Keywords
Pemanasan
kualitas minyak goreng kelapa sawit
FFA
Could Point
kualitas minyak goreng kelapa sawit
FFA
Could Point
Abstract
Latar belakang: Faktor-faktor yang mempengaruhi kualitas minyak goreng diantaranya adalah kandungan Free Fatty Acid (FFA), warna, serta Cloud point. Semua faktor ini perlu dianalisis untuk mengetahui kualitas minyak goreng kelapa sawit. Adapun penurunan mutu dari minyak goreng kelapa sawit antara lain dapat disebabkan oleh pengaruh lama pemanasan. Tujuan: Mengetahui kualitas minyak goreng terhadap lama pemanasan. Metode: Jenis penelitian deskriptif kuantitatif. Parameter yang diamati berupa kandungan Asan lemak bebas, warna dan Could Point. Hasil: Pemanasan akan menurunkan kualitas minyak goreng kualitas super setelah pemanasan sampai 15 menit (mendidih) (FFA= 0,1695,Warna = Merah: 1,5-2,0, dan Kuning 15-20, dan Cloud point  (CP) = 6 oC.). Simpulan dan saran: Berdasarkan hasil penelitian menunjukkan bahwa kualitas minyak goreng menurun setelah pemanasan 15 menit. Perlu dilakukan analisa bilangan iod, bilangan asam, dan bilangan penyabunan untuk mengetahui kualitas minyak goreng yang sesuai dengan standar mutu SNI.Authors who publish with this journal agree to the following terms:
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ISSN Print:Â 2355-6498
ISSN Online:Â 2442-6555
Printed by LP2M IIK (Lembaga Penelitian dan Pengabdian Masyarakat Institut Ilmu Kesehatan) Bhakti Wiyata Kediri
