Evi Kusumawati1, Aulia Ayu2, Sukina Balaka2
1Jurusan Gizi, Politeknik Kesehatan Kemenkes,Kendari
2Alumni, Jurusan Gizi, Politeknik Kesehatan Kemenkes,Kendari
Background: Parameter numbers peroxide value is used to determine the degree of rancidity. Plants containing phenolic compounds are very nice as antioxidants such as ginger, garlic, tea and turmeric are able to overcome rancidity.
Methods: The experimental research design with a completely randomized design group (Randomize Complete Group), one control group and 7 treatment group (control, turmeric extract 4%, tea leaves 4%, slices of garlic 4%, turmeric extract + green tea 2%: 2%, tea sliced garlic green + 2%, 2%, turmeric extract sliced garlic + 2%: 2%, and the combination of green tea extract turmeric + + slices of garlic 1.3%: 1.3%: 1.3%)
Result: Numbers peroxide in all groups (control group and the treatment group) (p <0.05). No significant influence on the average peroxide eighth research group
Conclusion: The average lowest peroxide value of 0.85 ppm in oil klentik occurred after the addition of the antioxidant combination (1.3% turmeric extract, green tea extract 1.3% and 1.3% garlic slices)
Keywords: turmeric extract, green tea, garlic slices and peroxide