Abstract
Curcumin that is extracted from Temulawak (curcuma zanthorrizha) is a natural source of antioxidants. It can be added in palm oil to reduce the destruction caused of heat in frying process. The method used in this study was a completely randomized design (CRD) with a single factor, each repeated 3 times and to know the difference was used the DMRT test. The research was conducted in two stages. First stage is to determine the best concentration of curcumin added into palm cooking oil (0 ppm, 300 ppm, 600 ppm, 900 ppm, 1200 ppm) while the second stage is to test the stability of curcumin in palm cooking oil used to fry for four times of frying. The results of the study showed that the best curcumin extract addition is concentration of 1200 ppm, where the cooking oil has characteristics iodine value of 60.790 gr I2 / 100 gr, peroxide number 1.033 mEq / Kg, free fatty acid 0.076%, moisture content 0.061%, smoke point 193.33C and antioxidant activity 62.469%. The results of the stability of curcumin extract on palm cooking oil during the fourth frying process were iodine value 60,509 gr I2 / 100 gr(0.36% decrease), peroxide number 1,798 mEq / Kg (59.39% increase), free fatty acid 0.096%( 12.94%increase), moisture content 0.245% (218.18%increase), smoke point 174,00C (6.70% decrease)and antioxidant activity (DPPH) 56,092%(6.93% decrease).
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