GAMBARAN BILANGAN PEROKSIDA DAN ASAM LEMAK BEBAS PADA MINYAK YANG DIGUNAKAN UNTUK MENGGORENG AYAM

Abstract

Cooking oil, a cooking medium that is widely used by Indonesian people, is often used repeatedly so that it contains a lot of free fatty acids and peroxide values, especially when frying at high temperatures. The purpose of this study was to describe the number of peroxides and free fatty acids in the cooking oil used to fry chicken. This study is a systematic review of 5 articles (Andi, 2012), (Lilik, et al, 2014), (Rina, et al, 2014), (Aminullah, et al, 2018), and (B. Dwiloka, et al, 2021) as the object of research is designed descriptively and examines secondary data. Peroxide number was determined by argentometric iodometric titration method, while free fatty acid content was determined by alkalimetric titration using KOH reagent. Article I found the highest peroxide value in the research sample, 9.83 meq/kg, while the highest free fatty acid content in the research sample was 0.97%. Through the results of research on 5 articles, it is known that article I found the highest peroxide value, reaching 9.83 meq/kg; Article II found the highest free fatty acid content, reaching 0.97%, was declared to exceed the Indonesian National Standard (SNI) limit.