Pengaruh Suhu Pemanasan terhadap Karakteristik Mutu Minyak Goreng Bekas Pakai Pedagang Gorengan
Effects of Heating Temperature on the Quality Characteristics of Used Cooking Oil from Fried Food Peddles
Abstract
Palm cooking oil has been widely used in food processing because it is easily available at a relatively low price in the market. People's habit of repeatedly using cooking oil is considered more economical and can save household costs, but this can be a bad risk to health. This is because repeated use at high temperatures will reduce the quality of cooking oil. This study aimed to determine the effect of heating temperature on the quality of cooking oil used by fried traders in terms of color analysis, free fatty acids, iodine number, and peroxide value. This study used a completely randomized design with heating temperature treatment (150°, 180°, and 210°C) on cooking oil used by fried peddlers, which was repeated two times trial repetition. The results showed that heating temperature significantly increased the redness, free fatty acid content, and peroxide value of used cooking oil. However, the heating temperature significantly reduced the iodine value in used cooking oil. Based on SNI 7709:2019, cooking oil used by fried traders who were given different heating treatments did not meet the quality requirements for cooking oil in term of its free fatty acid content and color quality.
Downloads
References
Agusaputra, H., Ama, F., Devi, E., & Sugeng, M. W. (2022). Beberapa variasi dalam daging bakar untuk menurunkan kadar PAH-Benzo(A)Pyerene sebagai pencegahan kanker usus besar. Prosiding Simposium Nasional Multidisiplin, 4, 39–45. http://jurnal.umt.ac.id/index.php/senamu/index
Al Amin, M., Ali, M. A., Alam, M. S., Nahar, A., & Chew, S. C. (2023). Oxidative degradation of sunflower oil blended with roasted sesame oil during heating at frying temperature. Grain and Oil Science and Technology, 6(1), 34–42. https://doi.org/10.1016/j.gaost.2022.11.004
Almrhag, O. M., & Abookleesh, F. L. (2021). Evaluation of oxidative stability of vegetable oils during deep frying. He Arab Journal of Sciences & Research Publishing, 2(2), 90–97. https://doi.org/10.26389/ajsrp.o15216
Aminah, S. (2010). Bilangan peroksida minyak goreng curah dan sifat organoleptik tempe pada pengulangan penggorengan. Jurnal Pangan dan Gizi, 1(1), 7–14. https://doi.org/10.26714/jpg.1.1.2010.%25p
Babiker, E. E., Al-Juhaimi, F. Y., Tanrıverdi, E. S., Özcan, M. M., Ahmed, I. A. M., Ghafoor, K., & Almusallam, I. A. (2020). Effect of rosemary extracts on stabilitiy of sunflower oil used in frying. Journal of Oleo Science, 69(9), 985–992. https://doi.org/10.5650/jos.ess20060
Bazina, N., & He, J. (2018). Analysis of fatty acid profiles of free fatty acids generated in deep-frying process. Journal of Food Science and Technology, 55(8), 3085–3092. https://doi.org/10.1007/s13197-018-3232-9
Burhan, A. H., Rini, Y. P., Faramudika, E., & Widiastuti, R. (2018). Penetapan angka peroksida minyak goreng curah sawit pada penggorengan berulang ikan lele. Jurnal Pendidikan Sains (JPS), 6(2), 48–53. https://doi.org/10.26714/jps.6.2.2018.48-53
Destiana, I. D., & Safitri, L. S. (2023). Comparative study of chemical quality and sensory attributes of top brand cooking oils in Indonesia. E3S Web of Conferences, 373(80), 04016. https://doi.org/10.1051/e3sconf/202337304016
Elaine, E., Fong, E. L., Pui, L. P., Goh, K. M., & Nyam, K. L. (2022). The frying stability comparison of refined palm oil, canola oil, corn oil, groundnut oil, and sunflower oil during intermittent frying of french fries. Journal of Food Measurement and Characterization, 17, 518–526. https://doi.org/10.1007/s11694-022-01646-1
Fanani, N., & Ningsih, E. (2018). Analisis kualitas minyak goreng habis pakai yang digunakan oleh pedagang penyetan didaerah Rungkut Surabaya ditinjau dari kadar air dan kadar asam lemak bebas (ALB). Jurnal Iptek Media Komunikasi Teknologi, 2(2), 59–66. https://doi.org/10.31284/j.iptek.2018.v22i2
Febliza, A., Okatariani, O., & Putri, A. M. (2020). Kualitas minyak blend kelapa kopra dan minyak kelapa sawit ditinjau dari kadar Air, kadar asam lemak bebas dan bilangan peroksida. Jurnal Riset Kimia, 11(1), 1–8. https://doi.org/10.25077/jrk.v11i1.347
Gao, H. X., Yu, J., Chen, N., & Zeng, W. C. (2020). Effects and mechanism of tea polyphenols on the quality of oil during frying process. Journal of Food Science, 85(11), 3786–3796. https://doi.org/10.1111/1750-3841.15470
Hajar, E. W. I., Purba, A. F. W., Handayani, P., & Mardiah. (2016). Pemurnian minyak jelantah menggunakan ampas tebu untuk pembuatan sabun padat. Jurnal Integrasi Proses, 6(2), 57–63. http://dx.doi.org/10.36055/jip.v6i2.803
Herlina, H., Astryaningsih, E., Windrati, W. S., & Nurhayati, N. (2017). Tingkat kerusakan minyak kelapa selama penggorengan vakum berulang pada pembuatan ripe banana chips (RBC). Jurnal Agroteknologi, 11(02), 186–193. https://doi.org/10.19184/j-agt.v11i02.6527
Husain, F., & Marzuki, I. (2021). Pengaruh temperatur penyimpanan terhadap mutu dan kualitas minyak goreng kelapa sawit. Jurnal Serambi Engineering, 6(4), 2270–2278. https://doi.org/10.32672/jse.v6i4.3470
Husnah, & Nurlela. (2020). Analisia bilangan peroksida terhadap kualitas minyak goreng sebelum dan sesudah dipakai berulang. Jurnal Redoks, 5(1), 65–71.
