Pengaruh Lama Pengadukan Pada Penambahan Serbuk Kulit Buah Rambutan (Nephelium lappaceum L.) Terhadap Penurunan Bilangan Asam Dan Bilangan Peroksida Pada Minyak Jelantah

Abstract

The quality of cooking oil is determined by the point of smoke. Damage to the main oil is rancid odor and taste of the so-called process of rancidity. This is caused by the otooxidation of radical fatty acids not saturated in fat. Otooksidation begins with the formation of free radicals caused by factors that can accelerate reactions such as light, heat, fat peroxide, or hydroperoxide, and heavy metals. Damage to cooking oil can be seen by checking the level of acid numbers and peroxide numbers in the oil. Antioxidants are compounds that can inhibit oxidation reactions, by binding to free radicals. Rambutan fruit skin contains antioxidant compounds such as flavonoids. This research to determine the effect of stirring time on the addition of rambutan fruit powder to a decrease in the level of acid number and peroxide number in used cooking oil. Univariate test data shows that after addition of rambutan fruit powder with a variety of stirring duration can reduce acid numbers and peroxide numbers. The bivariate test data were analyzed using the Oneway Anova test by showing significant values for acid numbers and peroxide numbers of 0,000. These results indicate that the test results are less than the α value of 0.05, it can be concluded that there is an effect of stirring time on the addition of rambutan fruit powder to the reduction of acid numbers and peroxide numbers in used cookingoil.