BILANGAN PEROKSIDA MINYAK GORENG PDF

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

Bulk oil has a lower average peroxide content than branded oils. 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.

Article Tools Print this article. 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. Data analisis univariat digunakan untuk menggambarkan distribusi frekuensi dan rerata. Oxidative stability of refined sunflower oil at room temperature and during conventional frying.

Nutrients 6, — Gorengan merupakan makanan jajanan dengan menggunakan adonan tepung yang digoreng dengan minyak berlebih deep fat frying dan dijual di tepi jalan. Keberadaan peroksida dapat digunakan sebagai indikator kerusakan minyak. Fritter food is snacks by using flour dough which was prepared by deep fat frying method and sold on the street lot.

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Sci 38, — References Badan Pusat Statistik. The oil that, use as standard reference, was new packaged oil. There are habits to reuse cooking oil that for main reason of cost saving.

Deep-fried keropok lekors increase oxidative instability in cooking oils. 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. Sampel dalam penelitian ini sebanyak 25 yang didapatkan dari 25 pedagang gorengan.

User Username Password Remember me. Badan Standardisasi Nasional, The presence of peroxides can be used as an indicator of oil deterioration. Evaluation of the deleterious health effects of consumption of repeatedly heated vegetable oil. Keywords Peroxide, cooking oil deterioration, fritter minyam.

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

Analisis bilangan peroksida ditetapkan sesuai SNI Mechanisms and Factors for Edible Oil Oxidation. Jenis penelitian ini adalah deskriptif observasional. Abstract There are habits to reuse cooking oil that for main reason of cost saving.

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This is an observational descriptive research which analyzed 25 samples of used cooking oil of 25 fritter traders. Essays ISSN 2, 7—14 The repeated use of cooking oil can affect the quality of the oil and the nutrient composition in it.

Minyak curah mempunyai rerata nilai peroksida lebih rendah dibandingkan minyak bermerek.

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. Survei Sosial Ekonomi Nasional These light and dark brown reused cooking oils did not comply with SNItherefore they are not suitable to be used for cooking.

How to cite item. Reuse cooking oil was got from food vendor in Bogor.