The Quality Test of Palm Cooking Oils in Entikong, West Kalimantan

Thamren Juniarto; Ida Diyanti  Isnasia

doi:10.33830/fsj.v1i2.1916.2021

Thamren Juniarto Instansi Balai Riset dan Standarisasi Industri Pontianak
Ida Diyanti Isnasia Instansi Balai Riset dan Standarisasi Industri Pontianak

DOI:

https://doi.org/10.33830/fsj.v1i2.1916.2021

Keywords:

Palm cooking oil, Indonesian National Standard, Malaysia, Testing

Abstract

Palm cooking oil is a common food ingredient used by the community to meet their daily needs. Cooking oils distributed in the border area between Malaysia and Indonesia, especially
around the Entikong, West Kalimantan region are very vulnerable to counterfeiting and their qualities are unknown. This study was aimed to test the quality of cooking oils from Malaysia
distributed in the border areaof Entikong, West Kalimantan to test whether they comply with the requirements of SNI 7709: 2012 regarding Palm Cooking Oil. The cooking oil quality test includes parameters of odor, taste, color, water content, free fatty acid number, peroxide
number, pelican oil, vitamin A and metal contamination (Pb, Cd, Hg, As and Sn). The results of this study indicated that cooking oils from Malaysia which were used as test samples met the requirements of SNI exception for peroxide number in which four of six samples didn’t meet the standard.

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