Selasa, 25 Januari 2011

Retention of Vitamin A by Tempe and Fortified Bulk Cooking Oil Used in Repeated Frying

Siti Aminah
The repeated use of cooking oil causes the decrease of quality of the oil fortified with vitamin A. The reactions taking place during the frying will destroy the stability of vitamin A on the cooking oil and the material being fried. The objective of this research in general is to find out the influence of repeated frying and concentration of vitamin A to the retention of vitamin A on the tempe and the cooking oil.
            This study used factorial experimental design, with a Complete Random Design 2 times repetition. The first factor is the repetition of frying   (1, 5, 10, 15, 20, and 25 times) and the second factor is the concentration of vitamin A (18 ppm, 36 ppm and 54 ppm). The materials of this research include cooking oil, vitamin A (palmitat oil), tempe  and reagents.  Chemical analysis is carried out to measure: the water content of tempe (using oven method), the lipid content of tempe (using soxhlet extraction), the content of vitamin A on both the tempe and the cooking oil (Slamet et al., 1990), peroxide value (AOCS Cd 8-53), FFA (Sudarmadji et al., 1997) and TBA (Tarladgis) on the cooking oil.  The data are then analyzed using Analysis of Variants (ANOVA) with advance test of LSD (Least Significant Difference).
 http://www.magi.undip.ac.id/penelitian/28-english-version/167-retention-of-vitamin-a-by-tempe-and-fortified-bulk-cooking-oil-used-in-repeated-frying

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