Simbolon, Jetro P. (2014) UJI KERUSAKAN MINYAK PADA PENGGUNAAN MINYAK GORENG CURAH DAN KEMASAN SECARA BERULANG. Undergraduate thesis, UNIMED.
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Abstract
Minyak goreng merupakan bahan kebutuhan pokok dalam kehidupan sehari-hari, minyak yang biasa digunakan adalah minyak nabati atau dari minyak kelapa sawit. Parameter kualitas dari minyak salah satunya diuji dengan penentuan asam lemak bebas minyak dan penentuan angka peroksida. Tujuan penelitian ini adalah untuk mengetahui kadar asam lemak bebas dan angka peroksida pada minyak curah dan kemasan, dengan menggunakan metode titrasi alkalimetri dan iodometri. Hasil penelitian menunjukkan bahwa kadar asam lemak bebas pada minyak goreng curah sebelum pemakain hingga pada pemakaian kelima adalah 0,1832; 1,0640; 1,1671; 1,5452; 1,8036; 1,8678 dan untuk minyak goreng kemasan 0,0514; 0,2829; 0,4371; 0,6494; 1,2406; 1,4031, sedangkan kadar peroksida sebelum pemakain hingga pada pemakaian kelima pada minyak curah adalah 1,4887; 4,7501; 5,9616; 11,1826; 14,5698; 22,0004 dan untuk minyak goreng kemasan adalah 0,4934; 1,6590; 4,1771; 6,9452; 12,7014; 16,0709. Sesuai dengan data SNI bahwa batas aman kandungan asam lemak bebas dan angka peroksida adalah 0,6 % dan 10 mek O2/kg, maka minyak goreng kemasan dapat digunakan sampai penggorengan ketiga. Minyak goreng curah hanya dapat digunakan sampai penggorengan kedua ditinjau dari besar aknga peroksida yang terkandung didalamnya sedangkan jika ditinjau dari kadar asam lemak bebasnya minyak goreng curah hanya dapat digunakan sekali.
Item Type: | Thesis (Undergraduate) | ||||||
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Call Number: | 541.393 Sim u | ||||||
Keywords: | minyak goreng; asam lemak bebas; angka peroksida. | ||||||
Subjects: | L Education > LB Theory and practice of education > LB1025 Teaching (Principles and Practice) Q Science > QD Chemistry |
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Divisions: | Fakultas Matematika dan Ilmu Pengetahuan Alam > Kimia | ||||||
Depositing User: | Mrs Elita Sari Sitorus | ||||||
Date Deposited: | 08 Apr 2016 08:34 | ||||||
URI: | http://digilib.unimed.ac.id/id/eprint/11605 |
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