KINETIKA PERUBAHAN KETENGIKAN (RANCIDITY) KACANG GORENG SELAMA PROSES PENYIMPANAN Kinetics of Rancidity Changes of Fried Peanuts During Storage Process
Rancidity is a damage or change in odor and flavor in the fat or fatty food. As one of the fatty food products, peanut is susceptible to rancidity during storage.The duration of heating oil resulting in changes of peroxide value of oil as a medium frying pan provides quality changes in fried ingred...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Gadjah Mada
2012-05-01
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| Series: | Agritech |
| Online Access: | https://jurnal.ugm.ac.id/agritech/article/view/9651 |