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 |
| _version_ | 1811213266474500096 |
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| author | Dewi Maya Maharani Nursigit Bintoro Budi Rahardjo |
| author_facet | Dewi Maya Maharani Nursigit Bintoro Budi Rahardjo |
| author_sort | Dewi Maya Maharani |
| collection | DOAJ |
| description | 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 ingredients. Besides that, availability of oxygen in the package would also affect on the rate of the rancidity process. The purpose of this study was to develop a mathematical model of rancidity changes of fried peanuts during storage expressed by increasing the numerical value of its peroxide. The variation of heating oil used were 0, 1, 2 and 3 hours. While the variation of ratio of peanut volume with the packaging material used were 1:6, 5:13 and 10:17. The results showed that the longer the heating oil, the greater the number peroxide as well as the number of results of frying beans. The smaller the volume ratio of peanuts to the packaging used, the greater the rate constant changes in peroxide value fried peanuts or the faster the rancidity of the peanut. The equation of constant rate of change of peroxide value fried peanuts (rancidity) during storage could be expressed by P(t) P0.e (0.17)RS-0.10 Xt
ABSTRAK
Ketengikan (rancidity) merupakan kerusakan atau perubahan bau dan flavor dalam lemak atau bahan pangan berlemak.
Sebagai salah satu produk pangan berlemak kacang rentan terhadap ketengikan selama penyimpanan. Lama pemanasan minyak dapat mengakibatkan perubahan nilai angka peroksidanya, sehingga akan mempengaruhi kualitas pada bahan yang digoreng. Disamping itu ketersediaan oksigen dalam kemasan ditengarai juga akan mempengaruhi terjadinya proses ketengikan. Tujuan penelitian ini untuk mengembangkan model matematis perubahan ketengikan kacang goreng selama penyimpanan yang dinyatakan dengan peningkatan nilai angka peroksidanya. Variasi lama pemanasan minyak yang digunakan adalah 0, 1, 2 dan 3 jam. Sedangkan variasi rasio volume kacang dengan kemasan yang digunakan adalah 1:6, 5:13 dan 10:17. Hasil penelitian menunjukkan bahwa semakin lama pemanasan minyak, maka semakin besar angka peroksidanya demikian juga angka peroksida dari kacang hasil penggorengannya. Semakin kecil rasio volume kacang dengan kemasan yang digunakan, maka semakin besar konstanta laju perubahan angka peroksida kacang goreng atau kacang semakin cepat tengik. Persamaan konstanta laju perubahan angka peroksida kacang goreng (ketengikan) selama penyimpanan dapat dinyatakan dengan P(t) P0.e (0.17)RS-0.10 Xt
Kata kunci: Angka peroksida, minyak goreng, model matematis, kacang goreng, penyimpanan |
| first_indexed | 2024-04-12T05:43:03Z |
| format | Article |
| id | doaj.art-57d2a3c40db749e5b328907955daf435 |
| institution | Directory Open Access Journal |
| issn | 0216-0455 2527-3825 |
| language | English |
| last_indexed | 2024-04-12T05:43:03Z |
| publishDate | 2012-05-01 |
| publisher | Universitas Gadjah Mada |
| record_format | Article |
| series | Agritech |
