Quality Test of Palm Cooking Oil Used Repeatedly Based on Free Fatty Acid Content, Moisture Content, Peroxide Number

Background: Cooking oil used repeatedly can increase levels of free fatty acids and the number peroxides in blood, so that risk heart disease diabetes. Aim: The purpose study was to find out quality palm cooking tempeh mendoan against organoleptic, moisture content, acid content peroxide content. Method: Samples are fry tempe at 105oC for 10 60 minutes as much 1 frying pan per day 3 days, then is cooled room temperature filter it does not mix from rest fried mendoan. Filtered oils tested with test parameters including organolepty shape, color, odor, levels, levels. data results were compared sni 01-3741-2002 standard each level analyzed using nonparametric statistics (Kruskall-Wallis) a confidence 95%. Result: Organoleptic obtained form light yellow gold 10th minute on 2nd after 2 pans orange days. Moisture 2,086± 2,142 (10th minute) 0.369± 0.304 (60th minute), 0.317± 0.044 0.337± 0.076 rate numbers resulted 0.281± 0.090 0.386±0.158 minute). Based tests there significant differences (<0.05) decrease water quality,