KUALITAS FISIKOKIMIA PADA MINYAK GORENG TERFORTIFIKASI VITAMIN A DENGAN KAJIAN SUHU DAN INTENSITAS PENGGORENGAN TERHADAP AYAM GORENG DENGAN METODE DEEP FAT FRYING
| Main Author: | Juliansyah, Juliansyah |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2018
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| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/41748/1/PENDAHULUAN.pdf http://eprints.umm.ac.id/41748/2/BAB%20I.pdf http://eprints.umm.ac.id/41748/3/BAB%20II.pdf http://eprints.umm.ac.id/41748/4/BAB%20III.pdf http://eprints.umm.ac.id/41748/5/BAB%20IV.pdf http://eprints.umm.ac.id/41748/6/BAB%20V.pdf http://eprints.umm.ac.id/41748/7/LAMPIRAN.pdf http://eprints.umm.ac.id/41748/ |
Daftar Isi:
- Palm cooking oil is a food ingredient with the main composition of triglycerides derived from palm oil, with or without chemical changes, including hydrogenation, and purification through the addition of vitamin A. Vitamin A is one of the micronutrients with very important benefits for the human body. However, until now Indonesia still has problem with vitamin A deficiency. The stability of vitamin A. The purpose of this study is to determine the effect of frying temperature and intensity on physicochemical quality of fortification of vitamin A cooking oil and fried chicken. The research used nested random design consisting of two factors. Factor I is the frying temperature of 150oC, 180oC, and 210oC. The second factor is frying intensity, namely frying intensity 1, frying intensity 2, and frying intensity 3. The analyzed parameters are vitamin A, retension of vitamin A, free fatty acids (FFA), brightness level (L), redness level (a+), yellowish level (b+), aroma, moisture content, and vitamin A absorbed. Based on the results of the study it is found that the treatment of temperature and intensity of frying significantly affected vitamin A, retention of vitamin A, brightness level (L), redness level (a+), yellowish level (b+), free fatty acids (FFA), aroma, fat content and vitamin A is absorbed. The best treatment of cooking oil fortified with vitamin A is T1B1 which is 150oC and frying intensity 1. The best treatment sample (T1B1) is similar to the quality of vitamin A oil fortification on the market with vitamin A 193,41 IU/g, retention of vitamin A 87,64 %, FFA 1,53 %, brightness (L) 35,87, redness (a+) 1,003, yellowish (b+) 9,21, aroma 3,22, cooking oil 0,1 %, fried chicken water content 60,58 %, fat content 3,25 %, and vitamin A absorbed 2,43 %.