KUALITAS MINYAK GORENG HABIS PAKAI DITINJAU DARI BILANGAN PEROKSIDA, BILANGAN ASAM DAN KADAR AIR
ABSTRACT: There are habits to
reuse cooking oil that for main reason of cost saving. Reusing cooking oil
might be problem for health.This research aimed to study the number of peroxide
number, acid value, free fatty acid, and water content of light and dark brown
reused cooking oil. The quality of oil were compared to The National Standard
of Indonesia (SNI 01-3741-2002) Edible Oil Quality. Peroxide number was
determined by iodometric methods, free fatty acid level and acid value by
alkali titration (KOH/NaOH), and water content by gravimetric methods. The oil
sample were light and dark brown reused cooking oil and new packaged oil. The
oil that, use as standard reference, was new packaged oil. Each oil was
analyzed three times. Reuse cooking oil was got from food vendor in Bogor. The
results showed that the mean of peroxide number, acid value, free fatty acid
level and water content of the black colour of reused cooking oil were 7.89
O2/100g; 1.46 mg KOH/g; 0.64% and 0.61% w/w respectively. The brown colour oil were
5.15 O2/100g; 0.94 mg KOH/g; 0.41% and 0.79% w/w respectively. These light and
dark brown reused cooking oils did not comply with SNI 01-3741-2002, therefore
they are not suitable to be used for cooking.
KEYWORDS: Used cooking oil;
Peroxide level; Acid value; Free fatty acid level; Water content
Penulis: Asri Sulistijowati
Suroso
Kode Jurnal: jpfarmasidd130423
