Nusaibah, Atiqa (2016) Pendugaan Frekuensi Pakai Minyak Goreng Kelapa Sawit Pada Penggorengan Sosis Ikan Secara Vakum. Sarjana thesis, Universitas Brawijaya.
Abstract
Minyak merupakan bahan dasar yang penting dalam proses penggorengan dengan fungsi utama sebagai medium penghantar panas.Adanya penurunan kualitas pada minyak goreng ini menyebabkan umur pakai produk berbeda. Sosis merupakan salah satu produkolahan daging secara tradisional yang sangat terkenal dan digemari oleh semua lapisan masyarakat. Metode penggorengan yang biasa digunakan untuk menggoreng keripik adalah metode vakum karena dengan metode tersebut dapat mengurangi kerusakan gizi pada sosis ikan. Parameter karakteristik minyak goreng yaitu asam lemak bebas, bilangan peroksida, kadar air dan viskositas. Semakin banyak kali penggorengan semakin tinggi kadar asam lemak bebas dan viskositas. Pada bilangan peroksida mengalami kenaikan dan penurunan karena proses degradasi. Semakin banyak kali penggorengan maka kadar air semakin turun. Pendugaan frekuensi pakai minyak goreng dengan pendekatan Arrhenius pada suhu 1000C sebanyak 52 kali, suhu 1100C sebanyak 15 kali , suhu 1200C sebanyak 27 kali
English Abstract
Oil is an important material in the frying process with the main function as a medium for heat conductor.Loss of quality in the cooking oil could lead to a shelf life difference in products. Sausage is one of thetraditionally processed meat product that is very well known and loved by all levels of society. Frying method commonly used for frying chips are vacuum method which can reduce the damage of nutrition in fish sausage. Characteristic parametersof cooking oil are free fatty acids, peroxide value, moisture content and viscosity. With more times of frying, the higher free fatty acid content and viscosity will be. The peroxide value increased and decreased due to the degradation process. The more times of frying then the water levels began to decline. Estimation of the frequency of use of cooking oil at a temperature of 1000C using Arrhenius approach was 52 times, 15 times at the temperature of 1100C, and at 1200C was as much as 27 times.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2016/365/ 051607104 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | Kustati |
| Date Deposited: | 03 Oct 2016 13:56 |
| Last Modified: | 23 May 2022 08:52 |
| URI: | http://repository.ub.ac.id/id/eprint/150924 |
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