Efektivitas Asap Cair Sebagai Antioksidan Alami Untuk Menghilangkan Ketengikan Minyak Goreng Curah

  • Debora Harra Alla Program Studi Teknik Kimia, Fakultas Teknik, Universitas Tribhuwana Tunggadewi https://orcid.org/0000-0002-5646-0722
  • Melvianus Ndena Ndjuru Mana Program Studi Teknik Kimia, Fakultas Teknik, Universitas Tribhuwana Tunggadewi
Keywords: Bulk cooking oil, Liquid smoke, Free fatty acids, Acid numbers, Peroxide numbers

Abstract

Cooking oil is one of the basic needs of the community to fulfill their daily needs. Cooking oil
consumed every day is closely related to health. It is important for us to know the quality of
cooking oil that we use everyday. This study aims to examine the analysis of the quality of bulk
cooking oil and eliminate the rancidity of bulk cooking oil by adding liquid smoke as a natural
antioxidant. Liquid smoke from rice husk produced from the pyrolysis process contains
cellulose, hemicellulose and lignin to produce phenol compounds, acidic compounds and their
derivatives. Can be used as an antioxidant to eliminate rancidity in bulk cooking oil. The
analysis of the quality of bulk cooking oil is carried out by using observational parameters,
namely FFA test, acid number, and peroxide number. The results of the research on bulk
cooking oil showed that the value of FFA levels, the value of acid numbers and the value of
peroxide numbers decreased. And meet the requirements of the value of free fatty acids, acidic
values and peroxide values for cooking oil quality standards.

Author Biography

Debora Harra Alla, Program Studi Teknik Kimia, Fakultas Teknik, Universitas Tribhuwana Tunggadewi

 

 

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Published
2019-10-24