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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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Minyak curah mempunyai rerata nilai peroksida lebih rendah dibandingkan minyak bermerek. Pengantar Teknologi Minyak dan Lemak Pangan.

Keywords Peroxide, cooking oil deterioration, fritter traders. Article Tools Print this article. How to cite item. Gorengan merupakan makanan jajanan dengan menggunakan adonan tepung yang digoreng dengan minyak berlebih deep fat frying dan dijual di tepi jalan.

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

Each oil was analyzed three times. Analysis of peroxide value was established according to SNI User Username Password Remember me. Nutrients 6, — Email this article Login required. Penelitian ini bertujuan mendeskripsikan dan menganalisis jumlah nilai peroksida minyak goreng yang digunakan pedagang gorengan di Kecamatan Tembalang, Kota Semarang.

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Fritter food is snacks by using flour dough which was prepared by deep fat frying method and sold on the street lot.

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

The results pwroksida 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. Food Lipids 13, 27—35 This is an observational descriptive research which analyzed 25 samples of used cooking oil of 25 fritter traders.

Bulk purchased oil has an average peroxide of 8. Deep-fried keropok lekors increase oxidative instability in cooking oils.

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

Reusing cooking oil might be problem for health. Sampel peroksidz penelitian ini sebanyak 25 yang didapatkan dari 25 pedagang gorengan. References Badan Pusat Statistik. Penggunaan minyak goreng secara berulang dapat mempengaruhi kualitas minyak dan komposisi zat gizi di dalamnya. Dietary intake of trans fatty acids and systemic inflammation in women.

Dina Rahayuning Pangestuti, Siti Rohmawati.

Mechanisms and Factors for Edible Oil Oxidation. How to cite item.

The repeated use of cooking oil can affect the quality of the oil and the nutrient composition in it. 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.

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Article Tools Print this article. Data analisis univariat digunakan untuk menggambarkan distribusi frekuensi dan rerata. The presence of peroxides can be used as an indicator of oil deterioration. Email this article Login required.

User Username Password Remember me. Badan Penelitian dan Pengembangan Kesehatan 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.

Frying quality and oxidative stability of two unconventional oils. Reuse cooking oil was got from food vendor in Bogor.

These light and dark brown reused cooking oils did not comply with SNItherefore they are not peroksica to be used for cooking. Badan Standardisasi Nasional, Bulk oil has a lower average peroxide content than branded oils. The oil that, use as standard reference, was new packaged oil.