STABILITAS OKSIDATIF DAN KARAKTERISTIK SENSORIS PRODUK MAKANAN HASIL PENGGORENGAN DENGAN MINYAK YANG DITAMBAH MIKROEMULSI EKSTRAK KULIT JERUK
| Main Authors: | , YUNCA MUHIMATUL HASANAH, , Prof. Dr. Ir. Sri Raharjo, M.Sc, |
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| Format: | Thesis NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Universitas Gadjah Mada
, 2014
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| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/127896/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=68205 |
Daftar Isi:
- Friying foods absorb fats or oils that have got oxidation , hydrolysis , and polymerization during frying , making a considerable contribution to the change the quality of fats or oils from the food products, to solve this problem with treatments , for example with the addition of natural antioxidants either or synthetic . Citrus peel are produced every year in large numbers and are usually . a major fraction of the waste . Citrus peel is a source of phenolic compounds , including phenolic acids , flavones polymethoxylated , and glycosylated flavanones . Citrus peel can be traditionally extracted using hot water and then applied to several conditions . The purpose of this study was to determine the stability and changes in the sensory properties of foods fried in oil microemulsion containing citrus peel extract during storage at room temperature. This research was taken in 3 stages : (1) Preparation and Extraction of Citrus Peel , (2) Preparation of Microemulsion W / O