Study of physicochemical qualities of palm-corn composite oil during intermittent deep frying

Sulaksono, Maya Amelia (2015) Study of physicochemical qualities of palm-corn composite oil during intermittent deep frying. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Palm oil is the most widely used vegetable oils in Indonesia, while corn oil is suitable for frying and contains phytosterol which can retard oxidative polymerization of heated oil. This research was aimed to study the effect of blending ratio (100:0, 90:10, 80:20, and 70:30 palm to corn oil (v/v)) and frying time (day 0, day 1, day 2, day 3, and day 4) to the physicochemical qualities of heated oil. The physicochemical properties of this oil blend were evaluated during four days of intermittent deep frying. The frying time significantly degraded the quality of oil. The addition of corn oil to palm oil did not give significant effect to the peroxide value, p-Anisidine value, Totox value, and color formation. On the other hand, the addition of corn oil, especially with 70:30 palm to corn oil ratio, was able to reduce the increasing rate of free fatty acid and viscosity of the oils, as well as resulting in lower oil absorption of deep fried soybean curd compared to palm oil. To conclude, the analysis results of viscosity, oil absorption, and free fatty acid indicated that the addition of corn oil to palm oil was able to help the delay of polymerization and hydrolysis reaction, but was not able to reduce the rate of oxidation shown from the results of Peroxide value, p-Anisidine value, and Totox value.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Sulaksono, Maya AmeliaNIM03420110002BUBBLEZ_PURPLEHOLIC@HOTMAI.COM
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorGultom, Sisi Patricia L. A.UNSPECIFIEDUNSPECIFIED
Thesis advisorHalim, Jeremia ManuelNIDN0312118501UNSPECIFIED
Uncontrolled Keywords: corn oil ; intermittent frying ; oil blend ; oxidation ; palm oil ; polymerization
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 08:01
Last Modified: 03 Aug 2020 03:42
URI: http://repository.uph.edu/id/eprint/1763

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