PENETAPAN KADAR ASAM LEMAK BEBAS DAN BILANGAN PEROKSIDA PADA MINYAK GORENG YANG DIGUNAKAN PEDAGANG GORENGAN DI JL. A.W SJAHRANIE SAMARINDA
Abstract: Free fatty acids and
peroxide are part of cooking oil quality parameters. This study aims to
determine the levels of free fatty acids and peroxide value in cooking oil used
by fried merchant in Jl. A.W. Sjahranie Samarinda. Sampling was done by total
sampling which is cooking oil before frying and after frying a few times from
four fried merchants. Determination of free fatty acid content using
alkalimetry method and levels of peroxide using iodometric method.The test
results of the free fatty acid content of samples A, B, C, D cooking oil before
frying is equal to 0.16%; 0.27%; 0.33%; 0.32%, and free fatty acid levels after
few times frying is 0.19%; 0.29%; 0.37%; 0.36%. The test results of the
peroxide sample A, B, C, D cooking oil before frying in the amount of 18.95 meq
O2/kg; 27.63 meqO2/kg; 24.67 meq O2/kg; 23.29 meq O2/kg. Peroxide levels after
several times frying is 26.25 meqO2/kg; 35.72 meqO2/kg; 34.54 meqO2/kg; 33.16
meqO2/kg. Average levels of free fatty acids cooking oil before frying is 0.27%
and after frying to 0.30%, or an increase of 12.04%. While the average level of
peroxide cooking oil before frying of 23.64 meqO2/kg and after frying be 32.42
meqO2/kg or an increase of 37.16%.
Keywords: free fatty acids, peroxide value, cooking oil
Penulis: Henny Nurhasnawati
Kode Jurnal: jpfarmasidd150515
