Studi Literatur: Dampak Metode Penggorengan Terhadap Kandungan Gizi Makanan Tradisonal Indonesia
DOI:
https://doi.org/10.55606/jikki.v6i1.8837Keywords:
Frying Technique, Nutrient Content, Nutritional Value, Reused Cooking Oil, Traditional FoodAbstract
Frying is one of the most common food processing techniques used in preparing traditional Indonesian dishes. This process not only enhances flavor, texture, and color but also has the potential to reduce nutritional quality due to high temperature exposure, oil oxidation, and repeated use of cooking oil. This study is a literature review aimed at examining the effects of various frying methods—such as deep frying, pan frying, repeated oil frying, and vacuum frying—on the nutritional content of traditional Indonesian foods. Data were collected from national scientific journals published between 2018 and 2024 that discuss frying processes and nutritional values. The results show that temperature and frying duration significantly influence the levels of moisture, fat, protein, and vitamins in food materials. The repeated use of oil increases free fatty acids (FFA) and peroxide values, indicating deterioration of oil quality and the formation of harmful oxidative compounds. A comparison between plant- and animal-based ingredients revealed different chemical responses: plant-based foods tend to absorb more oil, while animal-based foods are more prone to lipid oxidation and protein denaturation. Vacuum frying technology has been proven to minimize nutrient degradation and extend oil usability, although its application remains limited in small-scale industries. This study highlights the importance of selecting appropriate frying techniques to preserve nutritional content and food safety, and recommends further comparative research on conventional and innovative frying methods for various types of traditional Indonesian foods.
References
Ambeng, Q. R., Yuliani, N. N. S., & Balyas, A. B. (2024). Pengaruh lama waktu penggorengan (frying pan) terhadap kadar lemak ikan seluang (Rasbora sp.). Barigas: Jurnal Riset Mahasiswa, 2(1). https://doi.org/10.37304/barigas.v2i1.10338
Anwariyah, R., Lastriyanto, A., & Sumarlan, S. H. (2018). Efek Penggorengan Berulang Menggunakan Vacuum Frying terhadap Kualitas Fisik dan Kimia Minyak Goreng pada Penggorengan Ikan Lele (Clarias Gariepinus B.) The Effect of Repeated Frying Using Vacuum Frying on Physical and Chemical Quality of Cooking Oil in Catfish Frying (Clarias Gariepinus B.). Jurnal Keteknikan Pertanian Tropis dan Biosistem, 6(2), 172–178. https://jkptb.ub.ac.id/index.php/jkptb/article/view/469
Aruan, D. G. R., & Siahaan, M. A. (2022). Analisis Kadar Bilangan Peroksida Pada Minyak Goreng Sebelum dan Sesudah 3 Kali Pemakaian di Daerah Jalan Kapten Muslim Medan tahun 2022. Jurnal Teknologi, Kesehatan & Ilmu Sosial, 4(2), 416–421. http://e-journal.sari-mutiara.ac.id/index.php/tekesnos
Dewi, F. lady F., & Fauziyyah, A. (2023). KARAKTERISTIK MUTU KIMIA DAN FISIK MINYAK GORENG HASIL PENGGORENGAN BERULANG PRODUK HATI AYAM. Jurnal Teknologi Pangan dan Kesehatan, 5(2).
https://doi.org/https://doi.org/10.36441/jtepakes.v5i2.2713
Husnah, & Nurlela. (2020). ANALISA BILANGAN PEROKSIDA TERHADAP KUALITAS MINYAK GORENG SEBELUM DAN SESUDAH DIPAKAI BERULANG. Jurnal Redoks, 5. https://doi.org/https://doi.org/10.31851/redoks.v5i1.4129
Husnah, Nurlela, & Wahyudi, A. (2020). KUALITAS MINYAK GORENG SEBELUM DAN SESUDAH DIPAKAI DITINJAU DARI KANDUNGAN ASAM LEMAK BEBAS DAN PERUBAHAN WARNA. Jurnal Redoks, 5(2).
https://doi.org/https://doi.org/10.31851/redoks.v5i2.5036
Mucti, S., Purwasih, R., & Destiana, I. D. (2023). Analisis Perilaku Penggunaan dan Mutu Minyak Goreng yang Dipakai oleh Pedagang Gorengan di Pasar Pujasera Subang. Jurnal UPI, 8(1), 1–10. https://doi.org/https://doi.org/10.17509/edufortech.v8i2.54642
Mufarida, N. A. (2019). Pengaruh Optimalisasi Suhu Dan Waktu Pada Mesin Vacuum Frying Terhadap Peningkatan Kualitas Keripik Mangga Situbondo. Jurnal Penelitian Ipteks, 4(1), p-ISSN. http://faostat.fao.org/
Nazarena, Y., Eliza, & Meilina, A. (2022). PENGARUH FREKUENSI PENGGORENGAN BAHAN MAKANAN TERHADAP ANGKA PEROKSIDA. Jurnal Sehat Mandiri, 17(2). https://doi.org/https://doi.org/10.33761/jsm.v17i2.628
Nazarena, Y., Terati, & Eliza. (2023). Konsentrasi Tempe, Ikan, Tepung Havermout Pada Nugget Temfishmout Sebagai Snack Sehat Tinggi Protein, Rendah Lemak, Rendah Kolesterol Dan Tinggi Serat. Jurnal Pangan dan Gizi, 13(1), 79–86.
https://doi.org/https://doi.org/10.26714/jpg.13.1.2023.78-88
Noriko, N., Elfidasari, D., Perdana, A. T., Wulandari, N., & Wijayanti, W. (2012). Analisis Penggunaan dan Syarat Mutu Minyak Goreng pada Penjaja Makanan di Food Court UAI. 1(3). https://doi.org/http://dx.doi.org/10.36722/sst.v1i3.52
Susanty, A., Yustini, E. P., & Nurlina, S. (2019). PENGARUH METODE PENGGORENGAN DAN KONSENTRASI JAMUR TIRAM PUTIH ( Pleurotus streatus) TERHADAP KARAKTERISTIK KIMIA DAN MIKROBIOLOGI ABON UDANG ( Panaeus indicus). Jurnal Riset Teknologi, 13(1).
Taufik, M., & Seftiono, H. (2018). KARAKTERISTIK FISIK DAN KIMIA MINYAK GORENG SAWIT HASIL PROSES PENGGORENGAN DENGAN METODE DEEP-FAT FRYING. https://doi.org/https://dx.doi.org/10.24853/jurtek.10.2.123-130
Tsiompah, G., Yuliana, M., Febryanto, D., & Rahmawati, M. M. (2023). Bilangan Peroksida Kacang Tanah dan Minyak setelah Digoreng dengan Metode Deep-Fat Frying. Jurnal Ilmiah Gizi dan Kesehatan (JIGK), 4(02), 7–13.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2025 Jurnal Ilmu Kedokteran dan Kesehatan Indonesia
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
