Pengaruh Lama Waktu Kontak Kulit Pisang Kepok ( Musa Acuminata L) Pada Minyak Goreng Bekas Terhadap Penurunan Kadar Asam Lemak Bebas

Abstract: The Effect of The Duration of The banana Peel Dipped In Used Cooking Oil Toward The Decrease of Free Fatty Acid. The aim of this research is to determine the effect of the contact duration of kepok banana skin (Musa acuminata) on used cooking oil toward the degradation of the level of free fatty acid. The researcher conducted quasi-experimental design with the population of the used cooking oil which had been dipped with kepok banana skins within five-time treatment and it is replicated for five times with the total subject is 25 samples.The findings of the research, which was conducted in chemistry laboratory of food and beverage, showed that there was a degradation of the average level of free fatty acid in the used cooking oil before being contacted with the kepok banana skin, that was 0.66%, the degradation after being contacted with 100 grams of kepok banana skins within 1 hour was 0.62%, after being contacted within 2 hours was 0.54%, after being contacted within 3 hours was 0.41%,and within 4 hours was 0.29%. Based on the data analysis from linear regression test, it was found that p=0.026 (p>0.05) and it lead to the rejection of Ho. It means that there is a significant effect upon the contact duration of kepok banana skins toward the level of free fatty acid on used cooking oil.Abstrak: Pengaruh Lama Waktu Kontak Kulit Pisang Kepok ( Musa Acuminata L) Pada Minyak Goreng Bekas Terhadap Penurunan Kadar Asam Lemak Bebas. Penelitian ini bertujuan untuk mengetahui Pengaruh lama waktu kontak kulit pisang kepok (Musa acuminata L) pada minyak goreng bekas terhadap penurunan kadar asam lemak bebas. Jenis penelitian bersifat eksperimental semu. Populasi dalam penelitian ini adalah minyak goreng bekas dan sampel yang digunakan adalah minyak goreng bekas yang sudah di rendam dengan kulit pisang kepok dengan perlakuan sebanyak 5 kali dan direplikasi sebanyak 5 kali sehingga total sampel berjumlah 25.Dari hasil penelitian yang dilakukan di laboratorium kimia makanan dan minuman didapatkan penurunan rerata kadar asam lemak bebas pada minyak goreng bekas sebelum di kontakkan kulit pisang kepok sebesar 0,66% , yang telah dikontakkan dengan kulit pisang kepok sebanyak 100 gr selama 1 jam sebesar 0,62% , 2 jam sebesar 0,54% , 3 jam sebesar 0,41% dan 4 jam sebesar 0,29%. Hasil analisis menggunakan uji regresi linier diketahui bahwa p=0,026 (p>0,05) maka Ho ditolak yaitu ada pengaruh waktu kontak kulit pisang kepok terhadap kadar asam lemak bebas pada minyak goreng bekas