BELLA NUGRAINI (2022) ANALISIS BILANGAN PEROKSIDA PADA MINYAK GORENG PENJUAL FRIED CHICKEN DI KABUPATEN BANTUL YOGYAKARTA. S1 thesis, Universitas Muhammadiyah Yogyakarta.

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Abstract

At this time in Bantul Regency fried chicken is one of the most popular foods from small children to adults. The ingredient used to cook fried chicken is oil. One of the ways to determine the quality of cooking oil is by looking at the peroxide value. Peroxide number is a number that indicates the amount of fat / oil that has been oxidized. This study aims to determine the organoleptic and quantitative analysis of consumable oil fried chicken sellers in Bantul Regency. This research was conducted in an experimental laboratory which included qualitative and quantitative tests. Qualitative tests were carried out to see the oragnoleptis of the oil samples used. Quantitative tests were carried out to determine the level of peroxide in the oil sample and to determine the absorbance value by testing using UV-Vis spectrophotometry. This quantitative test was carried out by titration and by UV-Vis spectrophotometry. In this study, the sample used was eighteen samples. Seventeen from all sub-districts in Bantul Regency and one sample of new cooking oil brand Sunco® was used as standard. The results of organoleptic observations of color and odor from samples of all sub-districts in Bantul Regency were considered "abnormal". From the results of the pH test using pH paper, the results showed that Sunco oil had a pH of 5 and all pH test results from all districts had a pH of 6. The results of the spectrophotometric analysis of each sample had a lot of peaks. the best and the worst. The results of the test on the peroxide number of all samples have a peroxide value of more than 10 Mek O2/kg.

Dosen Pembimbing: SABTANTI HARIMURTI, RR. APT., S.SI., M.SC., PH.D. | NIDN0523027304
Item Type: Thesis (S1)
Uncontrolled Keywords: NUMBERS PEROXIDE, SMELL, COLOR, PH, ABSORBANCY.
Divisions: Fakultas Kedokteran > S1 Farmasi
Depositing User: M. Erdiansyah
Date Deposited: 20 May 2022 01:50
Last Modified: 20 May 2022 01:50
URI: https://etd.umy.ac.id/id/eprint/31354

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