Safitri, Amanda Dewi (2024) ANALISIS KUALITAS MINYAK KELAPA SAWIT DAN GAJIH SAPI SEBELUM DAN HABIS PAKAI PADA UMKM MARTABAK BIHUN DI KECAMATAN GRESIK KABUPATEN GRESIK. Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
Repeated use of oil is one of the factors that can reduce the quality of consumable oil.quality. This study aims to determine the quality of cooking oil of palm oil and beef gajih before use and consumables from martabak bihun UMKM players in Gresik District, Gresik Regency. This research is a survey research with purposive sampling technique with the amount of cooking oil from 18 actors of UMKM martabak bihun in Gresik District, Gresik Regency. Sampling oil sampling was carried out twice a day, at opening time (08.00 and 16.00 WIB), and at closing time (15.00 and 21.00 WIB). To determine the quality of oil physicochemical testing of oil before use and after use of the UMKM martabak bihun with multiple correlation tests and t-tests at the 5% level. Research results The results showed that the behavior of oil use included sales of more than 25-100 portions/day, and sales duration of 3-10 hours/day, are able to affect the level of quality of consumable oil. affect the quality level of consumable oil. Physicochemical quality of consumable oil that does not meet the standard SNI 7709:2019 with parameters of water content (50%), viscosity (0%), FFA (50%), peroxide number (39%), TBA (44%). While in consumable oil with parameters of water content (78%), viscosity (0%), FFA (89%), peroxide number (100%), TBA (11%). The multiple correlation test results show that the number of sales has a strong correlation with the quality of consumable oil, while the duration of sales has a strong correlation with the quality of consumable oil. quality, while the duration of sales has a very weak correlation to the quality of consumable oil. The results of the t test results show that there is a difference between the oil samples before and after use used by the used and consumables used by martabak bihun UMKM in Gresik District, Gresik Regency.
| Item Type: | Thesis (Undergraduate) | ||||||||||||
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| Subjects: | Q Science > Q Science (General) | ||||||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||||||
| Depositing User: | Amanda Dewi Safitri | ||||||||||||
| Date Deposited: | 09 Sep 2024 03:54 | ||||||||||||
| Last Modified: | 09 Sep 2024 03:54 | ||||||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/28758 |
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