Chemistry Department, Faculty of Sciences and Mathematics, Diponegoro University, Indonesia
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@article{JKSA3343, author = {Gunawan Gunawan and Mudji Triatmo Aloysius and Arianti Rahayu}, title = {Analisis Pangan: Penentuan Angka Peroksida dan Asam Lemak Bebas pada Minyak Kedelai dengan Variasi Menggoreng}, journal = {Jurnal Kimia Sains dan Aplikasi}, volume = {6}, number = {3}, year = {2003}, keywords = {Angka peroksida; asam lemak bebas; minyak goreng kedelai; menggoreng}, abstract = {Penentuan angka peroksida dan asam lemak bebas dalam minyak goreng dari kedelai dengan variasi frekuensi menggoreng kentang telah dilakukan. Frekuensi menggoreng dilakukan 10 kali dengan selang waktu 30 menit, lama penggorengan 7 menit. Hasil penelitian menunjukan frekuensi menggoreng menyebabkan kenaikan suhu minyak pada akhir penggorengan. Angka peroksida mengalami kenaikan dari sampel minyak awal 0,3986 mg O/100 g menjadi 3,4690 mg O/100 g pada penggorengan ke-10. Pada proses menggoreng mulai ke-4 menghasilkan angka peroksida melebihi batas SII yaitu 1,1896 mg O/100 g (SII-92= 1 mg O/100 g). Sedangkan angka asam lemak bebas naik dari sampel awal 0,02995 % menjadi 0,3115% pada penggorengan ke-10. Pada penggorengan ke-10 tersebut menghasilkan angka asam lemak bebas melebihi batas SII (SII-92= 0,3%).}, issn = {2597-9914}, pages = {13--16} doi = {10.14710/jksa.6.3.13-16}, url = {https://ejournal.undip.ac.id/index.php/ksa/article/view/3343} }
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