MODEL MATEMATIS KETENGIKAN BAHAN PANGAN BERLEMAK SELAMA PROSES PENYIMPANAN SEBAGAI FUNGSI DARI VARIASI ANGKA PEROKSIDA MINYAK AWAL DAN KETERSEDIAAN OKSIGEN DALAM KEMASAN
Rancidity is a damage or change in odor and flavor in the fat or fatty food. As one of fatty food products, peanut is susceptible to rancidity during storage.The duration of oil heating resulting in changes of peroxide value of oil as a medium for frying provides quality changes in fried ingredients...
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| Format: | Thesis |
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[Yogyakarta] : Universitas Gadjah Mada
2011
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| _version_ | 1797030653743595520 |
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| author | , DEWI MAYA MAHARANI , Dr. Ir. Nursigit Bintoro, M.Sc. |
| author_facet | , DEWI MAYA MAHARANI , Dr. Ir. Nursigit Bintoro, M.Sc. |
| author_sort | , DEWI MAYA MAHARANI |
| collection | UGM |
| description | Rancidity is a damage or change in odor and flavor in the fat or fatty food.
As one of fatty food products, peanut is susceptible to rancidity during
storage.The duration of oil heating resulting in changes of peroxide value of oil as
a medium for frying provides quality changes in fried ingredients. Besides that,
availability of oxygen in the package would also affect on the rate of rancidity
process.
The purpose of this study was to develop a mathematic model of rancidity
changes and mechanical properties of fried peanuts during storage. The variation
of oil heating used were 0, 1, 2, and 3 hours. While the variation of ratio of
material volume with the packaging material volume used were 0,17 |
| first_indexed | 2024-03-13T22:09:11Z |
| format | Thesis |
| id | oai:generic.eprints.org:90044 |
| institution | Universiti Gadjah Mada |
| last_indexed | 2024-03-13T22:09:11Z |
| publishDate | 2011 |
| publisher | [Yogyakarta] : Universitas Gadjah Mada |
| record_format | dspace |
| spelling | oai:generic.eprints.org:900442014-08-20T02:50:49Z https://repository.ugm.ac.id/90044/ MODEL MATEMATIS KETENGIKAN BAHAN PANGAN BERLEMAK SELAMA PROSES PENYIMPANAN SEBAGAI FUNGSI DARI VARIASI ANGKA PEROKSIDA MINYAK AWAL DAN KETERSEDIAAN OKSIGEN DALAM KEMASAN , DEWI MAYA MAHARANI , Dr. Ir. Nursigit Bintoro, M.Sc. ETD Rancidity is a damage or change in odor and flavor in the fat or fatty food. As one of fatty food products, peanut is susceptible to rancidity during storage.The duration of oil heating resulting in changes of peroxide value of oil as a medium for frying provides quality changes in fried ingredients. Besides that, availability of oxygen in the package would also affect on the rate of rancidity process. The purpose of this study was to develop a mathematic model of rancidity changes and mechanical properties of fried peanuts during storage. The variation of oil heating used were 0, 1, 2, and 3 hours. While the variation of ratio of material volume with the packaging material volume used were 0,17 [Yogyakarta] : Universitas Gadjah Mada 2011 Thesis NonPeerReviewed , DEWI MAYA MAHARANI and , Dr. Ir. Nursigit Bintoro, M.Sc. (2011) MODEL MATEMATIS KETENGIKAN BAHAN PANGAN BERLEMAK SELAMA PROSES PENYIMPANAN SEBAGAI FUNGSI DARI VARIASI ANGKA PEROKSIDA MINYAK AWAL DAN KETERSEDIAAN OKSIGEN DALAM KEMASAN. UNSPECIFIED thesis, UNSPECIFIED. http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=50360 |
| spellingShingle | ETD , DEWI MAYA MAHARANI , Dr. Ir. Nursigit Bintoro, M.Sc. MODEL MATEMATIS KETENGIKAN BAHAN PANGAN BERLEMAK SELAMA PROSES PENYIMPANAN SEBAGAI FUNGSI DARI VARIASI ANGKA PEROKSIDA MINYAK AWAL DAN KETERSEDIAAN OKSIGEN DALAM KEMASAN |
| title | MODEL MATEMATIS KETENGIKAN BAHAN PANGAN BERLEMAK
SELAMA PROSES PENYIMPANAN SEBAGAI FUNGSI DARI VARIASI
ANGKA PEROKSIDA MINYAK AWAL DAN KETERSEDIAAN
OKSIGEN DALAM KEMASAN |
| title_full | MODEL MATEMATIS KETENGIKAN BAHAN PANGAN BERLEMAK
SELAMA PROSES PENYIMPANAN SEBAGAI FUNGSI DARI VARIASI
ANGKA PEROKSIDA MINYAK AWAL DAN KETERSEDIAAN
OKSIGEN DALAM KEMASAN |
| title_fullStr | MODEL MATEMATIS KETENGIKAN BAHAN PANGAN BERLEMAK
SELAMA PROSES PENYIMPANAN SEBAGAI FUNGSI DARI VARIASI
ANGKA PEROKSIDA MINYAK AWAL DAN KETERSEDIAAN
OKSIGEN DALAM KEMASAN |
| title_full_unstemmed | MODEL MATEMATIS KETENGIKAN BAHAN PANGAN BERLEMAK
SELAMA PROSES PENYIMPANAN SEBAGAI FUNGSI DARI VARIASI
ANGKA PEROKSIDA MINYAK AWAL DAN KETERSEDIAAN
OKSIGEN DALAM KEMASAN |
| title_short | MODEL MATEMATIS KETENGIKAN BAHAN PANGAN BERLEMAK
SELAMA PROSES PENYIMPANAN SEBAGAI FUNGSI DARI VARIASI
ANGKA PEROKSIDA MINYAK AWAL DAN KETERSEDIAAN
OKSIGEN DALAM KEMASAN |
| title_sort | model matematis ketengikan bahan pangan berlemak selama proses penyimpanan sebagai fungsi dari variasi angka peroksida minyak awal dan ketersediaan oksigen dalam kemasan |
| topic | ETD |
| work_keys_str_mv | AT dewimayamaharani modelmatematisketengikanbahanpanganberlemakselamaprosespenyimpanansebagaifungsidarivariasiangkaperoksidaminyakawaldanketersediaanoksigendalamkemasan AT drirnursigitbintoromsc modelmatematisketengikanbahanpanganberlemakselamaprosespenyimpanansebagaifungsidarivariasiangkaperoksidaminyakawaldanketersediaanoksigendalamkemasan |