensi penggorengan tidak berpengaruh nyata terhadap kadar air dan berat jenis, namun berpengaruh nyata terhadap berat impuritis dengan hasil, frekuensi 1 kali penggorengan (P1X) 30,1%, asam lemak bebas dengan frekuensi 3 kali penggorengan (P3X) 0,40% dan pada frekuensi 4 kali penggorengan (P4X) 0,35% dan warna L* pada frekuensi 1 kali penggorengan (P1X) 60,54, a* dengan frekuensi 1 kali penggorengan (P1X) -0,51 dan frekuensi 2 kali penggorengan (P2X) 2,54, b* frekuensi 1 kali penggorengan (P1X) 29,26. Kata kunci: Frekuensi penggorengan, Impuritis, Minyak, Mutu minyak

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Pemanfaatan Kunyit (Curcuma domestica Val) Untuk Memurnikan Minyak Jelantah

Jurnal Akademika Kimia ◽

10.22487/j24775185.2018.v7.i1.10390 ◽

2018 ◽

Vol 7 (1) ◽

pp. 41

Author(s):

Muhammad Silmi Hi Abubakar ◽

Siti Nuryanti ◽

Suherman Suherman

Keyword(s):

Fatty Acids ◽

Moisture Content ◽

Free Fatty Acids ◽

Quality Parameters ◽

Test Results ◽

Cooking Oil ◽

Used Cooking Oil ◽

Before And After

Study on the purification and quality test of used cooking oil with turmeric has been done. This study aims to determine the quality of cooking oil after purified turmeric. The quality parameters of oil studied were the moisture content, free fatty acids (FFA), and peroxide. The methods used for determination of these parameters were gravimetry for moisture content, acid-base titration for free fatty acids, and iodometric for peroxide. The test results for water from 0.6% to 0.4% free fatty acid from 1.2% to 0.2%, and peroxide levels before and after purification were successively from and 6 meq/g to 4 meq/g, respectively. Only free fatty acids of all three parameters met the requirement of SNI.

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Analysis of bulk oil in Tulungagung district on physical and chemical properties

Medical Laboratory Analysis and Sciences Journal ◽

10.35584/melysa.v1i1.16 ◽

2019 ◽

Vol 1 (1) ◽

pp. 6-12

Author(s):

Taufik Salis Syaifudin ◽

Rizqi Asri Fauzi Nugraha ◽

Indra Lasmana Tarigan

Keyword(s):

Fatty Acids ◽

Free Fatty Acids ◽

Oil Quality ◽

Chemical Properties ◽

Acid Number ◽

Physical Parameters ◽

Bulk Oil ◽

Comparison Of The Results ◽

Physical And Chemical

This study aims to analyze the quality of Bulk frying oil in the Tulungagung district. Four samples were a test using physical parameters, organoleptic, density, and viscosity, while the chemical parameters were a test or the value of free fatty acids, acid numbers, and peroxide numbers. Comparison of the results of the analysis with SNI (Indonesian Standard Oil Quality), the four samples have poor chemical properties quality, it could be known by the acid number of samples 0.56, 0.78, 0.78, 1.65 (%) and Free fatty acids number 2.86, 9.98, 4.23, 6.7 (%) are higher than SNI 0.3 and 0.6 (%), even sample D has a poor peroxide number. So that overall, it is shown that the quality of Bulk oil from the samples used is not good enough.

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PENETAPAN KADAR ASAM LEMAK BEBAS DAN BILANGAN PEROKSIDA PADA MINYAK GORENG YANG DIGUNAKAN PEDAGANG GORENGAN DI JL. A.W SJAHRANIE SAMARINDA

Jurnal Ilmiah Manuntung ◽

10.51352/jim.v1i1.7 ◽

2017 ◽

Vol 1 (1) ◽

pp. 25

Author(s):

Henny Nurhasnawati

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Free Fatty Acid ◽

Free Fatty Acids ◽

Free Fatty Acid Content ◽

Acid Content ◽

Fatty Acid Content ◽

Oil Quality ◽

Test Results ◽

Cooking Oil

Free fatty acids and peroxide are part of cooking oil quality parameters. This study aims to determine the levels of free fatty acids and peroxide value in cooking oil used by fried merchant in Jl. A.W. Sjahranie Samarinda. Sampling was done by total sampling which is cooking oil before frying and after frying a few times from four fried merchants. Determination of free fatty acid content using alkalimetry method and levels of peroxide using iodometric method.The test results of the free fatty acid content of samples A, B, C, D cooking oil before frying is equal to 0.16%; 0.27%; 0.33%; 0.32%, and free fatty acid levels after few times frying is 0.19%; 0.29%; 0.37%; 0.36%. The test results of the peroxide sample A, B, C, D cooking oil before frying in the amount of 18.95 meq O2/kg; 27.63 meqO2/kg; 24.67 meq O2/kg; 23.29 meq O2/kg. Peroxide levels after several times frying is 26.25 meqO2/kg; 35.72 meqO2/kg; 34.54 meqO2/kg; 33.16 meqO2/kg. Average levels of free fatty acids cooking oil before frying is 0.27% and after frying to 0.30%, or an increase of 12.04%. While the average level of peroxide cooking oil before frying of 23.64 meqO2/kg and after frying be 32.42 meqO2/kg or an increase of 37.16%.

