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All Journal Jurnal Teknologi Pangan dan Hasil Pertanian Nutrition Scientific Journal
Maerani, Maerani
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Agriculture, Biological Sciences & Forestry Humanities Chemistry Computer Science & IT Health Professions Immunology & microbiology Public Health

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Stability of vitamin E and or K in cooking oil during the frying process Nabila, Talitha Shanda; Ati, Tiara Mustika; Nursafitri, Rifa Ayu; Padilah, Fikri Dwi; Maerani, Maerani; Faturohman, Hadi Yusuf
Nutrition Scientific Journal Vol 3, No 2 (2024)
Publisher : Program Studi Gizi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37058/nsj.v3i2.14096

Abstract

Cooking oil is the main ingredient in food processing that acts as a heat transfer medium, energy source, and solvent for vitamins A, D, E, and K. However, the frying process can affect the stability of vitamins, especially vitamins E and K, contained in the oil. This article aims to examine the stability of vitamins E and K in vegetable oil at high temperatures and how much remains after the frying process, as well as factors that affect degradation such as temperature, time, and oxygen exposure. Through a literature review, it was found that high temperatures and long heating can accelerate the damage to vitamins E and K, which is indicated by an increase in the peroxide number and changes in oil quality. Efforts to reduce degradation include regulating frying temperature and duration, avoiding exposure to oxygen and light, using additional antioxidants, and using chelating agents.
Evaluasi Penerapan Standard Sanitation Operation Procedure Proses Produksi Sambal Cikur di UMKM “X” Kota Tasikmalaya Maerani, Maerani; Ghaffar, Mufti
Jurnal Teknologi Pangan dan Hasil Pertanian Vol. 20 No. 1 (2025): Februari
Publisher : Faculty of Agricultural Technology, Universitas Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26623/jtphp.v20i1.9801

Abstract

Sambal cikur merupakan sambal yang berasal dari tasikmalaya dengan aroma kencur yang khas. Penerapan Standard Sanitation Operation Procedure (SSOP) di industri pangan dinilai sebagai program sanitasi wajib guna meningkatkan kualitas produk yang dihasilkan serta menjamin sistem keamanan pangan. Tujuan penelitian ini, yaitu untuk melakukan evaluasi penerapan SSOP di industri pangan, khususnya pada produk sambal cikur di UMKM “X”, kota Tasikmalaya. Metode yang dilakukan dalam penelitian ini meliputi observasi, wawancara, dan analisis persentase ketidaksesuaian penerapan SSOP pada sarana produksi. Berdasarkan observasi, ditemukan beberapa ketidaksesuaian penerapan SSOP di UMKM “X” yang tidak sesuai dengan standar, antara lain belum dilakukan pemeriksaan air secara berkala, beberapa kondisi bangunan dan fasilitas produksi yang tidak sesuai standar, belum terdapat tempat sampah tertutup di ruang produksi, sebanyak 66,7% karyawan tidak disiplin dalam menggunakan APD dan seragam khusus produksi, tidak tersedia wastafel khusus untuk cuci tangan di ruang produksi, belum adanya pengendalian dan program pengawasan kesehatan karyawan dan pemberantasan hama. Adapun ketidaksesuaian penerapan SSOP pada berkisar 12,5 – 100%, dengan rata – rata ketidaksesuaian sebesar 60,31%. Hal tersebut mengindikasikan bahwa penerapan SSOP pada produksi sambal cikur di UMKM “X” sangat kurang memenuhi standar.
Impact of storage and processing on vitamin c in fresh vegetables Amalia, Nirmala; Afifah, Suci Nur; Hidayat, Atmajaya Nur; Setiawan, Wayan; Budiarti, Erri Erlita; Maerani, Maerani; Faturochman, Hadi Yusuf
Nutrition Scientific Journal Vol 4, No 1 (2025)
Publisher : Program Studi Gizi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37058/nsj.v4i1.14051

Abstract

Vitamin C is a vitamin that is susceptible to oxidation, so it easily deteriorates when exposed to heat, light, or high temperatures. The purpose of this article is to summarize existing information on various storage and processing techniques related to vitamin C content, particularly fresh vegetables.The effect of temperature on vitamin C storage showed variations in the percentage of vitamin C content stored at room temperature (28°C-35°C) and low temperature (5°C-15°C). At low temperatures, the percentage of vitamin C content is higher than at room temperature. Storage at too high a temperature can reduce vitamin C content at the extreme temperature of 48°C. In addition, cold storage is a solution by freezing fresh vegetables so that in addition to maintaining the respiration rate, it also maintains the quality of vegetables from microorganisms. Therefore, steam blanching treatment before freezing will reduce the vitamin C compounds contained because it affects vitamin C which is very easily oxidized.
Co-Authors Afifah, Suci Nur Amalia, Nirmala Ati, Tiara Mustika Budiarti, Erri Erlita Faturochman, Hadi Yusuf Faturohman, Hadi Yusuf Ghaffar, Mufti Hidayat, Atmajaya Nur Nabila, Talitha Shanda Nursafitri, Rifa Ayu Padilah, Fikri Dwi Setiawan, Wayan