Pengaruh Lama Pemanasan pada Penurunan Kualitas Mutu Minyak Goreng Sawit Komersial
Effect of Heating Duration on The Deterioration of Commercial Palm Cooking Oil Quality
Keywords:
Free fatty acids, Palm oil, Peroxide value, Total Oxidative Value
Abstract
The quality of palm cooking oil is an important parameter that must be considered. Repeated use of cooking oil at high temperatures and prolonged exposure can change the physical characteristics of the oil and result in oil degradation and increase polar components such as triacylglycerol dimers and oligomers that can increase the risk of heart and gastrointestinal diseases. This study aims to analyze the deterioration of palm cooking oil during the frying process. Cooking oil samples were heated at 150-160 ℃ for 45, 60 and 90 minutes. This study used the observation method of free fatty acid content, peroxide number and total oxidative value (TOTOX value). The results showed that heating at a temperature of 150-160 ℃ caused a decrease in quality characterized by an increase in free fatty acid content, peroxide number and TOTOX value. Based on the results of the research conducted, it shows that of the three samples of packaged palm cooking oil tested, packaged palm cooking oil Y is the best quality oil by having the lowest fatty acid content, peroxide number and TOTOX value among packaged palm cooking oils X and Z. This study makes an important contribution in recognizing the negative impact of repeated use of palm cooking oil at high temperatures, by identifying deterioration through observations of free fatty acid content, peroxide number, and TOTOX value, which have significant implications for cardiovascular and gastrointestinal health.
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Utama, Q. D., Sitanggang, A. B., Adawiyah, D. R., & Hariyadi, P. (2020). Lipase-catalyzed synthesis of medium-long-medium-type of structured lipids from refined bleached deodorized olein. Applied Food Biotechnology, 7(2). https://doi.org/10.22037/afb.v7i2.26807
Utama, Q. D., Sitanggang, A. B., Adawiyah, D. R., & Hariyadi, P. (2021). Lipase-catalyzed transesterification of medium-long-medium structured lipid (MLM-SL) using palm olein and tricaprylin in packed-bed Reactor (PBR). Emirates Journal of Food and Agriculture, 32(12). https://doi.org/10.9755/ejfa.2020.v32.i12.2209
Utama, Q. D., Sitanggang, A. B., Adawiyah, D. R., & Hariyadi, P. (2022). Lipase-Catalyzed Transesterification of Medium-Long-Medium Structured Lipid (MLM-SL) Using Palm Olein and Palm Kernel Oil in Batch and Continuous Systems. Journal of Microbiology, Biotechnology and Food Sciences, 11(6). https://doi.org/10.55251/jmbfs.3742
Wai, W. T., Saad, B., & Lim, B. P. (2009). Determination of TOTOX value in palm oleins using a FI-potentiometric analyzer. Food Chemistry, 113(1). https://doi.org/10.1016/j.foodchem.2008.06.082
Zahra, S. L., Dwiloka, B., & Mulyani, S. (2013). Pengaruh Penggunaan Minyak Goreng Berulang Terhadap Perubahan Nilai Gizi dan Mutu Hedonik pada Ayam Goreng. J. Animal Agriculture, 2(1).
Badan Standardisasi Nasional. (2012). SNI 7709: 2012 Minyak goreng sawit. Jakarta, Indonesia: Badan Standardisasi Nasional.
Baig, A., Zubair, M., Sumrra, S. H., Nazar, M. F., Zafar, M. N., Jabeen, K., … Rashid, U. (2022). Heating effect on quality characteristics of mixed canola cooking oils. BMC Chemistry, 16(1). https://doi.org/10.1186/s13065-022-00796-z
Bensmira, M., Jiang, B., Nsabimana, C., & Jian, T. (2007). Effect of Lavender and Thyme incorporation in sunflower seed oil on its resistance to frying temperatures. Food Research International, 40(3). https://doi.org/10.1016/j.foodres.2006.10.004
Damanik, M., Khairani, I., & Harahap, F. (2021). Quality Analysis of Repeated Frying of Bulked Palm Oil on Red Potato using a Deep Fryer. In Journal of Physics: Conference Series (Vol. 1819). https://doi.org/10.1088/1742-6596/1819/1/012036
Dobarganes, C., & Márquez-Ruiz, G. (2015). Possible adverse effects of frying with vegetable oils. British Journal of Nutrition. https://doi.org/10.1017/S0007114514002347
Esfarjani, F., Khoshtinat, K., Zargaraan, A., Mohammadi-Nasrabadi, F., Salmani, Y., Saghafi, Z., … Bahmaei, M. (2019). Evaluating the rancidity and quality of discarded oils in fast food restaurants. Food Science and Nutrition, 7(7). https://doi.org/10.1002/fsn3.1072
Frankel, E. N. (2014). Lipid oxidation (Second Edi). Davis, California, USA: Elsevier.
Gertz, C., & Stier, R. F. (2013). 7th International Symposium on Deep‐Fat Frying, San Francisco, CA (USA): Recommendations to enhance frying. Wiley Online Library.
Hariyadi, P. (2014). Mengenal Minyak Sawit dengan Beberapa Karakteristik Unggulnya. Jakarta, Indonesia: Tim GAPKI (Gabungan Pengusaha Kelapa Sawit Indonesia).
Kasryno, F. (2015). The Economic Impacts of Palm Oil in Indonesia. Consulting Study (Vol. 15). Jakarta, Indonesia.
Ketaren, S. (2005). Pengantar Teknologi Minyak & Lemak Pangan. Jakarta, Indonesia: UI PRESS.