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Perancangan Alat Pendeteksi Kualitas Minyak Goreng Dengan Parameter Viskositas Dan Densitas Mengggunakan Metode Fuzzy Logic

JURNAL AMPLIFIER : JURNAL ILMIAH BIDANG TEKNIK ELEKTRO DAN KOMPUTER ◽

10.33369/jamplifier.v11i1.17133 ◽

2021 ◽

Vol 11 (1) ◽

pp. 22-28

Author(s):

Alex Surapati ◽

Azam Zyaputra ◽

Reza Satria Rinaldi

Keyword(s):

Fuzzy Logic ◽

Fuzzy Inference System ◽

Fuzzy Inference ◽

Oil Quality ◽

Test Results ◽

Inference System ◽

The Public ◽

Cooking Oil ◽

Market Needs

AbstrakThe quality of cooking oil sold in the market needs to be checked to ensure its health. cooking oil quality detector is designed to make it easier for the public to know the quality of the cooking oil. The research method is to make tools and conduct testing. The test is carried out by measuring the viscosity and density using the tool made. When the viscosity of 985 fuzzification was "good", and the density was 542.93 Kg/mL of "good" fuzzification, the fuzzification was processed by a fuzzy inference system, then defuzzification occurred in the form of oil quality results. fried "good". When the viscosity of 932 fuzzification is "sufficient", and the density is 618.69 Kg/mL of "moderate" fuzzification, a fuzzy inference system occurs, a defuzzification process is "moderate", when the viscosity of 926 fuzzification is "bad", and a density of 631.31 Kg/mL fuzzification "bad", fuzzy inference system occurs, defuzzification process occurs with "bad" results. To ensure that the results are accurate, the sample is taken to the BPOM which measures free fatty acids. From the BPOM test results converted to viscosity and density. In order to obtain an accurate conversion value between viscosity and density, it is recommended that a large number of samples be tested..Keywords: viscosity, density, fuzzy logic

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Pengujian Kualitas Minyak Goreng Berulang Menggunakan Metoda Viskositas dan Perubahan Fisis

JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI ◽

10.36722/sst.v2i4.158 ◽

2015 ◽

Vol 2 (4) ◽

pp. 229

Author(s):

Anwar Mujadin ◽

Syafitri Jumianto ◽

Riris Lindiawati Puspitasari

Keyword(s):

Fatty Acids ◽

Free Fatty Acids ◽

Boiling Point ◽

Manufacturing Process ◽

Oil Products ◽

Human Consumption ◽

Cooking Oil ◽

Physical Changes

Abstrak – Kualitas produk minyak goreng dari setiap pabrikan memiliki karakteristik yang beragam, tergantung dari bahan dan proses pembuatan. Minyak goreng yang digunakan secara berulang akan meningkatkan asam lemak bebas (kolesterol jahat) yang tidak sehat bila dikosumsi oleh manusia. Pada penelitian ini, minyak goreng dipanaskan bertahap sampai pada titik didih. Hasil pengamatan menunjukan viskositas dan perubahan fisis minyak goreng akan menentukan besaran asam lemak bebas. Abstract – The quality of cooking oil products from each manufacturer has a variety of characteristics, depending on the quality of the cooking oil from the material and manufacturing process. Cooking oil used repeatedly will increase the amount of free fatty acids (bad cholesterol), which is not healthy for human consumption. In this research, cooking oil was heated gradually up to the boiling point. The observation showed physical changes in viscosity and cooking oil will determine the amount of free fatty acids. Keyword - Cooking oil test using viscosity and physical changes methods.

