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All Journal Jurnal Periodic Jurusan Kimia UNP
Rahmi, Fathaniah Raviqa
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Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Energy Materials Science & Nanotechnology

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Analisis Sifat Fisikokimia dari Beberapa Minyak Kemasan Hasil Penggorengan Tempe Farhan, Muhammad; Azhar, Minda; Etika, Sri Benti; Pernadi, Niza Lian; Sabrina, Joya; Rahmi, Fathaniah Raviqa; Nizar, Umar Kalmar
Periodic Vol 13, No 1 (2024): PERIODIC
Publisher : Departemen Kimia FMIPA UNP

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/periodic.v13i1.124341

Abstract

Cooking oil is one of the staple ingredients for cooking which is very popular in Indonesian society. The cooking oil most often used for cooking by the community is palm oil, because it is easy to obtain and has a relatively affordable price. But on the other hand cooking oil which is repeatedly heated at high temperatures can have harmful effects on the body, especially with the presence of solutes in the ingredients that are fried. This study aims to determine the quality of palm oil from tempe frying which contains vegetable protein for 1 hour at 160 C. The cooking oil is heated for 1 hour then put in the tempe and removed after it is cooked, after 1 hour the oil is cooled and its quality is tested by testing the density, flow rate, acid number and saponification number. The results showed that after cooking for 1 hour testing the tempe frying oil, the quality of the oil based on the quality standard value was bimoli, followed by pure essence and fortune. The quality of bimoli oil from tempe frying for one hour was with a density of 0.9233 gr/mL, a flow rate of 3.805 mL/s, an acid number of 8.0536 mgKOH/g and a saponification number of 16.091 mgKOH/g.
Analisa Beberapa Sifat Fisikokimia dari Minyak Goreng Kemasan Hasil Penggorengan dengan Lemak Sapi Rahmi, Fathaniah Raviqa; Hardeli, Hardeli; Nasra, Edi; Pernadi, Niza Lian; Sabrina, Joya; Farhan, Muhammad; Nizar, Umar Kalmar
Periodic Vol 13, No 2 (2024): PERIODIC
Publisher : Departemen Kimia FMIPA UNP

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/periodic.v13i2.125466

Abstract

Palm oil is one of the vegetable oils with the highest concentration of contaminants compared to other oils. The main components of palm oil are triglycerides which account for more than 95% and other components such as monoglycerides, diglycerides, free fatty acids, phosphatides and sterols. Beef in 100 grams contains fewer calories (498 kj), total fat (2.8 g), unsaturated fat (0.448 g), saturated fat (1.149 g) and cholesterol (50 mg) than goat meat of the same size .The nutritional composition of beef includes 18.8 grams of protein, 66.0 grams of water and 14.0 grams of fat. The aim of this research is to determine the physicochemical properties of packaged cooking oil produced from frying beef fat at certain temperatures and times. The physicochemical properties of the oil determined include density, flow rate, acidity index and saponification index. Bimoli cooking oil resulting from the frying process has a density value of 0.9205 gr/ml, a flow rate of 2.949 ml/s, an acid number of 3.06939 mgKOH/gr and a saponification index of 16.71005 mgKOH/gr. The results of this research indicate that the results of testing the physicochemical properties of packaged cooking oil have better values compared to the results of testing beef tallow cooking oil.
Analisis Beberapa Sifat Fisikokimia dari Minyak Goreng Kemasan Hasil Penggorengan Ubi Jalar (Ipomea batatas) Sabrina, Joya; Dewata, Indang; Oktavia, Budhi; Pernadi, Niza Lian; Farhan, Muhammad; Rahmi, Fathaniah Raviqa; Nizar, Umar Kalmar
Periodic Vol 13, No 2 (2024): PERIODIC
Publisher : Departemen Kimia FMIPA UNP

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/periodic.v13i2.124356

Abstract

Cooking oil is a biological mixture derived from plants and consists of a mixture of esters derived from glycerol with fatty acids. The most commonly used cooking oil for cooking by the community is palm oil, because it is easy to obtain and the price is relatively affordable. The main composition of palm oil is triglycerides more than 95% and several other components such as monoglycerides, diglycerides, free fatty acids, phosphatides and sterols. Sweet Potatoes have the main content, namely carbohydrates. In addition to carbohydrates, there are other ingredients such as protein and fat. The purpose of this study was to determine the physicochemical properties of packaged cooking oil from sweet potato frying at a certain time and temperature and to use packaged cooking oil without heating as a comparison. The physicochemical properties of the oil determined include density, flow rate, acid number and saponification number. Bimoli cooking oil from sweet potato frying has a density value of 0.9369 gr/ml, a flow rate of 3.662 ml/s, an acid number of 8.143 mgKOH/gr and a saponification number of 14.305 mgKOH/gr. The results of this study indicate that the results of the physicochemical properties test of packaged cooking oil have a better value than the test results of sweet potato frying oil.
Co-Authors Budhi Oktavia Edi Nasra Hardeli Hardeli Indang Dewata Minda Azhar Muhammad Farhan Nizar, Umar Kalmar Pernadi, Niza Lian Sabrina, Joya Sri Benti Etika