PERUBAHAN KARAKTERISTIK FISIKOKIMIA MINYAK SELAMA PENGGORENGAN DENGAN METODE DEEP FAT FRYING: KAJIAN LITERATUR
Deep fat frying is a popular frying method in the world. There are several chemical reactions that occur during the frying process, namely oxidation, hydrolysis and polymerization. These reactions will influence to the physicochemical properties of the oil, such as increasing-decreasing in the perox...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Moh Taufik [verfasserIn] Yoni Atma [verfasserIn] |
|---|
| Format: |
E-Artikel |
|---|---|
| Sprache: |
Englisch ; Indonesisch |
| Erschienen: |
2021 |
|---|
| Schlagwörter: |
|---|
| Übergeordnetes Werk: |
In: Agrointek - Universitas Trunojoyo Madura, 2017, 15(2021), 3, Seite 955-966 |
|---|---|
| Übergeordnetes Werk: |
volume:15 ; year:2021 ; number:3 ; pages:955-966 |
| Links: |
Link aufrufen |
|---|
| DOI / URN: |
10.21107/agrointek.v15i3.10436 |
|---|
| Katalog-ID: |
DOAJ063499045 |
|---|
| LEADER | 01000caa a22002652 4500 | ||
|---|---|---|---|
| 001 | DOAJ063499045 | ||
| 003 | DE-627 | ||
| 005 | 20230309031254.0 | ||
| 007 | cr uuu---uuuuu | ||
| 008 | 230228s2021 xx |||||o 00| ||eng c | ||
| 024 | 7 | |a 10.21107/agrointek.v15i3.10436 |2 doi | |
| 035 | |a (DE-627)DOAJ063499045 | ||
| 035 | |a (DE-599)DOAJc92fd893d434416dab6b13aad7915980 | ||
| 040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
| 041 | |a eng |a ind | ||
| 100 | 0 | |a Moh Taufik |e verfasserin |4 aut | |
| 245 | 1 | 0 | |a PERUBAHAN KARAKTERISTIK FISIKOKIMIA MINYAK SELAMA PENGGORENGAN DENGAN METODE DEEP FAT FRYING: KAJIAN LITERATUR |
| 264 | 1 | |c 2021 | |
| 336 | |a Text |b txt |2 rdacontent | ||
| 337 | |a Computermedien |b c |2 rdamedia | ||
| 338 | |a Online-Ressource |b cr |2 rdacarrier | ||
| 520 | |a Deep fat frying is a popular frying method in the world. There are several chemical reactions that occur during the frying process, namely oxidation, hydrolysis and polymerization. These reactions will influence to the physicochemical properties of the oil, such as increasing-decreasing in the peroxide value, an increasing in free fatty acids, a decreasing in the iodine value, an increasing in viscosity and a decrease in the smoke point. The types of oil will affect to the stability of physicochemical properties. Oils rich in unsaturated fatty acids tend to have low heating stability. The type of fried food will also affect the stability of the oil used. Animal-based food (chicken, chicken nuggets and cod) tend to cause oil deterioration more quickly than plant-based foods (potato and banana). | ||
| 650 | 4 | |a deep fat frying | |
| 650 | 4 | |a physicochemical properties | |
| 650 | 4 | |a frying oil | |
| 653 | 0 | |a Agriculture | |
| 653 | 0 | |a S | |
| 700 | 0 | |a Yoni Atma |e verfasserin |4 aut | |
| 773 | 0 | 8 | |i In |t Agrointek |d Universitas Trunojoyo Madura, 2017 |g 15(2021), 3, Seite 955-966 |w (DE-627)1760647683 |x 25275410 |7 nnns |
| 773 | 1 | 8 | |g volume:15 |g year:2021 |g number:3 |g pages:955-966 |
| 856 | 4 | 0 | |u https://doi.org/10.21107/agrointek.v15i3.10436 |z kostenfrei |
| 856 | 4 | 0 | |u https://doaj.org/article/c92fd893d434416dab6b13aad7915980 |z kostenfrei |
| 856 | 4 | 0 | |u https://journal.trunojoyo.ac.id/agrointek/article/view/10436 |z kostenfrei |
| 856 | 4 | 2 | |u https://doaj.org/toc/1907-8056 |y Journal toc |z kostenfrei |
| 856 | 4 | 2 | |u https://doaj.org/toc/2527-5410 |y Journal toc |z kostenfrei |
| 912 | |a GBV_USEFLAG_A | ||
| 912 | |a SYSFLAG_A | ||
| 912 | |a GBV_DOAJ | ||
| 951 | |a AR | ||
| 952 | |d 15 |j 2021 |e 3 |h 955-966 | ||
| author_variant |
m t mt y a ya |
|---|---|
| matchkey_str |
article:25275410:2021----::euaakrkeitkiioiimnaslmpngrnadnamtdde |
| hierarchy_sort_str |
2021 |
| publishDate |
2021 |
| allfields |
