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Differences Phsyco-Chemical Characteristic of Repeatedly Frying Oil Used for Banana and Chicken

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@article{IJASEIT8701,
   author = {Andi Abriana and Saiman Sutanto and Nurlita Pertiwi},
   title = {Differences Phsyco-Chemical Characteristic of Repeatedly Frying Oil Used for Banana and Chicken},
   journal = {International Journal on Advanced Science, Engineering and Information Technology},
   volume = {9},
   number = {4},
   year = {2019},
   pages = {1402--1408},
   keywords = {free fatty acid; smoke point; frying oil.},
   abstract = {

One of the habits in the food processor is the use of cooking oil repeatedly. The long-term and repeated use of cooking oil causes a change in the physicochemical properties of oil and can affect the quality of food products produced. This study focused on the physicochemical properties of repeated frying oil in two types of foodstuffs, namely banana, and chicken. The research variables that represent physicochemical properties are free fatty acid, smoke point, and color. Free fatty acid was measured using titration method, and the smoke point was measured using Cleveland method. The color was evaluated by UV-Vis Spectrophotometric method. The results showed that the repetition deep frying for chicken and banana increased free fatty acids, decreased the smoke point and changed the color of cooking oil. There was a significant change of physicochemical properties in chicken and banana repeatedly frying oil. The first frying of chicken causes a significant change in the oil properties and the third frying of banana shows a significant change in oil properties. This study revealed that the free fatty acids of oil increased ranging from the first to the fifth frying either oil for the fried bananas or the fried chicken. This study also exposed that the chemical characteristic of fried chicken oil was higher than fried banana oil. The smoke point of fried banana oil is higher than fried chicken oil. The deep of fried banana oil has similar absorbance value in the first frying. The value increased based on increasing the frequency of frying repetition. 

},    issn = {2088-5334},    publisher = {INSIGHT - Indonesian Society for Knowledge and Human Development},    url = {http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=8701},    doi = {10.18517/ijaseit.9.4.8701} }

EndNote

%A Abriana, Andi
%A Sutanto, Saiman
%A Pertiwi, Nurlita
%D 2019
%T Differences Phsyco-Chemical Characteristic of Repeatedly Frying Oil Used for Banana and Chicken
%B 2019
%9 free fatty acid; smoke point; frying oil.
%! Differences Phsyco-Chemical Characteristic of Repeatedly Frying Oil Used for Banana and Chicken
%K free fatty acid; smoke point; frying oil.
%X 

One of the habits in the food processor is the use of cooking oil repeatedly. The long-term and repeated use of cooking oil causes a change in the physicochemical properties of oil and can affect the quality of food products produced. This study focused on the physicochemical properties of repeated frying oil in two types of foodstuffs, namely banana, and chicken. The research variables that represent physicochemical properties are free fatty acid, smoke point, and color. Free fatty acid was measured using titration method, and the smoke point was measured using Cleveland method. The color was evaluated by UV-Vis Spectrophotometric method. The results showed that the repetition deep frying for chicken and banana increased free fatty acids, decreased the smoke point and changed the color of cooking oil. There was a significant change of physicochemical properties in chicken and banana repeatedly frying oil. The first frying of chicken causes a significant change in the oil properties and the third frying of banana shows a significant change in oil properties. This study revealed that the free fatty acids of oil increased ranging from the first to the fifth frying either oil for the fried bananas or the fried chicken. This study also exposed that the chemical characteristic of fried chicken oil was higher than fried banana oil. The smoke point of fried banana oil is higher than fried chicken oil. The deep of fried banana oil has similar absorbance value in the first frying. The value increased based on increasing the frequency of frying repetition. 

%U http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=8701 %R doi:10.18517/ijaseit.9.4.8701 %J International Journal on Advanced Science, Engineering and Information Technology %V 9 %N 4 %@ 2088-5334

IEEE

Andi Abriana,Saiman Sutanto and Nurlita Pertiwi,"Differences Phsyco-Chemical Characteristic of Repeatedly Frying Oil Used for Banana and Chicken," International Journal on Advanced Science, Engineering and Information Technology, vol. 9, no. 4, pp. 1402-1408, 2019. [Online]. Available: http://dx.doi.org/10.18517/ijaseit.9.4.8701.

