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Pengaruh Suhu Panas Pengorengan Terhadap Nilai Biangan Oksidasi pada Minyak Goreng Kelapa Sawit

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The objective of the study to prove the influence of frying temperature which was used to the value of peroxide in cooking oil of coconut. The study had the characteristic one group post test design, samples were taken from 10 different cooking oil of coconut every sample was treated4 times different heatring was 80⁰C, 100⁰C, 120⁰C After being heated, cooking oil of coconut was examined the value of peroxide by using Iodometric, where the data gained were analyzed by using Anova One Way Statistical test. The result of the study showed that there was a significant difference the value of oeroxide in 4 treatment different heating. From the data above, it can be concluded that there was am influence of frying temperature to the value of peroxide.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

Jurnal Penelitian Politeknik Kesehatan: 7(2): 160-

Penerbit

Surabaya : Politeknik Kesehatan Surabaya., 2009

Deskripsi Fisik

5p.

Bahasa

ISBN/ISSN

1693-3753

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Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

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Pernyataan Tanggungjawab

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