Quality Analysis of Repeated Frying of Bulked Palm Oil on Red Potato using a Deep Fryer

Abstract

The repeated use of cooking oil will cause the oil to be damaged by oxidation during the frying process. Thus, it is not good for health if it is continuously consumed. The purpose of this study was to determine the quality standard of cooking oil that was used repeatedly by testing the amount of peroxide, free fatty acids, and water content within the SNI 01-3741-2013 limits. The research was carried out 25 times of frying, at a temperature of 180 C, and a time of 7.5 minutes on red potatoes using a deep fryer. The result of the peroxide number test before frying was 5.24 mek O2/kg, and there was damage in the 11th frying pan with a value of 10.99 mek O2/kg. While the free fatty acids before frying are 0.16 mg KOH/g. and there was damage to the 19th pan, namely 0.64 mg KOH/g. the water content before frying is 0.14% b/b and the first cooking oil has met the SNI standard, namely 0.15% b/b. So it is known that the more frequent frying is done, the quality of cooking oil will decrease and will be carcinogenic.