PENGARUH PENAMBAHAN TEPUNG KENTANG (Solanum tuberosum L.) TERHADAP BILANGAN PEROKSIDA DAN ASAM LEMAK BEBAS PADA MINYAK GORENG CURAH

SUPRIANTI, ANNA (2015) PENGARUH PENAMBAHAN TEPUNG KENTANG (Solanum tuberosum L.) TERHADAP BILANGAN PEROKSIDA DAN ASAM LEMAK BEBAS PADA MINYAK GORENG CURAH. Skripsi thesis, Universitas Setia Budi Surakarta.

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Abstract

Cooking oil is a very important ingredient in our daily lives. Frying oil serves as medium of heat, add savory flavor, add nutritional value and calory in food. Bulk oil easily contaminated by air and water which causes rancidity so effect the taste and storability. Oil damage caused byfree radical which can inhibited the reaction by administration of antioxidant. Potatocontain antioxidants flavonoid, vitamin C and carotenoid. The purpose of this study was to determine the effect of potato (Solanum tuberosum L.) starch to increase of peroxide number and free fatty acid in bulk oil and determine the difference of peroxide and free fatty acids with different variation concentration of potato (Solanum tuberosum L.) flour. The research conducted to frying oil which added with a variation concentration of potato starch of 0%, 1%, 2%, and 3% with treatment time of 0 day, 8 days, 16 days, and 24 days. Peroxide level checked using iodometry method, free fatty acid level using alkalimetrymethod. The data was processed using computer assistance with Kolmogorov-Smirnov test obtainedresult data normally distributed and followed two-way ANOVA. Results on days 24 obtained average peroxide of cons. 07,58 mekO2/kg, cons.1 7,20 mekO2/Kg, cons.2 6,89 mekO2/Kg, cons.3 5,13 mekO2/Kg. Free fatty acids cons.0 0,1555%, cons.1 0,1197%, cons.2 0,1179%, cons.3 0,171%. The data shows that potato starch was able to inhibit the increase of peroxide number significantly but did not able to inhibit the increase of free fatty acid level significantly. Keywords: free fatty acid and peroxide number, frying oil, potato flour

Item Type: Thesis (Skripsi)
Uncontrolled Keywords: free fatty acid and peroxide number, frying oil, potato flour
Subjects: Q Science > Q Science (General)
Divisions: Fakultas Ilmu Kesehatan > Prodi D4 Analis Kesehatan
Depositing User: Tifany Nur Arfiana
Date Deposited: 09 Oct 2019 08:11
Last Modified: 09 Oct 2019 08:11
URI: http://repository.setiabudi.ac.id/id/eprint/1646

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