Penulis / NIM
FADILA SUWELEH / 811417011
Program Studi
S1 - KESEHATAN MASYARAKAT
Pembimbing 1 / NIDN
Prof. Dr. HERLINA JUSUF, M.Kes / 0001106308
Pembimbing 2 / NIDN
EKAWATY PRASETYA, S.Si, M.Kes / 0027028105
Abstrak
ABSTRAK
Fadila Suweleh, 811417011, 2022. Identifikasi keberadaan asam lemak bebas pada minyak goreng jenis curah berdasarkan waktu pemakaian pada pedagang gorengan di Kecamatan Kota Tengah Kota Gorontalo. Skripsi Program Studi S1, Kesehatan Masyarakat, Fakultas Olahraga dan Kesehatan, Universitas Negeri Gorontalo, Pembimbing 1 Prof. Dr. Herlina Jusuf, Dra., M.Kes. dan Pembimbing 2 Ekawaty Prasetya, S.Si, M.Kes
Minyak goreng merupakan kebutuhan penting yang kerap digunakan sebagai tambahan bahan pangan dan media penggorengan, jika dipakai berkali-kali akan meningkatkan asam lemak bebas, serta terjadi kerusakan vitamin dan asam lemak esensial.
Tujuan penelitian untuk mengetahui kadar asam lemak bebas pada minyak goreng jenis curah berdasarkan waktu pemakaian sebelum dan sesudah penggorengan, untuk mengetahui kadar asam lemak bebas apakah memenuhi syarat mutu minyak SNI 7709-2012. Metode penelitian uji laboratorium dengan pemeriksaan analisis FFA CPO. Pengambilan sampel dilakukan secara purposive sampling.
Hasil penelitian menunjukan Kadar asam lemak bebas sebelum dilakukan penggorengan diperoleh hasil pada sampel A 0,38%, sampel B 0,57%, sampel C 0,47%, sampel D 0,08%, sampel E 0,15%, sampel F 0,20% dan sampel G 0,24%. Kadar asam lemak bebas sesudah dilakukan penggorengan diperoleh hasil pada sampel A 0.56%, sampel B 1,15%, sampel C 0,59%, sampel D 0,43%, sampel E 0,43%, sampel F 0,47% dan sampel G 0,34%. Berdasarkan hasil yang diperoleh disimpulkan bahwa sampel A, sampel B sampel C, tidak memenuhi syarat, sedangkan kadar asam lemak bebas pada sampel D, sampel E, sampel F dan sampel G, memenuhi syarat yang ditetapkan yaitu 0,30%. Kadar asam lemak bebas sesudah dilakukan penggorengan diperoleh hasil pada seluruh sampel tidak memenuhi syarat Saran bagi para pedagang diharapkan untuk lebih mengurangi pemakaian minyak yang penggunaanya lebih dari tiga kali pemakaian untuk menghindari timbulnya gangguan kesehatan.
Kata Kunci : Asam Lemak Bebas, Minyak Curah, Pedagang Gorengan
ABSTRACT
Fadila Suweleh, 811417011, 2022. Identification of free fatty acids in bulk cooking oil based on usage time in fritter traders in Kota Tengah Subdistrict, Gorontalo City. Undergraduate Thesis, Bachelor's Degree Program in Public Health, Faculty of Sports and Health, State University of Gorontalo. The Principal Supervisor is Prof. Dr. Herlina Jusuf, Dra., M.Kes, and the Co-supervisor is Ekawaty Prasetya, S.Si., M.Kes. Cooking oil is an essential need that is often used as an additional food ingredient and frying medium. However, if it is used repeatedly, it will result in an increase in free fatty acids and deficiencies of vitamins and essential fatty acids. The study aimed at determining the level of free fatty acids in bulk cooking oil based on usage time before and after frying and figuring out whether the free fatty acid level has met the oil quality requirements based on Indonesian National Standard (SNI) 7709-2012. At the same time, the research method employed in this study was a laboratory test through the analysis of Free Fatty Acid (FFA) on Crude Palm Oil (CPO). Meanwhile, the sampling technique was done by purposive sampling. The research findings revealed that the level of free fatty acids before frying at sample A obtained a value of 0.38%, sample B of 0.57%, sample C of 0.47%, sample D of 0.08%, sample E of 0.15%, sample F of 0.20%, and sample G of 0.24%. On the other hand, the level of free fatty acids after frying at sample A obtained a value of 0.56%, sample B of 1.15%, sample C of 0.59%, sample D of 0.43%, sample E of 0.43%, sample F of 0.47%, and sample G of 0.34%. Based on the research findings, it could be concluded that the level of free fatty acids before frying indicated that sample A, sample B, sample C had not met the requirements. Otherwise, sample D,
sample E, sample F, and sample G had met the determined requirements, namely 0.30%. Meanwhile, the level of free fatt acids after the frying process obtained all samples which had not met the requirements. As a recommendation, the fritter traders are suggested to reduce the use of cooking oil that is used more than three times to avoid health problems.
Keywords: Free Fatty Acids, Bulk Cooking oil, Fritter Traders
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