Tri Widiandani and Purwanto and Suko Hardjono and Sugeng Nurbiantoro (2009) Pengaruh penambahan kulit pisang cavendish (musa cavendishii) terhadap kualitas minyak kelapa murni yang mengalami pemanasan ulang. Majalah Farmasi Airlangga (Airlangga Journal of Pharmacy). ISSN 0852-1050

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Abstract

Fried oil is a very important thing that usually used to fry foods. In recent time, people use to fried oil more than four times. The longer and more frequent the fried oil being fried, its quality getting lower. Banana contains betacarotene which can reduce oxidation process and fiber which can adsorb the short chain fatty acid, that it can minimize the lowering quality of coconut oil. The goal of this present work is to know the meaning of added a waste of banana Cavendish peel due to the quality of coconut oil that has been fried several time. The orientation showed that the most efficient concentration to be used is 2% w/w and the most efficient time to be used is 15 minutes. The result shows, there are significant difference between coconut oil with no add a waste of Cavendish peel and coconut oil with added a waste of Cavendish peel base on the characteristic SNI (water degree, iodine and fatty acid value). In another hand, there are no significant difference base on the characteristic SNI of the peroxide value. Based on the result, a waste of banana Cavendish peel can be added as a compound that can reduce the lowering quality of coconut oil.

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