Sifat Fisik-Kimia Dan Organoleptik Bawang Goreng Palu Pada Berbagai Frekuensi Pemakaian Minyak Goreng

Alam, Nur; Rostiati, Rostiati; Muhardi, Muhardi

doi:10.22146/agritech.9433

Cited by 7 publications

(9 citation statements)

References 4 publications

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“…Moisture content is a key parameter of fried shallot quality, which affects the product crispness and shelf life. The moisture content of the fried shallot (3.11%) was comparable to that of commercial Palu fried shallot reported by Alam et al (2014) which is in a range of 2.57-4.40%.…”

Section: Primary Market Researchsupporting

confidence: 78%

“…The Semau fried shallot was slightly oily in appearance, savory taste and aroma. The fat content was lower than that of Palu fried shallot (36.92-42.51%) as reported by Alam et al (2014). On nutritional aspect, it can be estimated that consuming 100 g of Semau fried shallot will give 30.35% contribution to the fat daily value.…”

Section: Fried Shallot Productionmentioning

confidence: 63%

“…Shallot variety and quality determine the fried shallot characteristic (Herman, 2007). Frying is a critical point in the processing, hence the frying oil quality should be controlled since it determines the product shelf life (Alam et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

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Market research and cost analysis of production of fried shallot as local superior product in Semau Island, East Nusa Tenggara, Indonesia

Tulipa¹,

Rachmawati²,

Ellitan³

et al. 2019

Food Res.

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The purpose of this research was to perform a market research and cost analysis of the fried shallots production. Food product development based on the local agricultural commodities with appropriate technology to the local society in Semau island is an important effort to improve socio-economic development. Shallot is one of the main agricultural commodities in Semau Island. Based on several criteria such as the applied technology, human resources, market potential, and economic contribution, fried shallot has potential as a Local Superior Product from Semau. In this research, fried shallot was developed at laboratory scale and subjected to the chemical analysis, market test and feasibility analysis on the economic aspect. The processing steps of fried shallot include peeling, slicing, mixing, frying and packaging. The results of the chemical analysis showed that moisture and fat contents of the product were comparable to the commercial fried shallot. In the market test, the purchase intention of the product was high enough. Cost analysis showed that the contribution margin ratio was 107%. Based on the technical and economic evaluation, the production of fried shallot was feasible to be implemented on Semau island.

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Section: Primary Market Researchsupporting

confidence: 78%

Section: Fried Shallot Productionmentioning

confidence: 63%

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Market research and cost analysis of production of fried shallot as local superior product in Semau Island, East Nusa Tenggara, Indonesia

Tulipa¹,

Rachmawati²,

Ellitan³

et al. 2019

Food Res.

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“…Penurunan pH dikarenakan penggunaan suhu tinggi dan berbeda yang menyebabkan ketidakstabilan. Sedangkan pH yang stabil dipengaruhi oleh faktor lain seperti jumlah kadar air dalam makanan karena kadar air berpengaruh dalam pembentukan asam lemak bebas yang mengakibatkan pH mendekati asam (Aminah, 2010;Alam, 2014 Hasil pada aroma trigliserida dari kontrol, P1, P2, P3, dan P4 menunjukkan tidak beraroma karena senyawa peroksidasi yang menyebabkan aroma tengik dan pelarut pada minyak goreng ikut menguap pada oven saat pengujian (Putri, 2015). Data statistika pada aroma trigliserida menggunakan data nominal sehingga menggunakan uji binomial.…”

Section: Karakterisasi Phunclassified

Pengaruh Lama Penggunaan Minyak Goreng Kelapa Sawit terhadap Karakterisasi Trigliserida dan Crude Glycerol

Febiola

Hanum

2018

medicra

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The price of cooking oil has been increasing every year. Repetaed of using cooking oil will appearance negative impact for healthy and positive impact for biodiesel industry as raw material glycerol. This research aim to knowing the effect of times palm cooking oil for characteristic triglyceride and crude glycerol of pH, flavour, colour, density, and content for daily use. The category of sample is 0 day as control, 4 days as P1, 8 days as P2, 12 days as P3 with experiment laboratory method. The statistic was perfomed by binomial test for flavour, kruskal-wallis test for colour, and one way anova for pH, density, and content. If any treatment effect was continued with post hoc test. The result showed as control; P1; P2; P3 of characteristic triglyceride respectively for pH are 6.67; 6.13; 6.13; 5.88; for flavour is not flavourfull for all type; for colour are yellow; yellow; clear-yellow; brownish-yellow; for density are 0.740; 0.789; 0.747; 0.734; and content are 93.8; 83.9; 80.2; 75.3. whereas characteristic of crude glycerol respectively for pH are 5.92; 6.18; 6.35; 6.28; for flavour is not flavourfull for all type; for colour are yellow; yellow; red-yellow; red; for density are 1.058; 0.961; 1.021; 1.036; and content are 34.4; 46.3; 51.1; 58.4. The result of statistic is times palm cooking oil not influence for pH, but influence significantly for flavour, colour, density, and content.

