Abstract

Palm cooking oil is a basic need for people in Indonesia. Heating the palm cooking oil for a long time can decreased the quality of the oil, one of them is free fatty acid parameter. This study aims to determine the free fatty acids in samples of new cooking oil and cooking oil after used. Analysis of oil quality was observed based on organoleptic and free fatty acid (FFA) parameters. The FFA value in cooking oil was carried out using the titration method, while organolepic was obtained by sensory observation. The samples were new cooking oil (A), cooking oil used twice ( B) and cooking oil used more than twice (C). The results showed that the free fatty acid value in sample A met the SNI standard (< 0.3), namely 0.0799, while the free fatty acid value in samples B and C was higher than the SNI standard, namely 0.3062 and 0.3915. Statistical analysis showed that there was a significant difference in the free fatty acid values in sample A compared to samples B and C (p<0.05). Based on this research, it can be concluded that repeated heating of cooking oil can increase the free fatty acid value significantly. ABSTRAK Minyak goreng menjadi kebutuhan pokok masyarakat di Indonesia. Pemanasan minyak goreng dalam waktu lama dapat menyebabkan penurunan kualitas minyak, salah satunya di parameter asam lemak bebas. Penelitian ini bertujuan untuk mengetahui perbedaan asam lemak bebas dalam sampel minyak goreng baru dan minyak goreng setelah digunakan. Analisis kualitas minyak diamati berdasarkan organoleptik dan parameter asam lemak bebas (ALB). Nilai ALB dalam minyak goreng dilakukan dengan metode titrasi, sedangkan organolepik diperoleh dengan pengamatan indera. Sampel berupa minyak goreng baru (sampel A), minyak goreng 2 kali pakai (sampel B) dan minyak goreng lebih dari 2 kali pakai (sampel C). Hasil penelitian menunjukan nilai asam lemak bebas pada sampel A memenuhi standar SNI (< 0,3) yaitu 0,0799, sedangkan asam lemak bebas pada sampel B dan C lebih tinggi dari standar SNI, yaitu 0,3062 dan 0,3915. Analisis statistik menunjukan adanya perbedaan bermakna nilai asam lemak bebas pada sampel A dibandingkan dengan sampel B dan C (p<0,05). Berdasarkan penelitian ini dapat disimpulkan bahwa pemanasan berulang pada minyak goreng dapat meningkatkan nilai asam lemak bebas secara signifikan.

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