PENETAPAN BILANGAN PEROKSIDA MINYAK GORENG KEMASAN DENGAN BEBERAPA FREKUENSI PENGGORENGAN

ZULFIKRAN MOH. RIZKI AZIS, NANDA NAJMATUL ULYA, ATMIRA SARIWATI

Abstract


Increased consumption of vegetable oil causes the price to be more expensive so that it tends to be used repeatedly by the public. The use of cooking oil like this resulted in the emergence of byproducts such as peroxide which caused several health problems such as fat deposits in blood vessels and heart disease. The peroxide limit in cooking oil according to SNI-01-3741-2013 is 10 meq O2 / kg. Determination of Peroxide content was carried out by iodometric titration method which included standardization, Form Determination, and determination of peroxide content in new cooking oil, single-use and three times use. The results of peroxide numbers in five samples of cooking oil before frying showed that all samples still met SNI (A: 1.06 Meq O2 / Kg; B: 9.73 Meq O2 / Kg; C: 0.73 Meq O2 / Kg; D: 0.79 Meq O2 / Kg; E: 0,80 Meq O2 / Kg). in one-time oil samples obtained by one sample that exceeds SNI, that is sample B (11.41 Meq O2 / Kg) while the others still fulfill SNI (A: 1.32 Meq O2 / Kg; C: 1.45 Meq O2 / Kg; D: 0.94 Meq O2 / Kg; E: 1.29 Meq O2 / Kg), for oil in the third frying pan, sample B still shows the peroxide number that exceeds SNI (12.72 Meq O2 / Kg), while the other four samples still fulfill SNI (A: 2.29 Meq O2 / Kg; C: 2.36 O2 / Kg; D: 1.22 O2 / Kg; E: 1.79 O2 / Kg;). The cooking oil sample packaged with code B has poor quality, so testing the peroxide number can indicate the quality of a cooking oil.


Full Text:

PDF

References


Abdullah. 2007. Pengaruh Gorengan dan Intensitas Penggorengan Terhadap Kualitas Minyak Goreng. Jurnal Pilar Sains. 6(2): 45-50.

Alyas, S.A., Abdullah, A., Idris, N.A., 2006. Change of Chrotene Content During Heating of Red Palm Olein. Journal of Oil Resarch. 99-120.

Astuti, D. W., Fatimah, S., Albari, E. 2015. Gambaran Angka Peroksida pada Minyak Jelantah di Warung Pnyetan Wilayah Mancasana Yogyakarta. Biogenesis jurnal ilmiah biologi. 3(2): 96-99.

Badan Standarisasi Nasional. SNI-3741-2013 (Standart Mutu Minyak Goreng). Badan Standarisasi Nasional: Jakarta.

Chatzilazarou A, Gartzi, Lalas S, Zoidis E, Tsaknis J. 2006. Physicochemical Chages Of Olive Oil and Selected Vage Table Oil During Frying. Jurnal Food. 13: 27-35.

Deman, J. M. 1997. Kimia Makanan. Bandung: Penerbit ITB.

Dharma Y.P.I. 2012. Analisa Bilangan Peroksida pada Minyak yang digunakan Pedagang Gorengan di Wilayah Mulyosari Surabaya. [Karya Tulis Ilmiah]. Surabaya: Analis Kesehatan Universitas Muhammadiyah.

Hasibuan, R. 2014. Peningkatan Angka Peroksida pada Minyak Goreng Curah Terhadap Penggorengan Berulang Tempe. Jurnal Ilmiah Panmed. 8(3):258-262.

Lempang, I. R., Fatimawali., Pelealu, C. N. 2016. Uji Kualitas Minyak Goreng Curah dan Minyak Goreng Kemasan di Manado. Pharmacon Jurnal Ilmiah Farmasi. 5(4): 155-161.

Nainggolan, B., Susanti, N., Juniar, A. 2016. Uji Kelayakan Minyak Goreng Curah dan Kemasan yang Digunakan Menggoreng Secara Berulang. Jurnal Kimia Pendidikan. 8(1): 45-57.

Nurhasnawati, H., Supriningrum, R., Ceasariana, N. 2015. Penentapan Kadar Asam Lemak Bebas dan Bilangan Peroksida pada Minyak Goreng yang Digunakan Pedagang Gorengan Di JL.A.W Sjahranie Samarinda. Jurnal Ilmiah Manuntung. 1(1): 25-30.

Rohmawati, S., Pangestuti, D. R., Widajanti, Laksmi. 2017. Perbedaan Jumlah Bilangan Peroksida Minyak Goreng dengan Penambahan Bawang Merah dan Bawang Putih sebagai Antioksidan Alami (Pada Pedagang Gorengan di Wilayah Kecamatan Tembalang Kota Semarang Tahun 2016). Jurnal Kesehatan Masyarakat. 5(1): 307-314.

Siswanto, W., Mulasari, S. A. 2015. Pengaruh Frekuensi Penggorengan Terhadap Peningkatan Peroksida Minyak Goreng Curah dan Fortifikasi vitamin A. Jurnal KESMAS. 9(1): 1-10.

Sutarmin, R. H. 2005. Taklukkan Penyakit dengan VCO. Jakarta: Penebar Swadaya.

Suroso, A. S. 2013. Kualitas Minyak Goreng Habis Pakai Ditinjau dari Bilangan Peroksida , Bilangan Asam dan Kadar Air. Jurnal Kefarmasian Indonesia 3(2): 77–88.

Panangan, A.T. 2010. Pengaruh Penambahan Bubuk Bawang Merah (allium ascalonicum) Terhadap Bilangan Peroksida dan Kadar Asam Lemak Bebas Minyak Goreng Curah. Jurnal penelitian sains 10: 1-3.

Wijana, S. 2005. Mengolah Minyak Goreng Bekas. (Ed 1). Surabaya. Trubus Agrisarana.

Winarno, F. G. 2004. Kimia Pangan dan Gizi. Jakarta. PT. Gramedia Pustaka Utama.


Refbacks

  • There are currently no refbacks.