Pengaruh Penambahan Kulit Jeruk Bali (Citrus maxima) terhadap Kualitas Minyak Goreng yang Mengalami Pemanasan
Keywords:
Cooking oil, frying, grapefruit peel, quality of c ooking oilAbstract
Cooking oil is used to fry foods. The longer and more frequent the cooking oil being used, more its quality is getting lower. The goal of this research is to know if there is an effect of adding grapefruit peels due to the quality of cooking oil that has been used several times. Grapefruit peel contains lycopene which can reduce oxidation process. By adding grapefruit peel, we hope its can reduce the lowering quality. The orientation shows that 3% grapefruit peel weight/weight is the most efficient concentration to be used. And with 3% grapefruit peel weight/weight, the results shows a big difference between cooking oil with no grapefruit peel addition and cooking oil with grapefruit peel addition.
References
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