BEST PRACTICE MANTAINING FRYING OIL QUALITY IN FRIED TOFU PRODUCTION

Prasetio, Tri and Budiyanto, Budiyanto (2016) BEST PRACTICE MANTAINING FRYING OIL QUALITY IN FRIED TOFU PRODUCTION. In: Proceeding ISEPROLOCAL. Badan Penerbitan Fakultas Pertanian Universitas Bengkulu, Bengkulu, Indonesia, pp. 389-393. ISBN 9786029071184

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Abstract

The contact of the frying oil to the air and the water from tofu during deep frying resonsible for oxidation, hydrolysis, and polymerization of the oil. The study aimed to (1) determine the frying process conducted by industry manufacturing know, (2) to analyze the rate of oil breakdown based on the chemical and physical properties, and (3) to determine the frying life of the frying oil. A Survey with purposive sampling was used to get three samples of tofu factory at Bengkulu city. Linear regression and descriptive analysis were employed to analyze the data obtained in this study. The results showed that, deep frying method with palm olein oil were used at all three tofu home industry. The frying s temperatures were maintaind in the range of 142-180, and the oil is used repeatedly. During the frying. pan into the 10th, the rate of oil breakdown tends to increase with the increasing number of replications frying. A positive linear relationship (rising) formed on the parameters of free fatty acid, and negative linear relationship (descending) found on parameters of smoke point. .

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