PENGARUH PEMBERIAN SARI BUAH JERUK PURUT (Citrus hystrix) TERHADAP MUTU MINYAK GORENG BEKAS SEBAGAI SUMBER BELAJAR BIOLOGI SMA

Wasted cooking oil with repeated use at high temperatures will cause changes in oil qualities. The main damage on oil occurs because of the oxidation process so that the oil containing peroxide formed free radicals. The addition of exogenous antioxidants in order to reduce the impact of free radicals required. One source of antioxidants is Kaffir lime fruit. The Researce aimed to determine effect of the addition of kaffir lime essence to the quality of wasted cooking oil as source of learning Biology at seniot high school. The quality indicator of cooking oil used was peroxide number. The kind of researh used was True Experimental Research and the design used was Factorial Design. The reserch design used was Complate randam Design (CRD). The first treatment factor was concentration (5%, 15%, 25% and 35%) and the second treatment factor was mixing time (1 hour, 2 hours and 3 hours). The data obtained from this research was oil peroxide numbers. Data analyzed by Two Way Anova and countinued by Duncan Test with Significance level of 5%. The results show there is effect of concentration and mixing time of kaffir lime to peroxide number. The lowest peroxide number was found in the treatment of A4 concentration (35%) with B3 mixing time (3 hours)