Analisis Kualitas Fisik dan Kimia Minyak Goreng pada Penggorengan Ikan Lele (Clarias gariepinus B.) Secara Berulang dengan Vacuum Frying.

Anwariyah, Rosyidatul (2018) Analisis Kualitas Fisik dan Kimia Minyak Goreng pada Penggorengan Ikan Lele (Clarias gariepinus B.) Secara Berulang dengan Vacuum Frying. Sarjana thesis, Universitas Brawijaya.

Abstract

Ikan lele merupakan salah satu komoditas perikanan yang cukup populer dimasyarakat. Ikan ini berasal dari Benua Afrika dan pertama kali didatangkan ke Indonesia pada tahun 1984. Ikan lele banyak dikonsumsi karena mengandung gizi berupa protein, lemak, mineral, dan lain lain. Pada umumnya, ikan lele dikonsumsi sebagai lauk melalui proses penggorengan konvensional dengan media minyak goreng. Minyak goreng yang banyak dipakai untuk mengolah ikan lele dan bahan pangan lainnya adalah minyak goreng kelapa sawit. Suhu yang tinggi dan penggunaan minyak goreng secara berulang selama penggorengan akan mempercepat proses oksidasi pada minyak, sehingga menghasilkan makanan berwarna kurang menarik dan rasa yang tidak enak, serta kerusakan beberapa vitamin dan asam lemak esensial di dalam minyak. Vacuum frying dapat digunakan sebagai alternatif penggorengan ikan lele untuk menghambat penurunan kualitas minyak dan bahan. Vacuum frying merupakan proses menggoreng pada tekanan dibawahtekanan atmosfer atau kondisi hampa udara. Tujuan dari penelitian ini adalah menganalisis pengaruh suhu penggorengan dan penggunaan minyak secara berulang terhadap kualitas fisik dan kimia minyak goreng dari proses penggorengan ikan lele dengan vacuum frying.Penelitian ini menggunakan metode penelitian Rancangan Acak Kelompok dengan dua variasi perlakuan. Variasi perlakuan pertama adalah suhu penggorengan sebanyak tiga level yaitu 80, 90, dan 100 °C. viii Sedangkan perlakuan kedua yaitu penggunaan minyak berulang sebanyak 10 kali dan diambil sampelpada penggorengan ke 1, 4, 7, dan 10. Dari perlakuan tersebut diperoleh 12 kombinasi dan diulang sebanyak dua kali. Parameter analisis kualitas minyak goreng dilakukan melalui pengujian sifat kimia yaitu kadar asam lemak bebas dan bilangan peroksida, serta sifat fisik berupa kadar air, massa jenis, dan viskositas. Dari hasil analisis diketahui bahwa perlakuan suhu tidak berpengaruh nyata terhadap sifat fisik dan kimia minyak goreng, sedangkan perlakuan penggunaan minyak goreng berulang berpengaruh nyata pada sifat kimia dan tidak berpengaruh nyata pada sifat fisik minyak goreng.Berdasarkan penelitian diperoleh hasil kadar asam lemak bebas tertinggi sebesar 0,1166 % dan bilangan peroksida sebesar 5,1005 mek O₂/kg atau masih dibawah batas SNI. Sedangkan kadar air sebagian besar berada diatas batas SNI dengan rentang 0,070 – 0,255 %. Nilai massa jenis berada pada rentang 0,9090 – 0,9101 g/cm³ dan nilai viskositas berada pada rentang 0,8420 – 0,9005 Poise. Masa pakai minyak untuk penggorengan vakum ikan lele pada suhu suhu 80 °C sebanyak 45 kali, pada suhu 90 °C sebanyak 40 kali, dan pada suhu 100 °C sebanyak 36 kali.

English Abstract

Catfish is one of the fishery commodities that are quite popular in the community. This fish comes from the African Continent and was first imported to Indonesia in 1984. Catfish are widely consumed because they contain nutrients such as protein, fat, minerals, and others. In general, catfish is consumed as a side dish through conventional frying process with cooking oil. The most common cooking oil that used to process catfish and other foodstuffs are palm oil. High temperatures and repeated use of cooking oil during frying will accelerate the oxidation process in the oil, resulting in less attractive color foods and unpleasant taste, as well as damage to some essential fatty acids and vitamins in the oil. Vacuum frying can be used as an alternative to frying catfish to inhibit the degradation of oil and material quality.Vacuum frying is a process of frying under atmospheric pressure or vacuum. The purpose of this research is to analyze the effect of frying temperature and repeated oil usage on physical and chemical quality of cooking oil from catfish frying process with vacuum frying. This research used Randomized Block Design method with two treatment variations. The first treatment variation is frying temperature as much as three levels ie 80, 90, and 100 ° C. While the second treatment is the repeated oil usage as much as 10 times and samples taken on the 1st, 4th, 7th and 1th of fryer. From the treatment obtained 12 combinations and repeated twice. Parameter analysis of cooking oil quality is done by testing the chemical properties of free fatty acid content x and peroxide number, and physical properties such as water content, density, and viscosity. From the analysis it is known that the temperature treatment has no significant effect on the physical and chemical properties of cooking oil, while the treatment of repeated oil usage has significant effect on the chemical properties and has no significant effect on the physical properties of cooking oil.Based on the research, the highest free fatty acid content is 0.1166% and peroxide number 5,1005 mek O₂ / kg or still below the SNI standard. While the water content is mostly above the standard of SNI with a range of 0.070 - 0.255%. The type mass values are in the range 0.9090 - 0.9101 g / cm³ and the viscosity values are in the range 0.8420 - 0.9005 Poise. The lifetime of oil for catfish vacuum frying at a temperature of 80 ° C is 45 times, at 90 ° C is 40 times, and at 100 ° C is 36 times.

Item Type: Thesis (Sarjana)
Identification Number: SKR/FTP/2018/443/051809953
Uncontrolled Keywords: ikan lele, masa pakai, minyak goreng, vacuum frying,/ catfish, cooking oil, lifetime, vacuum frying
Subjects: 600 Technology (Applied sciences) > 641 Food and drink > 641.6 Cooking specific materials > 641.638 5 Cooking oils
Divisions: Fakultas Teknologi Pertanian > Keteknikan Pertanian
Depositing User: Endang Susworini
Date Deposited: 03 Jul 2019 02:40
Last Modified: 22 Nov 2021 05:05
URI: http://repository.ub.ac.id/id/eprint/164171
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