Firdaus, Salsabila (2025) Evaluasi Pengaruh Penggunaan Minyak Jelantah Dari Beberapa Merek Dan Jumlah Siklus Penggorengan Terhadap Karakteristik Daging Bebek Goreng. Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
Repeated use of cooking oil will affect the physical and chemical structure of the oil as well as the quality of the fried food. The objectives of this study were: To evaluate the quality of used cooking oil based on differences in brand and number of frying cycles with reference to SNI 7709:2019; To evaluate the effect of using used cooking oil with different quality levels (results from the first stage of the study) on the characteristics of fried duck meat. This study was divided into two stages. The first stage was an evaluation of the quality of used cooking oil based on differences in brand and number of frying cycles in relation to compliance with SNI 7709:2019, using a Completely Randomized Design (CRD) with a factorial pattern, two factors, and three replications. Factor I: cooking oil brand (Sunco, Minyak Kita, Bulk); Factor II: number of frying cycles (4 times and 5 times). Data were analyzed using ANOVA, followed by DMRT at the 5% level, and the Friedman test for organoleptic evaluation. The second stage evaluated the effect of used cooking oil with different quality levels (results from the first stage) on the characteristics of fried duck meat. In this stage, used cooking oils of varying quality were used to fry duck meat, and the characteristics of the fried duck were evaluated. Data were analyzed descriptively. The results of the first stage showed that used cooking oil of the Sunco brand with 4 and 5 frying cycles still met the SNI 7709:2019 criteria, with physicochemical characteristics—color, aroma, and clarity—that were preferred by panelists; moisture content (0.10% and 0.10%); FFA levels (0.17% and 0.26%); peroxide values (0.47 Meg O₂/kg and 0.47 Meg O₂/kg); and smoke points (238.88°C and 235.44°C). The results of the second stage showed that the physicochemical characteristics of fried duck meat cooked using used Sunco oil with 4 and 5 frying cycles included moisture content (46.29% and 41.78%), protein content (19.24% and 18.73%), fat content (23.02% and 26.61%), FFA levels (0.28% and 0.33%), and peroxide values (0.28% and 0.51%).
| Item Type: | Thesis (Undergraduate) | ||||||||
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| Subjects: | T Technology > TP Chemical technology > TP368 Food processing and manufacture | ||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||
| Depositing User: | salsa bila firdaus | ||||||||
| Date Deposited: | 03 Dec 2025 04:29 | ||||||||
| Last Modified: | 07 Jan 2026 02:36 | ||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/47524 |
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