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ARANG AMPAS TEBU UNTUK MENURUNKAN KADAR ASAM LEMAK BEBAS MINYAK GORENG BEKAS

Jurnal Kesehatan Kusuma Husada ◽

10.34035/jk.v9i2.279 ◽

2018 ◽

pp. 189-193

Author(s):

P Purwati ◽

Tri Harningsih

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Free Fatty Acid ◽

Free Fatty Acids ◽

Fatty Acid Content ◽

Cooking Oil ◽

Used Oil ◽

Used Cooking Oil ◽

Lower Free Fatty Acid

ABSTRAK Minyak digunakan secara berulangkali mengakibatkan penurunan kualitas minyak. Salah satunya adalah peningkatan asam lemak bebasnya. Limbah ampas tebu yang diubah ke dalam bentuk arang digunakan menurunkan asam lemak bebas pada minyak goreng bekas. Penambahan arang ampas tebu dengan variasi massa dapat menurunkan asam lemak bebas. Asam lemak bebas minyak bekas sebelum ditambah dengan arang ampas tebu adalah 0,62 %. Angka tersebut mengalami penurunan setelah penambahan variasi massa ampas tebu dimulai dengan 2,5 gram; 5,0 gram; 7,5 gram; 10,0 gram dan 12,5 gram. Hasil asam lemak bebas berturut-turut 0,61%; 0,55%; 0,48%; 0,45%; 0,43%. Kondisi optimum dari massa arang ampas tebu sebesar 12,5 gram. Prosentase penurunan asam lemak bebas sebesar 30,41 % dengan kadar asam lemak bebas dari sebelum dilakukan adsorbsi sebanyak 0,61% menjadi 0,43%. Kata kunci: arang ampas tebu, asam lemak bebas, minyak goreng bekas ABSTRACT Oils used repeatedly will result in a decrease in the quality of oil. One of which is the increase in free fatty acids. The waste bagasse which is converted into charcoal form used to lower free fatty acid in used oil casting. The addition of charcoal of bagasse with variation of mass can decrease free fatty acid. The fatty acid free of used oil before it is added with sugarcane bagasse is 0,62%. The number decreases after the addition of variation of bagasse mass begins with 2,5 grams; 5,0 grams; 7,5 grams; 10,0 grams and 12; 5 grams. Free fatty acids result are 0,61%; 0,55%; 0,48%; 0,45%; 0; 43% respectively. The optimum condition from the mass of charcoal of bagasse is 12,5 grams. Percentage of free fatty acid decrease of 30,41% with free fatty acid content from before adsorbs 0,61% to 0,43%. Keywords: charcoal of bagasse, free fatty acids, used cooking oil

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Pemanfaatan Limbah Cangkang Kelapa Sawit (Elaeis guineensis) Sebagai Pengadsorbsi Minyak Jelantah

Jurnal Akademika Kimia ◽

10.22487/j24775185.2018.v7.i3.11914 ◽

2018 ◽

Vol 7 (3) ◽

pp. 152

Author(s):

Nurcholis Al Ubaidah ◽

Siti Nuryanti ◽

Supriadi Supriadi

Keyword(s):

Fatty Acids ◽

Free Fatty Acids ◽

Water Content ◽

Palm Oil ◽

Peroxide Value ◽

Adsorption Process ◽

Oil Quality ◽

Waste Cooking Oil ◽

Cooking Oil

Improper of usage and storage of cooking oil can increase the water content on cooking oil. It can decrease of cooking oil quality and fried food that resulted from this cooking oil which then can cause health problems. This study aimed to determine of the waste cooking oil quality after it was adsorbed with charcoal from eggshell palm oil (Elaeis gunieensis). The quality was determined based on the free fatty acids, the peroxide value, and the water content of the waste cooking oil before and after adsorption. Determination of free fatty acids was used titration method while determination of water content was used gravimetric method. The result showed that the cooking oil quality contained 0.014% of free fatty acids, 1 meq.O2/kg of peroxide value, and 0.0003% of water content. The waste cooking oil quality without adsorption process was 0.042% of free fatty acids, 26 meq.O2/kg of peroxide value, and 0.0011% of water content. After adsorption process with 5, 10, 15, 20, and 25 gram of charcoal from eggshell palm oil into 100 mL of waste cooking oil, it was found that 15 gram of eggshell weight was the best adsorbent. In was condition, the free fatty acid was 0.0006%, the peroxide value was 2 meq.O2/kg, and the water content 0.0005%. It showed that the waste cooking oil quality become better after adding of charcoal of eggshell palm oil as the adsorbent.

