PENGARUH PENGGUNAAN MINYAK GORENG BERULANG TERHADAP PERUBAHAN NILAI GIZI DAN MUTU HEDONIK PADA AYAM GORENG

Syarifah Leismana Zahra, Bambang Dwiloka, Sri Mulyani

Abstract


ABSTRAK

Penggorengan merupakan salah satu upaya proses pengolahan daging ayam yang lazim digunakan oleh masyarakat. Tujuan dari penelitian ini adalah untuk mengetahui kondisi keamanan pangan yang dilihat dari adanya pengaruh penggunaan minyak goreng berulang terhadap perubahan kandungan nilai gizi dan mutu hedonik pada ayam goreng. Rancangan percobaan untuk pengujian nilai gizi menggunakan rancangan acak lengkap (RAL) dengan 5 perlakuan dan 4 ulangan, apabila terdapat pengaruh perlakuan dilanjutkan dengan Uji Wilayah Ganda Duncan. Uji mutu hedonik dengan 25 panelis agak terlatih. Perlakuan yang diterapkan adalah penggunaan minyak goreng baru (T1), bekas penggorengan ke-1 (T2), bekas penggorengan ke-2 (T3), bekas penggorengan ke-3 (T4), dan bekas penggorengan ke-4 (T5). Rata-rata hasil pengamatan pada T1; T2; T3; T4; T5 untuk protein yaitu 27,36; 25,95; 25,13; 23,06; dan 19%; lemak yaitu 17,67; 18,22; 19; 19,24; dan 19,12%; serta kadar air yaitu 20,22; 19,04; 16,17; 13,75; dan 13,27%. Hasil penelitian menunjukkan bahwa penggunaan minyak goreng berulang memberikan pengaruh nyata (P<0,05) terhadap protein, lemak, dan kadar air. Untuk mutu hedonik penunjukkan pengaruh nyata (P<0,05). Warna pada ayam goreng semakin coklat dan tekstur semakin renyah. Kesimpulan dari penelitian ini adalah penggunaan minyak goreng berulang tidak baik digunakan karena dapat mengganggu kesehatan.

Kata kunci: ayam goreng, penggorengan berulang, nilai gizi, mutu hedonik

ABSTRACT

Frying is one of the efforts to process chicken meat that are commonly used by the public. The purpose of this study was to determine the status of food safety which was noticed from the effects of repeated use of cooking oils to the changes in the nutrition and hedonic quality on fried chicken. The design of experiment for checking nutritional content was a completely randomized design (CRD) with five treatments and four replications, and if the treatments had effects then this experiment should be followed by a Duncan's multiple range test (MRT). The hedonic quality test was established with help from 25 slightly trained panelists. Applied treatments were the use of new cooking oil (T1), former frying oil-1 (T2), former frying oil-2 (T3), former frying oil-3 (T4), and former frying oil-4 (T5). The average values of observations on T1, T2, T3, T4, and T5 for protein were 27.36, 25.95, 25.13, 23.06, and 19%; fat were 17.67, 18.22, 19, 19.24 and 19.12%; and water content were 20.22, 19.04, 16.17, 13.75, and 13.27%. The result showed that the repeated use of cooking oils could give real effect (P<0.05) to protein, fat, and water content. Hedonic quality also had a noticeable effect (P<0.05). The color of fried chicken was getting browner and its texture was crispier. The conclusion of this study was the repeated use of cooking oils was not right because it could lead to serious health problem.

Key words: fried chicken, repeated frying, nutritional content, hedonic quality


Keywords


ayam goreng; penggorengan berulang; nilai gizi; mutu hedonik;fried chicken; repeated frying; nutritional content; hedonic quality

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