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)

Abstract

The number of penyetan traders in the Rungkut area of Surabaya is one of the main factors of this research. These penyetan traders, on average, use cooking oil repeatedly. This study aims to determine the quality of oil quality that is used repeatedly by penyetan traders. Until now, many people and traders do not know the dangers of using recycled cooking oil. Repeated use of cooking oil is known to damage the quality of the oil. Therefore, in this study the quality of cooking oil was chemically and physics tested through two parameters, namely free fatty acid levels and water content by alkalimetry titration method and gravimetric method. This aims to determine the quality of cooking oil used by penyetan traders in the area around Rungkut Surabaya. Samples were taken purposively from five penyetan traders located in the area around Rungkut Surabaya. The results of the 5 samples showed that the water content and levels of free fatty acids contained in the consumable oil used by penyetan traders had decreased the quality of cooking oil and were not in accordance with the quality requirements of cooking oil based on SNI 01-3741-2002. Based on this study, all of the 5 samples of cooking oil were not suitable for consumption.