Kajian Keamanan Pangan Dan Kesehatan Minyak Goreng
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Abstract
Penggunaan minyak goreng di Indonesia umumnya dipakai sebagai media panas untuk penggorengan berulang dengan jumlah minyak berlebih (deep frying). Pemilihan minyak goreng dipengaruhi oleh beberapa faktor diantaranya stabilitas terhadap oksidasi, rasa dan aspek kesehatan. Seringkali terjadi kesulitan dalam memilih karena minyak tidak jenuh yang dianggap sehat tidak tahan terhadap panas, demikian juga sebaliknya minyak jenuh yang tahan panas tidak baik bagi kesehatan. Pemilihan harus didasarkan pada penggunaannya, misalnya pada penggunaan tidak berulang maka minyak tidak jenuh merupakan pilihan yang baik. Akan tetapi jika penggunaan berulang seperti yang dilakukan di Indonesia maka minyak jenuh akan lebih baik jika dibandingkan dengan menggunakan minyak tidak jenuh.
Cooking oil in Indonesia is generally used as a heat medium for repeated frying with excessive cooking oil (deep frying). Selection of cooking oil is influenced by several factors, such as stability against oxidation, taste and health aspects. The most common difficulty when choosing cooking oil is that unsaturated oil is considered healthy but not resistant to heat, and on the other hand heat resistant saturated oil is not good for health. The selection should be based on the usage, for example in the use of unrepeated frying the unsaturated oil is a good choice. However, if repeated/recurring use of oil as is the purpose, the saturated oil is better when compared to the unsaturated oil.
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