The effect of frying frequency on acid value and peroxides in various types of oil

Rahma Laelia, Pramudya Kurnia

Abstract


Background: People often store frying oil that will be reused or used repeatedly for several times, especially in salted fish frying. Cooking oil that has been used repeatedly with high temperatures or contact with water and oxygen will produce acid and peroxide values. This is due to the oxidation and hydrolysis processes causing oil damage. Objective: To identify the effect of frying frequency on the acid and peroxides value in various types of oil. Methods: This research was an experiment with salted fish frying based on a completely randomized design using three treatments (first, second, and the third frying processed) with three different types of oil, that were coconut oil, palm oil, and corn oil. Acids and peroxides values were analyzed using One Way Anova test continued with Duncan Multiple Range Test (DMRT) test. Results: Acid value in the three types of oil was still within the limits of the standards value 0.6 mg KOH/g based on SNI 3741: 2013 and free fatty acid 0.3% based on SNI 7709:2012. After first until third frying, peroxide value of coconut oil was still within the standard limit, whereas in palm oil and corn oil, after second frying were exceeded of the standard limit based on SNI which have maximal value 10 mek O2/kg. Conclusion: Frying frequency were affected by acid and peroxides values of coconut oil, palm oil, as well as corn oil.

Keywords


acid value; peroxide value; free fatty acid; corn oil; coconut oil; palm oil

Full Text:

PDF

References


Aladedunye FA & Przybylski R. Degradation and nutritional quality changes of oil during frying. J Am Oil Chem Soc. 2009;86:149–156.

Pusat Data dan Sistem Informasi Pertanian, Kementerian Pertanian RI. Survei Sosial Ekonomi Nasional (SUSENAS). Buletin Konsumsi Pangan Semester 2 2017. 2017;8(2):43-50.2017.

Dwiputra D. Minyak jagung alternatif pengganti minyak yang sehat. Jurnal Aplikasi Teknologi Pangan. 2015;4(2):5-6.

Khomsan A, Ilmi IM, Marliyati SA. Kualitas minyak goreng dan produk gorengan selama penggorengan di rumah tangga Indonesia. Jurnal Aplikasi Teknologi Pangan. 2015; 4(2):61-65.

Noriko N, Elfidasari D, Perdana AT. Analisis penggunaan dan syarat mutu minyak goreng pada penjaja makanan di food court UAI. Jurnal Al-Azhar Indonesia Seri Sains dan Teknologi. 2012;1(3):147-154.

Aziz I, Nurbayti S, Ulum B. Esterifikasi asam lemak bebas dari minyak goreng bekas. Jurnal Valensi. 2011;2(2):384-388.

Rauf R. Kimia pangan. Yogyakarta: Penerbit Andi; 2015.

Tumuhimbise GA, Orishaba J, Atukwase A. Effect of salt on the sensory and keeping quality of orange fleshed sweet potato crisps. Food and Nutrition Sciences. 2013;4:454-460.

Standar Nasional Indonesia. Minyak goreng. Badan Standardisasi Nasional. 3741:2013.ICS: 67.200.10. Diakses dari https://dokumen.tips/documents/sni-3741-2013-minyak-goreng-558463df91cf6.html

Hasibuan R. Peningkatan angka peroksida pada minyak goreng curah terhadap penggorengan berulang tempe. Jurnal Ilmiah PANNMED.2014;8(3):258-262.

Kusnandar F. Kimia pangan komponen makro. Jakarta : Dian Rakyat; 2010.

Ketaren S. Pengantar teknologi minyak dan lemak pangan edisi pertama. Jakarta: Universitas Indonesia Press; 2005.

Winarno FG. keamanan pangan. Jilid 2. Cetakan 1. Bogor: M-Brio Press; 2004.

Herlina N, Ginting MHS. Lemak dan minyak. Medan: Universitas Sumatera Utara; 2002.

Winarno FG. Kimia pangan dan gizi. Jakarta: PT. Gramedia Utama; 2002.

Siswanto W & Mulasari SA. Pengaruh frekuensi penggorengan terhadap peningkatan angka peroksida minyak goreng curah dan fortifikasi vitamin A. Jurnal KESMAS. 2015;9(1):1-10.

Standar Nasional Indonesia. Minyak goreng sawit. Badan Standarisasi Nasional. 7709:2012. ICS: 67.200.10. Diakses dari https://www.scribd.com/doc/157774034/SNI-Migor-Sawit-SNI-No-7709-2012

Hasibuan HA. Kajian mutu dan karakteristik minyak sawit Indonesia serta produk fraksinasinya. Jurnal Standardisasi. 2012;14(1):13-21.

Akoh CC & Min D. Food lipids chemistry, nutrition and biotechnology. New York: CRC Press; 2008.

Raharjo S. Kerusakan oksidatif pada makanan. Yogyakarta: Pusat Studi Pangan dan Gizi UGM; 2004.

Ketaren S. Pengantar teknologi: minyak dan lemak pangan. Jakarta: Universitas Indonesia; 2008.

Srivastava Y & Semwal AD. A study on monitoring of frying performance and oxidative stability of virgin coconut oil (VCO) during continuous/ prolonged deep fat frying process using chemical and FTIR Spectroscopy. Journal Food Science Technology. 2015;52(2):984-991.

Boateng L. Coconut oil and palm oil’s role in nutrition, health and national development: A review. Department of Food Science and Nutrition, University of Ghana. 2016;50(3): 189-196.

Marina AM, Cheman YB, Nazimah SAH, Amin I. Antioxidant capacity and phenolic acids of virgin coconut oil. Int Journal Food Science Nutrition. 2009;60:114-123.

Karouw S & Indrawanto C. Perubahan mutu minyak kelapa dan minyak sawit selama penggorengan, pattern of coconut oil and palm oil quality during frying. Jurnal B. Palma. 2015;16(1):1-7.

Sukandar D, Hermanto S, Silvia E. Sifat fisiko kimia dan aktivitas antioksidan minyak kelapa murni (VCO) hasil fermentasi Rhizopus orizae. Fakultas Sains dan Teknologi UIN Jakarta. 2009;11(2):7-14.

Edwar Z, Suyuthie H, Yerizel E, Sulastri D. Pengaruh pemanasan terhadap kejenuhan asam lemak minyak goreng sawit dan minyak goreng jagung. Journal of The Indonesian Medical Association. 2011;61(6):248-252.

Wijana S, Arif H, Nur H. Teknologi pangan: mengolah minyak goreng bekas. Surabaya: Trubus Agrisarana; 2005.

Ericson MC. Lipid oxidation of muscle foods, in: Food lipids: chemistry, nutrition, and biotechnology. 2002;365-412.




DOI: https://doi.org/10.35842/ilgi.v3i1.119

Refbacks

  • There are currently no refbacks.




Copyright (c) 2019 Ilmu Gizi Indonesia

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Ilmu Gizi Indonesia indexed and listed by: 

Google Scholar Google Scholar   IPI



Ilmu Gizi Indonesia ISSN  2580-491X   (Media Cetak) dan ISSN  2598-7844   (Media Online)

Alamat: 

Ilmu Gizi Indonesia

Jalan Raya Tajem KM 1.5 Maguwoharjo, Depok, Sleman, Yogyakarta 55281

Telp. (0274) 4437888

Fax. (0274) 4437999

No Hp. 08567865856 / 08562906787

email: redaksiilgi@gmail.com

Web
Analytics Made Easy - StatCounter View My Stats ILGI