Uji Kualitas Minyak Goreng Kemasan dan Minyak Goreng Curah Yang Beredar Di Kota Bone

Abstract

Oil is one of the essential food ingredients for human needs. Oil also serves as a source and solvent for important vitamins such as A, D, E, and K, which are fat-soluble, thus facilitating the absorption and nutritional benefits of these vitamins in the body. There are various plants as a source of cooking oil and one of them is the oil palm plant. Packaged cooking oil and bulk oil can be found anywhere, therefore it is important to be able to know the quality by paying attention to color, aroma and turbidity point or turbidity level. The research method used in this research is qualitative analysis including odor/aroma test, color test, and turbidity point test. Oil quality tests were carried out at the Integrated Laboratory of the Faculty of Health, Sipatokkong Mambo University. This research was conducted in July 2024. The population in this study was packaged cooking oil and bulk oil, samples were taken randomly sold in traditional markets in Bone City. The tools used in this experiment are hot plate, thermometer and beaker glass. While the materials used in this experiment were X brand packaged oil, bulk oil, and 70% alcohol. The color observation results obtained, X packaging oil is golden yellow, while the bulk oil is brownish yellow. In the odor/aroma observation, the results obtained are, in X packaging oil, a typical oil aroma is obtained, while in bulk oil a rather strong aroma is obtained. Furthermore, in the observation of the turbidity point or the level of turbidity in the oil obtained results, X packaging oil the occurrence of crystals at a temperature of 58^oC, in bulk oil the formation of crystals at a temperature of 66^oC.