ANALISIS BEBERAPA PARAMETER KIMIA DARI MINYAK GORENG YANG MENGALAMI PENGGORENGAN BERULANG

ANNISA, ANNISA (2014) ANALISIS BEBERAPA PARAMETER KIMIA DARI MINYAK GORENG YANG MENGALAMI PENGGORENGAN BERULANG. Other thesis, andalas university.

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Abstract

ABSTRACT A research on some chemical parameters of sample of three times used frying oil which using „bakwan‟ as the fried food has been carried out. The results indicated that the oil used once to fry „bakwan‟has the following parameters : 0,6985 mg KOH/g for acid value, 208,7995 mg KOH/g for saponification value, 9,9601 meq O2/kg for peroxide value and then the oil used twice resulting in 1,3057 mg KOH/g for acid value, 216,1947 mg KOH/g saponification value, 11,1428 meq O2/kg for peroxide value and 43,7209 Iod/100 g for iodine value. The oil used thrice has the following parameters, 1,6910 mg KOH/g for acid value, 221,6864 mg KOH/g saponification value, 12,6914 meq O2/kg for peroxide and 42,0491 g Iod/100 g for iodine value. The control showed that the acid value ( 0.4582 mg KOH / g ), saponification value 205.7645 mg KOH /g, peroxide value ( 0.8476 meq O2/kg ), and Iodine value 45.6960 g Iod/100 g. Therefore, we conclude that the oil used once for frying „bakwan‟ first frying still on BSN standard range which has acid value 0.6985 mg KOH /g, saponification value 208.7995mg KOH/g, peroxide value 9.9601 meq O2/kg and Iodine value 44.8464 g Iod /100 g,but the oil used twice and thrice has the mentioned parameters which exceed the maximum rannge of standard.

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