Pengaruh Frekuensi Penggorengan dan Penambahan Sari Mengkudu (Morindacitrifolia) terhadap Jumlah Asam Lemak Trans pada Minyak Jelantah

Baiq Fitria Rahmiati; M. Thonthowi Jauhari; Junendri Ardian; Quratu Aini

doi:10.30812/nutriology.v1i1.732

Baiq Fitria Rahmiati Program Studi Gizi, Fakultas Teknik dan Kesehatan, Universitas Bumigora Mataram
M. Thonthowi Jauhari Program Studi Gizi, Fakultas Teknik dan Kesehatan, Universitas Bumigora Mataram
Junendri Ardian Program Studi Gizi, Fakultas Teknik dan Kesehatan, Universitas Bumigora Mataram
Quratu Aini Program Studi Gizi, Fakultas Teknik dan Kesehatan, Universitas Bumigora Mataram

DOI: https://doi.org/10.30812/nutriology.v1i1.732

Keywords: the frequency of frying, noni juice, the amount of trans fatty acids

Abstract

The development of various degenerative diseases is very rapid. Degenerative disease is a medical term to describe a disease that arises as a result of the deterioration of the function of the body's cells from a normal state that becomes worse or the level of cell activity in the body decreases.Degenerative disease was caused by over consuming high trans fatty acid that exist in fried foods with reused cooking oil. The cooking oil that used to fry food repeatedly contained high trans fatty acid. Noni fruits contained antioxidant which can prevent formation of trans fatty acid by obstructing oxidation reaction. . The objective of this research was to determine the effect of fried frequency and noni juice addition in the amount of trans fatty acid optimally. This research used Randomized Experimental Design Split Plot 4x5x2. Treatments applied were addition of noni juice in various volume (0 ml, 45 ml, 50 ml, 55 ml), and frying frequency of cooking oil (G1, G2, G3, G4, G5). The result of this research were frying frequency affect the increase of trans fatty acid (p=0.000) and the addition of noni juice affect the decrease of trans fatty acid (p=0.005) but interaction between frying frequency and addition of noni juice did not affect the amount of trans fatty acids (p=0.71). Volume of noni juice which can reduced trans fatty acid optimally is 55 ml of noni juice in second frying. In conclusion, the amount of trans fatty acid affected by frying frequency and addition of noni juice.

References

[1] Hendrayanti and T. Abdullah, “gambaran asuapan asam lemak trans dan lemak total dengan kejadian sindrom metabolik di RS dr. wahidin sudirohusodo makassar,” Media Gizi Pangan, vol. X, no. 2, pp. 39–43, 2010.
[2] J. Silalahi and D. Rosa, “Asam Lemak Trans Dalam Makanan Dan Pengaruhnya Terhadap Kesehatan [Trans Fatty Acids in Foods and Their Effects on Human Health],” J. Teknol. dan Ind. Pangan, vol. 13, no. 2, pp. 184–188, 2002.
[3] R. Ma’rufi and L. Rosita, “Hubungan Dislipidemia Dan Kejadian Penyakit Jantung Koroner,” J. Kedokt. dan Kesehat. Indones., vol. 6, no. 1, pp. 47–53, 2014.
[4] Badan Penelitian dan Pengembangan Kesehatan, “Riset Kesehatan Dasar (RISKESDAS) 2013,” Lap. Nas. 2013, pp. 1–384, 2013.
[5] Badan Pusat Statistik, Distribusi Perdagangan Komoditas Minyak Goreng Indonesia Tahun 2018. 2013.
[6] F. C. Hidayati, “Pemurnian Minyak Goreng Bekas Pakai (Jelantah) dengan Menggunakan Arang Bonggol Jagung,” JIPF (Jurnal Ilmu Pendidik. Fis., vol. 1, no. 2, p. 67, 2016.
[7] A. Siti, Y. Eni, and F. A. Ghanamiam, “Penurunan Angka Peroksida dan Asam Lemak Bebas (FFA) pada Proses Bleaching Minyak Goreng Bekas oleh Karbon Aktif Polong Buah Kelor (Moringa Oliefera. Lamk) dengan Aktivasi NaCl,” Alchemy, vol. 1, no. 2, pp. 53–103, 2010.
[8] Z. Edwar, H. Suyuthie, E. Yerizel, and D. Sulastri, “Pengaruh Pemanasan terhadap Kejenuhan Asam Lemak Minyak Goreng Sawit dan Minyak Goreng Jagung,” J Indon Med Assoc, vol. 61, no. 6, pp. 249–252, 2011.
[9] A. Rahmawati, “2 Kandungan Fenol Total Ekstrak Buah mengkudu (Morinda citrifolia),” p. 45, 2009.
[10] I. Muhammad, R. Thahir, and K. Binti Syafiatu, “Regenerasi Minyak Jelantah (Waste Cooking Oil) Dengan Penambahan Sari Mengkudu,” Media Gizi Pangan, vol. 10, no. 1, pp. 115–56, 2010.
[11] K. S, Pengantar Minyak dan Lemak Pangan. Jakarta: Universitas Indonesia, 2005.
[12] N. D. Oktaviani, “Hubungan Lamanya Pemanasan dengan Kerusakan Minyak Goreng Curah Ditinjau dari Bilangan Peroksida,” J. Biomedika, vol. 1, no. 1, pp. 31–35, 2009.
[13] F. Riyanti, L. Poedji, and R. Muharrani, “Pengaruh Penambahan Antioksidan terhadap Stabilitas Minyak Goreng Curah selama Pemanasan dan Penyimpanan,” J. Anal. Kesehat., vol. 4, no. 1, pp. 1–10, 2015.
[14] R. A. D. Sartika, “Pengaruh Asam Lemak Jenuh, Tidak Jenuh dan Asam Lemak Trans terhadap Kesehatan,” Kesmas Natl. Public Heal. J., vol. 2, no. 4, p. 154, 2008.
[15] Y. Dhoni Priela Nanta, U. Edi Priyo, U. Siti Mariyah, and Y. Eriyanto, “Studi pengaruh jenis pelarut terhadap hasil isolasi dan kadar senyawa fenolik dalam biji kacang tunggak (,” Kim. Student J., vol. 1, no. 1, pp. 819–825, 2015.