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“…Sebagai sediaan bumbu pasta bawang merah harus memiliki flavor yang kuat, sehingga dapat memberikan aroma yang khas ketika digunakan. Berbagai penelitian terkait pengolahan bawang merah telah banyak dilaporkan (Darmawidah et al, 2010;Alam et al, 2014;Iriani, 2007), hanya satu orang yang meneliti mengenai karakteristik pasta bawang merah dengan penambahan shortening dan antioksidan tokoferol (Sihombing, 2003).…”

Section: Pendahuluanunclassified

PROSES PEMBUATAN PASTA BAWANG MERAH (Allium cepa var. aggregatum) DAN PENENTUAN UMUR SIMPANNYA DALAM KEMASAN GELAS

Permatasari¹,

Yuliasih²,

Suryani³

2017

j.tek.ind.pert

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Shallot is a commodity that is widely used as ABSTRAKBawang merah merupakan komoditi yang banyak dimanfaatkan sebagai bumbu. Ketersediaan dan harga bawang merah yang tidak stabil menyebabkan perlu adanya pengolahan lebih lanjut. Salah satu alternatif olahan bawang merah adalah pasta bawang merah. Penelitian ini bertujuan untuk memperoleh formula pasta bawang merah yang memiliki aroma yang kuat dan melakukan penentuan umur simpan pasta bawang merah dalam kemasan gelas. Penelitian ini dilakukan dalam beberapa tahap yaitu persiapan dan karakterisasi bawang merah, proses pengolahan pasta bawang merah dan penentuan umur simpan pasta bawang merah dalam kemasan gelas dengan metode ESS (Extended Storage Studies). Penelitian menggunakan Rancangan Acak Lengkap dengan 2 faktor yaitu rasio bawang merah dengan shortening dan konsentrasi emulsifier. Faktor rasio bawang merah dan shortening yaitu 2:1, 3:1, dan 4:1, dengan taraf konsentrasi emulsifier yaitu 2, 3 dan 4% untuk masing-masing rasio bawang merah dan shortening. Hasil analisis statistik menunjukkan bahwa rasio bawang merah dan shorteningmempengaruhi kadar FFA. Konsentrasi emulsifier dan interaksi antara konsentrasi emulsifier dan rasio bawang merah terhadap shortening mempengaruhi kadar VRS (volatile reducing substance) pasta bawang merah. Perlakuan pasta bawang merah terbaik adalah perlakuan rasio bawang merah dan shortening 3:1 dengan konsentrasi emulsifier 4%. Umur simpan pasta bawang dalam kemasan gelas adalah 10 hari pada suhu 30, 40 dan 50 o C. Selama penyimpanan terjadi peningkatan kadar FFA dan penurunan kadar VRS seiring dengan peningkatan suhu penyimpanan. Peningkatan kadar FFA disebabkan terjadinya hidrolisis lemak selama penyimpanan, sedangkan penurunan kadar VRS akibat adanya penguapan senyawa sulfur yang merupakan komponen flavor pada bawang merah saat proses penumisan.Kata kunci: pasta bawang merah, emulsifier, shortening, umur simpan PENDAHULUANBawang merah merupakan komoditi yang diperlukan baik sebagai bumbu masak maupun bahan obat-obatan (Djali dan Putri, 2013). Produksi bawang merah yang fluktuatif bergantung pada musim tanam bawang merah berdampak pada harga jual bawang merah yang tidak stabil.Ketersediaan bawang merah cenderung melimpah pada waktuwaktu tertentu (pada saat panen raya) sehingga *Penulis Korespodensi

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Sifat Fisik-Kimia Dan Organoleptik Bawang Goreng Palu Pada Berbagai Frekuensi Pemakaian Minyak Goreng

Cited by 7 publications

References 4 publications

Market research and cost analysis of production of fried shallot as local superior product in Semau Island, East Nusa Tenggara, Indonesia

Market research and cost analysis of production of fried shallot as local superior product in Semau Island, East Nusa Tenggara, Indonesia

Pengaruh Lama Penggunaan Minyak Goreng Kelapa Sawit terhadap Karakterisasi Trigliserida dan Crude Glycerol

PROSES PEMBUATAN PASTA BAWANG MERAH (Allium cepa var. aggregatum) DAN PENENTUAN UMUR SIMPANNYA DALAM KEMASAN GELAS

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