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Abstract
Oil is one of the important basic material in the process of frying and it is functioned as heat transfer media. During a process of frying, oil is experiencing quality declaining to be marked by forming free fatty acid and peroxides as the result of oxidation or triglyceride hydrolysis. This research aimed to determine the limit of usage and study on the quality change of oil used to fry nila fish repeatedly. Process of frying was done by applying two methods; with new oil added and with no oil added during the process of frying. Parameters observed were the free fatty acid (ffa), smoke point, refraction index, and viscocity. Result of the research showed that both method of frying could be repeated up to ten continues process of frying to have the oil quality within the standard limit of deterioration. At the tenth process of frying, for both method of frying, the ffas of the used oils were 0.5 % and 0.3 % that were lower then the standar ( 0.9132 %); the points of smoke were 200°C and 203.33°C compare to the standar (170°C); the viskositis were 15.29191 Cp and 15.07 Cp that were less than the standar (21.6 Cp); and the refraction indexes were 0.81 and 0.96 that were lower than the standar of oil deteriorated (1.46).
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References
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References
Ahmad, K. 2005. Performance Of Special Quality And Standard Palm Olein In Batch Frying Of Fish Nuggets. Malaysian Palm Oil Board. 10-15.
Berger, K.G. 2005. The Use Of Palm Oil In Frying. Malaysian Palm Oil Promotion Council. Malaysia.
Blumethal, M. M. 1996. Frying technology. Di dalam: Bailey’s Industrial Oil and Fat Technology; Edible Oil and Fat Product: Product and Application Technology (4th ed., Vol 3). Wiley- Interscience Publication. New York. pp. 429-482.
Fardiaz, D. 1996. Perubahan Sifat Fisiko Kimia Bahan Selama Proses Ekstrusi, Penggorengang dan Pemanggangan. Modul Pelatihan Produk-produk Olahan Ekstrusi, Bakery dan Frying. Kerjasama Pusat Studi Pangan dan Gizi dengan Kantor Menteri Negara Urusan Pangan. Tambun-Bekasi.
Febriansyah, R. 2007. Mempelajari Pengaruh Penggunaan dan Aplikasi Adsorben terhadap Kualitas Minyak dan Tingkat Penyerapaqn Minyak pada Kacang Salut. Program Studi Ilmu dan Teknologi Pangan . Institut Pertanian Bogor, Bogor.
Gerde, J., C. Hardy, W. Fehr, P.J. White. 2007. Frying Performance Of No-Trans, Low-Linoleic Acid Soybean Oils . JAOCS. 84(6): 557-563.
Hariskal. 2008. Pengaruh Pemanasan Pada Minyak Goreng dan Minyak Goreng Bekas Pakai.Skripsi Fakultas Pertanian Universitas Bengkulu. Bengkulu (Tidak Dipublikasikan)
Hutasoit, M. S. 2010. Kajian Penurunan Kualitas Minyak Goreng Kemasan Dan Minyak Curah Pada Penggorengan Kerupuk. Skripsi Fakutas Pertanian Universitas Bengkulu ( Tidak Dipublikasikan ).
Keijbebets, B.V. H., Aviko dan Steenderen 2001. The manucfature of pre-fried potato product. Di dalam : Rossell, J.B. (ed.). Frying : Improving quality. CRC Press. New York. pp. 197-213.
Ketaren, S. 1986. Minyak dan Lemak Pangan, Penerbit Universitas Indonesia (UI Press), Jakarta. 2008.
Leksono, S. 2001. Studi Mutu dan Penerimaan Konsumen Terhadap Abon. Jurnal Natur Indonesia. Vol 3(2): 184.
Nuraniza. 2013. Uji Kualitas Minyak Goreng Berdasarkan Perubahan Sudut Polarisasi Cahaya Menggunakan Alat Semiautomatic Polarymeter. Jurusan Fisika FMIPA. UNTAN Pontianak.
Perkins, E.G. (1995) Physical properties of soybeans, in Practical Handbook of Soybean Processing and Utilization (ed D.R. Erickson), AOCS Press, Champaign, IL, pp. 29–38.
Romero, A., C. Cuestaand, F.J. Sanchez-Muniz. 1998. Effect of oil replenishment during deep frying of frozen foods in sunflower oil and high-oleic acid sunflower oil. Journal Food Science 57:789-91.
Sulieman, M., A. El-Rahman, A. El-Makhzangy dan M. F. Ramadan 2001. Antiradikal Performance and Physicochemical Characteristics of Vegetable Oils upon Frying of French Fries: A Preliminary Comparative. Electronic Journal of Environmental, Agricultural and Food Chemistry. www.ejeafche. uvigo.es. [22 Februari 2007].
Winarno, F.G. 2005. Kima pangan. PT. Gramedia. Jakarta