{"id":977,"date":"2023-01-16T10:09:01","date_gmt":"2023-01-16T10:09:01","guid":{"rendered":"https:\/\/stage1.critida.com\/frying-with-olive-oil\/"},"modified":"2026-10-27T07:20:43","modified_gmt":"2026-10-27T07:20:43","slug":"frying-with-olive-oil","status":"publish","type":"post","link":"https:\/\/critida.com\/id\/frying-with-olive-oil\/","title":{"rendered":"Menggoreng dengan minyak zaitun"},"content":{"rendered":"
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Is extra virgin olive oil suitable for frying dishes?<\/strong><\/h2>\n

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Menggoreng adalah salah satu dari sedikit karakteristik yang umum di seluruh wilayah Mediterania, baik Eropa, Asia, atau Afrika, dan di ketiga agama yang dipraktikkan, Kristen, Muslim, dan Yahudi. Ini adalah salah satu metode memasak makanan tertua yang ada.<\/p>\n

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Penelitian terbaru menunjukkan bahwa menggoreng bermanfaat bagi tubuh, terutama dari sudut pandang fisiologis. Karena itu, metode ini telah meluas ke daerah-daerah yang sebelumnya tidak begitu populer. Apakah makanan yang digoreng mudah dicerna atau terasa berat di perut sangat bergantung pada jenis minyak yang digunakan, suhu minyak, dan cara makanan tersebut digoreng. Studi yang dilakukan pada subjek sehat dan pasien dengan masalah gastroduodenal (gastritis, tukak lambung, gangguan hati dan empedu) menunjukkan bahwa tidak ada hubungan antara makanan yang digoreng dengan minyak zaitun dan penyakit-penyakit tersebut.<\/p>\n

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The alteration undergone by vegetable oils when heated for frying is quicker and more atty acids (seed oils), and the higher the initial acidity of the oil (it is more stable if it has a high content of natural antioxidants – vitamin E). This alteration also varies according to temperature and length of time heated, number of times used, manner of frying (in continuous frying it changes less), and the type of food being fried (frying fish, especially oily fish, increases the polyunsaturated acid content of the oil, facilitating its decomposition).<\/p>\n

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Extra Virgin Olive Oil is ideal for frying<\/strong>. Dalam kondisi suhu yang tepat, tanpa pemanasan berlebih, minyak ini tidak mengalami perubahan struktural yang signifikan dan mempertahankan nilai gizinya lebih baik daripada minyak lainnya, bukan hanya karena antioksidannya tetapi juga karena kadar asam oleatnya yang tinggi. Titik asapnya yang tinggi (210\u00baC) jauh lebih tinggi daripada suhu ideal untuk menggoreng makanan (180\u00baC). Lemak dengan titik kritis yang lebih rendah, seperti jagung dan mentega, akan terurai pada suhu ini dan membentuk produk beracun.<\/p>\n

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Another advantage of using olive oil for frying is that it forms a crust on the surface of the food that impedes the penetration of oil and improves its flavour. Food fried in olive oil has a lower fat content than food fried in other oils, making olive oil more suitable for weight control. Olive oil, therefore, is the most suitable, the lightest and the tastiest medium for frying.<\/p>\n

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Extra Virgin Olive Oil goes further than other oils, and not only can it be re-used more often than others, it also increases in volume when reheated, so less is required for cooking and frying.<\/p>\n

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Daya cerna minyak zaitun yang dipanaskan tidak berubah meskipun digunakan kembali untuk menggoreng beberapa kali.<\/p>\n

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Olive oil should not be mixed with other fats or vegetable oils and should not generally be used more than four or five times.<\/p>\n

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The oil used for frying should always be hot; if it is cold the food will soak up the oil.<\/p>\n

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Saat menggoreng, selalu gunakan banyak minyak dalam wajan. Jika hanya menggunakan sedikit minyak, selain akan lebih mudah gosong, makanan yang digoreng akan kurang matang di bagian atas dan terlalu matang di bagian bawah.<\/p>\n

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FRYING TEMPERATURES of Extra Virgin Olive Oil (EVOO)<\/strong><\/strong><\/h2>\n

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When heated, olive oil is the most stable fat, which means it stands up well to high frying temperatures. Its high smoking point (210\u00ba C) is well above the ideal temperature for frying food (180\u00ba C). The digestibility of olive oil is not affected when it is heated, even when it is re-used several times for frying.<\/p>\n

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TEMPERATURE\u00a0 – TYPE OF FOOD<\/strong><\/p>\n

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Sedang (130\u2013145\u00ba C)<\/p>\n

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Panas (155\u2013170\u00ba C)<\/p>\n

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Sangat panas (175\u2013190\u00ba C)<\/p>\n

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JENIS MAKANAN<\/strong><\/p>\n

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Kandungan air tinggi: sayuran, kentang, buah-buahan\u2026<\/p>\n

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Dilapisi mentega, tepung, atau remah roti, membentuk lapisan renyah.<\/p>\n

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Kecil, digoreng cepat: ikan kecil, kroket<\/p>\n

