Mahanani, Yesicha (2019) Hubungan Tingkat Pengetahuan Penjual Lalapan Ayam Goreng Terhadap Keamanan Pangan Minyak Goreng di Daerah Sekitar Kampus Blimbing Kota Malang. Sarjana thesis, Universitas Brawijaya.
Abstract
Lalapan ayam goreng merupakan salah satu produk produk penggolahan menggunakan minyak goreng yang populer dikota Malang. Namun, seringkali demi menurunkan harga jual untuk menarik minat konsumen dan meningkatkan keuntungan, penjual menggoreng ayam menggunakan minyak goreng dengan kualitas rendah secara berkali-kali yang dapat menurunkan nilai gizi daging ayam dan juga berdampak negatif bagi kesehatan konsumen seperti penyakit . Penurunan kualitas minyak goreng diakibatkan adanya pemanasan suhu tinggi dan dipengaruhi oleh waktu penggorengan dan durasi penggunaan minyak goreng, dimana kualitas dari minyak goreng dapat dilihat dari nilai bilangan peroksida, bilangan asam, kadar asam lemak bebas, viskositas dan warna. Penelitian terhadap lalapan ayam goreng dan minyak goreng yang digunakan penjual melibatkan 50 responden pembeli dan 10 responden penjual di Daerah Blimbing Kota Malang. Kuisioner yang disebar ke responden menunjukkan bahwa responden penjual lalapan ayam goreng yang terdiri atas 3 laki-laki dan 7 perempuan dengan rentang usia 21 – 50 tahun dan latar belakang pendidikan mayoritas SMP (40%), diketahui terdapat 70% penjual menggunakan minyak goreng curah untuk menggoreng produk lalapan ayam gorengnya, mayoritas (70%) harga dibawah 10 ribu/liter yang digunakan oleh 50% responden untuk menggoreng selama 3 – 5 hari dengan 70% diantaranya menggunakan durasi menggoreng 10-15 menit dalam 1 kali goreng. Responden pembeli yang terdiri atas 35 lakilaki (70%) dan 15 perempuan (30%) dengan rentang usia 15 – diatas 25 tahun dan mayoritas (60%) adalah mahasiswa, diketahui 50% responden membeli lalapan ayam goreng karena malas memasak dengan mayoritas (60%) membeli setiap hari dan 90% responden pembeli berpendapat ada after taste (rasa yang tinggal) minyak pada produk lapapan yang mereka beli. Hasil kuisioner juga menunjukkan sebanyak 8 penjual mengetahui tentang keamanan minyak goreng yang digunakan secara berulang kali. Sedangkan hampir semua responden pembeli mengetahui bahaya minyak goreng yang digunakan terhadap kesehatan, akan tetapi 50% diantaranya mengabaikan hal tersebut. Hasil Penelitian menunjukkan seluruh indikator kualitas minyak goreng (bilangan peroksida, bilangan asam, kadar asam lemak bebas, viskositas dan warna) melebihi SNI. Analisis One-way Anova (α=0,05) terhadap 10 sampel penjual menunjukkan hasil yang berbeda nyata pada. Minyak goreng dengan bilangan peroksida terendah penjual (1) 4,53 mgO2/100g dan tertinggi Penjual (5) 8,34 mgO2/100g, bilangan asam terendah penjual (4) 0,82 mgKOH/g dan tertinggi penjual (2) 1.89 mgKOH/g, kadar asam lemak bebas terendah penjual (6) 0,4% dan tertinggi penjual (2) 0,82%, viskositas terendah penjual (9) serta penjual (3) sebesar 45 cP dan tertinggi penjual (1) 55 cP, warna L* terendah penjual (3) 8,2 dan tertinggi penjual (10) 16,433, nilai a* terendah penjual (3) 7,9 dan tertinggi penjual (10) 14,833 dan nilai b* terendah penjual (2) 2,6 dan tertinggi penjual (4) 8,7.
English Abstract
The Lalapan Fried Chicken is a popular product that processed with cooking oil in the city of Malang. However, sellers reduce selling prices to attract consumer’s interest and increase their profits, so they fry the chicken using low quality cooking oil with a repeated process, which can reduce the nutritional value of chicken and cause the negatives impact to consumer’s health such as cancer and atherosclerosis. The decrease in qualities of cooking oil is due to hightemperature heating, influenced by the frying time, and duration of cooking oil that has been used. The quality of cooking oil can be seen from the value of peroxide numbers, acid numbers, free fatty acid levels, viscosity, and color. The study of fresh chicken and cooking oil used by 50 buyer respondents and 10 seller respondents in Blimbing Region, Malang City.. Questionnaires distributed to respondents showed that respondents of the lalapan fried chicken sellers consisting of 3 men and 7 women with ages from 21- 50 years and education background were mostly junior high school (40%), found that there were 70% of sellers using bulk cooking oil for frying the lalapan’s fried chicken, the majority (70%) of the price below 10 thousands / liter used by 50% of respondents to fry for 3-5 days with 70% of them using 10-15 minutes frying duration in 1 time fried. The buyer respondents consisted of 35 men (70%) and 15 women (30%) with an age range of 15 - above 25 years and the majority (60%) were students, it was found that 50% of respondents bought the lalapan’s fried chicken because they were lazy to cook with the majority (60%) buy it every day and 90% of buyer respondents thought there was an aftertaste (taste of staying) oil on the applied product they bought. The results of the questionnaire also showed that as many as 8 sellers knew about the safety of cooking oil that was used repeatedly. While almost all buyer respondents know the dangers of cooking oil that is used for health, but 50% of them ignored this. The results showed that all indicators quality of cooking oil (peroxide number, acid number, free fatty acid content, viscosity, and color) exceeded the SNI. One-way Anova analysis (α = 0.05) for 10 sample sellers showed the results of all indicators are significantly different. Cooking oil with the lowest peroxide number is the seller (1) 4.53 mgO2 / 100g and the highest is seller (5) 8.34 mgO2 / 100g, the lowest of acid number is the seller (4) 0.82 mgKOH / g and the highest is seller (2) 1.89 mgKOH / g, The lowest of free fatty acid level is seller (6) 0.4% and highest is seller (2) 0.82%, The lowest of viscosity is seller (9) and seller (3) equal to 45 cP and the highest is seller (1) 55 cP, lowest L * color is seller (3) 8.2 and highest is seller (10) 16.433, lowest value a * is seller (3) 7.9 and highest is seller (10) 14.833 and lowest value b* is seller (2) 2.6 and highest is seller (4 ) 8.7
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2019/608/052002706 |
| Uncontrolled Keywords: | Minyak Goreng, Lalapan Ayam Goreng, Kualitas Minyak-Cooking Oil, The Lalapan Fried Chicken, Quality of Cooking oil |
| Subjects: | 600 Technology (Applied sciences) > 641 Food and drink > 641.6 Cooking specific materials > 641.638 5 Cooking oils |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Agus Wicaksono |
| Date Deposited: | 10 Aug 2020 07:06 |
| Last Modified: | 10 Aug 2020 07:06 |
| URI: | http://repository.ub.ac.id/id/eprint/180216 |
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