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.

Author: Dotilar Goshura
Country: Ukraine
Language: English (Spanish)
Genre: Spiritual
Published (Last): 5 March 2017
Pages: 216
PDF File Size: 8.17 Mb
ePub File Size: 9.44 Mb
ISBN: 209-6-80968-291-2
Downloads: 71263
Price: Free* [*Free Regsitration Required]
Uploader: Tagar

How to cite item.

The presence of peroxides can be used as an indicator of oil deterioration. Email this article Login required. How to cite item. Minyak curah mempunyai rerata nilai peroksida lebih rendah dibandingkan minyak bermerek. Article Tools Print this article.

Quality of vegetable oil prior to fortification is an important criteria to achieve a health impact. The brown colour oil were 5. Abstract There are habits to reuse cooking oil that for main reason of cost saving. The repeated use of cooking oil can affect the quality of the oil and the nutrient composition in it.

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.

Email the author Login required.

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

Sci 38, — Email the author Login required. Email this article Login required. Bulk purchased oil has an average peroxide of 8. References Badan Pusat Statistik. The oil that, use as standard reference, was new packaged oil. Sampel dalam penelitian ini sebanyak 25 yang didapatkan dari 25 pedagang gorengan. Data analisis univariat digunakan untuk menggambarkan distribusi frekuensi dan rerata. 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.

  DIN 50939 PDF

Article Tools Print this article. Reuse cooking oil was got from food vendor in Bogor. Bialngan adolescent girls anemia attitude body image children dietary diversity energy intake food safety, HACCP, foodborne illness food bilanvan, hygiene and sanitation, food safety game-based educational book hemoglobin level hygiene sanitation, banana chips, ponceau knowledge nutritional status overweight protein intake stunting toddler underweight vegetables and fruits zinc.

Jenis penelitian ini adalah deskriptif observasional. Deep-fried keropok lekors increase oxidative instability in cooking oils.

Oxidative stability of refined sunflower oil at room temperature and during conventional frying. Univariate analysis data was used to describe frequency distribution and mean. User Username Password Remember me. Analysis of peroxide value was established according to SNI Keberadaan peroksida dapat digunakan sebagai indikator kerusakan minyak.

User Username Password Remember me. Nutrients 6, — These light and dark brown reused cooking oils did not comply with SNItherefore they are not suitable to be used for cooking. Dina Rahayuning Pangestuti, Siti Rohmawati. Mechanisms and Factors for Edible Oil Oxidation. Essays ISSN 2, 7—14 Reports 3, — Survei Sosial Ekonomi Nasional Pengantar Teknologi Minyak dan Lemak Pangan. There are habits to reuse cooking oil that for main reason of cost saving.

  ATRESIE OESOPHAGE PDF

Penelitian ini bertujuan mendeskripsikan dan menganalisis jumlah nilai peroksida minyak goreng yang digunakan pedagang gorengan di Kecamatan Tembalang, Kota Semarang.

Penggunaan minyak goreng secara berulang dapat mempengaruhi kualitas minyak dan komposisi zat gizi di dalamnya. Evaluation of the deleterious health effects of consumption of repeatedly heated vegetable oil.

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

The oil sample were light and dark brown reused cooking oil and new packaged oil. Keywords Peroxide, cooking oil deterioration, mintak traders. Badan Penelitian dan Pengembangan Kesehatan Frying quality and oxidative stability of two unconventional oils. Fritter food is snacks by using flour dough which was prepared by deep fat frying method and sold on the street lot.

Bulk oil has a lower average peroxide content than branded oils. Dietary intake of trans fatty acids and systemic inflammation in women. Perkosida bilangan peroksida ditetapkan sesuai SNI Each oil was analyzed three times.

Badan Standardisasi Nasional,