OIL AND FAT PROCESS TECHNOLOGY

CPB30303 (L01)

MALAYSIAN INSTITUTE OF CHEMICAL & BIOENGINEERING TECHNOLOGY

UNIVERSITI KUALA LUMPUR

OIL AND FAT PROCESS TECHNOLOGY

CPB30303 (L01)

TITLE:
INDUSTRIAL VISIT AT IKS KEROPOK D’LOSONG AL-BANNA
(DEEP FRYING COOKING OIL)

GROUP MEMBER:
NAME ID NO.
NURFHALIESHA ZAKUR BTE FARIZAN 55217117225
NUR AIZATUL HAZIQAH BTE ALCOYES @ 55217117145
AZMAN
NOR SYAHADAH BTE ISHAK 55217117153
MUHAMMAD FIRDAUS BIN MAMAT 55217117224
HARITH AQWA BIN KHAIRUSLY 55217117151

LECTURER’S NAME:
SIR AZRIN BIN ABDUL RAHMAN

SUBMISSION DATE:
2nd NOVEMBER 2018

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TABLE OF CONTENTS

NO. TITLE PAGE NO.

1. Introduction of the IKS 1
2. The Problem Faces by IKS 2
3. Process Parameter and Process Variable 3-5
4. The Detail of Problem 6
5. Propose Trouble Shoot 7-8
6. Result After Improvise 9-11
7. Reference 12

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1.0 INTRODUCTION OF THE IKS

In this mini project, our group has chosen Keropok D’Losong Enterprise’s company.
This company was established to run a part-time business with the capitalization of Ringgit
Malaysia Five Thousand including equipment and machines. In mid-2016, the owner of this
company started in full time due to a very positive response from customers. The business was
started full time at Kampung Panchur, Telok Kalong, Kijal, Kemaman, Terengganu. In 2017,
the business was moved in Rembau, Negeri Sembilan on the basis of wanting to expand the
business as compete marketing at Terengganu was high. The business was small and diligent
to get the target market is very difficult. The decision of being move the business to Rembau
is not easy because the difference in taste of traditional foods of each state is very important in
the target of local customers. On the 22 November 2017, Al Hijrah television show was called
this company to do live on making keropok losong as “Keropok Losong” was viral among state
such as Kelantan, Perak, Kedah, Selangor, Johor, and also Sabah Sarawak. On 2018, the
customer becomes up and got a lot of welcome.

Figure 1

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2.0 STATE THE PROBLEM FACES BY IKS

The main problems that have been faces by this company is the way they are using their
oil while cooking and after cooking.

1. Wastage of the oil after cooking

The way they throw the waste of the cooking oil is by keep in a bottle. When the bottle
has full, they use it as a source to light up the fire while doing open burning.

2. Usage of oil in one week

As in the interview with the owner of the Keropok D’Losong, they use one box which
consists of 12 packets of oil Seri Murni.

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3.0 THE PROCESS PARAMETER AND PROCESS VARIABLE

Keropok D’losong Al-Banna IKS was mainly about the production of keropok lekor
from Terengganu. There were few parameter and process variable during process keropok lekor
which one of its use deep frying process. In selecting cooking oil, it is important to choose the
best cooking oil to fry the keropok lekor and for this IKS they use Seri Murni cooking oil brand
as their main parameter to do frying process and it was 100% using palm olein in the cooking
oil. So, the good brand can produce good quality of keropok lekor and the product can keep in
long lasting.

The theory has been proved by Arlene Lauren (2018) which was the palm olein has
different characteristics than the palm oil, most notably that it remains completely liquid at
room temperature. It was highly heat resistant that similar to palm oil and it also resists the
formation of breakdown products during frying and increases the shelf life of many products.
Even though palm olein and palm oil are produced from the same plant which was known as
E. Guineesis that growth in South East Asia, Africa and share many similar properties, the main
difference between then which were semi-solid palm oil used more frequently as a fat in bakery
products, whereas liquid palm olein was considered the “gold standard” and was the most
widely used oil for frying in the world.

Figure 2 Cooking oil after used

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Discussing on how to fry the keropok lekor, the owner should make sure the cooking
oil was boiled well before start to fry the ingredient and for that they used flour as a parameter
to determine either the oil really ready to use or not as replace the thermometer for oil checker.
The cooking oil should be boiled until reach the point (hot) which was important because when
the ingredients are put in the pan, the product (keropok) will fried in good condition. Deep
frying is normally done at 182oC and 190.6oC.

Other than that, John D. L. (2016) stated that got three ways to check deep fry oil
temperature without using thermometer which were use handle of a wooden spoon or wooden
chopstick as dip the wooden spoon or chopstick into the oil and if the oil starts bubbling, then
the oil is hot enough for frying. if the oil bubbles very vigorously that exceed the temperature
needed, then the oil was too hot and need to cool off a touch and if no or very few bubbles pop
up, then it’s not hot enough. Next, using the old joy of cooking method by using bread which
drop a one-inch square of bread into the oil and if it takes 60 seconds to brown, then the oil is
at 185oC. The last method which was by using popcorn. Drop a single kernel of popcorn into
the oil as it is heating. The kernel will pop as the oil reaches between 176oC to 182oC.

