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Dwimaryam Suciati
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Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Engineering Industrial & Manufacturing Engineering

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PERSENTASE PENURUNAN KADAR β–KAROTEN PADA PENGOLAHAN MINYAK GORENG CURAH DAN KEMASAN Dwimaryam Suciati; Chessia Nodifa Putri
JURNAL ILMIAH TEKNOLOGI INDSUTRI (SAINTI) Vol 16, No 2 (2019): VOL 16 NO 2 DESEMBER 2019
Publisher : Politeknik ATI Padang

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Abstract

β-carotenes is the most active form of provitamin A. β-carotenes has similar properties to vitamin A, which are sensitive to oxygen, light, and heat. Oxidation of β-carotenes is a major cause of reducing levels of β-carotenes in food. The samples used in this study are CPO (Crude Palm Oil), BPO (Bleached Palm Oil), RBDPO (Refined Bleached Deodorized Palm Oil), and RBD Olein (Refined Bleached Deodorized Olein) in the processing of CPO into bulk cooking oil and packaged cooking oil. The method used is spectrophotometry. This research was conducted to test the content of β-carotenes in each sample during the processing. The difference between bulk cooking oil and packaged cooking oil depend on the raw material, processing time, and supporting material. The stages of the processing of bulk cooking oil and packaging consist of bleaching, deodorizing, and fractionation. β-carotenes levels in bulk CPO was found to be between 432.1156-434.9257 ppm, and packaging CPO ranged between 490.0259-491.9635 ppm. After fractionation,  it is obtained in bulk RBD Olein 5.4714-6.8757 ppm and packaged RBD olein 15.3098-16.8184 ppm. Thus, reduced content of β-carotenes during the processing of bulk and packaged cooking oil its about 98.5558% and 96.7456%.
KORELASI ANTARA FREKUENSI PENGGORENGAN IKAN TONGKOL DENGAN KADAR ASAM LEMAK BEBAS, KADAR AIR DAN BILANGAN IOD MINYAK GORENG Dwimaryam Suciati; Zidni Tazkiyah
JURNAL ILMIAH TEKNOLOGI INDSUTRI (SAINTI) Vol 15, No 2 (2018): VOL 15 NO 2 DESEMBER 2018
Publisher : Politeknik ATI Padang

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Abstract

Cooking oil is a principal need for human as a media to process food stuff. Cooking oil can have damage if had repeatly heated, contact with water, air, and metal. The break down of cooking oil happen when frying cause of oxydation, polymerisasion and hydrolysis. Repeatly heated cooking oil will make undesirable compound like free fatty acid and waste suspension in it. The quality of repeatly heated cooking oil measured according to free fatty acid value, water content, and iodine value parameters by using volumetric and gravimetric methods. The sign of cooking oil quality degradation in each repeated fryings are showed by increase of free fatty acid and water content, but decrease of iodine value. After fourth frying of Euthynnus Affnis C., was obtained free fatty acid value 0.131 %, water content 0.172 % and iodine value 56.167. The result showed that after fourth frying of Euthynnus Affnis C., the free fatty acid and iodine value still eligible with SNI, but water content is beyond of SNI limit.
Co-Authors Chessia Nodifa Putri Zidni Tazkiyah