PENGARUH FREKUENSI PENGGORENGAN TERHADAP PENINGKATAN PEROKSIDA MINYAK GORENG CURAH DAN FORTIFIKASI VITAMIN A

TL;DRAbstract

Background: Palm oil industry in Indonesia is divided into two there are cooking oil and branded cooking oil. Currently there are a variety of branded cooking oil advantages, one of which is the fortification of vitamin A. Based on previous research it is known that 90% of households do frying as much as 4-8 times per day. Cooking oil used repeatedly can oxidize (react with air) so increasing levels of peroxide. Consumption of cooking oil containing high peroxide can cause health problems such as gastrointestinal irritation, diarrhea, and cancer. This study aims to determine the effect of the increase in the frequency of frying peroxide on cooking oil and cooking oil fortification of vitamin A was used. Method: This was experimental research with quasy experimental design. The research object in this study was cooking oil and vitamin A fortification of cooking oil used to fry out. Peroxide measurements made on a grill to 0, 1, 2, 3,4 with three repetitions in each cooking oil. Result:

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