AKTIVITAS ANTIOKSIDAN EKSTRAK KAYU MANIS (Cinnamomum burmanii) UNTUK MENGATASI KETENGIKAN (Rancidity) PADA MINYAK GORENG

Abstract

Most Indonesian people using cooking oil as the medium of heat. Cooking oil is generally derived from plants rich in unsaturated fatty acids that serve as a deterrent occurrence arterosclerosis compound (narrowing of blood vessels). Cinnamon (Cinnamomum burmanii) blended up into powder, weighed up to 25 grams, wrapped with ketas strain, was added to soxhlet apparatus after it entered a 100 ml mixture of ethanol and water at a ratio of 80: 20 for 5 hours. Electric stove ignited at a temperature of 800 C, and steam in embunkan with cooling. Obtained liquid extract. The extracted liquid in the flask and then in uapkan, once considered fairly concentrated liquid extract the liquid was transferred to the weighing bottle. diovenkan for 15 minutes at a temperature of 1050 C, and was added deksikator for 30 minutes, weighing the extracted on analytical balance, tested antioxidant activity DPPH method, then oil was added 250 ml glass beaker. Heat until the temperature of 900C with an electric stove. and, put cinnamon extract a certain amount of cooking oil added while stirring. Maintain this temperature for 15 minutes. beaker glass removed from the stove and cooled at room temperature and stored in a variety of specified time. Based on this study concluded that, optimum time is used for storage of cooking oil added cinnamon extract in overcoming rancidity in cooking oil is on day 22, whereas for bilanagn Iod on day 33, and the optimum ratio in overcoming rancidity in oil fried is 5%