EVALUASI MUTU KIMIAWI AYAM GORENG BROILER DAN MINYAK GORENG YANG DIGUNAKAN PEDAGANG KAKI LIMA DI SEMARANG
| Main Authors: | Sardono, Dhani, Retnaningsih, Ch., SRI, LESTARI |
|---|---|
| Format: | Article PeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
Unika Soegijapranata
, 2004
|
| Subjects: | |
| Online Access: |
http://repository.unika.ac.id/2350/1/evaluasi_mutu_kimiawi_ayam_goreng_broiler_dan_minyak_goreng_yang_digunakan_pedagang_kaki_lima_di_semarang.pdf http://repository.unika.ac.id/2350/ |
Daftar Isi:
- Traditional food espcesially fried chicken street vendors already know and liked by many people. Frying make the product more crispy, and delicion. On the other hand commonly street vendors ignored their food safety. All the time they never changed the cooking oil, just added with the new one when the quantity lester. This research fried to analyse the peroxide value of the fried chicken and the oil used, and compared the peroxide value of the early display product to the next 3 hours display. Sample was taken from 3 different vendors : TE Fried Chicken (coated fried chicken) .. lamongan (several kind fried product vendors) and tradisional fried chicken (uncoated fried chicken). The result showed that there was on plus correlation between the peroxide value of the oil and the fried chicken. The peroxide value of the oil are higher as the longer they were exposed to the heat. The lowest one was the fried chicken (9.939 ± 3.780 meq/kg) at lamongan vendors (7.658 ± 3.941 meq/kg) and the highest from the traditional fried chicken (21.023 ± 9.496 meq/kg).