ANALISA BILANGAN PENYABUNAN PADA MINYAK GORENG CURAH SEBELUM DAN SESUDAH PENGGORENGAN CORNDOG MOZARELLA YANG DIPERJUALBELIKAN DI PASAR MMTC KOTA MEDAN

Abstract

Oil is a substance or material that does not dissolve in water, can come from plants or animals, and is a mixture of glycerides with different fatty acid composition. In Indonesia, palm oil is the type of oil most often used. The purpose of this study was to determine the level of saponification number in bulk cooking oil, before and after frying Corndog Mozzarella. This research is a laboratory experiment, carried out at the Food and Beverage Health Chemistry Laboratory, Health Polytechnic of the Ministry of Health Medan, Department of Medical Laboratory Technology, from November 2022 to June 2023. A number of 3 samples of cooking oil, used by fried traders at MMTC Market, Medan, were used as research samples. The examination was carried out using the acid-alkalimetry titration method. The value of the saponification number before frying is 106.23 - 125.10 KOH/gram; while the value of saponification number after 4 times frying is 117.26 - 122.47 KOH/gram; after 8 times of frying is 106.79 - 118.72 KOH/gram; after 12 times of frying is 106.23 - 109.2 KOH/gram. The value of the saponification number of 3 samples of cooking oil at the MMTC Market, Medan, was 106.23 - 125.10 KOH/gram, which did not meet the requirements of SNI-3741-1995, which was between 196 - 206 KOH/gram.