MODEL MATEMATIS KETENGIKAN BAHAN PANGAN BERLEMAK SELAMA PROSES PENYIMPANAN SEBAGAI FUNGSI DARI VARIASI ANGKA PEROKSIDA MINYAK AWAL DAN KETERSEDIAAN OKSIGEN DALAM KEMASAN
| Main Authors: | , DEWI MAYA MAHARANI, , Dr. Ir. Nursigit Bintoro, M.Sc. |
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| Format: | Thesis NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Universitas Gadjah Mada
, 2011
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| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/90044/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=50360 |
Daftar Isi:
- Rancidity is a damage or change in odor and flavor in the fat or fatty food. As one of fatty food products, peanut is susceptible to rancidity during storage.The duration of oil heating resulting in changes of peroxide value of oil as a medium for frying provides quality changes in fried ingredients. Besides that, availability of oxygen in the package would also affect on the rate of rancidity process. The purpose of this study was to develop a mathematic model of rancidity changes and mechanical properties of fried peanuts during storage. The variation of oil heating used were 0, 1, 2, and 3 hours. While the variation of ratio of material volume with the packaging material volume used were 0,17