KERUSAKAN LEMAK DAN MINYAK

Transkripsi

1 TP LEMAK DAN MINYAK KERUSAKAN LEMAK DAN MINYAK INNEKE K

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3 PRINSIP PROSES PENGGORENGAN PENGGORENGAN pemanasan bahan pangan menggunakan medium minyak goreng sebagai penghantar panas PEMASAKAN mutu makan (nilai cerna, organoleptik) PEMANASAN mikroba dan enzim PENGERINGAN KA, Aw, tekstur renyah

4 Waktu penggorengan Jenis bahan bahan basah/kering Suhu minyak goreng (suhu tll tinggi minyak rusak, minyak byk terserap, akrilamid) Metode penggorengan (pan frying, deep-fat frying) Ketebalan bahan pangan Tingkat perubahan mutu makan yang diinginkan Kerak/crust perlu suhu tinggi Kering hingga bag dalam suhu lebih rendah

5 Pan/shallow frying Sedikit minyak goreng Pindah panas trtm konduksi bahan pangan dengan rasio antara luas permukaan: volume adalah besar contoh: telur dadar, martabak, irisan tipis daging Deep-fat frying Banyak minyak goreng Pindah panas trtm konveksi Sistem batch dan kontinyu Penggorengan vakum titik didih minyak < C

6 PERUBAHAN PADA MINYAK GORENG DAN BAHAN PANGAN UAP AIR, HASIL DEGRADASI MINYAK MINYAK GORENG REMAH, KOMPONEN LARUT PANAS

7 Perubahan pada bahan pangan Pembentukan kerak atau crust Perubahan citarasa, aroma, dan tekstur Pengurangan air Penyerapan minyak Kerusakan vitamin Gelatinisasi pati Denaturasi/ koagulasi protein

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9 PERUBAHAN MINYAK Aroma tengik Warna (lebih gelap) Viskositas (menjadi kental) Aroma tengik Absorpsi bau (kemasan, pangan lain) Aktivitas mikroba (Staphylococcus, Bacillus, Pseudomonas) Aktivitas enzim (lipase, lipoksigenase, peroksidase) Hidrolisis Oksidasi

10 Physical changes in the oil include increases in color, foaming, and viscosity

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12 Polymerization of frying oil results in the formation of compounds with high molecular weight and polarity

13 FACTORS AFFECTING FRYING OIL DECOMPOSITION

14 cottonseed oil intermittently heated for 62 h had significantly more polar material than oil heated continuously for 166 h. repeated heating and cooling, causing further damage to the oil

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16 ASAM LEMAK BEBAS ANGKA PEROKSIDA BILANGAN IOD PENGUJIAN MUTU MINYAK GORENG TPC (TOTAL POLAR COMPOUNDS) TBA RANCIMAT VISKOSITAS AROMA

17 Inherent stability of common fats and oils Fats/oils Soybean Corn Cottonseed Peanut Lard Olive Palm Tallow Coconut Inherent stability

18 CONTROLLING FRYING OIL DEGRADATION All frying start with a good initial quality Oil has low amounts of catalyzing metals. Oils with low amounts of PUFA will have the most oxidative stability. Additions of antioxidants Antifoam additives may also help maintain oil quality

19 CONTROLLING FRYING OIL... The type of food being fried affects the resulting composition of the frying oil as fatty acids are released from fat-containing foods chicken, fish Potatoes degrade oil stability because of the increased aeration produced as the food is added to the frying oil. Food particles accumulating in the oil also deteriorate oil Filtering oils through adsorbents will enhance oil fry life

20 Efisiensi minyak dalam penggorengan Oil turn over = total minyak /myk yg digunakan per jam Menunjukkan banyaknya minyak yang terserap dalam bahan. Turn over makin kecil mnyak byk terserap Turn over besar minyak sedikit terserap

21 Faktor yang mempengaruhi jumlah minyak terserap ke bahan Kualitas minyak Suhu Lama proses Bentuk dan porositas bahan Komposisi bahan Pra perlakuan

22 KEAMANAN PANGAN PRODUK HASIL PENGGORENGAN Akrilamid hasil degradasi lemak Karsinogen Bahan ber-pati yang digoreng Contoh : kentang goreng ppb Batas maks di air minum 0.1 g/l

23 TERIMA KASIH SEMOGA BERMANFAAT