RefMan/ProCite (RIS)

TY  - JOUR
AU  - Abriana, Andi
AU  - Sutanto, Saiman
AU  - Pertiwi, Nurlita
PY  - 2019
TI  - Differences Phsyco-Chemical Characteristic of Repeatedly Frying Oil Used for Banana and Chicken
JF  - International Journal on Advanced Science, Engineering and Information Technology; Vol. 9 (2019) No. 4
Y2  - 2019
SP  - 1402
EP  - 1408
SN  - 2088-5334
PB  - INSIGHT - Indonesian Society for Knowledge and Human Development
KW  - free fatty acid; smoke point; frying oil.
N2  - 

One of the habits in the food processor is the use of cooking oil repeatedly. The long-term and repeated use of cooking oil causes a change in the physicochemical properties of oil and can affect the quality of food products produced. This study focused on the physicochemical properties of repeated frying oil in two types of foodstuffs, namely banana, and chicken. The research variables that represent physicochemical properties are free fatty acid, smoke point, and color. Free fatty acid was measured using titration method, and the smoke point was measured using Cleveland method. The color was evaluated by UV-Vis Spectrophotometric method. The results showed that the repetition deep frying for chicken and banana increased free fatty acids, decreased the smoke point and changed the color of cooking oil. There was a significant change of physicochemical properties in chicken and banana repeatedly frying oil. The first frying of chicken causes a significant change in the oil properties and the third frying of banana shows a significant change in oil properties. This study revealed that the free fatty acids of oil increased ranging from the first to the fifth frying either oil for the fried bananas or the fried chicken. This study also exposed that the chemical characteristic of fried chicken oil was higher than fried banana oil. The smoke point of fried banana oil is higher than fried chicken oil. The deep of fried banana oil has similar absorbance value in the first frying. The value increased based on increasing the frequency of frying repetition. 

UR - http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=8701 DO - 10.18517/ijaseit.9.4.8701

RefWorks

RT Journal Article
ID 8701
A1 Abriana, Andi
A1 Sutanto, Saiman
A1 Pertiwi, Nurlita
T1 Differences Phsyco-Chemical Characteristic of Repeatedly Frying Oil Used for Banana and Chicken
JF International Journal on Advanced Science, Engineering and Information Technology
VO 9
IS 4
YR 2019
SP 1402
OP 1408
SN 2088-5334
PB INSIGHT - Indonesian Society for Knowledge and Human Development
K1 free fatty acid; smoke point; frying oil.
AB 

One of the habits in the food processor is the use of cooking oil repeatedly. The long-term and repeated use of cooking oil causes a change in the physicochemical properties of oil and can affect the quality of food products produced. This study focused on the physicochemical properties of repeated frying oil in two types of foodstuffs, namely banana, and chicken. The research variables that represent physicochemical properties are free fatty acid, smoke point, and color. Free fatty acid was measured using titration method, and the smoke point was measured using Cleveland method. The color was evaluated by UV-Vis Spectrophotometric method. The results showed that the repetition deep frying for chicken and banana increased free fatty acids, decreased the smoke point and changed the color of cooking oil. There was a significant change of physicochemical properties in chicken and banana repeatedly frying oil. The first frying of chicken causes a significant change in the oil properties and the third frying of banana shows a significant change in oil properties. This study revealed that the free fatty acids of oil increased ranging from the first to the fifth frying either oil for the fried bananas or the fried chicken. This study also exposed that the chemical characteristic of fried chicken oil was higher than fried banana oil. The smoke point of fried banana oil is higher than fried chicken oil. The deep of fried banana oil has similar absorbance value in the first frying. The value increased based on increasing the frequency of frying repetition. 

LK http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=8701 DO - 10.18517/ijaseit.9.4.8701