| spelling | doaj.art-57d2a3c40db749e5b328907955daf4352022-12-22T03:45:33ZengUniversitas Gadjah MadaAgritech0216-04552527-38252012-05-01320110.22146/agritech.96517822KINETIKA PERUBAHAN KETENGIKAN (RANCIDITY) KACANG GORENG SELAMA PROSES PENYIMPANAN Kinetics of Rancidity Changes of Fried Peanuts During Storage ProcessDewi Maya MaharaniNursigit BintoroBudi RahardjoRancidity 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 ingredients. Besides that, availability of oxygen in the package would also affect on the rate of the rancidity process. The purpose of this study was to develop a mathematical model of rancidity changes of fried peanuts during storage expressed by increasing the numerical value of its peroxide. The variation of heating oil used were 0, 1, 2 and 3 hours. While the variation of ratio of peanut volume with the packaging material used were 1:6, 5:13 and 10:17. The results showed that the longer the heating oil, the greater the number peroxide as well as the number of results of frying beans. The smaller the volume ratio of peanuts to the packaging used, the greater the rate constant changes in peroxide value fried peanuts or the faster the rancidity of the peanut. The equation of constant rate of change of peroxide value fried peanuts (rancidity) during storage could be expressed by P(t) P0.e (0.17)RS-0.10 Xt ABSTRAK Ketengikan (rancidity) merupakan kerusakan atau perubahan bau dan flavor dalam lemak atau bahan pangan berlemak. Sebagai salah satu produk pangan berlemak kacang rentan terhadap ketengikan selama penyimpanan. Lama pemanasan minyak dapat mengakibatkan perubahan nilai angka peroksidanya, sehingga akan mempengaruhi kualitas pada bahan yang digoreng. Disamping itu ketersediaan oksigen dalam kemasan ditengarai juga akan mempengaruhi terjadinya proses ketengikan. Tujuan penelitian ini untuk mengembangkan model matematis perubahan ketengikan kacang goreng selama penyimpanan yang dinyatakan dengan peningkatan nilai angka peroksidanya. Variasi lama pemanasan minyak yang digunakan adalah 0, 1, 2 dan 3 jam. Sedangkan variasi rasio volume kacang dengan kemasan yang digunakan adalah 1:6, 5:13 dan 10:17. Hasil penelitian menunjukkan bahwa semakin lama pemanasan minyak, maka semakin besar angka peroksidanya demikian juga angka peroksida dari kacang hasil penggorengannya. Semakin kecil rasio volume kacang dengan kemasan yang digunakan, maka semakin besar konstanta laju perubahan angka peroksida kacang goreng atau kacang semakin cepat tengik. Persamaan konstanta laju perubahan angka peroksida kacang goreng (ketengikan) selama penyimpanan dapat dinyatakan dengan P(t) P0.e (0.17)RS-0.10 Xt Kata kunci: Angka peroksida, minyak goreng, model matematis, kacang goreng, penyimpananhttps://jurnal.ugm.ac.id/agritech/article/view/9651 |
| spellingShingle | Dewi Maya Maharani Nursigit Bintoro Budi Rahardjo KINETIKA PERUBAHAN KETENGIKAN (RANCIDITY) KACANG GORENG SELAMA PROSES PENYIMPANAN Kinetics of Rancidity Changes of Fried Peanuts During Storage Process Agritech |
| title | KINETIKA PERUBAHAN KETENGIKAN (RANCIDITY) KACANG GORENG SELAMA PROSES PENYIMPANAN Kinetics of Rancidity Changes of Fried Peanuts During Storage Process |
| title_full | KINETIKA PERUBAHAN KETENGIKAN (RANCIDITY) KACANG GORENG SELAMA PROSES PENYIMPANAN Kinetics of Rancidity Changes of Fried Peanuts During Storage Process |
| title_fullStr | KINETIKA PERUBAHAN KETENGIKAN (RANCIDITY) KACANG GORENG SELAMA PROSES PENYIMPANAN Kinetics of Rancidity Changes of Fried Peanuts During Storage Process |
| title_full_unstemmed | KINETIKA PERUBAHAN KETENGIKAN (RANCIDITY) KACANG GORENG SELAMA PROSES PENYIMPANAN Kinetics of Rancidity Changes of Fried Peanuts During Storage Process |
| title_short | KINETIKA PERUBAHAN KETENGIKAN (RANCIDITY) KACANG GORENG SELAMA PROSES PENYIMPANAN Kinetics of Rancidity Changes of Fried Peanuts During Storage Process |
| title_sort | kinetika perubahan ketengikan rancidity kacang goreng selama proses penyimpanan kinetics of rancidity changes of fried peanuts during storage process |
| url | https://jurnal.ugm.ac.id/agritech/article/view/9651 |
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