10.21107/agrointek.v15i3.10436 doi (DE-627)DOAJ063499045 (DE-599)DOAJc92fd893d434416dab6b13aad7915980 DE-627 ger DE-627 rakwb eng ind Moh Taufik verfasserin aut PERUBAHAN KARAKTERISTIK FISIKOKIMIA MINYAK SELAMA PENGGORENGAN DENGAN METODE DEEP FAT FRYING: KAJIAN LITERATUR 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Deep fat frying is a popular frying method in the world. There are several chemical reactions that occur during the frying process, namely oxidation, hydrolysis and polymerization. These reactions will influence to the physicochemical properties of the oil, such as increasing-decreasing in the peroxide value, an increasing in free fatty acids, a decreasing in the iodine value, an increasing in viscosity and a decrease in the smoke point. The types of oil will affect to the stability of physicochemical properties. Oils rich in unsaturated fatty acids tend to have low heating stability. The type of fried food will also affect the stability of the oil used. Animal-based food (chicken, chicken nuggets and cod) tend to cause oil deterioration more quickly than plant-based foods (potato and banana). deep fat frying physicochemical properties frying oil Agriculture S Yoni Atma verfasserin aut In Agrointek Universitas Trunojoyo Madura, 2017 15(2021), 3, Seite 955-966 (DE-627)1760647683 25275410 nnns volume:15 year:2021 number:3 pages:955-966 https://doi.org/10.21107/agrointek.v15i3.10436 kostenfrei https://doaj.org/article/c92fd893d434416dab6b13aad7915980 kostenfrei https://journal.trunojoyo.ac.id/agrointek/article/view/10436 kostenfrei https://doaj.org/toc/1907-8056 Journal toc kostenfrei https://doaj.org/toc/2527-5410 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR 15 2021 3 955-966 |
| spelling |
10.21107/agrointek.v15i3.10436 doi (DE-627)DOAJ063499045 (DE-599)DOAJc92fd893d434416dab6b13aad7915980 DE-627 ger DE-627 rakwb eng ind Moh Taufik verfasserin aut PERUBAHAN KARAKTERISTIK FISIKOKIMIA MINYAK SELAMA PENGGORENGAN DENGAN METODE DEEP FAT FRYING: KAJIAN LITERATUR 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Deep fat frying is a popular frying method in the world. There are several chemical reactions that occur during the frying process, namely oxidation, hydrolysis and polymerization. These reactions will influence to the physicochemical properties of the oil, such as increasing-decreasing in the peroxide value, an increasing in free fatty acids, a decreasing in the iodine value, an increasing in viscosity and a decrease in the smoke point. The types of oil will affect to the stability of physicochemical properties. Oils rich in unsaturated fatty acids tend to have low heating stability. The type of fried food will also affect the stability of the oil used. Animal-based food (chicken, chicken nuggets and cod) tend to cause oil deterioration more quickly than plant-based foods (potato and banana). deep fat frying physicochemical properties frying oil Agriculture S Yoni Atma verfasserin aut In Agrointek Universitas Trunojoyo Madura, 2017 15(2021), 3, Seite 955-966 (DE-627)1760647683 25275410 nnns volume:15 year:2021 number:3 pages:955-966 https://doi.org/10.21107/agrointek.v15i3.10436 kostenfrei https://doaj.org/article/c92fd893d434416dab6b13aad7915980 kostenfrei https://journal.trunojoyo.ac.id/agrointek/article/view/10436 kostenfrei https://doaj.org/toc/1907-8056 Journal toc kostenfrei https://doaj.org/toc/2527-5410 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR 15 2021 3 955-966 |
| allfields_unstemmed |
10.21107/agrointek.v15i3.10436 doi (DE-627)DOAJ063499045 (DE-599)DOAJc92fd893d434416dab6b13aad7915980 DE-627 ger DE-627 rakwb eng ind Moh Taufik verfasserin aut PERUBAHAN KARAKTERISTIK FISIKOKIMIA MINYAK SELAMA PENGGORENGAN DENGAN METODE DEEP FAT FRYING: KAJIAN LITERATUR 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Deep fat frying is a popular frying method in the world. There are several chemical reactions that occur during the frying process, namely oxidation, hydrolysis and polymerization. These reactions will influence to the physicochemical properties of the oil, such as increasing-decreasing in the peroxide value, an increasing in free fatty acids, a decreasing in the iodine value, an increasing in viscosity and a decrease in the smoke point. The types of oil will affect to the stability of physicochemical properties. Oils rich in unsaturated fatty acids tend to have low heating stability. The type of fried food will also affect the stability of the oil used. Animal-based food (chicken, chicken nuggets and cod) tend to cause oil deterioration more quickly than plant-based foods (potato and banana). deep fat frying physicochemical properties frying oil Agriculture S Yoni Atma verfasserin aut In Agrointek Universitas Trunojoyo Madura, 2017 15(2021), 3, Seite 955-966 (DE-627)1760647683 25275410 nnns volume:15 year:2021 number:3 pages:955-966 https://doi.org/10.21107/agrointek.v15i3.10436 kostenfrei https://doaj.org/article/c92fd893d434416dab6b13aad7915980 kostenfrei https://journal.trunojoyo.ac.id/agrointek/article/view/10436 kostenfrei https://doaj.org/toc/1907-8056 Journal toc kostenfrei https://doaj.org/toc/2527-5410 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR 15 2021 3 955-966 |
