Karakteristik Minyak Jelantah pada IKM Kerupuk di Kota dan Kabupaten Bogor.

Abstract

Masyarakat dan pelaku usaha makanan khususnya makanan yang digoreng biasa melakukan penggorengan berkali-kali dengan menggunakan minyak yang sama. Pemakaian minyak goreng berulang dapat menurunkan mutu produk seiring dengan tingkat frekuensi penggorengan yang dilakukan. Kerupuk merupakan produk makanan yang digoreng dan banyak digemari. Penelitian ini bertujuan mempelajari karakteristik fisika dan kimia produk kerupuk dan minyak sisa penggorengan dan mengukur kualitas minyak goreng yang digunakan oleh IKM kerupuk. Penelitian ini dilakukan dengan mengukur karakteristik kerupuk seperti derajat pengembangan, kenaikan bobot, penurunan kadar air dan penyerapan minyak selama penggorengan. Karakteristik minyak goreng juga dianalisis dari segi warna, dan persentase total polar material (TPM). Selama penggorengan, kerupuk mengalami pengembangan dengan derajat pengembangan 118,64- 148,02% dan kenaikan bobotnya 24,04-36,70%. Kerupuk juga mengalami penurunan kadar air sebesar 8,62-11,49% dan penyerapan minyak 217,42- 679,33%. Minyak goreng sisa penggorengan kerupuk di pabrik teramati berwarna kecoklatan hingga kehitaman dan terukur kandungan TPM sebesar 9,6% hingga 23,6%. Tingginya kandungan TPM terjadi karena frekuensi penggorengan yang tinggi dan tidak adanya penggantian minyak goreng jelantah secara berkala.

Communities and food businesses usually fry food several times using the same oil, especially when processing fried foods. Repeated use of cooking oil can reduce product quality within each level of frequency of frying. Crackers are type of fried food commonly favored by the public. This study aims to analyze the physical and chemical characteristics of cracker products and residual frying oil and to measure the quality of the cooking oil used by mass-producing cracker factories. This research was conducted by measuring the characteristics of crackers such as the degree of expansion, increase in weight, decrease in water content, and absorption of oil during frying. Characteristics of cooking oil were also inspected in terms of color, and the percentage of total polar material (TPM). During the frying process, crackers expand with a degree of expansion of 118.64- 148.02% and increase in weight of 24.04-36.70%. Crackers also experienced a decreased water content of 8,62-11,49% and oil absorption of 217.42-679.33%. The leftover cooking oil obtained from cracker factories was observed to be brownish to black in color and the amount of TPM was measured at 9.6% to 23.6%. The high amount of TPM occurs due to the high frequency of frying and the absence of regular replacement of used cooking oil.