Rina Rifqie Mariana, Evi Susanti, Laili Hidayati, Roswanira Abdul Wahab
This research aimed to identify the changes of peroxide value, free fatty acid, and water content before the frying (0, as the control point), in the 5th, 10th, 15th, and 15th frying from five vendors that sold 'nasi lalapan' in Malang. This experiment tested the peroxide value using AOAC (Association of Analytical Communities) titration method, the free fatty acid using acidic base titration, and water content using the gravimetric method. The results showed that from five 'nasi ayam lalapan' vendors, there were 1) the increases in peroxide value in each frying frequency, with an average of 1.62 mgO2 in the 0 fryings to 12.78 mgO2 in the 20th frying (max allowed value: 1.00), 2) the increases in free fatty acid content in each frying frequency, with the average of 0.86%b/b from the 0 frying to 7.88%b/b in the 20th frying (max allowed value 0.30), and 3) the increases in water content, with the initial average value was 0.86 %b/b became 0.74 %b/b in the 10th frying, however the average value declined in the 15th and the 20th frying with the average value of 0.55 %b/b (max allowed value 0.01-0.03). © 2020 American Institute of Physics Inc.. All rights reserved.
Culinary Education Study Program, Universitas Negeri Malang, Semarang 5 Malang, East Java, Indonesia; Department of Chemistry, Universitas Negeri Malang. Malang, Semarang 5, East Java, Indonesia; Culinary Education Study Program, Universitas Negeri Malang, Semarang 5, Malang, East Java, Indonesia; Department of Chemistry, University Technologi Malaysia, Malaysia