| allfieldsGer |
10.21107/agrointek.v15i3.10436 doi (DE-627)DOAJ063499045 (DE-599)DOAJc92fd893d434416dab6b13aad7915980 DE-627 ger DE-627 rakwb eng ind Moh Taufik verfasserin aut PERUBAHAN KARAKTERISTIK FISIKOKIMIA MINYAK SELAMA PENGGORENGAN DENGAN METODE DEEP FAT FRYING: KAJIAN LITERATUR 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Deep fat frying is a popular frying method in the world. There are several chemical reactions that occur during the frying process, namely oxidation, hydrolysis and polymerization. These reactions will influence to the physicochemical properties of the oil, such as increasing-decreasing in the peroxide value, an increasing in free fatty acids, a decreasing in the iodine value, an increasing in viscosity and a decrease in the smoke point. The types of oil will affect to the stability of physicochemical properties. Oils rich in unsaturated fatty acids tend to have low heating stability. The type of fried food will also affect the stability of the oil used. Animal-based food (chicken, chicken nuggets and cod) tend to cause oil deterioration more quickly than plant-based foods (potato and banana). deep fat frying physicochemical properties frying oil Agriculture S Yoni Atma verfasserin aut In Agrointek Universitas Trunojoyo Madura, 2017 15(2021), 3, Seite 955-966 (DE-627)1760647683 25275410 nnns volume:15 year:2021 number:3 pages:955-966 https://doi.org/10.21107/agrointek.v15i3.10436 kostenfrei https://doaj.org/article/c92fd893d434416dab6b13aad7915980 kostenfrei https://journal.trunojoyo.ac.id/agrointek/article/view/10436 kostenfrei https://doaj.org/toc/1907-8056 Journal toc kostenfrei https://doaj.org/toc/2527-5410 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR 15 2021 3 955-966 |
| allfieldsSound |
10.21107/agrointek.v15i3.10436 doi (DE-627)DOAJ063499045 (DE-599)DOAJc92fd893d434416dab6b13aad7915980 DE-627 ger DE-627 rakwb eng ind Moh Taufik verfasserin aut PERUBAHAN KARAKTERISTIK FISIKOKIMIA MINYAK SELAMA PENGGORENGAN DENGAN METODE DEEP FAT FRYING: KAJIAN LITERATUR 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Deep fat frying is a popular frying method in the world. There are several chemical reactions that occur during the frying process, namely oxidation, hydrolysis and polymerization. These reactions will influence to the physicochemical properties of the oil, such as increasing-decreasing in the peroxide value, an increasing in free fatty acids, a decreasing in the iodine value, an increasing in viscosity and a decrease in the smoke point. The types of oil will affect to the stability of physicochemical properties. Oils rich in unsaturated fatty acids tend to have low heating stability. The type of fried food will also affect the stability of the oil used. Animal-based food (chicken, chicken nuggets and cod) tend to cause oil deterioration more quickly than plant-based foods (potato and banana). deep fat frying physicochemical properties frying oil Agriculture S Yoni Atma verfasserin aut In Agrointek Universitas Trunojoyo Madura, 2017 15(2021), 3, Seite 955-966 (DE-627)1760647683 25275410 nnns volume:15 year:2021 number:3 pages:955-966 https://doi.org/10.21107/agrointek.v15i3.10436 kostenfrei https://doaj.org/article/c92fd893d434416dab6b13aad7915980 kostenfrei https://journal.trunojoyo.ac.id/agrointek/article/view/10436 kostenfrei https://doaj.org/toc/1907-8056 Journal toc kostenfrei https://doaj.org/toc/2527-5410 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR 15 2021 3 955-966 |
| language |
English Indonesian |
| source |
In Agrointek 15(2021), 3, Seite 955-966 volume:15 year:2021 number:3 pages:955-966 |
| sourceStr |
In Agrointek 15(2021), 3, Seite 955-966 volume:15 year:2021 number:3 pages:955-966 |
| format_phy_str_mv |
Article |
| institution |
findex.gbv.de |
| topic_facet |
