PENGARUH PENAMBAHAN KULIT JERUK BALI (Citrus maxima) TERHADAP KUALITAS MINYAK GORENG YANG MENGALAMI PEMANASAN
Cooking oil is used to fry foods. The longer and more frequent the cooking oil being used, more its quality is getting lower. The goal of this research is to know if there is an effect of adding grapefruit peels due to the quality of cooking oil that has been used several times. Grapefruit peel cont...
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| Format: | Article |
| Language: | English |
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Mulawarman University
2015-06-01
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| Series: | Journal of Tropical Pharmacy and Chemistry |
| Online Access: | https://jtpc.farmasi.unmul.ac.id/index.php/jtpc/article/view/87 |
| Summary: | Cooking oil is used to fry foods. The longer and more frequent the cooking oil being used, more its quality is getting lower. The goal of this research is to know if there is an effect of adding grapefruit peels due to the quality of cooking oil that has been used several times. Grapefruit peel contains lycopene which can reduce oxidation process. By adding grapefruit peel, we hope its can reduce the lowering quality. The orientation shows that 3% grapefruit peel weight/weight is the most efficient concentration to be used. And with 3% grapefruit peel weight/weight, the results shows a big difference between cooking oil with no grapefruit peel addition and cooking oil with grapefruit peel addition.
Keywords: Cooking oil, frying, grapefruit peel, quality of cooking oil
ABSTRAK
Minyak goreng digunakan untuk memasak bahan makanan. Semakin lama dan semakin sering minyak goreng digunakan, kualitasnya akan semakin menurun. Tujuan dari penelitian ini adalah untuk mengetahui efek dari penambahan kulit Jeruk Bali pada kualitas minyak goreng yang mengalami pemanasan berulang. Kulit Jeruk Bali merupakan produk waste (buangan) yang mengandung likopen yang dapat mengurangi proses oksidasi. Dengan menambahkan kulit Jeruk Bali, diharapkan dapat mencegah penurunan kualitas minyak goreng. Dari penelitian didapatkan hasil bahwa 3% B/B kulit Jeruk Bali merupakan konsentrasi terbaik yang dapat digunakan. Pada studi ini minyak goreng yang diberi tambahan kulit Jeruk Bali dengan konsentrasi 3% B/B menunjukkan perbedaan yg besar pada beberapa parameter SNI dibandingkan dengan minyak goreng tanpa pemberian kulit Jeruk Bali setelah dipanaskan.
Kata Kunci: Spirulina platensis, reaktor tubular vertikal, pengurangan kadar CO2 |
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| ISSN: | 2087-7099 2407-6090 |