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PENGARUH PENGEMASAN VAKUM TERHADAP KUALITAS BANDENG PRESTO SELAMA PENYIMPANAN

Jurnal Teknologi Hasil Pertanian ◽

10.20961/jthp.v11i2.29052 ◽

2018 ◽

Vol 11 (2) ◽

pp. 63

Author(s):

Lukita Purnamayati ◽

Ima Wijayanti ◽

Apri Dwi Anggo ◽

Ulfah Amalia ◽

Sumardianto Sumardianto

Keyword(s):

Fatty Acids ◽

High Pressure ◽

Free Fatty Acids ◽

Shelf Life ◽

Room Temperature ◽

Vacuum Packaging ◽

The Third ◽

Fishery Product

Softbone milkfish is a fishery product that easily damaged during storage. One of the efforts to inhibit the damage of softbone milkfish was using vacuum packaging. The purpose of this study was to determine the changes quality of softbone milkfish which were vacuum packed during storage at room temperature. Fresh milkfish was heating with high pressure by using a pressure cooker. Softbone milkfish was then stored at room temperature for six days. Analysis was carried out every three days for the parameters of free fatty acids, TVBN, and organoleptics. The results showed that the number of free fatty acids and TVBN increased during storage. Free fatty acids and TVBN of softbone milkfish with vacuum packaging after sixth days of storage were 2.95% and 15.95 mgN/100g, respectively. This value was lower than the non-vacuum softbone milkfish. Based on organoleptic analysis, softbone milkfish with vacuum packaging was still suitable for consumption until the third day of storage. This showed that vacuum packaging can extend the shelf life of softbone milkfish.

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Pemurnian Minyak Kelapa Berbahan Baku Kopra / Refining of Coconut Oil Made of Copra

Buletin Palma ◽

10.21082/bp.v17n2.2016.155-164 ◽

2017 ◽

Vol 17 (2) ◽

pp. 155

Author(s):

Fahri Ferdinan Polii

Keyword(s):

Fatty Acids ◽

Free Fatty Acids ◽

Raw Materials ◽

Coconut Oil ◽

Research Process ◽

Acid Number ◽

Active Charcoal ◽

Physical Parameters ◽

Cooking Oil

Processing of copra is generally done by drying through direct or fogging with warming temperatures. This way produces coconut oil with low quality rough, because the content of water and free fatty acids high, so quickly turn rancid, brownish and unfit in the consumption. The purpose of this research process of purification yaitumelakukan coconut oil made of copra smog became a good-quality cooking oil. Research use descriptive method. Research carried out the month on June 2015 until January 2015 in Research and Standardization of Industrial Institute in Manado, North Sulawesi. The raw materials used in the study of copra comes from Bengkol Village in Manado. Processed into copra oil and refined oil. The results of the analysis of the quality of coconut oil before refining the parameters color, odor, moisture content, free fatty acids and acid number does not qualify SNI. After the process of purification by neutralization using NaOH 18 oBe and 20 oBe and performed an analysis of the quality of the oil, it turns out that the use of NaOH 20 oBe effective improve quality coconut oil good physics and chemistry. Coconut oil results neutralization with 20 NaOH oBe continued with the process of bleaching using active charcoal 2% and mix active charcoal 1% + 1% bentonite improved the quality of the oil either chemical or physical parameters and qualify SNI cooking oil. Yield after cooking oil with neutralised NaOH 20oBe and bleaching using active charcoal 2% i.e. 78,79%.ABSTRAKPengolahan kopra pada umumnya dilakukan dengan cara pengeringan melalui pemanasan langsung atau pengasapan dengan suhu yang tinggi. Cara ini menghasilkan minyak kelapa kasar mutu rendah, karena kandungan air dan asam lemak bebasnya tinggi, sehingga cepat menjadi tengik, warna kecoklatan dan tidak layak di konsumsi. Tujuan penelitian ini yaitu melakukan proses pemurnian minyak kelapa berbahan baku kopra asap menjadi minyak goreng yang bermutu baik. Penelitian menggunakan metode deskriptif. Penelitian dilakukan bulan pada Pebruari 2015 sampai dengan November 2015 di Balai Riset dan Standardisasi Industri Manado, Sulawesi Utara. Bahan baku kopra yang digunakan dalam penelitian ini berasal dari Kelurahan Bengkol Manado. Kopra diproses menjadi minyak dan minyak dimurnikan. Hasil analisis mutu minyak kelapa sebelum pemurnian untuk parameter bau, warna, kadar air, asam lemak bebas dan bilangan asam tidak memenuhi syarat SNI. Proses pemurnian dengan netralisasi menggunakan larutan NaOH 18 oBe dan 20 oBe, ternyata larutan NaOH 20 oBe efektif meningkatkan mutu minyak kelapa dan memenuhi syarat mutu SNI. Minyak kelapa hasil netralisasi dengan NaOH 20 oBe dilanjutkan dengan proses pemucatan menggunakan arang aktif 2% dan campuran arang aktif 1%+bentonit 1% terjadi peningkatan mutu minyak baik parameter fisika maupun kimia dan memenuhi syarat SNI minyak goreng. Rendemen minyak goreng setelah dinetralisasi dengan larutan NaOH 20 oBe dan pemucatan menggunakan arang aktif 2%, yakni 78,79%.

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