Tingkat Kejernihan Minyak Goreng Bekas Dan Kadar Asam Lemak Bebas Dengan Pemberian Bunga Rosella Dan Arang Aktif Cap Gajah

• Main Authors: Wijayanti, Kartika (Author), , Dr. Siti Chalimah, M.Pd (Author)
• Format: Book
• Published: 2015.
• Subjects: Thesis; NonPeerReviewed
• Online Access: Connect to this object online
• Notes: https://eprints.ums.ac.id/36427/1/9.%20NASKAH%20PUBLIKASI.pdf; https://eprints.ums.ac.id/36427/3/1.%20HALAMAN%20DEPAN%20.pdf; https://eprints.ums.ac.id/36427/4/2.%20BAB%20I%20.pdf; https://eprints.ums.ac.id/36427/5/3.%20BAB%20II%20.pdf; https://eprints.ums.ac.id/36427/6/4.%20BAB%20III%20.pdf; https://eprints.ums.ac.id/36427/9/5.%20BAB%20IV%20.pdf; https://eprints.ums.ac.id/36427/11/6.%20BAB%20V%20.pdf; https://eprints.ums.ac.id/36427/12/7.%20DAFTAR%20PUSTAKA.pdf; https://eprints.ums.ac.id/36427/14/8.%20LAMPIRAN.pdf; https://eprints.ums.ac.id/36427/15/10.%20SURAT%20PENYATAAN%20PUBLIKASI.pdf
• Keywords: QK Botany

Cooking oil is included in one of the food that is needed by the community in order to meet daily needs. Utilization of cooking oil both for industry and households, generate used oil is no longer feasible to use because of a change in the nature. In order for the cooking oil can be recovered, it is necessary to processing to improve the quality of cooking oil. This research attempts to improve the quality of frying oil with deodorizing and rosella. deodorizing consisting of activated charcoal and zeolite can absorb suspensions and free fatty acid levels and rosella containing ascorbic acid which is capable of preventing the accumulation of free radicals in the cooking oil. The purpose of this study to determine the color, aroma, clarity, and free fatty acids (FFA) in frying oil. The method used was completely randomized design (CRD) with two factors: the pattern of factor 1, the addition of deodorizing (A): 0,25g, 0,45g, and without deodorizing and a factor of 2, the addition rosella (R): 0, 5g, 1g, and without rosella. The results showed that the addition of deodorizing with rosella had a significant effect on the organoleptic properties of color, aroma, and clarity of used cooking oil. Free fatty acid absorption results lows and the most effective and efficient provision contained in its deodorizing elephant seal) of 0,45g.