Figure 3

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Besides, one kilogram of cooking oil will use to fry two kilograms of product by using
pan as in figure 3 below. The cooking oil usually used for two time to keep the product in good
quality. Moreover, if the consumer using cooking oil that in packet which in a cheap price the
cooking oil after used will contained dregs and not suitable to be used more than 3 times or
even can used for once time only. Hence, the best cooking oil which was the good brand such
as Seri Murni can be retained for long lasting and can be reused many times as they filter all
the remnants before used it again.

Figure 4

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4.0 DETAIL OF PROBLEM

As we know, there is a problem that the owner faces especially about the oil use for
cooked the keropok lekor. Through this business usually using a lot of oil and there are using
manually method which is cooking by themselves. But their business is a small business so
there are not faces many problems about oil other than big business that produce keropok in
a lot of quantity. During the visit, there are several problems that our group can identify. Among
the others of the problems are:

1. Quantity of oil used

The more the oil was used, the slower the oil to heat so the products undergo cooking
process will become slowly. Even though their business was small, but the usage of oil is
important in daily cooking process. Usually they used brand Seri Murni that have 17 packets
in a box and used it until a week. 2 kg of products can use for 1 kg of oil. The cooking process
takes time for 3-5 minutes for the keropok really cooked.

2. Size of pan used

The size of pan used was the medium or smaller size of pan in order to speed up cooking
process. Don’t used big size of pan that can slow the process of keropok. The bigger the surface
area, the difficult the products to boil same as oil. If its possible use the stainless steels pan
because they’re strong and durable. Dirt that sticks in the pan is come from the flour so it is not
the biggest problem.

3. Don’t used oil in packet

Based on the owner opinion, usually some of the oil in packaging is a bit dirty, have
bad smell and no quality than oil in bottle. Then, if used the packaging oil to cook the keropok,
it will become not good as usual. Even though the oil bottle is expensive rather than oil in
packet but the oil is more quality and hygiene such as

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5.0 PROPOSE TROUBLESHOOT

From the problem that faces by the IKS, there are some troubleshoot that the IKS can
follow to overcome their problem in the future.

1. Oil Filtration and Treatment

The use of oil treatment or filtration systems is regarded as an essential step for
maintaining oil quality. According to Chow and Gupta, oil must be treated from the very
beginning so that breakdown components of the oil, which act as catalysts for further oil
degradation, are continuously removed without accumulating in the oil. There are two types of
oil filtration systems: passive and active. Passive systems simply remove particulates; that is,
they simply act as sieves to remove particulates from the oil (Chow, C.K. and M.K. Gupta.,
1994). These systems include the metal screens, rolling (indexing) paper filters, paper cones,
plastic cloths, plate and frame systems, systems using diatomaceous earth, and leaf filters.
Active systems remove specific oil soluble chemical compounds from heated oils. These active
filters or systems remove or trap not only the particulates but also remove or reduce certain
non-filterable chemicals or breakdown compounds.

Potential concerns with oil treatments are leaching of powders into the oil, leaching of
metals into the oil, the lack of good filtration equipment, potential legal issues in different
countries, the capital expenditures and safety of the system. With foodservice or restaurant
frying, there is another issue that needs to be factored into the equation: the worker. Any system
that is introduced into a restaurant must be easy to use and field rugged. Just as one must look
at the benefits, it is essential that one must look at the negatives. The bottom line is whether
the benefits outweigh the costs. The supplier of the system needs to work closely with the
vendor to evaluate costs and benefits. It is because the oils used for frying and foods that are
fried affect how these systems per-form, but more importantly, only the users understand what
constitutes quality fried food in their businesses.

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2. Oil Testing
There are a number of different rapid oil tests available in the marketplace. Besides, the
use of rapid tests or instruments for monitoring fats and oils can provide significant benefits to
food processors. Potential benefits of improved monitoring and control include reduced lab
work and all activities involved with laboratory testing, more rapid detection and response to
process deviations, reduced product costs thanks to enhanced operating efficiencies, reduced
waste through faster startups and lower rework volumes, faster release and clearance of
finished goods, lower labor costs, and most important, happier customers (Stier, R.F., 2004.).

3. Fry in a right way

Temperature control may just be the cause of most deep-frying disasters. Carefully
maintaining the temperature prevents the food from getting too soggy (when the oil is too cold)
or blitzed on the outside and raw on the inside (when the oil is too hot), but it also preserves
the longevity of your oil. If the oil gets too hot, it'll start breaking down. A "broken" oil is
unstable and will turn the food greasy and nasty long before even cooking it. To practice a good
temperature control, buy a thermometer that can handle high heat that can goes up to 200oC or
more. As heat the oil, keep a hand on the range dial. The temperature will drop as new batches
of food are added and always keep watching the thermometer.

