Bilangan Peroksida pada Minyak Goreng Penjual Gorengan di Jalan Rajawali Kota Palangka Raya
Determination of Peroxide Value in Cooking Oil Collected from Fried Snack Seller at Jalan Rajawali Palangka Raya
DOI:
https://doi.org/10.33084/bjmlt.v1i1.461Keywords:
Peroxide Value, Cooking Oil, Fried Snacks, IodometryAbstract
A high peroxide value of used vegetable oil can lead to poisoning in the body and various diseases such as diarrhea, fat deposition in blood vessels, cancer and decrease of digestibility of fat and destruction of vitamin E. This study aims to determine the peroxide values in reused cooking oil on fried snack seller on Jalan Rajawali, Palangka Raya. A quantitative descriptive research design was used in this study. Random sampling technique was used to collect the sample — determination of peroxide value using iodometry method. Results show that based on quality requirements, from 14 cooking oil samples there were 78.6% of the samples comply with the peroxide value requirements and 21.4% of the samples did not comply with the peroxide value requirements. Samples which did not adhere to the peroxide value requirements are cooking oil that has been used for more than five repetitions.
Downloads
References
Bell, J.R. & Gillatt, P.N. 1994. Standards to ensure the authenticity of edible oils and fats.Aliment.Nutr. Agric. (FAO), 11, 29–35.
Bhattacharya, Sajilata, Tiwari & Singhal. 2008. Regeneration of thermally polymerized frying oils with adsorbents. Journal of Food Chemistry, 110: 562-570.
Ekwu, F. C., & Nwagu, A. 2004. Effect of processing on the quality of cashew nut oils. J. Sci. Agric. Food Tech. Environ. 4: 105–110.
Gunawan, Triatmo, M., & Rahayu, A. 2003. Analisis Pangan: Penentuan Angka Peroksida dan Asam Lemak Bebas Pada Minyak Kedelai Dengan Variasi Menggoreng. JKSA, 6(3): 13-16.
Knothe, G., &Dunn, R., 2003. Dependence of oil stability index of fatty compounds on their structure and concentration and presence of metals. J. Am. Oil Chem. Soc. 80: 1021–1026.
Lamboni, C., Ketevi, A., Awaga, K., & Doh, A. 1999. A Study of Heated Vegetable Oils Used By Street Vendors in Frying Foods in Lome, Togo. Bull. Chem. Soc. Ethiop., 13(2): 173-177.
Lempang, I.R., Fatimawali, &Pelealu, N.C. 2016. Uji Kualitas Minyak Goreng Curah dan Minyak Goreng Kemasan di Manado.Pharmacon, 5(4): 155-161.
Nurhasnawati, H., Supriningrum, N., & Caesariana, N. 2015. Penetapan Kadar Asam Lemak Bebas dan Bilangan Peroksida pada Minyak Goreng yang Digunakan Pedagang Gorengan di Jl. A.W. Sjahranie Samarinda. Jurnal Ilmiah Manuntung, 1(1): 25-30.
Popa, M., Glevitzky, I., Dumitrel, G-A., Glevitzky, M., & Popa, D. 2017. Study on Peroxide Values for Different Oils and Factors Affecting the Quality of Sunflower Oil. Scientific Papers. Series E. Land Reclamation, Earth Observation& Surveying, Environmental Engineering,6: 137-140
Downloads
Published
How to Cite
Issue
Section
License
All rights reserved. This publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording.