PENGARUH PENGGORENGAN DENGAN MATERI TERGORENG YANG BERBEDATERHADAP VISKOSITAS MINYAK GORENG

SUKOIMAN, TATAK EXLAN (2016) PENGARUH PENGGORENGAN DENGAN MATERI TERGORENG YANG BERBEDATERHADAP VISKOSITAS MINYAK GORENG. Karya Tulis Ilmiah thesis, Universitas Setia Budi Surakarta.

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Abstract

In food processing, frying oil functions as heat transfer medium. Repeated heating results in the change of frying oil physical properties, one of which is viscosity. This study aims at investigating the effect matter contains dominan of protein and carbohydrate frying on frying oil viscosity. In this research, frying were carried out 5 times on fried materials of fermented soybean cakes (tempeh) and tomatoes. The frying oils used as samples consisted of frying oil which has not ben used for frying (new oil), frying oil after first use, frying oil after third use and frying oil after fifth use. Viscosity measurements were conducted before and after frying using Oswald viscometer. The viscosity measurements on frying oil before frying processes demonstrate the following results: the viscosities of frying oil Brand A, Brand B, and Brand C are 0.90 poise; 0.90 poise; and 1.0 poise, respectively. The average viscosities of frying oil Brand A, Brand B, and Brand C after protein frying processes are 0.70 poise; 0.73 poise; and 0.67 poise, respectively. The average viscosities of frying oil Brand A, Brand B, and Brand C after carbohydrate frying processes are 0.68 poise; 0.71 poise; and 0.71 poise, respectively. These findings indicate that frying process contribute to a decrease in the viscosity of frying oil. Keywords: viscosity, frying oil, frying.

Item Type: Thesis (Karya Tulis Ilmiah)
Uncontrolled Keywords: viscosity, frying oil, frying.
Subjects: R Medicine > RS Pharmacy and materia medica
Divisions: Fakultas Ilmu Kesehatan > Prodi D3 Analis Kesehatan
Depositing User: magdalena kartika ningsih
Date Deposited: 10 Oct 2019 04:25
Last Modified: 10 Oct 2019 04:25
URI: http://repo.setiabudi.ac.id/id/eprint/1708

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