| dc.description.abstract | Makanan gorengan banyak disukai karena tekstur, aroma, dan rasa khas yang
terbentuk selama penggorengan. Namun, oksidasi lipid selama penggorengan dan
penyimpanan dapat mengurangi kualitas produk dan mempercepat ketengikan pada mi
instan. Penelitian ini bertujuan untuk menentukan ambang batas bilangan peroksida
(PV) maksimum yang dapat diterima dari minyak goreng berdasarkan stabilitas sensori
mi instan, mengevaluasi kerusakan oksidatif selama penyimpanan, dan menyelidiki
hubungan antara nilai peroksida dan konduktivitas minyak. Penelitian ini terdiri dari
empat tahap: (1) evaluasi perubahan nilai peroksida dan konduktivitas dalam minyak
goreng yang dipanaskan pada suhu 160 °C selama 8 jam, (2) optimasi waktu
penggorengan mi instan, (3) produksi mi instan menggunakan minyak goreng dengan
rentang nilai peroksida yang berbeda (0,0–5,0, 5,1–10,0, dan 10,1–15,0 meq O2/kg), dan
(4) reaksi oksidasi dipercepat melalui penyimpanan pada suhu 60 °C selama 8 hari,
kemudian perubahan mutu sensori dievaluasi menggunakan uji pembeda rating atribut
dengan penilaian intensitas atribut ketengikan.
Penurunan mutu sensori mi instan mengikuti kinetika reaksi orde pertama.
Konstanta laju reaksi paling lambat ditunjukkan pada variasi bilangan peroksida (PV)
0,0-5,0 meq O2/Kg. Persamaan kinetika orde satu menjelaskan bahwa peningkatan
atribut aroma tengik, flavour tengik dan aftertaste tengik selama penyimpanan
mengikuti konstanta laju reaksi (k) yang berkisar antara 0,0511-0,1648 hari?¹. Nilai
konstanta laju reaksi yang lebih tinggi pada kelompok bilangan peroksida (PV) 5,1-10,0
dan 10,1-15,0 meq O2/kg menunjukkan bahwa penggunaan minyak dengan tingkat
oksidasi awal yang lebih tinggi mempercepat perkembangan ketengikan produk selama
penyimpanan.
Minyak goreng dengan nilai bilangan peroksida (PV) di atas 5 meq O2/kg secara
signifikan mengurangi stabilitas sensori mi instan selama penyimpanan. Batas mutu
minyak goreng yang digunakan pada industri mi instan sebaiknya ditetapkan
berdasarkan stabilitas sensori produk akhir (product-based oil quality threshold), bukan
hanya berdasarkan karakteristik kimia minyak sebelum digunakan. Pendekatan ini
berpotensi diterapkan untuk menentukan ambang batas mutu minyak goreng berbasis
produk akhir (product-based oil quality threshold) serta mendukung pengembangan
sistem pemantauan mutu secara real-time pada industri pangan goreng. | |
| dc.description.abstract | Fried foods are widely favored due to their distinctive texture, aroma, and flavour
developed during frying. However, lipid oxidation during frying and storage may reduce
product quality and accelerate rancidity in instant noodles. This study aimed to
determine the maximum acceptable peroxide value (PV) threshold of frying oil based
on the sensory stability of instant noodles, evaluate oxidative deterioration during
storage, and investigate the relationship between peroxide value and oil conductivity.
The study consisted of four stages: (1) evaluation of peroxide value and conductivity
changes in frying oil heated at 160°C for 8 h, (2) optimization of instant noodle frying
time, (3) production of instant noodles using frying oils with different peroxide value
ranges (1.0–5.0, 5.1–10.0, and 10.1–15.0 meq O2/kg), and (4) oxidation reaction was
accelerated by storage at 60 °C for 8 days, followed by sensory quality evaluation using
difference test-rating attribute with rancidity attribute intensity ratings.
The sensory quality deterioration of instant noodles followed first-order reaction
kinetics. The slowest reaction rate constant was observed in the peroxide value (PV)
range of 0.0–5.0 meq O2/kg. The first-order kinetic model demonstrated that the increase
in rancid aroma, rancid flavour, and rancid aftertaste during storage followed reaction
rate constants (k) ranging from 0.0511 to 0.1648 day?¹. Higher reaction rate constants
observed in the PV ranges of 5.1–10.0 and 10.1–15.0 meq O2/kg indicate that the use of
frying oil with a higher initial oxidation level accelerated the development of rancidity
in instant noodles during storage.
This study demonstrated that frying oil with a peroxide value (PV) exceeding 5
meq O2/kg significantly reduced the sensory stability of instant noodles during storage.
These findings suggest that the quality limit for frying oil used in the instant noodle
industry should be established based on the sensory stability of the final product
(product-based oil quality threshold), rather than solely on the chemical characteristics
of the oil prior to use. Furthermore, the proposed approach highlights the potential
application of oxidation kinetics for establishing product-based frying oil quality
thresholds and supports the development of real-time quality monitoring systems in
fried food manufacturing. | |