Kusnandar, F. (2019). Kimia Pangan Komponen Makro. Dian Rakyat. Jakarta.
Li, J., Cai, W., Sun, D., & Liu, Y. (2016). A Quick Method for Determining Total Polar Compounds of Frying Oils Using Electric Conductivity. Food Analytical Methods, 9(5). https://doi.org/10.1007/s12161-015-0324-2
Nuraniza, Lapanporo, B. P., & Arman, Y. (2013). Uji Kualitas Minyak Goreng Berdasarkan Perubahan Sudut Polarisasi Cahaya Menggunakan Alat Semiautomatic Polarymeter. Prisma Fisika, I(2).
Nurhasnawati, H. (2017). Penetapan Kadar Asam Lemak Bebas dan Bilangan Peroksida pada Minyak Goreng yang Digunakan Pedagang Gorengan di Jl. A.W Sjahranie Samarinda. Jurnal Ilmiah Manuntung, 1(1). https://doi.org/10.51352/jim.v1i1.7
Pramitha, D. A. I., & Juliadi, D. (2019). Pengaruh Suhu Terhadap Bilangan Peroksida dan Asam Lemak Bebas Pada Vco (Virgin Coconut Oil) Hasil Fermentasi Alami. Cakra Kimia (Indonesian E-Journal of Applied Chemistry), 7(2).
Putri, S. I. D. (2015). Efek lama pemanasan terhadap perubahan bilangan peroksida minyak goreng yang berpotensi karsinogenik pada pedagang gorengan di Kelurahan Pasar Minggu Tahun 2015. UIN Syarif Hidayatullah, Jakarta.
Raharja, S., & Dwiyuni, M. (2008). Kajian Sifat Fisiko Kimia Ekstrak Minyak Kelapa Murni (Virgin Coconut Oil) Yang Dibuat Dengan Metode Pembekuan Krim Santan. Jurnal Teknik Industri Pertanian, 18(2).
Rubio-Rodríguez, N., De Diego, S. M., Beltrán, S., Jaime, I., Sanz, M. T., & Rovira, J. (2012). Supercritical fluid extraction of fish oil from fish by-products: A comparison with other extraction methods. Journal of Food Engineering, 109(2). https://doi.org/10.1016/j.jfoodeng.2011.10.011
Suseno, S. H., Jacoeb, A. M., & Abdulatip, D. (2019). Stabilitas Minyak Ikan Komersial (Soft Gel) Impor Di Beberapa Wilayah Jawa Timur. Jphpi 2019, 22(3).
Suseno, S. H., Kamini, & Desi Listiana. (2021). Ekstraksi Wet Rendering Minyak Ikan Layang (Decapterus macarellus) dengan Suhu Rendah. Jurnal Pengolahan Hasil Perikanan Indonesia, 23(3). https://doi.org/10.17844/jphpi.v23i3.32629
Tarmizi, A. H. A., & Lin, S. W. (2008). Quality assessment of palm products upon prolonged heat treatment. Journal of Oleo Science, 57(12). https://doi.org/10.5650/jos.57.639
Utama, Q. D., Sitanggang, A. B., Adawiyah, D. R., & Hariyadi, P. (2019). Lipase-catalyzed interesterification for the synthesis of medium-long-medium (MLM) structured lipids - A review. Food Technology and Biotechnology. https://doi.org/10.17113/ftb.57.03.19.6025
Utama, Q. D., Sitanggang, A. B., Adawiyah, D. R., & Hariyadi, P. (2020). Lipase-catalyzed synthesis of medium-long-medium-type of structured lipids from refined bleached deodorized olein. Applied Food Biotechnology, 7(2). https://doi.org/10.22037/afb.v7i2.26807
Utama, Q. D., Sitanggang, A. B., Adawiyah, D. R., & Hariyadi, P. (2021). Lipase-catalyzed transesterification of medium-long-medium structured lipid (MLM-SL) using palm olein and tricaprylin in packed-bed Reactor (PBR). Emirates Journal of Food and Agriculture, 32(12). https://doi.org/10.9755/ejfa.2020.v32.i12.2209
Utama, Q. D., Sitanggang, A. B., Adawiyah, D. R., & Hariyadi, P. (2022). Lipase-Catalyzed Transesterification of Medium-Long-Medium Structured Lipid (MLM-SL) Using Palm Olein and Palm Kernel Oil in Batch and Continuous Systems. Journal of Microbiology, Biotechnology and Food Sciences, 11(6). https://doi.org/10.55251/jmbfs.3742
Wai, W. T., Saad, B., & Lim, B. P. (2009). Determination of TOTOX value in palm oleins using a FI-potentiometric analyzer. Food Chemistry, 113(1). https://doi.org/10.1016/j.foodchem.2008.06.082
Zahra, S. L., Dwiloka, B., & Mulyani, S. (2013). Pengaruh Penggunaan Minyak Goreng Berulang Terhadap Perubahan Nilai Gizi dan Mutu Hedonik pada Ayam Goreng. J. Animal Agriculture, 2(1).
Published
2024-01-31
How to Cite
Telaumbanua, M., & Utama, Q. (2024). Pengaruh Lama Pemanasan pada Penurunan Kualitas Mutu Minyak Goreng Sawit Komersial. Jurnal Teknologi Dan Mutu Pangan, 2(2), 117-125. https://doi.org/https://doi.org/10.30812/jtmp.v2i2.3751
Section
Articles
This work is licensed under a Creative Commons Attribution 4.0 International License.
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