•  
  •  
 

Abstract

Influencing of Deep Frying in Forming of Trans Fatty Acid. Frying process is one of the cooking’s techniques using vegetable oil. This process is commonly used in food industry, restaurants, food services, food retail and household scale. This is a laboratory experimental study which performed in laboratory of Public Health Nutrition FKM-UI and Integrated Laboratory IPB, Bogor from December 2005 until March 2006. It was conducted by two (2) type of treatment (used cooking oil ex cassava and meat) with 4 (four) times for each treatment. The objective of this study is to know the influence of frying by using deep frying (frying in high temperature and in a long time) and repeating to trans fatty acid formation in cooking oil. From the result revealed that fatty acid type mostly contained in a fresh cooking oil is oleic acid. Trans fatty acid was formed after second repeating of deep frying and increased in line with the frequent of repeating. Correlation test result had shown that negative association between elaidic acid (trans) and oleic acid (cis) (r = - 0,8; p value = 0.016). In accordance with the beginning of trans fatty acid formation, it would be better to use the cooking oil not more than twice.

References

[1] A. Khomsan, Pangan dan Gizi untuk Kesehatan, PT Raja Grafindo Persada, Jakarta, 2003, p. 47-53. [2] S. Ketaren, Pengantar Teknologi Minyak dan Lemak Pangan, Penerbit Universitas Indonesia, Jakarta, 1986, p.61-143. [3] N.N. Puspitasari, Bul.Tek dan Industri Pangan. 1996; 7: 84-94. [4] P.A. Mayes, Biosintesis Asam Lemak. Biokimia, in: R.K. Murray, D.K. Granner, P.A. Mayes (Eds.), A. Hartono (alih bahasa), Penerbit EGC Kedokteran, Jakarta, 2003, p.217-281. [5] S. Stender, D. Jorn, The Influence of Trans Fatty Acids on Health, A Report From The Danish Nutrition Council, 4th ed., The Danish Nutrition, 2003. [6] O.R. Fennema (Ed), Food Chemistry, 3rd ed., Marcel Dekker, Inc., New York. USA, 1996. [7] G.A. Jacobson, Quality Control of Commercial Deep Fat Frying, Chemistry & Technology of Deep Fat Frying, Food Technology Symposium, 1967, p.42-48. [8] C.J. Robertson, The Practice of Deep Fat Frying Chemistry & Technology of Deep Fat Frying, Food Technology Symposium 1967 p. 34-36. [9] T.P. Pantzaris, Palm Oil in Frying, Frying of Food: Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures, Boskou and Ibrahim E. (Eds.), Technomic Publishing Company, Inc., Pennsylvania. USA, 1999. [10] L.D. Joeliani, Skripsi Sarjana, Fakultas Teknologi Pertanian. Institut Pertanian Bogor, Indonesia, 1996. [11] C.M. Ananta, Skripsi Sarjana, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Indonesia, 1991.

Download

Share

COinS
 
 

To view the content in your browser, please download Adobe Reader or, alternately,
you may Download the file to your hard drive.

NOTE: The latest versions of Adobe Reader do not support viewing PDF files within Firefox on Mac OS and if you are using a modern (Intel) Mac, there is no official plugin for viewing PDF files within the browser window.