ANALISISA KADAR VITAMIN E DAN KAROTEN PADA RED PALM OIL DAN PALM OIL MENGGUNAKAN METODE DEEP FAT FRYING DENGAN  VARIASI SUHU YANG BERBEDA

Yoga Pelawi; Nur Ariyani Agustina; Imanuel Sembiring; Pak Robert

Authors

Yoga Pelawi Universitas Prima Indonesia
Nur Ariyani Agustina Universitas Prima Indonesia
Imanuel Sembiring Universitas Prima Indonesia
Pak Robert Universitas Sumatera Utara

Keywords:

red palm oil, palm oil, vitamin E, carotene, deep fat frying, heating temperature.

Abstract

Palm oil and red palm oil are food ingredients that are rich in essential nutrients such as vitamin E and carotene. This study aims to analyze the levels of vitamin E and carotene in red palm oil and palm oil after deep fat frying with different temperature variations. The deep fat frying process was carried out at temperatures of 32°C, 180°C, 230°C and 280°C to determine the effect of temperature on the nutritional content. Analysis of vitamin E content was carried out using the UV-Vis spectrophotometry method, while analysis of carotene levels was carried out using the spectrophotometry method. The results showed that there was a decrease in vitamin E and carotene levels in both types of oil along with increasing frying temperature. A more significant decrease occurred at temperatures from 32°C to 180°C compared to temperatures from 230°C and 280°C. In addition, red palm oil has higher levels of vitamin E and carotene compared to palm oil at all temperature variations. These findings indicate the importance of considering temperature in the frying process to minimize nutrient loss in cooking oil, especially in oils with high vitamin E and carotene content such as red palm oil.

Downloads

Download data is not yet available.

References

Agung, G. S dan R. Rismaya. (2024). Pengaruh Suhu Pemanasan terhadap Karakteristik Mutu Minyak Goreng Bekas Pakai Pedagang Gorengan. Agritekno: Jurnal Teknologi Pertanian Vol. 13(1): 15-23. Alyas, S.A., Aminah, A., dan Nor Aini, I. (2006). Change of β-carotene content during heating of red palm olein. Journal of Oil Palm Research,18: 99102.

Budiyanto, D. Silsia, Z. Efendi dan R. Janika. (2010). Perubahan Kandungan βKaroten, Asam Lemak Bebas dan Bilangan Peroksida Minyak Sawit Merah Selama Pemanasan. AgritechVol. 30(2): 75-79.

Harahap, I. S., P. Wahyuningsih dan Y. Amin. (2020). Analisa Kandungan Beta Karoten pada CPO (Crude Palm Oil) di Pusat Penelitian Kelapa Sawit (PPKS) Medan Menggunakan Spektrofotometri UV-VIS. Quimica: Jurnal Kimia Sains dan Terapan Vol. 2(1): 9-13.

Kusnandar, F., Rahayu, W.P., Marpaung, A.M., dan Santoso, U. (2020). Perspektif Global Ilmu dan Teknologi Pangan. Edisi 1. Bogor: IPB Press.

Nabila, T. S., T. M. Ati, R. A. Nursafitri, F. D. Padilah dan Maerani. (2024). Review: Stabilitas Vitamin E dan atau K pada Minyak Goreng Selama Proses Penggorengan. Nutrition Scientific Journal Vol. 3, No.2: 110118.

Puspitasari S. (2013). Pengaruh Suhu Penggorengan Terhadap Kerusakan Kadar Vitamin E Pada Minyak Goreng. Karya Tulis Ilmiah. Analis Kesehatan Pada Program Studi D3 Analis Kesehatan Fakultas Ilmu Kesehatan Universitas Muhammadiyah Surabaya. [Internet]

Rasyid, M. I., Swandika, D., dan Nurhidayatullah, N. (2022). Analisa Mutu Crude Palm Oil (CPO) pada Storage Tank di PT. Socfin Indonesia Kebun Seunagan. Jurnal Teknologi Pengolahan Pertanian, 4(2):40– 47.https://doi.org/10.35308/ jtpp.v4i2.6336.

Santosa, R., Haryadi dan D. Artis. (2021). Analisis Faktor-Faktor yang Mempengaruhi Ekspor Minyak Kelapa Sawit Inodnesia ke Uni Eropa. E-journal Perdagangan Industri dan Moneter Vol. 10(1): 6370.

Sidik, G. (2022). Pemanfaatan β-Karoten dan -Tokoferol pada Red Palm Oil sebagai Bahan Fortifikasi Vitamin Pangan Fungsional. Jurnal Teknologi dan Industri Pertanian Indonesia Vol. 16(1):817.DOI:http://doi.org//10.17969/jtipi .v16i1.30590.

Singh, V. K., Beattie, L. A., Seed, T. M. (2013). Vitamin E: tocopherols and tocotrienols as potential radiation countermeasures. Journal of Radiation Research, 54(6): 973–988. Available from:https://doi.org/10. 1093/jrr/rrt048.