4. Separate the oils

At the flavor level, the frying oil is going to take on the flavor of food that has been
cooked in it; which makes fried fish oil killer for the quality of keropok lekor and also not so
great for doughnuts or onion rings.

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6.0 RESULT AFTER IMPROVISE

The major use of cooking oil is in frying, where it functions as a heat transfer medium
and contributes flavour and texture to foods. One requirement of a cooking oil is that it be
stable under the very abusive conditions of deep-fat frying, namely, high temperatures and
moisture. In general, oil should be kept at a maximum temperature of 180°C during frying.
Frying food at a temperature which is too low results in increased fat uptake. Water, which is
contributed by the foods that are fried in an oil enhances the breakdown of fatty acids which
occurs during heating. Hydrolysis results in a poor-quality oil that has a reduced smoke point,
darkened color and altered flavour. During heating, oils also polymerize, creating a viscous oil
that is readily absorbed by foods and that produces a greasy product. The more saturated (solid)
the oil, the more stable it is to oxidative and hydrolytic breakdown, and the less likely it is to
polymerize. Figure below shown the technique of frying Keropok.

Figure 5 Frying technique of Keropok

Oils rich in linoleic acid, such as soybean and canola oils, are particularly susceptible
to these undesirable changes. When soybean oil is partially hydrogenated to reduce the
linolenic acid from about 8 percent to below 3 percent, it is a relatively stable frying oil and it
is used in processed fried foods, pan and griddle frying, and sauces. Stability is increased by
using cottonseed, corn oil, palm oil or palmolein or by more hydrogenation of soybean oil. The
material type of pan such as stainless steel also can be more effective in frying techniques.
Foods that are fried and stored before eating such as keropok require a stable oil.

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However, if the frying fat is solid at room temperature it will produce a dry dull surface
that is undesirable on some fried products. Next, when oils are used continuously, as in
restaurants, a frying fat which can withstand very heavy use is needed. In these cases, more
solid shortenings are used to maximize the stability of the fat for many hours of frying. Frying
oils made from sunflower and safflower have lower stability because of their high
polyunsaturated fatty acids and low g –tocopherol. However, high-oleic safflower and
sunflower oils that have been naturally developed are suitable frying oils. Besides, for optimal
use of cooking oils, it is necessary to distinguish between different frying conditions. The most
important parameters to be monitored are duration of use and nature of the foods to be fried. If
food fats enter the frying oil, food components could destabilize the oil and the water content
of the material could influence the frying operation (Baldini, M & Ferfuia, Claudio & Vischi,
Massimo, 2014).

Figure 6 Keropok after frying

The growing demand for vegetable oils will increase even more in the near future
because of their fundamental role in human and animal nutrition, increasing interest in their
non-food applications as biofuel, lubricants, biopolymers, paints and the rising price of fossil
fuels. This kind of oil can be one of the alterative or ways to replace the packet oil as for frying
or cooking a food. The development of alternative vegetable oil feed stocks with modified
functionality and at the same time maintaining the nutritional quality has therefore become a
priority. In particular, modification of the fatty acid composition of vegetable oils specifically
suitable for nutrition and or industrial and other non-food applications has been one of the
major challenges of the last few years. This report provides a focus on the improvement in oil

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quality of the main oil crops refined in temperate zones, specifically soybean, rapeseed and
sunflower, achieved by conventional breeding based on natural.

In a conclusion, all the restaurant, stall or an industry especially in food also need to
revise or must do a trouble shoot in order to improvise their method or technique to gain more
effective production. They also have many problems faces that need to consider in a certain
term of having or handling a several type of oil. Stability of frying oils is a more important
factor in catering operations, where heating is intermittent and oil may be used for long periods.
Lastly, the range of food uses requires a variety of fats and oils with characteristics tailored to
meet these needs. Efforts to modify the composition of fats and oils may be limited by these
various technical requirements.

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7.0 REFERENCE
Arlene Lauren (2018). The Differences in Palm Olein and Palm Oil. Retrieved from
https://www.leaf.tv/articles/the-differences-in-palm-olein-palm-oil/

Baldini, M & Ferfuia, Claudio & Vischi, Massimo. (2014). Improvement of the oil quality of
the main oil crops. CAB Reviews: Perspectives in Agriculture, Veterinary Science,
Nutrition and Natural Resources. 9. 10.1079/PAVSNNR20149021.

Chow, C.K. and M.K. Gupta. 1994. “Technological Advances in Improved and Alternative
Sources of Oil.” Chapter 11 in Technological Advances in Improved and Alternative
Sources of Lipids. B.S. Kamel and Y. Kakuda, eds. Blackie Academic & Professional,
London.

John D.L (March 17, 2016). Three Ways to Check Deep Fry Oil Temperature Without a
Thermometer. Retrieved from https://delishably.com/food-industry/Deep-Frying-3-
Ways-to-Check-the-Oil-Temperature-Without-a-Thermometer

Stier, R.F. 2004. Tests to monitor quality of deep-frying fats and oils. Euro J Lipid Sci Tech,
1006:11, 766-771.

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