Penetapan Kadar Asam Lemak Bebas Pada Kacang Tanah (Arachis hypogaea L) Goreng Secara Alkalimetri

Determination of Free Fatty Acid Levels in Fried Peanuts (Arachis hypogaea L) Using Alkalimetry

Abstract

Peanut is a legume commodity that has a fairly high fat content, most of the fat contains unsaturated fatty acids which are sensitive to heating. The high fat content in peanuts causes this peanut to be used as a processed "home fortification" product. One product that can be made is fried peanuts. The process of frying by deep frying can cause the formation of long chain saturated fatty acids or also called free fatty acids (ALB). The purpose of this study was to determine the levels of free fatty acids in fried peanut products. The sampling technique was in the form of purposive sampling, namely fried peanut products that were most in demand as many as 3 samples from each different producer. This research was conducted at the Chemical Engineering Laboratory of Syiah Kuala University. The method used in this research is alkalimetry. The results showed that the levels of Free Fatty Acids from MD Dewi products, Najah Snack, and Mama Snacks were 2.30%, 1.95% and 1.54% Najah Snack, respectively.