{"version":"1.0","provider_name":"OmahBSE","provider_url":"https:\/\/www.omahbse.com\/blog","author_name":"admin","author_url":"https:\/\/www.omahbse.com\/blog\/author\/admin\/","title":"Bagaimana sifat kimia berperan dalam pembuatan minyak goreng? - OmahBSE","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"ZRMnlxlpxm\"><a href=\"https:\/\/www.omahbse.com\/blog\/bagaimana-sifat-kimia-berperan-dalam-pembuatan-minyak-goreng\/\">Bagaimana sifat kimia berperan dalam pembuatan minyak goreng?<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.omahbse.com\/blog\/bagaimana-sifat-kimia-berperan-dalam-pembuatan-minyak-goreng\/embed\/#?secret=ZRMnlxlpxm\" width=\"600\" height=\"338\" title=\"&#8220;Bagaimana sifat kimia berperan dalam pembuatan minyak goreng?&#8221; &#8212; OmahBSE\" data-secret=\"ZRMnlxlpxm\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/www.omahbse.com\/blog\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","thumbnail_url":"https:\/\/www.omahbse.com\/blog\/wp-content\/uploads\/2023\/08\/Bagaimana-sifat-kimia-berperan-dalam-pembuatan-minyak-goreng.webp","thumbnail_width":780,"thumbnail_height":500,"description":"Sifat kimia memainkan peran krusial dalam pembuatan minyak goreng. Proses pemanasan minyak menciptakan transformasi kimia yang mempengaruhi rasa, warna, aroma, dan stabilitas minyak. Reaksi oksidasi dan polimerisasi terjadi, membentuk senyawa berbahaya seperti aldehida dan radikal bebas. Memahami sifat kimia ini penting untuk memilih minyak yang aman dan mengoptimalkan kualitas makanan yang digoreng. Penjelasan dan Jawaban [&hellip;]"}