| dc.description.abstract | Coconut oil is an oil produced from the old coconut that is obtained from the pulp of a coconut
in the extract through the manufacture of coconut milk and finally becomes oil. The damage on oils
such as oxidation reaction, hydrolysis reaction and polymerization reaction. This study aims to know
the extent of coconut oil damage during repeated vacuum frying on the manufacture of Ripe Banana
Chips (RBC) by testing the free fatty acids, Iodine Numbers, Peroxide Numbers, Viscosity, Specific
Weight and Clarity. Fat Free Acid Content, Iodine Numbers and Peroxide Numbers are determined
by iodometric method, viscosity by oswald viscometer method, specific gravity by pycnometer and
clarity by spectrophotometer. The sample is coconut oil in each fryer by using a vacuum fryer.
Measurement is repeated with three times for each oil. The results showed that average oil free fatty
acid analysis was 0,1944% - 0,2414%. Iodine ranges from 41,783mg/g-45,7141mg/g. Peroxide
numbers range from 2,5909mekO
2
/kg-3,067mekO
/kg. The average yield of viscosity analysis ranged
from 0,0205Poise-0,0333Poise. Specific gravity ranged from 0,9144g/ml-0,9193g/ml. The average
results of clarity analysis ranged from 0,0788-0,0928. The conclusion of this study is the more
frequent oil that’s used with vacuum frying on the manufacture of Ripe Banana Chips (RBC) can
caused the quality of oil is decreased. This is indicated by the increase of free fatty acid content,
peroxide number, specific gravity, viscosity and decrease of iodine number and clarity. | en_US |
