Perubahan Karakteristik Kimia Minyak Selama Digunakan Dalam Penggorengan Tahu Bakso Berulang-Ulang

Cooking oil is often used in the process of repetitive frying. Cooking oils that are repeatedly used will suffer damage. To reduce damage and improve the quality of used cooking oil can be sought by frying deep frying method. The temperature in the frying pan with the deep frying method is 1700 C, for 5-10 minutes. The raw material used for frying is the tahu bakso. To find out the quality of cooking oil can be tested by the method of acid numbers, peroxide numbers. This study aims to determine the level of damage that occurs in cooking oil that is used repeatedly by analyzing the number of peroxide and acid numbers. This type of research is an experiment with a randomized complete design with three treatments, with a type of palm oil sample. Peroxide test results and acid number data were analyzed using the Annova test, then followed by the Duncan multiple range test. The results of this study indicate the tahu bakso frying in the 6th and 9th treatments experienced significant differences in the peroxide number because p <0.05 The tahu bakso frying in the 6th and 9th treatments experienced a significant difference in the acid number because the results were p