The quality of indonesian brands of consumable cooking oils is reviewed by peroxide numbers and free fatty acid value

Mirwa Adiprahara Anggarani, Prima Retno Wikandari, Rudiana Agustini, Rusyariyanto Waskito, Yuni Fransiska

Abstract


This study evaluated laboratory skills among the students during biochemistry practicum activities and built laboratory information for the internal and external community of Universitas Negeri Surabaya in 2024. The habit of reusing cooking oil for the main reason of saving costs can cause health problems. Parameters used to determine quality cooking oils include content-free fatty acids and number peroxide. The research purposes for this experiment are to know the rate of free fatty acids and the number of peroxides in Branded and out-of-stock cooking oil used for now. Determination of free fatty acids was done with the method of alkalimetry and the determination number of peroxide was done with the technique of iodometry. Result of the study This shows average rate of sour fat-free oil frying before frying is 0.22% And after frying becomes 0.40% or enhancement amounting to 185.98 %. The average level of number peroxide oil fried before frying is as big as 1.11 meq O2 /kg and after frying to 3.52 meq O2 /kg or enhancement as big as 317.25%. Average rate sour fat-free oil fry before frying No exceed standard SNI 7702: 2012, namely maximum 0.3%. However, the average level of free fatty acids in cooking oil after frying exceeds the SNI 7702:2012 standard, namely above 0.3%. Whereas the average rate number peroxide oil fry before and after frying does not exceed standard SNI 7709: 2012 which is a maximum of 10 meq O2 /kg.

Keywords


Alkalimetry; Cooking oil; Free fatty acids; Iodometry numbers peroxide

Full Text:

PDF

References


Abdullah. (2007). Pengaruh penggorengan dan intensitas penggorengan terhadap kualitas minyak goreng. Jurnal Pilar Sains, 6(2),45-50.

Aminah, S., & Isworo, J. T. (2010). Praktek penggorengan dan mutu minyak goreng sisa pada rumah tangga di RT V RW III Kedungmundu Tembalang Semarang. Prosiding Seminar Nasional & Internasional, 2, p. 261-267.

Ati, V. M., Mauboy, R. S., & Keneng, M. S. R. A. (2020). Pengujian Kadar Bilangan Peroksida dan Asam Lemak Bebas Minyak Kelapa (Cocos nucifera L.) Kelentik. J. Biotropikal Sains, 17(2), 24-30.

Chalid, S. Y., Muawanah, A., & Jubaedah, I. (2008). Analisa Radikal Bebas pada Minyak Goreng Pedagang Gorengan Kaki Lima. Jurnal Kimia VALENSI, 1(2). https://doi.org/10.15408/jkv.v1i2.254

Damarani, ZD., Sholihah, LM., Zullaikah, S., Rachimoellah, M. (2019). Pre -Design of Refined Bleached Deodorized (RBD) Olein Factory from Crude Palm Oil (CPO). ITS Engineering Journal, 8(1), 51-55. https://doi.org/10.12962/j23373539.v8i1.41671

deMan, J. M. (1999). Principles of food chemistry. In Food Science Text Series. Springer US. https://doi.org/10.1007/978-1-4614-6390-0

Fauzi, Y. (2006). Kelapa sawit: Budidaya, pemanfaatan hasil dan limbah, analisis usaha dan pemasaran. Jakarta: Spreader Self-subsistent.

Alkaff, H & Nurlela, N. (2020). Analisis bilangan peroksida terhadap kualitas minyak goreng sebelum dan sesudah dipakai berulang-ulang. Jurnal Redoks, 5(1), 65-71. https://doi.org/10.31851/redoks.v5i1.4129

Hutapea, H. P., Sembiring, Y. S., & Ahmadi, P. (2021). Uji kualitas minyak goreng curah yang dijual di pasar tradisional Surakarta dengan penentuan kadar air, bilangan asam dan bilangan peroksida. QUIMICA: Jurnal Kimia Sains dan Terapan, 3(1), 6-11. https://doi.org/10.33059/jq.v3i1.3311

Ihwan, I., Fadlia, F., & Anam, S. (2019). Mutu minyak jelantah dengan adsorben biji salak (Salacca zalacca (Gaertn.)Voss) menggunakan parameter bilangan peroksida dan asam lemak bebas. Jurnal Farmasi Galenika (Galenika Journal of Pharmacy), 5(2), 124–131. https://doi.org/10.22487/j24428744.2019.v5.i2.10070

Inayati, N. I., & Dhanti, K. R. (2021). Pemanfaatan minyak jelantah sebagai bahan dasar pembuatan lilin aromaterapi sebagai alternatif tambahan penghasilan pada anggota aisyiyah desa Kebanggan Kec Sumbang. BUDIMAS : Jurnal Pengabdian Masyarakat, 3(1). https://doi.org/10.29040/budimas.v3i1.2217

Ketaren, S. (1986). Pengantar teknologi minyak dan lemak pangan. Penerbit, Universitas Indonesia: Jakarta.

