Kajian kualitas fisikokimia minyak komposit kelapa sawit - canola selama penggorengan intermittent = Study of physicochemical qualities of palm-canola composite oil during intermittent deep frying

Yoshe, Sabrina (2015) Kajian kualitas fisikokimia minyak komposit kelapa sawit - canola selama penggorengan intermittent = Study of physicochemical qualities of palm-canola composite oil during intermittent deep frying. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Oil blending is an economical method to modify and improve the characteristics of vegetable oil. This research was aimed to study the physicochemical quality of palm-canola composite oil during the intermittent frying of soybean curd (deep fat frying). Palm oil was blended with canola oil in different ratios (100:0, 90:10, 80:20, and 70:30). Two hours of frying was performed everyday for 4 consecutive days. The result showed that palm-canola composite oil compared to control (palm oil) alone increased the quality of frying oil by the decreased of viscosity, yellowness index (YI), Totox value (TV), free fatty acid (FFA) value and the oil absorption in soybean curd. However, the blends indicated unstable towards oxidation reaction which can be seen from peroxide value (PV) and p-anisidine value (p-AV). Different frying time significantly affected oil degradation and it can be seen from all parameter, while oil absoption of fried soybean curd was not significantly affected. Palm-canola composite oil with ratio 90:10 was the best ratio which can lowered the rate of oil degradation. Therefore, this research indicated that palm-canola composite oil can reduce the hydrolysis and polymerization reaction of frying oil but not for oxidation reaction of palm frying oil.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Yoshe, SabrinaNIM03420110042NANA_140794@HOTMAIL.COM
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorGultom, Sisi Patricia L. A.UNSPECIFIEDUNSPECIFIED
Thesis advisorHalim, Jeremia ManuelNIDN0312118501UNSPECIFIED
Uncontrolled Keywords: blending oil ; canola oil ; intermittent frying ; oil degradation ; 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: Users 17 not found.
Date Deposited: 16 Oct 2018 08:00
Last Modified: 03 Aug 2020 04:04
URI: http://repository.uph.edu/id/eprint/1756

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