Santoso, Yosua (2018) THE EFFECTS OF TBHQ (TERT-BUTYL HYDROXY QUINON) ADDITION DURING FRYING OF SHRIMP CRACKERS ON THE QUALITY OF FRYING OIL AND THE PRODUCTS. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.
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Abstract
Frying oil that is repeatedly used can cause a decrease in the quality of the frying oil and the quality of fried products. During the frying process, oxidation and decomposition of the oil are affected by food ingredients and frying conditions. Therefore one of the efforts made is to add antioxidants to frying oil. It is known that antioxidants are compounds or chemical component which in certain level or amounts can inhibit or slow down damage due to the oxidation process. In this study the synthetic antioxidant used was TBHQ (Tert-Butyl Hydroxy Quinon). The purpose of this study was to determine the optimal concentration of TBHQ (Tert-Butyl Hydroxy Quinon) which can prevent damage to oil used to fry shrimp crackers in industry A in Semarang. Oil before being used for frying crackers on days 1, 2, and 3 was tested for FFA levels, peroxide value and TBA numbers. TBHQ was added at a concentration of 0%, 0.01%, and 0.02% into frying oil. Then the oil is used to fry samples of shrimp crackers. Tests for frying oil include FFA levels, peroxide value and TBA numbers. In shrimp crackers the results of the frying were tested including hardness, crispiness, moisture content, color and TBA. The results of this study are the levels of FFA, peroxide value, and the number of TBA decrease along with the increase in the concentration of synthetic antioxidants TBHQ. TBHQ does not affect the results of frying products. The optimal TBHQ concentration is 0.01%. The results of this study are expected to be useful for the A food industry in Semarang which is engaged in the export of shrimp crackers in maintaining the quality of frying oil which affects shrimp cracker products.
| Item Type: | Thesis (Other) |
|---|---|
| Subjects: | 600 Technology (Applied sciences) > 660 Chemical engineering > Chemical Technology |
| Divisions: | Faculty of Agricultural Technology > Department of Food Technology |
| Depositing User: | Mr Lucius Oentoeng |
| Date Deposited: | 16 Apr 2019 09:50 |
| Last Modified: | 24 Jun 2021 08:13 |
| URI: | http://repository.unika.ac.id/id/eprint/18883 |
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