Mahmudah, Khoirul (2019) PENETAPAN KADAR ASAM LEMAK BEBAS (ALB) PADA MINYAK GORENG KEMASAN DAN MINYAK GORENG CURAH DENGAN PERLAKUAN BERDASARKAN LAMA WAKTU PEMANASAN. Karya Tulis Ilmiah thesis, Universitas Setia Budi.
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Abstract
Cooking oil is one of the ingredients needed by the community, especially housewives and made from oil palm. Free fatty acids are not separated from cooking oil which causes bad effects on humans. This study aims to determine the levels of free fatty acids (FFA) in packaged cooking oil and bulk cooking oil by treatment based on heating time . This study uses the sample used in this study, bulk cooking oil taken from the markets of Mojosongo, Surakarta and 3 samples of packaged cooking oil which are sold in Surakarta Supermarket in January 2019. This research method uses acid base titration. The time used for analysis is 0 ', 15', 30 ', 45', 60 ', 75' at 160 ℃ and compares the levels with the Cooking Oil Quality Standards (SNI 7709: 2012). The results of this study indicate the levels of free fatty acids in cooking oil, sample A heating to 0,1,2,3 is 0,16%; 0,20%; 0,22%; 0,25% according to SNI while heating to 4, 5 is 0,33%; 0,40% does not meet SNI standards. Sample B warmed up to 0,1,2,3,4,5 which were 0,12%; 0,14%; 0,15%; 0,17%; 0,21%; 0,24%, Sample C warmed up to 0,1,2,3,4,5 which is 0,12%; 0,16%; 0,19%; 0,21%; 0,22%; 0,24%; Sample D warms up to 0,1,2, 3,4,5 which is 0,12%; 0,14%; 0,16%; 0,18%; 0,21%; 0,24% according to the Cooking Oil Quality Standards (SNI 7709: 2012). Keywords: cooking oil, free fatty acids, acid base titration, SNI
| Item Type: | Thesis (Karya Tulis Ilmiah) |
|---|---|
| Uncontrolled Keywords: | cooking oil, free fatty acids, acid base titration, SNI |
| Subjects: | T Technology > TP Chemical technology |
| Divisions: | Fakultas Farmasi > Prodi D3 Analis Farmasi dan Makanan |
| Depositing User: | Tifany Nur Arfiana |
| Date Deposited: | 04 Dec 2019 07:21 |
| Last Modified: | 04 Dec 2019 07:21 |
| URI: | http://repo.setiabudi.ac.id/id/eprint/4015 |
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