Kualitas Minyak Goreng dan Produk Gorengan Selama Penggorengan di Rumah Tangga Indonesia

Ibnu Malkan Bakhrul Ilmi, Ali Khomsan, Sri Anna Marliyati

Abstract


Minyak goreng yang digunakan secara berulang-ulang berpotensi mengandung asam lemak trans. Konsumsi asam lemak trans berisiko memunculkan penyakit diabetes dan jantung koroner. Di Indonesia kebiasaan menggunakan minyak secara berulang lebih dari dua kali mencapai 24%. Penelitian ini bertujuan mengamati perubahan mutu minyak goreng dan produk setelah digoreng dengan menggunakan teknik rumah tangga. Penelitian ini merupakan eksperimental study dengan menggunakan Rancangan Acak Lengkap (RAL). Teknik menggoreng yang digunakan adalah deep fat frying dengan minyak sebanyak 2 liter. Produk yang digoreng adalah tahu seberat 900 gram dengan suhu 150-165oC selama 30 menit. Penggorengan dilakukan empat siklus pada jam 07.00 dan 11.30 selama dua hari. Analisis yang dilakukan meliputi analisis Free Fatty Acids (FFA), nilai peroksida, profil asam lemak di minyak goreng dan produk. Hasil penelitian menunjukkan kadar FFA dan peroksida minyak tidak berbeda nyata (α > 0.05) antara penggorengan pertama sampai keempat. Asam lemak terbanyak dalam minyak dan tahu adalah asam lemak oleat, linoleat dan palmitat. Rasio asam lemak linoleat dan palmitat tidak mengalami penurunan yang signifikan (α > 0.05) sampai penggunaan minyak keempat. Kadar asam lemak trans produk tahu sampai penggorengan keempat masih dalam batas aman.

Keywords


Kualitas Minyak Goreng, Deep Frying, Lemak Trans

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References


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