Study of physicochemical characteristics of palmgroundnut composite oil during intermittent deep frying of soybean curd

Liauwan, Jossianna (2016) Study of physicochemical characteristics of palmgroundnut composite oil during intermittent deep frying of soybean curd. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Physicochemical characteristics of palm and groundnut oil composite oil were studied during intermittent deep frying of soybean curd. The effect of different ratio between two oils (100:0, 90:10, 80:20, and 70:30 palm to groundnut oil (%v/v)) and frying time (day 0, day 1, day 2, day 3 and day 4) on physicochemical characteristics were evaluated. The addition of groundnut oil could slower oil degradation process caused by hydrolysis, polymerization, and primary oxidation showed by lower value of Yellowness Index, viscosity, FFA value and peroxide value of composite oil. However, in the term of oil absorption, palm oil 100% also showed better result compared with composite oil. Frying time could decreased oil quality shown by decreasing oil lightness and increasing value of Yellowness Index, viscosity, FFA, peroxide value, p-Anisidine value and Totox value as the frying time continued. On the other hand, oil absorption was not affected by frying time.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Liauwan, JossiannaUNSPECIFIEDUNSPECIFIED
Contributors:
ContributionContributorsNIDN/NIDKEmail
UNSPECIFIEDGultom, Sisi Patricia L.A.UNSPECIFIEDUNSPECIFIED
Uncontrolled Keywords: Composite oil; groundnut oil; intermittent frying; palm oil
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Mrs Veronica Fitri Astuti
Date Deposited: 16 Oct 2018 08:00
Last Modified: 07 Dec 2019 06:00
URI: http://repository.uph.edu/id/eprint/1749

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