BILANGAN PEROKSIDA MINYAK GORENG PDF

Kualitas Minyak Goreng Habis Pakai Ditinjau dari Bilangan Peroksida, Bilangan Asam dan Kadar Air. Hubungan Lamanya Pemanasan dengan Kerusakan Minyak Goreng Curah Ditinjau dari Bilangan Peroksida. Thumbnail. Analisa Bilangan Peroksida dan Bilangan Asam pada Minyak Goreng. Pedagang Penyetan Di Sutorejo Surabaya. Siti Mardiyah, , Prodi D3 Analis.

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Penggunaan minyak goreng secara berulang dapat mempengaruhi kualitas minyak dan komposisi zat gizi di dalamnya.

This study aimed to describe and analyze the amount of peroxide value of cooking oil used by fritter traders in Tembalang Sub-district, Semarang City. There are habits to reuse cooking oil that for main reason of cost saving. Article Tools Print this article. Evaluation of the deleterious health effects of consumption of repeatedly heated vegetable oil.

Keywords Peroxide, cooking oil deterioration, fritter traders. Keywords adolescent girls anemia attitude body image children dietary diversity energy intake food safety, HACCP, foodborne illness food snacks, hygiene and sanitation, food safety game-based educational book hemoglobin level hygiene sanitation, banana chips, ponceau knowledge nutritional status overweight protein intake stunting toddler underweight vegetables and fruits zinc.

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Minyak curah mempunyai rerata nilai peroksida lebih rendah dibandingkan minyak bermerek.

Kualitas Minyak Goreng Habis Pakai Ditinjau Dari Bilangan Peroksida, Bilangan Asam Dan Kadar Air

User Username Password Remember me. Fritter food is snacks by using flour dough which was prepared by deep fat frying method and sold on the street lot. Reusing cooking oil might be problem for health.

The oil that, use as standard reference, was new packaged oil.

bikangan Reuse cooking oil was got from food vendor in Bogor. References Badan Pusat Statistik. Each oil was analyzed three times. Oxidative stability of refined sunflower oil at room temperature and during conventional frying. Frying quality and oxidative stability of two unconventional oils.

Dietary intake of trans fatty acids and systemic inflammation in women. Sci 38, — The results showed that the mean of peroxide number, acid value, free fatty acid level and water content of the black colour of reused cooking oil were 7. Mechanisms and Factors for Edible Oil Oxidation. Badan Standardisasi Nasional, Email this article Login required. Analisis bilangan peroksida ditetapkan sesuai SNI Sampel dalam penelitian ini sebanyak 25 yang didapatkan dari 25 pedagang gorengan. Essays ISSN 2, 7—14 Email the author Login required.

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Dina Rahayuning Pangestuti, Siti Rohmawati. User Username Password Remember me.

Hubungan Lamanya Pemanasan dengan Kerusakan Minyak Goreng Curah Ditinjau dari Bilangan Peroksida

Analysis of peroxide value was established according to SNI Badan Penelitian dan Pengembangan Kesehatan Univariate analysis data was used to describe frequency distribution and mean. Abstract There are habits to reuse cooking oil that for main reason of cost saving.

Gorengan merupakan makanan jajanan dengan menggunakan adonan tepung yang digoreng bilangaj minyak berlebih deep fat frying dan dijual di tepi jalan.

Penelitian ini bertujuan mendeskripsikan dan menganalisis jumlah nilai peroksida minyak goreng yang digunakan pedagang gorengan di Kecamatan Tembalang, Kota Semarang.

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