Hubungan Lamanya Pemanasan dengan Kerusakan Minyak Goreng Curah Ditinjau dari Bilangan Peroksida
Abstract: Pour out Coconut oil
is common used by people, especially the ground society. It is contain SFA ”Saturated Fatty Acid”
about 45,27% and 49,95 % UFA,
“Unsaturated Fathty Acid”. SFA easy to get oksidation reaction. With the
drying, oxydation will be quickly, so the damaged of oil is more quick. The purpose
of this study: to get the relation of long time drying with
the damage of pour out coconut oil by peroxide index. This study use
native experimental in chemystry laboratorium of Medical Faculty Sebelas Maret
University at January 2006. The damage
of pour out coconut oil measured by peroxide index (quantitative experiment/
Iodometri). The value of analize with simple linear regression by SPSS 12 for Windows
programe. The sample of pour out coconut oil consist before drying, drying
about 15 minutes, 20 minutes, 25 minutes, 30 minutes, 35 minutes, 40 minutes
and after 45 minutes, get the value of peroxide index about 4,187 mg O2 / 100 gram; 4,856 mg O2 / 100
gram; 5,025 mg O2 / 100 gram; 5,153 mg O2 / 100 gram; 5,213 mg O2 / 100 gram;
5,401 mg O2 / 100 gram; 6,195 mg O2 / 100 gram; dan 7,043 mg O2 / 100 gram. The
result of the study shown that
correlation of r coefficient
(0,908) < r table (0,811) or p
< 0,05. Conclusion: there is significant correlation between the duration of
drying with the damage of pour out coconut oil. There should be a better more
study by the other sample of oil, example : fish oil.
Penulis: Nita Dwi Oktaviani
Kode Jurnal: jpkedokterandd090058