Khoirunnisa, Z., Wardana, A. S., & Rauf, R. (2020). Angka asam dan peroksida minyak jelantah dari penggorengan lele secara berulang. Jurnal Kesehatan, 12(2), 81–90. https://doi.org/10.23917/jk.v12i2.9764

Lempang, I. R. (2016). Uji kualitas minyak goreng curah dan minyak goreng kemasan di manado. PHARMACON, 5(4), 155-161.

Maimun, T., Arahman, N., Hasibuan, F. A., & Rahayu, P. (2017). Penghambatan Peningkatan Kadar Asam Lemak Bebas (Free Fatty Acid) pada Buah Kelapa Sawit dengan Menggunakan Asap Cair. Jurnal Teknologi Dan Industri Pertanian Indonesia, 9(2), 44–49. https://doi.org/10.17969/jtipi.v9i2.8469

Maulinda, L., ZA, N., & Nurbaity, N. (2018). Hidrolisis Asam Lemak Dari Buah Sawit Sisa Sortiran. Jurnal Teknologi Kimia Unimal, 6(2), 1. https://doi.org/10.29103/jtku.v6i2.471

National Standards Agency. (2012). SNI7702:2012 Persyaratan Mutu Minyak Goreng Badan Standardisasi Nasional: Jakarta.

Neilsen, SS. (2003). Introduction to Food Analysis. Kluwer Academic/Plenum Publishers, New York.

Nurhasnawati, H. (2017). 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. https://doi.org/10.51352/jim.v1i1.7

Prastiwi, A., Astari, C., Makkasau, S., & Sukmawati, Y. (2023). Uji penetapan kadar asam lemak bebas minyak goreng dari kulit ayam. Jurnal SAGO Gizi Dan Kesehatan, 4(2), 165. https://doi.org/10.30867/gikes.v4i2.1117

Priskila, G., & Darmawan, P. (2022). Analysis of Peroxide Numbers and Free Fatty Acids in Unbranded Bulk Cooking Oil in Traditional Markets. Jurnal Kimia Dan Rekayasa, 3(1), 21–26. https://doi.org/10.31001/jkireka.v3i1.41

Raharjo, S. (2006). Merusak Oksidatif pada Makanan. Yogyakarta: Press Universitas Gadjah Mada.

Rustiana, T., & Rahayu, D. (2021). Variasi waktu kontak arang aktif untuk menurunkan bilangan peroksida pada minyak goreng bekas pakai. Medical Technology and Public Health Journal, 5(1), 104–110. https://doi.org/10.33086/mtphj.v5i1.1470

Setyawati, H., Putra, M. S. M., & Azarine, E. N. (2022). Pemanfaatan Limbah (Ampas Tebu Kering, Kulit Pisang Kering, Kulit Nanas Kering) pada Pemurnian Minyak Jelantah. Prosiding SENIATI, 6(3), 520–526. https://doi.org/10.36040/seniati.v6i3.5089

Tuasamu, S. Z. (2018). Bahaya penggunaan minyak penggorengan berulang dilihat dari angka peroksidanya.

Wiadnya, IBR, Urip, Minovriyantil, E. (2019). Pengaruh Penambahan Ragi Tempe (Rhizopus Sp.) Pada Pembuatan Minyak Kelapa Terhadap Kualitas Minyak. Journal of Chemistry, 64-71

Wiadnya, I. B. R., Urip, U., & Minovriyanti, E. (2019). Pengaruh Penambahan Ragi Tempe (Rhizopus sp) Pada Pembuatan Minyak Kelapa terhadap Mutu Minyak. J. Chem. Inf. Model, 53(9), 1689-1699.

Winarno, FG. (2004). Kimia Pangan dan Nutrisi. Jakarta: Gramedia Pustaka Utama.




DOI: https://doi.org/10.24114/jpkim.v16i2.59012

Article Metrics

Abstract view : 118 times
PDF - 41 times

Refbacks

  • There are currently no refbacks.


Copyright (c) 2024 Mirwa Adiprahara Anggarani

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.

Jurnal Pendidikan Kimia
Contact: +62 853-1769-2813
Email: jpkim.pps@unimed.ac.id

Jl. Willem Iskandar, Pasar V, Medan Estate, Medan City, North Sumatra Province, Postal Code 20221. Phone/fax: (061) 661 3365 / +62 852-7802-1981.

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.