Evaluation of the chemical quality of palm cooking oil resulting from repeated use by pecel lele vendors in Buduran District, Sidoarjo.
DOI:
https://doi.org/10.33830/fsj.v5i2.14535.2025Abstract
This study aimed to evaluate the quality of cooking oil based on peroxide value, free fatty acid (FFA) content, iodine value, and color characteristics. The peroxide value, FFA content, and iodine value were determined using titration methods, while color evaluation was conducted utilizing a colorimeter. This study investigated samples obtained from a pecel lele (fried catfish) vendor in the Buduran area, Sidoarjo. The experimental design employed was a Completely Randomized Design (CRD) consisting of four samples with distinct treatments. Sample A served as the control (fresh cooking oil), while Samples B, C, and D represented cooking oil utilized for two, four, and six frying cycles, respectively. Each treatment was performed in triplicate. The obtained data were statistically analyzed using One-Way Analysis of Variance (ANOVA) via Microsoft Excel 2016 at a 5% significance level. The analytical results indicated that all samples (A, B, C, and D) complied with the peroxide value quality standard stipulated by SNI 7709:2019. Regarding the FFA parameter, only Samples A and B conformed to the SNI 7709:2019 standard, whereas Samples C and D failed to meet the specified requirements. For the iodine value, only Sample A has satisfied the SNI 01-0018:2006 standard, with Samples B, C, and D failing to meet the criteria. Similarly, in terms of color characteristics, only Sample A met the SNI 01-0018:2006 standard, while Samples B, C, and D did not conform. Based on the four evaluated parameters, it can be concluded that an increased frequency of heating during the frying process accelerates Maillard reactions, oxidation, and hydrolysis, thereby significantly degrading the overall quality of the cooking oil.
References
Aditia, R. P., Darmanto, Y., & Romadhon, R. (2014). Perbandingan mutu minyak ikan kasar yang diekstrak dari berbagai jenis ikan yang berbeda. Jurnal Pengolahan Dan Bioteknologi Hasil Perikanan, 3(3), 55–60.
Agung, G. S., & Rismaya, R. (2024). Pengaruh suhu pemanasan terhadap karakteristik mutu minyak goreng bekas pakai pedagang gorengan. AGRITEKNO: Jurnal Teknologi Pertanian, 13(1), 15–23. https://doi.org/10.30598/jagritekno.2024.13.1.15
Aisyah, S., Yulianti, E., & Fasya, A. G. (2012). Penurunan angka peroksida dan asam lemak bebabs (FFA) pada proses bleaching minyak goreng bekas oleh karbon aktif polong buah kelor (Moringan oliefera Lamk) dengan aktivasi NaCl. ALCHEMY, 1(2), 53–103. https://doi.org/10.18860/al.v0i0.1669
Alkaff, H., & Nurlela, N. (2020). Analisa bilangan peroksida terhadap kualitas minyak goreng sebelum dan sesudah dipakai berulang. Jurnal Redoks, 5(1), 65–71. https://doi.org/10.31851/redoks.v5i1.4129
Almadani, A. (2017). What should Arabs learn from Indonesia? International Conference on Ethnicity and Globalization, 1–7.
Aminullah, A. (2018). Perubahan sifat fisikokimia minyak sawit bekas pakai (jelantah) pada penggorengan daging ayam. JURNAL PERTANIAN, 9(1), 31–42. https://doi.org/10.30997/jp.v9i1.1153
Anwariyah, R. (2018). Analisis kualitas fisik dan kimia minyak goreng pada penggorengan ikan lele (Clarias gariepinus B.) secara berulang dengan vacuum frying [Skripsi]. Universitas Brawijaya.
Burhan, A. H. (2018). Penetapan angka peroksida minyak goreng curah sawit pada penggorengan berulang ikan lele. JURNAL PENDIDIKAN SAINS (JPS), 6(2), 48–53. https://doi.org/10.26714/jps.6.2.2018.48-53
Destiana, I. D., & Safitri, L. S. (2023). Comparative study of chemical quality and sensory attributes of top brand cooking oils in Indonesia. E3S Web of Conferences, 373, 04016. https://doi.org/10.1051/e3sconf/202337304016
Dinas Kelautan dan Perikanan Provinsi Jawa Timur. (2023). Statistik kelautan dan perikanan Provinsi Jawa Timur.
