PENURUNAN BILANGAN PEROKSIDAPADA MINYAK JELANTAH MENGGUNAKAN SERBUK KULIT JERUK MANIS (CITRUS SINENSIS)

Ni’mah, Fitriyanti, G0C013005 (2017) PENURUNAN BILANGAN PEROKSIDAPADA MINYAK JELANTAH MENGGUNAKAN SERBUK KULIT JERUK MANIS (CITRUS SINENSIS). Sarjana / Sarjana Terapan (S1/D4) thesis, ["eprint_fieldopt_institution_Universitas Muhammadiyah Semarang" not defined].

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Abstract

The peroxide number is expressed in O2/100g of cooking oil specified using the iodometric method. Cooking oil is that has been used repeatedly brown to blackish. Sweet orange peel contains phenolic compounds, flavonoids, beta-carotene and anthocyanins, serving as antioxidants that can lower peroxide numbers. The objective of this research is to know the decrease of peroxide number in jelantah oil using orange peel powderwith concentration of 8% w/v, 10% w/v, 12%w/v, 14% w/v and 16% w/vfor 1 day, 2 days, 3 days, 4 days and 5 days. The sample of research is cooking oil from trader of fried area Pedurungan as much as 4 Liter. The experiment was done at the Chemical Laboratory FIKKES UNIMUS since October 2016 - September 2017. The result of initial peroxide number is equal to 7.18 ± 0.00% mg O2/100g. Highest decrease of peroxide number from 6,43±0,01% mg O2/100g to 5,53±0,01% mg O2/100g after addition of sweet orange skin powder with concentration 16% w/v for 5 days. Decrease percentage peroxide number obtained highest result from 10,52±0,07% to 22,98±0,00% after addition of sweet orange skin powder with concentration 16% w/v for 5 days.There was an effect of variation in the concentration of 8% w/v, 10% w/v, 12% w/v, 14% w/v, and 16% w/v vapor dosage 1 days, 2 days, 3 days, 4 days and5 days to decrease peroxide number in cooking oil. Keywords:The Number of Peroxide , Wasted Cooking Oil, Sweet Orange Peel

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