deep fat frying physicochemical properties frying oil Agriculture S |
| isfreeaccess_bool |
true |
| container_title |
Agrointek |
| authorswithroles_txt_mv |
Moh Taufik @@aut@@ Yoni Atma @@aut@@ |
| publishDateDaySort_date |
2021-01-01T00:00:00Z |
| hierarchy_top_id |
1760647683 |
| id |
DOAJ063499045 |
| language_de |
englisch Sangiang |
| fullrecord |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">DOAJ063499045</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230309031254.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">230228s2021 xx |||||o 00| ||eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.21107/agrointek.v15i3.10436</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)DOAJ063499045</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)DOAJc92fd893d434416dab6b13aad7915980</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield><subfield code="a">ind</subfield></datafield><datafield tag="100" ind1="0" ind2=" "><subfield code="a">Moh Taufik</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">PERUBAHAN KARAKTERISTIK FISIKOKIMIA MINYAK SELAMA PENGGORENGAN DENGAN METODE DEEP FAT FRYING: KAJIAN LITERATUR</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2021</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Deep fat frying is a popular frying method in the world. There are several chemical reactions that occur during the frying process, namely oxidation, hydrolysis and polymerization. These reactions will influence to the physicochemical properties of the oil, such as increasing-decreasing in the peroxide value, an increasing in free fatty acids, a decreasing in the iodine value, an increasing in viscosity and a decrease in the smoke point. The types of oil will affect to the stability of physicochemical properties. Oils rich in unsaturated fatty acids tend to have low heating stability. The type of fried food will also affect the stability of the oil used. Animal-based food (chicken, chicken nuggets and cod) tend to cause oil deterioration more quickly than plant-based foods (potato and banana).</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">deep fat frying</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">physicochemical properties</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">frying oil</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Agriculture</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">S</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Yoni Atma</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">Agrointek</subfield><subfield code="d">Universitas Trunojoyo Madura, 2017</subfield><subfield code="g">15(2021), 3, Seite 955-966</subfield><subfield code="w">(DE-627)1760647683</subfield><subfield code="x">25275410</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:15</subfield><subfield code="g">year:2021</subfield><subfield code="g">number:3</subfield><subfield code="g">pages:955-966</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.21107/agrointek.v15i3.10436</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doaj.org/article/c92fd893d434416dab6b13aad7915980</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://journal.trunojoyo.ac.id/agrointek/article/view/10436</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="u">https://doaj.org/toc/1907-8056</subfield><subfield code="y">Journal toc</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="u">https://doaj.org/toc/2527-5410</subfield><subfield code="y">Journal toc</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_DOAJ</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">15</subfield><subfield code="j">2021</subfield><subfield code="e">3</subfield><subfield code="h">955-966</subfield></datafield></record></collection>
|
| author |
Moh Taufik |
| spellingShingle |
Moh Taufik misc deep fat frying misc physicochemical properties misc frying oil misc Agriculture misc S PERUBAHAN KARAKTERISTIK FISIKOKIMIA MINYAK SELAMA PENGGORENGAN DENGAN METODE DEEP FAT FRYING: KAJIAN LITERATUR |
| authorStr |
Moh Taufik |
| ppnlink_with_tag_str_mv |
@@773@@(DE-627)1760647683 |
| format |
electronic Article |
| delete_txt_mv |
keep |
| author_role |
aut aut |
| collection |
DOAJ |
| remote_str |
true |
| illustrated |
Not Illustrated |
| issn |
25275410 |
| topic_title |
