THE QUALITY OF COOKING OIL IN THE PAN IN NORTH DENPASAR DISTRICT

Ni Putu Rianti Denni, I Gusti Putu Sudita Puryana, Anak Agung Nanak Antarini

Abstract


Cooking oil is a food ingredient with the main composition of triglycerides derived from vegetable materials with no chemical changes including hydrogenation, cooling and having been through a process of refining or purification used for frying. This research aims to determine the quality of cooking oil used in the fried Hawker merchants in North Denpasar district. This method of study uses a type of simple random sampling study that is random sampling. The population in this research is a hawker food merchant in North Denpasar district. This research results in the sample of cooking oil with quality observation of organoleptic color and aroma. In the color of cooking oil, the color of brownish yellow and brown blackish and in the aroma of cooking oil obtained rancid aroma. The average value of acid figures on cooking oil samples ranged from 0.66 mg KOH/g up to 1.21 mg of KOH/g, while the average value of peroxide figures on cooking oil samples ranged from 15.18 mekO2/kg to 20.30 mekO2/kg which means the acid numbers and Peroxide number in cooking oil is assessed to exceed the quality standard of cooking oil is the maximum acid number 0.6 mg KOH/g and number peroxide maximum 10 mek/kg according to SNI. The conclusion of this research in cooking oil color obtained yellow color and brown blackish chocolate while the aroma of cooking oil obtained rancid aroma, next to the acid number in the sample of the highest value of 1.21 mg KOH/g and the value The lowest is 0.66 mg KOH/g, while the peroxide number in the highest value sample is 20.30 mekO2/kg and the lowest value is 15.18 mekO2/kg.

Keyword: quality of cooking oil, fried.


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DOI: https://doi.org/10.33992/jig.v9i3.817

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