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Budiyanto Budiyanto
Dept. of Agric. Technology, Fac. of Agriculture, Univ. of Bengkulu
Agriculture, Biological Sciences & Forestry Electrical & Electronics Engineering Energy Industrial & Manufacturing Engineering

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EVALUATE THE QUALITY CHANGES OF FRYING OIL DURING CONTINOUS FRYING OF LEMURU FISH (Sardinella lemuru) Reni Indria Putri; Budiyanto Budiyanto; Syafnil Syafnil
Jurnal Agroindustri Vol 6, No 1 (2016)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.6.1.1-7

Abstract

The frying oil quality decreased during continoiu frying is not only caused by frying condition, but also caused by the food composition of material being fried. The objective of the study was to evaluate the quality changes of frying oil during continous frying of Sardinella lemuru. 12 consecutive batches of frying of lemuru fish were conducted. Frying oil quality changes after 2nd, 4th, 6th, 8th, 10th and 12th batch of frying were evaluated based on determination free fatty acids (FFA), conjugated dienoic acid (CDA), and the smoke point of the oil samples. The results showed that the more repetitions frying the higher levels of FFA and its CDA value while the value of the lower smoke point. Over 12 times in the frying oil quality parameter of FFA still under the limit was broken and starts to break down in the 23rd frying, but the parameters of the CDA value there is no obtained limit demage, while smoke point of the oil begins to break downin 12th frying.
QUALITY OF OIL USED TO FRY NILA FISH REPEATEDLY BASED ON FFA, SMOKE POINT, REFRACTION INDEX, AND VISCOSITY PARAMETERS Budiyanto Budiyanto; Devi Silsia; Lukas Morasi Lumban Tobing
Jurnal Agroindustri Vol 5, No 1 (2015)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.5.1.36-43

Abstract

Oil is one of the important basic material in the process of frying and it is functioned as heat transfer media.  During a process of frying, oil is experiencing quality declaining to be marked by forming free fatty acid and peroxides as the result of oxidation or triglyceride hydrolysis. This research aimed to determine the limit of usage and study on the quality change of oil used to fry nila fish repeatedly.  Process of frying was done by applying two methods; with new oil added and with no oil added during the process of frying. Parameters observed were the free fatty acid (ffa), smoke point, refraction index, and viscocity. Result of the research showed that both method of  frying could be repeated up to ten continues process of frying to have the oil quality within the standard  limit of deterioration. At the tenth process of frying, for both method of frying, the ffas  of  the used oils were 0.5 % and 0.3 % that were lower then the standar  ( 0.9132 %); the points of smoke were 200°C and 203.33°C  compare to the standar  (170°C); the viskositis were 15.29191 Cp and 15.07 Cp that were less than the standar  (21.6 Cp); and the refraction indexes were 0.81 and 0.96 that were lower than the standar  of  oil deteriorated (1.46).Keywords: 
Co-Authors Devi Silsia Lukas Morasi Lumban Tobing Reni Indria Putri Syafnil Syafnil