PENGARUH PENAMBAHAN BEKATUL TERHADAP PENURUNANBILANGAN PEROKSIDA DAN ASAM LEMAK BEBAS PADA MINYAK GORENG CURAH PENGGORENGAN BERULANG

Taqwin, Muhammad Fi Achsani (2017) PENGARUH PENAMBAHAN BEKATUL TERHADAP PENURUNANBILANGAN PEROKSIDA DAN ASAM LEMAK BEBAS PADA MINYAK GORENG CURAH PENGGORENGAN BERULANG. Skripsi thesis, Universitas Setia Budi Surakarta.

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Abstract

The demage of the cooking oil because of heating repeatedly produces peroxides and free fat acid. The addition of antioxidant sources such as bran can inhibit oxidation in cooking oil. The purpose of this study was to determine the effect of the addition of bran to the decrease of peroxide number and fatty acid free of recycled bulk cooking oil. This research was conducted experiment method with 3 treatment to oil (first, second, and third frying). In this research, 2 main variables were variation of 5%, 10%, and 15% bran grain addition and 30, 60, and 90 minute stirring time variation, while the dependent variable of this study were peroxide and free fat acid. Determination of levels of peroxide numbers with Iodometri titration and free fa acid with alkalimetry The levels of peroxide and fatty acid free from cooking oil are 0, 72% and 14.01 m2 O2/kg. The result of the research was decrease of peroxide number and free fat acid with variation of bran concentration 5%, 10%, 15% with duration of stirring 30 minutes in a row consecutive is 11,52 mek O2/kg; 9.43 mek O2/kg; 8.38 mek O2/kg and 0.62%; 0.50%; 0.38%, with 60 minutes continuous stirring time of 10.88 mek O2/kg; 8,99 mek O2/kg; 7.35 mek O2/kg and 0.61%; 0.49%; 0.36%, with stirring 90 minutes consecutive is 10.11 mek O2/kg; 8,21 mek O2/kg; 6.76 mek O2/kg and 0.59%; 0.47%; 0.34%. The results showed the maximum decrease of peroxide and fat free acids in variation of bran 15% addition with duration of stirring time for 90 minutes, consecutive is 6.76 mek O2/kg and 0.34% Keyword:Peroxide numbers, free fatty acids, bran, cooking oil

Item Type:	Thesis (Skripsi)
Uncontrolled Keywords:	Keyword:Peroxide numbers, free fatty acids, bran, cooking oil
Subjects:	R Medicine > R Medicine (General)
Divisions:	Fakultas Ilmu Kesehatan > Prodi D4 Analis Kesehatan
Depositing User:	Herera Gadys USB
Date Deposited:	23 Feb 2019 02:49
Last Modified:	23 Feb 2019 02:49
URI:	http://repo.setiabudi.ac.id/id/eprint/548

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