PERUBAHAN KARAKTERISTIK FISIKOKIMIA MINYAK SELAMA PENGGORENGAN DENGAN METODE DEEP FAT FRYING: KAJIAN LITERATUR deep fat frying physicochemical properties frying oil |
| topic |
misc deep fat frying misc physicochemical properties misc frying oil misc Agriculture misc S |
| topic_unstemmed |
misc deep fat frying misc physicochemical properties misc frying oil misc Agriculture misc S |
| topic_browse |
misc deep fat frying misc physicochemical properties misc frying oil misc Agriculture misc S |
| format_facet |
Elektronische Aufsätze Aufsätze Elektronische Ressource |
| format_main_str_mv |
Text Zeitschrift/Artikel |
| carriertype_str_mv |
cr |
| hierarchy_parent_title |
Agrointek |
| hierarchy_parent_id |
1760647683 |
| hierarchy_top_title |
Agrointek |
| isfreeaccess_txt |
true |
| familylinks_str_mv |
(DE-627)1760647683 |
| title |
PERUBAHAN KARAKTERISTIK FISIKOKIMIA MINYAK SELAMA PENGGORENGAN DENGAN METODE DEEP FAT FRYING: KAJIAN LITERATUR |
| ctrlnum |
(DE-627)DOAJ063499045 (DE-599)DOAJc92fd893d434416dab6b13aad7915980 |
| title_full |
PERUBAHAN KARAKTERISTIK FISIKOKIMIA MINYAK SELAMA PENGGORENGAN DENGAN METODE DEEP FAT FRYING: KAJIAN LITERATUR |
| author_sort |
Moh Taufik |
| journal |
Agrointek |
| journalStr |
Agrointek |
| lang_code |
eng ind |
| isOA_bool |
true |
| recordtype |
marc |
| publishDateSort |
2021 |
| contenttype_str_mv |
txt |
| container_start_page |
955 |
| author_browse |
Moh Taufik Yoni Atma |
| container_volume |
15 |
| format_se |
Elektronische Aufsätze |
| author-letter |
Moh Taufik |
| doi_str_mv |
10.21107/agrointek.v15i3.10436 |
| author2-role |
verfasserin |
| title_sort |
perubahan karakteristik fisikokimia minyak selama penggorengan dengan metode deep fat frying: kajian literatur |
| title_auth |
PERUBAHAN KARAKTERISTIK FISIKOKIMIA MINYAK SELAMA PENGGORENGAN DENGAN METODE DEEP FAT FRYING: KAJIAN LITERATUR |
| abstract |
Deep fat frying is a popular frying method in the world. There are several chemical reactions that occur during the frying process, namely oxidation, hydrolysis and polymerization. These reactions will influence to the physicochemical properties of the oil, such as increasing-decreasing in the peroxide value, an increasing in free fatty acids, a decreasing in the iodine value, an increasing in viscosity and a decrease in the smoke point. The types of oil will affect to the stability of physicochemical properties. Oils rich in unsaturated fatty acids tend to have low heating stability. The type of fried food will also affect the stability of the oil used. Animal-based food (chicken, chicken nuggets and cod) tend to cause oil deterioration more quickly than plant-based foods (potato and banana). |
| abstractGer |
Deep fat frying is a popular frying method in the world. There are several chemical reactions that occur during the frying process, namely oxidation, hydrolysis and polymerization. These reactions will influence to the physicochemical properties of the oil, such as increasing-decreasing in the peroxide value, an increasing in free fatty acids, a decreasing in the iodine value, an increasing in viscosity and a decrease in the smoke point. The types of oil will affect to the stability of physicochemical properties. Oils rich in unsaturated fatty acids tend to have low heating stability. The type of fried food will also affect the stability of the oil used. Animal-based food (chicken, chicken nuggets and cod) tend to cause oil deterioration more quickly than plant-based foods (potato and banana). |
| abstract_unstemmed |
Deep fat frying is a popular frying method in the world. There are several chemical reactions that occur during the frying process, namely oxidation, hydrolysis and polymerization. These reactions will influence to the physicochemical properties of the oil, such as increasing-decreasing in the peroxide value, an increasing in free fatty acids, a decreasing in the iodine value, an increasing in viscosity and a decrease in the smoke point. The types of oil will affect to the stability of physicochemical properties. Oils rich in unsaturated fatty acids tend to have low heating stability. The type of fried food will also affect the stability of the oil used. Animal-based food (chicken, chicken nuggets and cod) tend to cause oil deterioration more quickly than plant-based foods (potato and banana). |
