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ANALISIS PENGGUNAAN MINYAK GORENG BERULANG DAN KEBERADAAN BILANGAN PEROKSIDA PADA PEDAGANG GORENGAN DI PASAR PAGI TIMBANGAN

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The majority of fried food vendors use a type of bulk cooking oil repeatedly. Repeated use of cooking oil could reduce the quality and could be harmful to health. The purpose of this study was to analyze the use of repeated cooking oil and the presence of peroxide number in fried food vendors at Pasar Pagi Timbangan. This study used a qualitative research design with observational methods, in-depth interviews, documentation, and laboratory analysis. The study's informants were 13 people chosen through the purposive sampling technique, while the analysis of the presence of peroxide numbers was carried out using the iodometric titration method. The results showed that the type of oil used by all vendors was bulk oil. The vendors differentiated the storage method between new and used cooking oil, but when frying, the vendors mixed the new cooking oil with the used one. The ingredients that were fried contain moisture which could accelerate the oxidation process. The results of laboratory tests by BSPJI on oil before and after five uses showed an increase in peroxide number after five uses. All vendors and consumers were unaware of the peroxide number in cooking oil and its health hazards. Vendors were advised not to mix new cooking oil with used ones.

Availability
Inventory Code Barcode Call Number Location Status
2407002538T143301T1433012024Central Library (References)Available but not for loan - Not for Loan
Detail Information
Series Title
-
Call Number
T1433012024
Publisher
Indralaya : Prodi Kesehatan Lingkungan, Fakultas Kesehatan Masyarakat Universitas Sriwijaya.,
Collation
xxii, 251 hlm.; ilus.; 29 cm
Language
Indonesia
ISBN/ISSN
-
Classification
613.507
Content Type
Text
Media Type
unmediated
Carrier Type
-
Edition
-
Subject(s)
Minyak Goreng
Prodi Kesehatan Lingkungan
Specific Detail Info
-
Statement of Responsibility
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No other version available

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