Dwiloka, B., B. E. Setiani, & D. Karuniasih. (2021). Pengaruh penggunaan minyak goreng berulang terhadap penyerapan minyak, bilangan peroksida dan asam lemak bebas pada ayam goreng. Science Technology and Management Journal, 1(1), 13–17. https://doi.org/10.53416/stmj.v1i1.7
Fanani, N., & Ningsih, E. (2019). Analisis kualitas minyak goreng habis pakai yang digunakan oleh pedagang penyetan di daerah Rungkut Surabaya ditinjau dari kadar air dan kadar asam lemak bebas (ALB). Jurnal IPTEK, 22(2), 59–66. https://doi.org/10.31284/j.iptek.2018.v22i2.436
Gultom, E., & Hestina, H. (2023). Efektifitas black garlic sebagai adsorben untuk menurunkan kadar asam lemak bebas dan bilangan peroksida pada minyak goreng bekas. JURNAL TEKNOLOGI KESEHATAN DAN ILMU SOSIAL (TEKESNOS), 5(1), 32–38.
Hasibuan, H. A., & Siahaan, D. (2014). Review standar minyak goreng sawit diperkaya karoten terkait fortifikasi vitamin A Sebagai revisi SNI 01-3741-2002. Jurnal Standardisasi, 16(1), 65–76. https://doi.org/10.31153/js.v16i1.76
Hutagalung, A., Sunar, S., & Tobing, S. M. L. (2018). Analisis mutu minyak goreng pada penjual gorengan dan pecel lele di beberapa lokasi di Kota Palembang. Agrisia: Jurnal Ilmu-Ilmu Pertanian, 7(1), 1–12.
Kementerian Pertanian Republik Indonesia. (2023). Statistik konsumsi pangan tahun 2023.
Khoirunnisa, Z., Wardana, A. S., & Rauf, R. (2020). Angka asam dan peroksida minyak jelantah dari penggorengan lele secara berulang. Jurnal Kesehatan, 12(2), 81–90. https://doi.org/10.23917/jk.v12i2.9764
Lestari, T. R. P. (2020). Penyelenggaraan keamanan pangan sebagai salah satu upaya perlindungan hak masyarakat sebagai konsumen. Aspirasi: Jurnal Masalah-Masalah Sosial, 11(1), 57–72.
Marpaung, C. N. (2024). Uji kualitas used cooking oil ditinjau dari bilangan iod. Universitas Terbuka.
Nugraheni, D. T. (2011). Analisis penurunan bilangan iod terhadap pengulangan penggorengan minyak kelapa dengan metode titrasi iodometri [Skripsi]. Universitas Islam Negeri Sultan Syarif Kasim Riau.
Silalahi, R. L. R., Sari, D. P., & Dewi, I. A. (2017). Testing of Free Fatty Acid (FFA) and Colour for Controlling the Quality of Cooking Oil Produced by PT. XYZ. Industria: Jurnal Teknologi Dan Manajemen Agroindustri, 6(1), 41–50. https://doi.org/10.21776/ub.industria.2017.006.01.6
Sinaga, A. G. S., & Siahaan, D. (2018). Profil asam lemak jenuh pada produk makanan turunan minyak kelapa sawit di Indonesia. Talenta Conference Series: Tropical Medicine (TM), 1(1), 306–312. https://doi.org/10.32734/tm.v1i1.70
Sugito, S., Firmansyah, A., & Triana, L. (2020). Analysis of the effect of addition of noni fruit (Morinda citrifolia L.) in used fried oil to iodium number. Jurnal Laboratorium Khatulistiwa, 4(1), 9–12. https://doi.org/10.30602/jlk.v4i1.938
Suroso, A. S. (2013). Kualitas minyak goreng habis pakai ditinjau dari bilangan peroksida, bilangan asam dan kadar air. Jurnal Kefarmasian Indonesia, 3(2), 77–78.
Tarigan, J., & Simatupang, D. F. (2019). Uji kualitas minyak goreng bekas pakai dengan penentuan bilangan asam, bilangan peroksida dan kadar air. Regional Development Industry & Health Science, Technology and Art of Life, 6–10.
