KETAHANAN MINYAK GORENG KEMASAN DAN MINYAK CURAH PADA PENGGORENGAN KERUPUK JALIN

Budiyanto, Budiyanto and Zuki, Meizul and Hutasoit, Mina S. (2014) KETAHANAN MINYAK GORENG KEMASAN DAN MINYAK CURAH PADA PENGGORENGAN KERUPUK JALIN. AGRO INDUSTRI, 2 (1). pp. 34-40. ISSN 2088-5369

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Abstract

The objective of the study was to evaluate the changing patern of free fatty acid (FFA) and smoke pints of packaged and standard palm olein oil in frying kerupuk jalin. The other objective was to determine the end use of both frying oil during deep fying of kerupuk jalin. Continous deep frying with three replicates had been done for 10 hours using special grade and regular frying oil without addition of fresh oil during frying study. The result indicated that The FFA content of both packaged and regular oils increased linearly with incresing frying time, up to 10 hours. In addition, smoke point of the oils decreased linearly with increasing frying time. Based on FFA of the oil, the packaged oil could last 1,4 longer than regular oil during frying of kerupuk jalin.

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