One of the habits in the food processor is the use of cooking oil repeatedly. The long-term and repeated use of cooking oil causes a change in the physicochemical properties of oil and can affect the quality of food products produced. This study focused on the physicochemical properties of repeated frying oil in two types of foodstuffs, namely banana, and chicken. The research variables that represent physicochemical properties are free fatty acid, smoke point, and color. Free fatty acid was measured using titration method, and the smoke point was measured using Cleveland method. The color was evaluated by UV-Vis Spectrophotometric method. The results showed that the repetition deep frying for chicken and banana increased free fatty acids, decreased the smoke point and changed the color of cooking oil. There was a significant change of physicochemical properties in chicken and banana repeatedly frying oil. The first frying of chicken causes a significant change in the oil properties and the third frying of banana shows a significant change in oil properties. This study revealed that the free fatty acids of oil increased ranging from the first to the fifth frying either oil for the fried bananas or the fried chicken. This study also exposed that the chemical characteristic of fried chicken oil was higher than fried banana oil. The smoke point of fried banana oil is higher than fried chicken oil. The deep of fried banana oil has similar absorbance value in the first frying. The value increased based on increasing the frequency of frying repetition.
Produksi rumput laut (Eucheuma cottonii) di Sulawesi Selatan meningkat signifikan dan berkontribusi terhadap total produksi di Indonesia. Namun peningkatan produksi belum dimanfaatkan secara maksimal khususnya pada bidang pangan. Fakta ini sangat berkaitan dengan strategi dalam pengololahan pasca panen. Salah satu strategi pengolahan diversifikasi produk pangan yakni membuat bakso dengan surimi ikan lele. Tujuan penelitian untuk menganalisis pengaruh komposit surimi ikan lele (Clarias) dan bubur rumput laut (Eucheuma cottonii), terhadap mutu bakso. Metode penelitian eksperimen, yang menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktor dan empat perlakuan, yaitu: faktor A sebagai perlakuan persentase bubur rumput laut (30%, 20%, 10%, dan 0%), sedangkan faktor B sebagai perlakuan persentase surimi lele (45%, 55%, 65%, dan 75%) dengan tiga kali ulangan. Parameter penelitian kadar protein, dan (uji sensorik dengan skalah hedonik) terhadap warna, aroma, tekstur, dan citarasa. Hasil penelitian diperoleh kandar protein bakso terendah 13,02% dan tertinggi 19,95% sehingga semua perlakuan memenuhi Syarat Mutu Bakso Ikan SNI No. 01-3818:2014. Sedangakan perlakuan 10% bubur rumput laut dan 65% surimi uji organoleptik memiliki nilai kesukaan warna (3,95/suka), aroma (3,93/suka), tekstur/kekenyalan (3,93/suka), dan citarasa (4,12/suka). Berdasarkan rerata nilai disimpulkan bahwa uji organoleptik bakso oleh panelis berada pada level suka. The production of seaweed (Eucheuma cottonii) in South Sulawesi increased significantly and contributed to the total production in Indonesia. However, the increase in production has not been used optimally, in the food sector. This fact is closely related to strategies in post-harvest processing. One of the food product diversification processing strategies is the manufacture of meatballs with catfish surimi. The purpose of the study was to analyze the effect of the composite of catfish surimi (Clarias) and seaweed (Eucheuma cottonii), on the quality of meatballs. Experimental research method, using Completely Randomized Design (CRD) with two factors and four treatments, namely: factor A as the percentage treatment of seaweed slurry (30%, 20%, 10%, and 0%), while factor B as the percentage treatment catfish surimi (45%, 55%, 65%, and 75%) with three replications. Research parameters protein content, and (sensory test with hedonic scale) on color, aroma, texture, and taste. The results obtained that the lowest protein content of meatballs was 13.02% and the highest was 19.95% so that all treatments met the Quality Requirements for Fish Meatballs SNI No. 01-3818:2014. Meanwhile, the treatment of 10% seaweed porridge and 65% surimi organoleptic test had a preference value of color (3.95/like), aroma (3.93/like), texture/elasticity (3.93/like), and taste (4.12/like). Based on the average value that the organoleptic test of meatballs by the panelists, was at the level of liking.
Pemanfaatan limbah kulit buah markisa yang melimpah untuk digunakan sebagai sumber pektin. Telah diteliti pengaruh perbandingan bahan dengan larutan pengekstrak terhadap sifat-sifat pektin kulit buah markisa. Penelitian bertujuan untuk melihat pengaruh perbandingan bahan dengan larutan pengekstrak terhadap Total Pektindan mutu pektin yang dihasilkan.Perlakuan penelitian terdiri atas perbandingan bahan dengan larutan pengekstrak ( 1: 5, 1 ; 10, 1 : 15 dan 1 : 20 ). Parameter yang diamati adalah total pektin, kadar air, kadar metoksil dan kadar asam poligalakturonat. Rancangan percobaan yang digunakan adalah rancangan acak lengkap pola factorial dengan dua kali ulangan.Pengaruh perbandingan bahan dengan pelarut berpengaruh nyata terhadap total pektin tetapi tidak berpengaruh nyata terhadap kadar air, kadar metoksil dan kadar asam poligalakturonat pektin kulit buah Markisa.. Semakin banyak penggunaan pelarut total pektin kulit buah Markisa yang dihasilkan semakin tinggi. Total pektin tertinggi diperoleh dengan perbandingan bahan dengan pelarut 1 : 20 yaitu 14,28%. Utilization of abundant passion fruit peel waste to be used as a source of pectin. The effect of the ratio of the material with the extracting solution on the pectin properties of passion fruit peel has been investigated. The aim of the study was to see the effect of the ratio of the ingredients to the extracting solution on the total pectin and the quality of the pectin produced. The research treatment consisted of the ratio of the ingredients to the extracting solution (1:5, 1; 10, 1:15 and 1:20). Parameters observed were total pectin, water content, methoxyl content and polygalacturonic acid content. The experimental design used was a completely randomized design with a factorial pattern with two replications. The effect of the ratio of material to solvent had a significant effect on total pectin but had no significant effect on water content, methoxyl content and polygalacturonic acid content of passion fruit rind. Passion fruit rind pectin produced was higher. The highest total pectin was obtained with a ratio of material to solvent of 1: 20, namely 14.28%.
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