Search Repository Universitas Baiturrahim

PENDAHULUAN Kebutuhan minyak goreng terbesar di Indonesia didominasi oleh penggunaan minyak goreng kelapa sawit dengan rincian 8,954 ton. Minyak kelapa sawit sebagai media untuk menggoreng makanan yang salah satunya yaitu gorengan. Contoh molen, tahu goreng, tempe goreng, pisang goreng, bakwan, dengan menggunakan metode penggorengan deep frying yaitu menggunakan volume minyak yang banyak, sehingga berdampak pada penggunaan minyak goreng secara berulang oleh pedadang dan mengakibatkan kerusakan pada minyak goreng. Penelitian ini bertujuan untuk mengetahui kerusakan kimia minyak goreng bekas pedagang berdasarkan parameter uji kadar air, kadar asam lemak bebas dan kadar bilangan peroksida sesuai dengan standar minyak goreng sawit SNI 2019.
METODE Penelitian Deskriptif non eksperimental bersifat survey, dengan cara pengumpulan data wawancara dan kuisioner. Penelitian ini dilaksanakan pada bulan Mei-Juni 2023. Metode penentuan sampel yaitu total sampling dan di lakukan pengolahan data secara univariat.
HASIL Hasil penelitian menunjukkan bahwa dari sebanyak 10 sampel minyak goreng bekas pedagang gorengan di perguruan tinggi swasta Kota Jambi, terdapat 10% kadar air yang tidak memenuhi standar SNI, 10% kadar asam lemak bebas yang tidak memenuhi standar SNI dan terdapat 100% kadar bilangan peroksida yang tidak memenuhi standar SNI 2019.
KESIMPULAN Dari sebanyak 10 sampel minyak goreng bekas pedagang gorengan di perguruan tinggi swasta Kota Jambi terdapat 1 sampel minyak goreng bekas yang tidak memenuhi standar mutu minyak goreng sawit SNI 2019.

The most significant demand for cooking oil in indonesia is dominated by plam cooking oil, with a breakdown of 9,954 tons. Palm oil is a medium for frying food, including fried food. For example, moles, fried tofu, fried tempeh, fried banana and bakwan use the deep frying method \, which uses a large volume of oil, so it has an impact on the repeated use of cooking oil by peddlers and results in damage to the cooking oil. This study aims to determine the chemical damage of used cooking oil based on the test parameters of water content, free fatty acid content and peroxide umber content by the 2019 SNI palm cooking oil standard. Descriptive non -experimental research is a survey by collecting data form interviews and questionnaries. This research was conducted in May-June 2023. The method of determining the sample is total sampling and univariate data processing. The result showed that of the ten samples of used cooking oil form fried food tradesr in private universities in Jambi City, there was 10% moisture countent that did not meet SNI standards and 10% free fatty acid levels that did not meet SNI 2019 standards. Of the ten samples of used cooking oil form fried food traders in private universities in Jambi City, 1 samples of used cooking oil did not meet the 2019 SNI palm cooking oil quality standards.