Suchergebnisse

Die Publikation richtet sich an diejenigen, die neue Partner für Indonesien-Geschäfte suchen. Die Deutsch-Indonesische Handelskamamer fördert seit 15 Jahren die bilateralen Wirtschaftsbeziehungen. Nach dem deutschen Messekalender werden eine Branchenübersicht sowie ein Mitgliederverzeichnis jeweils mit Adresse geliefert, nähere Erläuterungen dazu werden auf Englisch gegeben. (DÜI-Xyl)

Literaturangaben

The frying pan thermal-kimia was a process that produces characteristic of food with the brown colour of golden. One of the parameters of the decline in quality cooking oil is the number of peroxide. During the frying pan, cooking oil will suffer at high temperatures warning 160-1800C in long time. The main damage is the emergence of a rancid scent while damage other covering elevated levels of free fatty acid, the peroxide, thickness the emergence of oil, the establishment of foam and the dirt on seasoning of material that fried. Based on cooking oil used in a penyetan stall is generally of cooking oil used repeatedly. The use of oil can improve the former repeatedly peroxide in the cooking oil. Research objectives is to know the image of the peroxide on a former oil in a penyetan stall areas Mancasan Yogyakarta. This research is descriptive research. Laboratory test to research is iodometry method. A penyetan stall to research this a total of eight-penyetan stall located in the Mancasan Yogyakarta. Research conducted on eight a penyetan stall areas Mancasan in Yogyakarta obtained the number of the peroxide of 1,10 meq/kg until 5,74 meq/kg. From the result of research conducted on a penyetan stall there are 62.5% penyetan stall peroksida number exceeding the limit of standards and 37,5% still within the limits of cooking oil according to quality standard SNI 7709:2012.Keywords: cooking oil former, number of peroxide

Many Small Medium Enterprises (SMEs) engaged in the fried business could be around us. Almost all food and restaurant businesses need cooking oil for the cooking process. According to research results, cooking oil is only good for three times usage. The use of more than that can trigger cancer because of the chemical bond that has been damaged. In fact, for the sake of getting more profits the food SMEs are less concerned about aspects of health in the process of food pan. So that used cooking oil, still used until the color changed to black. On the other hand, waste of used frying oil is still not utilized optimally and often thrown away or distributed to poor citizens to be reused for frying. The background of this devotion program is motivated by the utilization of waste of used cooking oil in society that is still not optimal and as an effort to reduce the adverse impact of cooking oil usage more than three times usage by SMEs engaged in the food business. This devotion to society is carried out in three stages, the first of which will be the danger of using cooking oil more than three times. Then, training and guiding the utilization of used cooking oil as fuel for kitchen stoves, and followed by giving cooking oil stoves to SMEs concerned. With this dedication is expected to be a solution to the utilization of waste of used cooking oil by not endangering the health of others. Hopefully the standard of living and public health will be betterand this effort can increase the added value of SMEs from the utilization of used cooking oil as fuel cooking stove.