Analysis on the Quality Change of Tempeh, Catfish and Fried Chicken as the Effect of the Repetitive Used Cooking Oil

Abstract

The aim of this study is to analyze the change of product characteristic that will be fried using the cooking oil that is repetitively used by the sidewalk vendors (locally abbreviated as PKL). In this study, Randomized Complete Block Design (RCBD) was used and divided into 2 factors: types of product consisting of 3 levels (fried chicken, fried catfish and fried tempeh (Indonesian dish made of deep-fried fermented soya beans)) and frying frequency (control, 4 th frying, 6 th frying and 8 th frying). Once obtained, the data would be analyzed using ANOVA (Analysis of variance) method in which if an interaction is found, it would be continued by DMRT (Duncan's Multiple Range Test) using confidence interval at 5%. The result of the research shows that the types of product and the usage of repetitively used cooking oil at the different frequencies will bring an effect on the product quality after a repetitive frying by causing a significantly different impact (α = 0. 05) on water level, nutrient level, peroxide number, TBA level, p-Anisidine number at 0, 38, and free fatty acid levels.

Physio-Chemical Changes During Repeated Frying of Cooked Oil: A Review

“…; Mariana et al . ). Different factors such as fatty acid composition of oil, product quality, frying time, temperature, heating type, composition of frying oil, composition of fried food, fryer type, antioxidants and oxygen availability affect the deprivation of oil.…”

Profil Senyawa Polar Tiga Jenis Minyak Goreng Selama Penggorengan Tahu Dan Tempe

“…Hasil serupa juga diperoleh oleh Kiran (2015) yang menyatakan kadar FFA minyak kelapa sawit lebih tinggi dari minyak kedelai pada akhir penggorengan. Komposisi asam le-mak pada minyak mempengaruhi jumlah dan jenis asam lemak bebas yang terbentuk pada reaksi hidrolisis minyak goreng (Mariana et al, 2014). Minyak kelapa sawit memiliki kandungan asam palmitat dan asam oleat lebih tinggi daripada minyak kedelai yang lebih kaya asam linoleat (Nayak et al, 2015).…”

“…Minyak menggoreng tempe lebih cepat berubah coklat karena reaksi Maillard pada tempe selama penggorengan. Reaksi Maillard terjadi antara gula pereduksi dan asam amino bebas menghasilkan pigmen melanoidin berwarna coklat (Mariana, 2014). Kadar protein tahu dan tempe hampir sama, namun tempe memiliki kandungan asam amino dan gula pereduksi tinggi.…”

“…Bahan pangan dengan kandungan nutrien berbeda dapat mempengaruhi komposisi minyak setelah penggorengan (Mariana et al, 2014). Tahu dan tempe banyak dikonsumsi masyarakat Indonesia.…”

An Investigation of Food Quality and Oil Stability Indices of Muruku by Cluster Analysis and Discriminant Analysis

“…These include the effects of types of packaging material on physicochemical and sensory characteristics of deep fat fried banana chips [2], quality characteristic and shelf life studies of deep fried snack prepared from broken rice and legumes by-product [3] and physicochemical and sensory evaluation of fried banana [4]. Other studies on Asian snacks are the effects of the repetitive use of cooking oil on the quality of tempeh (fermented soybean), catfish and fried chicken [5] and oxidative instability of the cooking oil used to deep fry keropok lekors or fish crackers [6]. These studies have shown that oxidation caused degradation of oil stability and contributed to an overall decrease in product quality.…”