UJI KUALITAS MINYAK GORENG CURAH DAN MINYAK GORENG KEMASAN DI MANADO - Lempang, Ika Risti (PHARMACON, 2016)
UJI KUALITAS MINYAK GORENG CURAH DAN MINYAK GORENG KEMASAN DI MANADO Ika Risti Lempang1), Fatimawali 1), Nancy C. Pelealu1) 1)Program Studi Farmasi FMIPA UNSRAT Manado, 95115 ABSTRACT Cooking oil is one of the basic needs of community to meet the day-by-day needs. These daily consume cooking oil was closely related to the health of our bodies. It is important for us to know the quality of cooking oil which we use everyday. This study aimed to test the quality analysis of bulk and packaged cooking oil in accordance with the ISO quality requirements. Cooking oil quality analysis test was performing using the test parameters of water content, free fatty acid value, acid value, and peroxide. The results of the research of bulk cooking oil materials meets the requirements of ISO such as 100% of the water content, 50% of free fatty acids, 100% of acid value, and is not eligible to peroxide numbers. The packaging cooking oil meets the requirements of ISO 50% of the water content, acid value of 100%, 50% peroxide, and did not qualify against free fatty acid value. Keyword: Cooking oil, Analysis, Water content, total free fatty acids, acid number, peroxide Numbers ABSTRAK Minyak goreng adalah salah satu kebutuhan pokok masyarakat dalam memenuhi kebutuhan sehari – hari. Minyak goreng yang kita konsumsi sehari – hari sangat erat kaitannya dengan kesehatan tubuh kita. Penting bagi kita untuk mengetahui kualitas dari minyak goreng yang kita gunakan sehari – hari. Penelitian ini bertujuan untuk melakukan uji analisis kualitas minyak goreng curah dan kemasan sesuai dengan persyaratan mutu SNI. Uji analisis kualitas minyak goreng menggunakan uji parameter kadar air, bilangan asam lemak bebas, bilangan asam, dan bilangan peroksida. Hasil penelitian bahan minyak goreng curah memenuhi persyaratan SNI 100% terhadap kadar air, asam lemak bebas 50%, bilangan asam 100%, dan tidak memenuhi syarat terhadap bilangan peroksida. Minyak goreng kemasan memenuhi persyaratan SNI 50% terhadap kadar air, bilangan asam 100%, bilangan peroksida 50%, dan tidak memenuhi syarat terhadap bilangan asam lemak bebas. Kata kunci : Minyak goreng, Analisis, Kadar air, Bilangan Asam Lemak Bebas, Bilangan Asam, Bilangan Peroksida