Indarto, C., & Fakhry, M. (2022). Efektivitas jenis adsorben dalam pemurnian cooking oil dari jagung varietas lokal Madura. Agrointek, 16(4), 629–636.
Karoui, I. J., Dhifi, W., Ben Jemia, M., & Marzouk, B. (2011). Thermal stability of corn oil flavoured with Thymus capitatus under heating and deep-frying conditions. Journal of the Science of Food and Agriculture, 91(5), 927–933. https://doi.org/10.1002/jsfa.4267
Kittipongpittaya, K., Panya, A., Prasomsri, T., & Sueaphet, P. (2020). Tropical oil blending and their effects on nutritional content and physicochemical properties during deep fat frying. Journal of Nutritional Science and Vitaminology, 66, S206–S214. https://doi.org/10.3177/jnsv.66.S206
Latif, A. N., Burhan, A. H., Rini, Y. P., & Mardiyaningsih, A. (2021). Narrative review: analisis kadar asam lemak bebas dan kadar air dalam minyak jelantah sawit. Jurnal Ilmu Kesehatan Bhakti Setya Medika, 6(2), 73–82. https://doi.org/10.56727/bsm.v6i2.60
Manurung, M., Suaniti, N. M., & Putra, D. K. G. (2018). Perubahan kualitas minyak goreng akibat lamanya pemansan. Jurnal Kimia, 12(1), 59-64. https://doi.org/10.24843/JCHEM.2018.v12.i01.p11
Mehmood, T., Ahmad, A., Ahmed, A., & Khalid, N. (2012). Quality evaluation and safety assessment of different cooking oils available in Pakistan. Journal of the Chemical Society of Pakistan, 34(3), 518–525.
Mucti, S., Purwasih, R., & Destiana, I. D. (2023). Perilaku penggunaan dan mutu minyak goreng yang dipakau oleh pedagang gorengan di pasar Pujasera Subang. Edufortech, 8(1), 1–10. https://doi.org/10.17509/edufortech.v8i2.54642
Mukhametov, A., Dautkanova, D., Kazhymurat, A., Yerbulekova, M., & Aitkhozhayeva, G. (2023). The effects of heat treatment on the oxidation resistance and fatty acid composition of the vegetable oil blend. Journal of Oleo Science, 72(6), 597–604. https://doi.org/10.5650/jos.ess23010
Nayak, P. K., Dash, U., Rayaguru, K., & Krishnan, K. R. (2016). Physio-chemical changes during repeated frying of cooked oil: A review. Journal of Food Biochemistry, 40(3), 371–390. https://doi.org/10.1111/jfbc.12215
Nazarena, Y.-, Eliza, E., Terati, T., & Meilina, A. (2022). Pengaruh frekuensi penggorengan bahan makanan terhadap angka peroksida. Jurnal Sehat Mandiri, 17(2), 46–56. https://doi.org/10.33761/jsm.v17i2.628
Nugroho, A. J., Ibrahim, R., Riyadi, P. H., & Staf. (2014). Pengaruh perbedaan suhu pengukusan (steam jacket) terhadap kualitas minyak dari limbah usus ikan nila (Oreochromis niloticus). Jurnal Pengolahan Dan Bioteknologi Hasil Perikanan, 3(1), 21–29. http://www.ejournal-s1.undip.ac.id/index.php/jpbhp
Nurdiani, I., Suwardiyono, S., & Kurniasari, L. (2021). Pengaruh ukuran partikel dan waktu perendaman ampas tebu pada peningkatan kualitas minyak jelantah. Jurnal Inovasi Teknik Kimia, 6(1). https://doi.org/10.31942/inteka.v6i1.4451
Pangestuti, D. R., & Rohmawati, S. (2018). Kandungan peroksida minyak goreng pada pedagang gorengan di wilayah Kecamatan Tembalang Kota Semarang. Amerta Nutrition, 2(2), 205–211. https://doi.org/10.20473/amnt.v2i2.2018.205-211
Perera, D. N., Hewavitharana, G. G., & Navaratne, S. B. (2020). Determination of physicochemical and functional properties of coconut oil by incorporating bioactive compounds in selected spices. Journal of Lipids, 2020, 1–11. https://doi.org/10.1155/2020/8853940
