Pengaruh Frekuensi Penggorengan Bahan Makanan Terhadap Angka Peroksida

Evaporation of water in food during frying causes fat break down into hydroperoxides. The peroxide indicates the initial stage oxidation. This study aims to determine exact temperature and time effect frequency on peroxide. research was carried out 2 stages, namely preliminary aimed at getting right cooking time, main value oil. used experimental research, a completely randomized design with five treatments, two replications deep frying. Research object: "X" brand Determination using titration method. analyzed by ANOVA (α = 5%). treatment that had significant continued LSD. results showed tempeh (7-9 minutes, 120-130°C), tofu (6-9 fish (9-10 140-170°C). for is 1st (0.375±0.0021), 20th (0.950±0.198), (0.385±0.777), (0.710 ±0.042), (0.325±0.163) (1,470 ±0.007). Conclusion, has p-values ​​of tempe (0.016), (0.088), (0.093). It hoped next can measure acid number smoke deposit each