Abstract
Repeated heating of palm oil will result in increased peroxide values and can cause disease in the organisms that consume them. The study used a completely randomized design with 15 treatments (five types of palm oil cooking with three types of heating/one time, four times, and eight times) and five replications. Results of data analysis of test parameters such as SGOT and SGPT values, histologic liver damage showed significant differences (p<0.05). There has also been a significant correlation (p<0.05) between recurrent heating of palm fried oils with liver histologic damages and liver function values.
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