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

Abstract

The quality of repeatedly used frying oil can b e seen from its total polar material (TPM) content. This study aims to determine the influence of different types of oil with different degrees of unsaturation (coconut, palm, soyb ean oil) and foodstuffs with different characteristics (tofu and tempe) to the formation o f the polar compounds in repeatedly used frying oil, b ased on the content of TPM, FFA, BI, FTIR and UV-Vis spectra. Chemical characterization of materials used was done in the first research stage. The second stage was the analysis of the polar compounds of the oil which was used for 3 hours/day for a dried of 15 hours. The results showed that the type of oil and food type affected the levels of TPM with increasing time of frying. The highest level of TPM 19.41±0.13% ob tained from combination soyb ean frying oil-tempeh (15 hours). The FTIR spectrum of the polar fraction from the used frying oil showed a large ab sorption in area 3600-3200 cm-1 wavelength in which hydroxyl groups indicate the polarity of the frying oil. The rate of increase of FFA in all comb inations of oil type-tempeh was faster than comb ination oil type-tofu. Coconut oiltofu has a slower rate for FFA and b rowning index. The carb onyl compound in frying oil was showed from peak spectrum ab sorption at 420 nm.