Pramitha, D. A. I., Suantari, P. A., Gmelina, P. D., Suradnyana, I. G. M., & Yuda, P. E. S. K. (2022). Kualitas minyak oles yang diproduksi dari virgin coconut oil (VCO) dan bunga cengkeh dengan variasi suhu pemanasan. Jurnal Kimia, 16(2), 149–161. https://doi.org/10.24843/jchem.2022.v16.i02.p04
Rahayu, L. H., & Purnavita, S. (2014). Pengaruh suhu dan waktu adsorpsi terhadap sifat kimia-fisika minyak goreng bekas hasil pemurnian menggunakan adsorben ampas pati areb dan bentonit. Momentum, 10(2), 35–41. http://dx.doi.org/10.36499/jim.v10i2.1058
Rahmah, S. K. R., Ramdani, S. S., Kurniasih, N., Meilawati, A., Wahlanto, P., & Yusuf, A. L. (2019). Quality test of bulk palm cooking oil in local market, Banjar, West Java, Indonesia base on perokside value, iodin value and number of free fatty acid. Journal of Physics: Conference Series, 1179, 4–9. https://doi.org/10.1088/1742-6596/1179/1/012187
Rismaya, R., & Kurniawan, A. D. (2023). Pengaruh suhu pemanasan terhadap free fatty acid dan iodine value. Jurnal Sains dan Teknologi Pangan, 8(2), 6007–6015. http://dx.doi.org/10.33772/jstp.v8i2
Rosmalinda, R. (2019). Analisis viskositas dan indeks bias terhadap kualitas minyak goreng. Jurnal Hadron, 1(2), 17–21.
Silalahi, R. R. L., Sari, D. P., & Dewi, I. A. (2017). Testing of free fatty acid (FFA) and colour for controlling the quality of cooking oil produced by PT. XYZ. Industria: Jurnal Teknologi Dan Manajemen Agroindustri, 6(1), 41–50. https://doi.org/10.21776/ub.industria.2017.006.01.6
Sinurat, D. I., & Silaban, R. (2021). Analysis of the quality of used cooking oil used in frying chicken. Indonesian Journal of Chemical Science and Technology (IJCST), 4(1), 21–28. https://doi.org/10.24114/ijcst.v4i1.23091
Sobhani, A., Mohammed, A. S., Ghobakhlou, F., & Ghazali, H. M. (2018). Determining the oxidative stability and quality of tiger nut (Cyperus esculentus) oil and its antioxidant activity during microwave heating. Revista Espanola de Nutricion Humana y Dietetica, 22(1), 52–63. https://doi.org/10.14306/renhyd.22.1.407
Suroso, A. S. (2013). Kualitas minyak goreng habis pakai ditinjau dari bilangan peroksida, bilangan asam dan kadar air. Jurnal Kefarmasian Indonesia, 3(2), 77–88.
Tarigan, J., & Simatupang, D. F. (2019). Uji kualitas minyak goreng bekas pakai dengan penentuan bilangan asam, bilangan peroksida dan kadar air. Regional Development Industry & Health Science, Technology and Art of Life, 2(1), 6–10.
Taufik, M., & Seftiono, H. (2018). Karakteristik fisik dan kimia minyak goreng sawit hasil proses penggorengan dengan metode deep-fat frying. Jurnal Teknologi, 10(2), 123–130. https://doi.org/10.24853/jurtek.10.2.123-130
Valantina, S. R. (2021). Measurement of dielectric constant: A recent trend in quality analysis of vegetable oil - A review. Trends in Food Science and Technology, 113, 1–11. https://doi.org/10.1016/j.tifs.2021.04.026
Wiege, B., Fehling, E., Matthäus, B., & Schmidt, M. (2020). Changes in physical and chemical properties of thermally and oxidatively degraded sunflower oil and palm fat. Foods, 9(9). https://doi.org/10.3390/foods9091273
Copyright (c) 2024 The Author(s)
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal the right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
