Kerusakan mutu minyak dalam pembuatan keripik kentang menggunakan penggorengan hampa

YUNIARTO, Kurniawan, Prof.Dr.Ir. Budi R., M.S.A.E

2004 | Tesis | S2 Teknik Pertanian

Kerusakan minyak dalam penggorengan kentang secara hampa dipelajari dengan mengukur laju kinetika perubahan asam lemak bebas, angka peroksida, warna dan kekentalan. Pengukuran kerusakan minyak dengan memberikan perlakuan perbandingan berat bahan (0.25 , 0.50, 0.75 kg) terhadap volume minyak (16 liter) dan perbedaan suhu proses penggorengan (80, 90, 100 oC). Pengukuran asam lemak bebas minyak dengan menggunakan standar analisa minyak (AOAC), angka peroksida menggunakan metode ferry thiocyanate, warna dengan indeks kemerahan lovibond tintometer dan kekentalan secara rotasional menggunakan viscotester – 03 (VT-03). Nilai laju kerusakan asam lemak bebas 0.004 % asam lemak bebas jam-1, peroksida tidak terdeteksi, warna 0.046 jam-1, kekentalan 1.22 milipascal jam-1. Menggunakan batas kerusakan mutu minyak yang paling cepat dicapai didapatkan waktu atau umur minyak dalam penggorengan kentang kontinyu secara hampa selama 95 jam.

Oil deterioration on potatoes frying used vacuum fryer was studied with measured rate of kinetic appear oh free fatty acids, peroksida value, color and viscosity. The measurement oil deterioration used treatments ratio of mass feed (0.25, 0.50, 0.75 kg) and temperature difference (80, 90, 100 oC). Measurements free fatty acid used standard methods analysis by AOAC, peroksida value used ferry thiocyanate method, colour used lovibond tintometer with redness scale and viscosity used viscotester – 03. The Result showed that the rate of kinetic oil deterioration depend on chemics characteristic as mention free fatty acid were 0.004 % free fatty acid hour-1 and peroksida value undetectable. Rate of kinetic oil deterioration depend on physics characteristic as mention redness were 0.046 hour-1 and viscosity 1.22 milipascal hour-1. The research was concluded that vacuum fryer has a good performance to maintaining oil from deterioration during frying. Ability of oil to reuse is 80 hours and after that have to discard.

Kata Kunci : Pengolahan Produksi Pertanian,Penggorengan Hampa,Mutu Minyak, Oil deterioration, kinetic, Vacuum fryer, free fatty acid, peroksida value, color, viscosity