Uji Antioksidan Belimbing Wuluh dan Ampas Nanas Terhadap Kualitas Minyak Goreng Habis Pakai

ABSTRACT
Used Cooking Oil is oil produced from frying residue
and is carcinogenic because it causes oxidation, hydrolysis,
and polymerization to produce toxic peroxides and free fatty
acids that are difficult for the body to digest. Measurement of
oil quality can be measured through 3 parameters, namely, the
peroxide number, the acid number and the oil color. Efforts to
control the quality of cooking oil are the addition of natural
antioxidants, starch wuluh and pineapple pulp. Starfruit
contains flavonoids, terpenoids, phenols and pectins as well as
Vitamins C and A which can absorb free radicals in oil.
Meanwhile, pineapple pulp contains high levels of vitamin C,
flavonoids and polyphenols which can eat free radicals. This
Research aims to determine the differences in the antioxidant
power of starfruit and pineapple pulp to maintain the quality
of used cooking oil. This research is experimental, which will
study the antioxidant power of starfruit and pineapple pulp at
the acid number, peroxidant and color intensity of used
cooking oil. 3 grams of dry starfruit and 0.4 grams of dried
pineapple pulp are added to each pad 100 mL of used cooking
oil. The application of starfruit and pineapple pulp in used
cooking oil had a significant effect on the 3 oil quality
parameters, namely the acid number, the peroxide number and
the oil color intensity, with a significance value of P <0.05.
This is because the antioxidant content and composition of the
two ingredients are different. Wuluh starfruit in the addition of
3 grams provides a fairly large antioxidant effect, while
pineapple pulp at a concentration of 0.4 grams has shown anti-
oxidant power so a higher concentration is needed to produce
optimal antioxidant power.
Keywords : Antioxidants, Starfruit, Pineapple
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