Performance of “Packaged” and Standard Palm Olein Oil in Frying Kerupuk Jalin

Abstract

The objective of the study was to evaluate the changing pattern of free fatty acid (FFA) and smoke pints of packaged and standard palm olein oil in frying kerupuk jalin. The other objective was to determine the end use of both frying oils during deep fying of kerupuk jalin. Continous deep frying with three replicates had been done for10 hours using special grade and regular frying oil without the addition of fresh oil during frying study. The result indicated that The FFA content of both packaged and regular oils increased linearly with increasing frying time, up to 10 hours. In addition, smoke point of the oils decreased linearly with increasing frying time. Based on FFA of the oil, the packaged oil could last 1,4 longer than regular oil during frying of kerupuk jalin.

Studi Perbedaan Kualitas Produksi Minyak Goreng Kemasan A Dan B Serta Curah

“…Beberapa penelitian yang telah dilaporkan sebelumnya yaitu penentuan kualitas minyak goreng kemasan dan curah yang diedarkan di pasar Manado yang telah dilakukan oleh Ika Risti Lempang pada Tahun 2016 menunjukan bahwa minyak goreng curah memiliki kadar peroksida yang tinggi melebihi batas SNI dibandingkan minyak goreng kemasan. Penelitian lain menunjukan minyak goreng kemasan dapat menggoreng 1,4 jam lebih lama dibandingkan minyak curah berdasarkan standar kelayakan pemakaian minyak (Budiyanto et al, 2012). Dalam durasi pemanasan yang sama, minyak goreng kemasan lebih tahan saat dipanaskan daripada minyak goreng curah, namun kedua jenis minyak goreng ini tetap memiliki kerusakan akibat dipanaskan (Manurung et al, 2018).…”