Sifat Fisik-Kimia dan Organoleptik Bawang Goreng Palu pada Berbagai Frekuensi Pemakaian Minyak Goreng

https://doi.org/10.22146/agritech.9433

Nur Alam(1*), Rostiati Rostiati(2), Muhardi Muhardi(3)

(1) Program Studi Agroteknologi, Fakultas Pertanian, Universitas Tadulako, Jl. Soekarno-Hatta Km. 9, Tondo, Palu, Sulawesi Tengah 94118
(2) Program Studi Agroteknologi, Fakultas Pertanian, Universitas Tadulako, Jl. Soekarno-Hatta Km. 9, Tondo, Palu, Sulawesi Tengah 94118
(3) Program Studi Agroteknologi, Fakultas Pertanian, Universitas Tadulako, Jl. Soekarno-Hatta Km. 9, Tondo, Palu, Sulawesi Tengah 94118
(*) Corresponding Author

Abstract


The objectives of the study were to determine the physical-chemical and organoleptic properties of Palu fried onions at the varying utilization frequency of cooking oil, i.e. F0 : fresh oil , F1 : 1 time of using , F2 : 2 times of using , F3 : 3 times of using , F4 : 4 times of using , F5 : 5 times of using and F6 : 6 times of using , the each level was replicated three times. The frequency of cooking oil utilization was significantly affected to decreasing color, texture, moisture content, oil content and panelist preference level on the crispness of Palu fried onions as well as increasing oxidation rate of unsaturated fatty acids at the cooking oil. Physical - chemical and organoleptic quality of Palu fried onions were obtained of the best fresh frying utilization cooking oil, 1, 2, and 3 times of using cooking oil , respectively. The use of cooking oil more than 3 times oxidized free fatty acids, so it is less feasible to use based on the life time and health aspects of fried onions.

ABSTRAK

Telah dilakukan penelitian untuk mengetahui sifat fisik-kimia dan organanoleptik bawang goreng Palu yang digoreng pada berbagai taraf frekuensi pemakaian minyak goreng yaitu F0: minyak segar, F1 : 1 kali pemakaian, F : 2 kali pemakaian, F 3 : 3 kali pemakaian, F4 : 4 kali pemakaian, F 5 : 5 kali pemakaian dan F : 6 kali pemakaian, setiap taraf diulang tiga kali. Frekuensi pemakaian minyak goreng pengaruhnya sangat nyata menurunkan warna, tekstur, kadar air, minyak dan tingkat kesukaan panelis terhadap kerenyahan bawang goreng Palu serta meningkatkan laju oksidasi asam lemak tidak jenuh  pada minyak goreng. Mutu fisik-kimia dan organoleptik bawang goreng Palu secara berturut-turut terbaik diperoleh dari penggorengan menggunakan minyak goreng segar, 1, 2 dan 3 kali pemakaian. Pemakaian minyak goreng > 3 kali, asam lemak bebas telah teroksidasi sehingga kurang layak untuk digunakan jika ditinjau dari aspek daya tahan simpan bawang goreng dan kesehatan.


Keywords


Fried onion; physical-chemical and organoleptic properties; frequency of utilization cooking oil

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DOI: https://doi.org/10.22146/agritech.9433

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Agritech (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.


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