Uji Bilangan Peroksida Pada Minyak Curah Bekas Rumah Tangga  Di RT 05 Jalan Kedung Mangu Kecamatan Kenjeran Kota Surabaya

Agnes Yuliana Icha Mauliddia; Rina Rismaya

doi:10.58169/saintek.v2i1.142

Authors

Agnes Yuliana Icha Mauliddia Universitas Terbuka
Rina Rismaya Universitas Terbuka

DOI:

https://doi.org/10.58169/saintek.v2i1.142

Keywords:

Peroxide Number, Bulk cooking oil, Iodometry Method

Abstract

In the past year, the price of bottled oil has soared and its availability has become scarce. So that in its use, people use bulk oil instead of packaged oil and use it repeatedly. Repeated use of cooking oil can increase the value of the peroxide value. Peroxide number value in oil that is not in accordance with SNI 3741-2013 is 10 mek O2/ Kg indicates that the oil is damaged or rancid. This study aims to determine the value of peroxide value in bulk oil that is used repeatedly using the Iodometry method with two experimental repetitions. The results of this study prove that repeated frying can increase the peroxide value significantly. Peroxide number value in sample A1 = 9.82; A2 = 9.416; B1 = 15.95; B2 = 14.455; C1 = 20.41; C2 = 20.904; D1 = 4.969 ; D2 = 5.607 : E1 = 7.001 ; E2 = 7.676. Of the 5 samples tested, it was shown that there were samples B and C whose results exceeded the SNI 3741-2013 Standard, Sample A approached the maximum limit of the SNI 3741-2013 Standard, and Samples D and E were below the SNI 3741-2013 Standard. According to the survey, it was found that samples B and C were the cooking oil samples with the most frequency of frying successively 5 – 7 times. So it can be concluded that the more often the frying is done repeatedly, the higher the peroxide number value in the household used bulk cooking oil.

References

Andarwulan, N., Gitapratiwi, D., Laillou, A., Fitriani, D., Hariyadi, P., Moench-Pfanner, R., & Martianto, D. (2014). Quality of vegetable oil prior to fortification is an important criteria to achieve a health impact. Nutrients, 6(11), 5051–5060. DOI : https://doi.org/10.3390/nu6115051

Ardhany, S. D., & Lamsiyah. (2018). Tingkat Pengetahuan Pedagang Warung Tenda Di Jalan Yos Sudarso Palangkaraya Tentang Bahaya Penggunaan Minyak Jelantah Bagi Kesehatan. Jurnal Surya Medika, 3(2), 62–68.

Ayu Devianti, V., & Herlina Yulianti, C. (2018). Identifikasi dan Penetapan Kadar Klorin Dalam Pembalut Wanita yang Beredar di Kelurahan Ketintang dengan Metode Titrasi Iodimetri. Journal of Pharmacy and Science, 3(1), 9–12.

Azis, Z. M. R., Ulya, N. N., & Sariwati, A. (2018). Penetapan Bilangan Peroksida Minyak Goreng Kemasan Dengan Beberapa Frekuensi Penggorengan. Prosiding Seminar Nasional Sains, Teknologi Dan Analisis, 1, 166–170.

Husnah, & Nurlela. (2020). Analisa Bilangan Peroksida Terhadap Kualitas Minyak Goreng Sebelum Dan Sesudah Dipakai Berulang. Jurnal Redoks, 5(1), 65–71. DOI : https://doi.org/10.31851/redoks.v5i1.4129

Luthfi, A., & Wandira, M. A. (2022). Pengaruh Harga Dan Merek Sebagai Pembanding Terhadap Keputusan Pembelian Antara Minyak Goreng Kemasan Atau Curah Ditengah Tingginya Harga Minyak Goreng Di Kuala Tungkal. Jurnal Ekonomi Syariah, 5(1), 9–24. http://www.ejournal.an-nadwah.ac.id

Nainggolan, B., Susanti, N., & Juniar, A. (2016). Pengolahan Minyak Jelantah Menggunakan Membran Poliamida/Titanium Dioksida/Arang Aktif Kulit Durian. Jurnal Pendidikan Kimia, 8(1), 45–57. DOI : https://doi.org/10.25077/jrk.v12i2.410

Nurhasnawati, H., Supriningrum, R., & Caesarina, N. (2015). Penetapan Kadar Asam Lemak Bebas Dan Bilangan Peroksida Pada Minyak Goreng Yang Digunakan Pedagang Gorengan Di Jl. a.W Sjahranie Samarinda. Jurnal Ilmiah Manuntung, 1(1), 25–30. DOI : https://doi.org/10.51352/jim.v1i1.7

Pangestuti, D. R., & Rohmawati, S. (2018). Kandungan Peroksida Minyak Goreng Pada Pedagang Gorengan Di Wilayah Kecamatan Tembalang Kota Semarang. Amerta Nutrition, 2(2), 205–211. DOI : https://doi.org/10.20473/amnt.v2i2.2018.205-211

Standar Nasional Indonesia. (2013). SNI 3741:2013 Minyak Goreng. BSN. www.bsn.go.id

Suandi, D. A. P., Suaniti, N. M., & Putra, A. A. B. (2017). Analisis Bilangan Peroksida Minyak Sawit Hasil Gorengan Tempe Pada Berbagai Waktu Pemanasan Dengan Titrasi Iodometri. Jurnal Kimia, 11(1), 69–74.

Yeniza, & Asmara, A. P. (2019). Penentuan Bilangan Peroksida Minyak Rbd (Refined Bleached Deodorized) Olein Pt. Phpo Dengan Metode Titrasi Iodometri. Amina, 1(2), 79–83. DOI ; https://doi.org/10.22373/amina.v1i2.39