Efek Anti Oksidan Bawang Putih Terhadap Penurunan Bilangan Peroksida Minyak Jelantah

ABSTRACT
Used cooking oil is leftover cooking oil from food
frying processes. The use of cooking oil which is repeated
with a high temperature and a long time can cause the oil
to oxidation and hydrolysis, resulting in increased levels
of peroxide. High peroxide value can pose a health hazard.
Allisin is antioxidants contained in garlic. Allisin are
primary antioxidants which act as free radical scavengers
that can slow oxidation on used cooking oil. The purpose
of this study was to determine the effect of garlic on
decreased levels of peroxide in used cooking oil. This type
of research is experimental by the number of samples in
each treatment as many as 4 samples. Formulation of the
problem of this study is whether there is the effect of
adding garlic to decreased levels of peroxide on used
cooking oil.
From the results of the average levels of peroxide in
used cooking oil that has been saved within 3 days is
26.0482 control mEq, 10 mEq% 23.65098, 22.71355 mEq
20%, 30% mEq 18.65023, 17.92128 mEq 40%, 50%
16.52508 mEq. Statistical analysis with ANOVA test
shows the effect of adding garlic to decreased levels of
peroxide in used cooking oil with p value (sig) = 0.000
which is smaller than 0.05. The results of Tukey HSD test
showed the addition of garlic 30% is effective to reduce
levels of peroxide on used cooking oil.
Therefore, the addition of garlic may inhibit the process of
rancidity and lower levels of peroxide in used cooking oil.
Keywords: garlic, cooking oil, peroxide value