Mardiyah, Siti
Analisa Bilangan Peroksida dan Bilangan Asam pada Minyak Goreng
Pedagang Penyetan Di Sutorejo Surabaya.
umsurabaya.
Abstract
Cooking oil is the oil derived from plants or animal fat purified, is liquid at
room temperature and is typically used to fry food. Cooking oil can be used up to
3-4 times a frying pan. If used repeatedly, the oil will change color. Oil damage
can occur due to various factors, one of which is the temperature or heat which
becomes a standard indicator for high peroxide and acid numbers. Peroxide and
acid number according to the requirements of SNI is 5.0 milligrams of oxygen per
100 gram. The aim of research to find out the levels of peroxide and acid in the
cooking oil used by Penyetan traders at Sutorejo street in Surabaya.
This is a descriptive research that finds out the levels of peroxide and acid in
the cooking oil. The research population used is the cooking oil of Penyetan
traders at Sutorejo street Surabaya, and samples of it are 36 samples taken
randomly. The content analysis of peroxide and acid uses iodometric method.
The result shows that there are 6 samples qualified with a percentage of
17% and 30 samples did not qualify with a percentage of 83% and 9 samples
qualify percentage of 25%, 27 do not qualify with a percentage of 75% according
to the SNI, National Standardization of Indonesia .
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