Quality Assessment of Oil Used for Frying of Potato Chips: In the Case of Wolkite University Community

Duguma, Solomon; Gashaw, Abebaw

doi:10.11648/j.bio.20200805.12

Cited by 4 publications

(5 citation statements)

References 23 publications

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“…According to the panelists, T2 and T3 got high rankings due to their crispness, attractive colors, and taste. Those were supported by the statement of Duguma & Abebaw (2020) that the majority of customers tend to associate color with taste, safety, storage time, and nutrition, to a level of satisfaction, based on the fact that color was closely related to physical, chemical, and sensory assessment of the quality of food. Panelists' satisfaction was reduced for T1 which had a pale reddish color and a taste that was quite expectedly less strong than T2.…”

Section: Best Treatment Selectionmentioning

confidence: 93%

Research and Development on Galengdowo Village’s Tahu Walik Cracker Using Different Seasonings

Karsten,

Khaled,

Krisbianto

et al. 2023

Food Sci. Technol.

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Tahu walik is a snack product originating from Banyuwangi but has been developed in other areas such as Galengdowo Village, Jombang. To develop Galengdowo's tahu walik products that were able to compete inmarket, it was necessary to conduct research related to product sensory and consumer acceptance. The five sample variants used in this study were tahu walik without seasoning (T0), original seasoning (T1), balado seasoning (T2), salted pepper seasoning (T3), and commercial tahu walik (T4) for comparison. A total of 40 panelists conducted a hedonic analysis of the product's appearance in the packaging, shape, color, crispness, taste, and oily. The results showed that the highest purchase motivation was seen in T1 and T2, which were reddish, while the assessment of the packaging and sample's shape was not significantly different. The crispness value of T0 was the lowest compared to the other four samples which were not significantly different. Panelists most liked the taste of T3, T2, and T4 while T0 was the lowest, while the oily feeling was felt the most in sample T0 and the lowest in T2. Based on Simple Additive Weighting, T2 has the highest rank while T0 is the lowest. The difference in the type and color of the seasoning greatly influenced the panelists' preferences and their decision to buy tahu walik products. It can be concluded that the tahu walik processing industry in Galengdowo Village needs to develop its products to increase competitiveness in the market.

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Section: Best Treatment Selectionmentioning

confidence: 93%

Research and Development on Galengdowo Village’s Tahu Walik Cracker Using Different Seasonings

Karsten,

Khaled,

Krisbianto

et al. 2023

Food Sci. Technol.

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“…The level of damage can be determined by analyzing free fatty acids (FFA) [17][18][19]. High FFA levels indicate poor product quality [20][21][22][23]. The increased amount of free fatty acids in food indicates a rancidity process.…”

Section: Free Fatty Acid (Ffa)mentioning

confidence: 99%

Quality improvement of Indonesia traditional snack “Gandos” through the substitution of grated coconut on sensory, chemical characteristics, and TPC value

Affandi,

Khotimah,

Afiah

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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Gandos or pancong is a traditional snack, a type of semi-wet cake that is easily damaged and have a short shelf life. The quality of gandos is easily decreased because this snack is made from grated coconut which easily meets lipid oxidation. Quality improvement of gandos is needed to increase the selling value. The purpose of this study is to improve the quality of gandos by evaluating the sensory, chemical, and microbiological characteristics. The experimental design used was a one-factor Completely Randomized Design with three different treatments of coconut, namely F1 (coconut flour), F2 (pasteurized grated coconut), and F3 (boiled grated coconut). The tests carried out were sensory characteristics (appearance, aroma, flavor, texture, & overall), chemical characteristic (free fatty acid, moisture content, and ash content), and microbiological characteristic (total plate count). The hedonic test result showed that gandos with pasteurized grated coconut have the highest acceptance. This gandos has 36.601% of moisture content, 2.473% of ash content, 0.537% of FFA, and 4,4 x 103 CFU of TPC value. Gandos with pasteurized grated coconut has lower moisture content compared to the control. Based on the TPC test, gandos were not safe to consume in the 24th hour.

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“…The repeated frying process at high temperatures of 160-180 o C accompanied by contact with water and air, results in degradation reactions in hydrolysis, oxidation, and polymerization processes. These reactions are characterized by discoloration, increased viscosity, increased free fatty acid content, increased peroxides value, increased density, increased total polar material, high foaming properties, decreased smoke point, decreased iodine value, and reduced the degree of unsaturation of the oil [1,2]. In addition, the nutritional value of fried foods will also be reduced.…”

Section: Introductionmentioning

confidence: 99%

Application of Activated Carbon from Cocoa Pod Husk (Theobroma cacao L.) in Used Cooking Oil

Arman,

Sukmawati Arifin,

Hasizah Mochtar

et al. 2024

BIO Web Conf.

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One method for purifying used cooking oil is to utilize activated carbon derived from cocoa pod husk. Cocoa pod husk contains high cellulose, allowing it to be an absorbent material that can reduce moisture content, free fatty acids, and peroxide value in used cooking oil. This study aims to (1) determine the effect of concentration and adsorption time of cocoa pod husk activated carbon on moisture content, free fatty acids, and peroxide value of used cooking oil and (2) determine the best concentration and adsorption time of cocoa pod husk activated carbon. This study used a randomized complete factorial design consisting of two factors: concentration of cocoa pod husk activated carbon: 5%, 10%, and 15% and adsorption time: 30, 60, 90, and 120 minutes. The results after refining using cocoa pod husk activated carbon, the moisture content dropped to 0.07%-0.28%, free fatty acid content dropped to 0.79%-1.42%, and peroxide value dropped to 32.20-32.53meq/kg. The best treatment obtained was a concentration of 15% of cocoa husk activated carbon with an adsorption time of 120 minutes, which produced used cooking oil with a moisture content of 0.08%, free fatty acids of 0.79%, and peroxide value of 32.20meq/kg.

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Quality Assessment of Oil Used for Frying of Potato Chips: In the Case of Wolkite University Community

Cited by 4 publications

References 23 publications

Research and Development on Galengdowo Village’s Tahu Walik Cracker Using Different Seasonings

Research and Development on Galengdowo Village’s Tahu Walik Cracker Using Different Seasonings

Quality improvement of Indonesia traditional snack “Gandos” through the substitution of grated coconut on sensory, chemical characteristics, and TPC value

Application of Activated Carbon from Cocoa Pod Husk (Theobroma cacao L.) in Used Cooking Oil

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