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\u2013 \u2013 \u2013<\/p>\n

Frying in Virgin Olive Oil Adds Healthy Compounds, Researchers Find<\/b><\/a><\/p>\n

New research reveals that deep fry\u00ading<\/a> cer\u00adtain foods, such as French fries, with vir\u00adgin olive oil, may enhance their nutri\u00adtional pro\u00adfile.\u00a0According to a\u00a0new study<\/a>\u00a0pub\u00adlished in Food Chemistry, dur\u00ading the fry\u00ading process, some of the healthy prop\u00ader\u00adties of vir\u00adgin olive oil are absorbed by the food.<\/p>\n

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Evolution of the metabolic profile of virgin olive oil during deep-frying: Assessing the transfer of bioactive compounds to the fried food<\/b><\/a><\/p>\n

Deep-frying in virgin olive oil (VOO) is favorable due to its desirable composition and high content of bioactive compounds that can be\u00a0transferred to fried food. The main goal of this work was to investigate\u00a0the evolution of VOO metabolic profile during consecutive deep-frying\u00a0cycles and assess the transfer of metabolites to French fries. The\u00a0evolution of 56 compounds was monitored by two complementary liquid\u00a0chromatography methods, using mass spectrometry, diode array, and fluorescence detectors. Sterols and lignans were remarkably stable\u00a0(greater than 70\u00a0% retention in frying oil). Seven out of the ten\u00a0compounds\u2019 classes identified in the oil were transferred to the fried food.<\/p>\n

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Dispelling the Myths of Frying with Olive Oil<\/b><\/a><\/p>\n

Most peo\u00adple know that olive oil has many health ben\u00ade\u00adfits<\/a>\u00a0and that using it in low-heat cook\u00ading and for fin\u00adish\u00ading enhances the\u00a0fla\u00advors in foods, but what about high-heat cook\u00ading like fry\u00ading?\u00a0A recent study revealed that fry\u00ading veg\u00adeta\u00adbles in extra vir\u00adgin olive oil was actu\u00adally health\u00adier<\/a>\u00a0than boil\u00ading them. It makes sense: Not only do you get to keep the\u00a0nutri\u00adents in the veg\u00adgies instead of pour\u00ading them down the drain, but\u00a0the olive oil helps your body absorb them (not to men\u00adtion pack\u00ading\u00a0quite a\u00a0few help\u00adful com\u00adpo\u00adnents of its own, like can\u00adcer-fight\u00ading polyphenols<\/a>).<\/p>\n

\"Kebun Grosir Minyak Zaitun \u2013 Pemasok & Distributor Grosir Minyak Zaitun<\/p>\n

MINYAK ZAITUN KRETA CRITIDA BIO \u2013 Produsen Produk Kuliner Kreta Premium: Produk Makanan Kami DIEKSPOR KE SELURUH DUNIA ke 40+ negara, sejak 1998 \u2013 Bergabunglah dengan Kami! <\/a><\/h2>\n

Kami adalah perusahaan keluarga yang telah berdiri selama berabad-abad (berdiri sejak 1912) dalam produksi Minyak Zaitun Extra Virgin (EVOO) di pulau Kreta, Yunani. Minyak zaitun extra virgin Kreta premium dan produk makanan kuliner kami diekspor ke lebih dari 40 negara di seluruh dunia melalui jaringan mitra yang dipilih dengan cermat. HUBUNGI KAMI, JADI MITRA BISNIS KAMI YANG BERHARGA! untuk Minyak Zaitun Extra Virgin (EVOO) \u2013 Minyak Zaitun Extra Virgin Organik (Bio) (EVOO Organik) \u2013 Zaitun Meja Yunani \u2013 Cuka Balsamik \u2013 Makanan Delik, semuanya dari Kreta, Yunani.<\/p>\n

Bergabunglah dengan kami, jadilah pemasok\/grosir minyak zaitun! <\/a><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

Is extra virgin olive oil suitable for frying dishes? Frying is one of the few characteristics common to the entire<\/p>","protected":false},"author":3,"featured_media":978,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[104],"tags":[100,120,139,64,103,74,133,112],"class_list":["post-977","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-cooking","tag-extra-virgin-olive-oil","tag-frying-dishes","tag-mediterranean-diet","tag-olive-oil","tag-vegan","tag-vegan-diet","tag-vegan-food"],"permalink_manager":null,"_links":{"self":[{"href":"https:\/\/critida.com\/id\/wp-json\/wp\/v2\/posts\/977","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/critida.com\/id\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/critida.com\/id\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/critida.com\/id\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/critida.com\/id\/wp-json\/wp\/v2\/comments?post=977"}],"version-history":[{"count":0,"href":"https:\/\/critida.com\/id\/wp-json\/wp\/v2\/posts\/977\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/critida.com\/id\/wp-json\/wp\/v2\/media\/978"}],"wp:attachment":[{"href":"https:\/\/critida.com\/id\/wp-json\/wp\/v2\/media?parent=977"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/critida.com\/id\/wp-json\/wp\/v2\/categories?post=977"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/critida.com\/id\/wp-json\/wp\/v2\/tags?post=977"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}