| collection_details |
GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ |
| container_issue |
3 |
| title_short |
PERUBAHAN KARAKTERISTIK FISIKOKIMIA MINYAK SELAMA PENGGORENGAN DENGAN METODE DEEP FAT FRYING: KAJIAN LITERATUR |
| url |
https://doi.org/10.21107/agrointek.v15i3.10436 https://doaj.org/article/c92fd893d434416dab6b13aad7915980 https://journal.trunojoyo.ac.id/agrointek/article/view/10436 https://doaj.org/toc/1907-8056 https://doaj.org/toc/2527-5410 |
| remote_bool |
true |
| author2 |
Yoni Atma |
| author2Str |
Yoni Atma |
| ppnlink |
1760647683 |
| mediatype_str_mv |
c |
| isOA_txt |
true |
| hochschulschrift_bool |
false |
| doi_str |
10.21107/agrointek.v15i3.10436 |
| up_date |
2024-07-03T18:02:41.198Z |
| _version_ |
1803581926879002624 |
| fullrecord_marcxml |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">DOAJ063499045</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230309031254.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">230228s2021 xx |||||o 00| ||eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.21107/agrointek.v15i3.10436</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)DOAJ063499045</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)DOAJc92fd893d434416dab6b13aad7915980</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield><subfield code="a">ind</subfield></datafield><datafield tag="100" ind1="0" ind2=" "><subfield code="a">Moh Taufik</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">PERUBAHAN KARAKTERISTIK FISIKOKIMIA MINYAK SELAMA PENGGORENGAN DENGAN METODE DEEP FAT FRYING: KAJIAN LITERATUR</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2021</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Deep fat frying is a popular frying method in the world. There are several chemical reactions that occur during the frying process, namely oxidation, hydrolysis and polymerization. These reactions will influence to the physicochemical properties of the oil, such as increasing-decreasing in the peroxide value, an increasing in free fatty acids, a decreasing in the iodine value, an increasing in viscosity and a decrease in the smoke point. The types of oil will affect to the stability of physicochemical properties. Oils rich in unsaturated fatty acids tend to have low heating stability. The type of fried food will also affect the stability of the oil used. Animal-based food (chicken, chicken nuggets and cod) tend to cause oil deterioration more quickly than plant-based foods (potato and banana).</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">deep fat frying</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">physicochemical properties</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">frying oil</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Agriculture</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">S</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Yoni Atma</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">Agrointek</subfield><subfield code="d">Universitas Trunojoyo Madura, 2017</subfield><subfield code="g">15(2021), 3, Seite 955-966</subfield><subfield code="w">(DE-627)1760647683</subfield><subfield code="x">25275410</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:15</subfield><subfield code="g">year:2021</subfield><subfield code="g">number:3</subfield><subfield code="g">pages:955-966</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.21107/agrointek.v15i3.10436</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doaj.org/article/c92fd893d434416dab6b13aad7915980</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://journal.trunojoyo.ac.id/agrointek/article/view/10436</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="u">https://doaj.org/toc/1907-8056</subfield><subfield code="y">Journal toc</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="u">https://doaj.org/toc/2527-5410</subfield><subfield code="y">Journal toc</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_DOAJ</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">15</subfield><subfield code="j">2021</subfield><subfield code="e">3</subfield><subfield code="h">955-966</subfield></datafield></record></collection>
|
| score |
7.40149 |