MUTU MINYAK GORENG PADA PEDAGANG MAKANAN GORENGAN DI PERUMNAS TODDOPULI KOTA MAKASSAR

Salmiah1, Manjilala1, Wa Salmia2

1Jurusan Gizi, Politeknik Kesehatan Kemenkes, Makassar

1Alumni Jurusan Gizi, Politeknik Kesehatan Kemenkes, Makassar

 

Abstract

Background: Cooking oil was one of the staple foods consumed by all levels of Indonesian society. But people, especially traders fried using cooking oil many times until it broke so it could pose health hazards. Cooking oil could be used up to 3-4 times a frying pan. If used repeatedly, the oil would change color. Peroxide was the most important value in determining the degree of damage to oil. This study aimed to determine the quality of cooking oil on fried food traders in Housing Toddopuli Makassar.

Methods: This study was a descriptive study. Samples were first cooking oil used to fry at the time of the day by traders fried foods in Housing Toddopuli Makassar totaling 7 respondents were selected by purposive sampling. Physical changed frying oil obtained direct observation than the color of the new cooking oil. Peroxide value obtained using peroxide test was processed manually using The calculator. Data presented in tables and narrative.

Results: The obtained color dirty cooking oil, dark brown and peroxide were quite high and had crossed the line SNI is 31.76 meq / kg to 62.90 meq / kg.

Suggestions: fried foods was recommended to traders Toddopuli Housing Makassar to reduce damage to the oil during the frying oil should be used which could be estimated for a single use or a maximum of 4 times the usage with the addition of fresh oil. Further research was recommended to investigate the effect of the consumption of residual oil (cooking) on ​​health.

Key words          : Cooking oil, fried food vendors, cooking oil discoloration and peroxide.