Kinetika Perubahan Ketengikan (Rancidity) Kacang Goreng selama Proses Penyimpanan

https://doi.org/10.22146/agritech.9651

Dewi Maya Maharani(1*), Nursigit Bintoro(2), Budi Rahardjo(3)

(1) Jurusan Keteknikan Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya, Jl. Veteran, Malang
(2) Jurusan Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl. Flora Bulaksumur 55281
(3) Jurusan Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl. Flora Bulaksumur 55281
(*) Corresponding Author

Abstract


Rancidity is a damage or change in odor and flavor in the fat or fatty food. As one of the fatty food products, peanut is susceptible to rancidity during storage.The duration of heating oil resulting in changes of peroxide value of oil as a medium frying pan provides quality changes in fried ingredients. Besides that, availability of oxygen in the package would also affect on the rate of the rancidity process. The purpose of this study was to develop a mathematical model of rancidity changes of fried peanuts during storage expressed by increasing the numerical value of its peroxide. The variation of heating oil used were 0, 1, 2 and 3 hours. While the variation of ratio of peanut volume with the packaging material used were 1:6, 5:13 and 10:17. The results showed that the longer the heating oil, the greater the number peroxide as well as the number of results of frying beans. The smaller the volume ratio of peanuts to the packaging used, the greater the rate constant changes in peroxide value fried peanuts or the faster the rancidity of the peanut. The equation of constant rate of change of peroxide value fried peanuts (rancidity) during storage could be expressed by P(t) P0.e (0.17)RS-0.10 Xt.

ABSTRAK

Ketengikan (rancidity) merupakan kerusakan atau perubahan bau dan flavor dalam lemak atau bahan pangan berlemak. Sebagai salah satu produk  pangan  berlemak  kacang  rentan  terhadap  ketengikan  selama  penyimpanan.  Lama pemanasan minyak dapat mengakibatkan perubahan nilai angka peroksidanya, sehingga akan mempengaruhi kualitas pada bahan yang digoreng. Disamping itu ketersediaan oksigen dalam kemasan ditengarai juga akan mempengaruhi terjadinya proses ketengikan. Tujuan penelitian ini untuk mengembangkan model matematis perubahan ketengikan kacang goreng selama penyimpanan yang dinyatakan dengan peningkatan nilai angka peroksidanya. Variasi lama pemanasan minyak yang digunakan adalah 0, 1, 2 dan 3 jam. Sedangkan variasi rasio volume kacang dengan kemasan yang digunakan adalah 1:6, 5:13 dan 10:17. Hasil penelitian menunjukkan bahwa semakin lama pemanasan minyak, maka semakin besar angka peroksidanya demikian juga angka peroksida dari kacang hasil penggorengannya. Semakin kecil rasio volume kacang dengan kemasan yang digunakan, maka semakin besar konstanta laju perubahan angka peroksida kacang goreng atau kacang semakin cepat tengik. Persamaan konstanta laju perubahan angka peroksida kacang goreng (ketengikan) selama penyimpanan dapat dinyatakan dengan P(t) P0.e (0.17)RS-0.10 Xt.


Keywords


Peroxide value; cooking oil; mathematical model; fried peanuts; storage

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DOI: https://doi.org/10.22146/agritech.9651

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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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