Pengaruh Frekuensi Penggorengan terhadap Peningkatan Peroksida Minyak Goreng Curah dan Fortifikasi Vitamin A

Background: Palm oil industry is divided into two groups. There are branded and non branded cooking oil. There are several advantages of branded cooking oil, and one of the formula is by vitamin A fortification. Based on previous research it is known that 90% of house holds do frying as much as 4-8 times per day. Cooking oil with repeated use will be oxidized by air and will increase the level of peroxide. Consumption of cooking oil containing high peroxide can cause several health problems such as gastrointestinal irritation, diarrhea, and cancer. The objective of this study was to determine the effect of frying frequency on the level of peroxide between branded cooking oil with vitamin A fortofication and non branded cooking oil.Method: This was an experimental research with quasy experimental design. The objects of the research were branded cooking oil with vitamin A fortification and non branded cooking oil which is used to fry tofu. The measurements of peroxide level were done at the 0, 1, 2, 3, 4 frying frequency with three times repetition for each cooking oil.Result: The lowest average of peroxide level was found at zero frying frequency, it was 5.27 MekO2/Kg for non branded cooking oil and 0.83 MekO2/Kg for branded cooking oil with vitamin A fortification. The level of peroxide was continue to increase until the fourth frying frequency, i was at 18.86 MekO2/Kg for non branded cooking oil and 17.48 MekO2/Kg for branded cooking oil with vitamin A fortification. Repeated used of cooking oil increase the peroxide level of the branded cooking oil (p value 0.010) and no difference was found on the level of peroxide between branded cooking oil with vitamin A fortification and non branded cooking oil (p value 0.065). Conclusion: There was influence between frequency of frying with the peroxide level on the branded cooking oil with vitamin A fortification and non branded cooking oil. There was no difference on the level of peroxide between branded cooking oil with vitamin A fortification and non branded cooking oil