Pengaruh Penambahan Antioksidan BHA (Butylated Hydroxyanisole) terhadap Bilangan Peroksida Sampel RBD Olein (Refined Bleached Deodorized Olein)

Abstract

The quality standard is the most important thing to determine a good quality cooking oil. One of the factors that determine the quality standard of cooking oil is peroxide value. Peroxide value is the index of the amount of fat or oil that has undergone oxidation. The amount of peroxide in the cooking oil can cause rancidity. The addition of antioxidants Butylated hydroxyanisole (BHA) with iodometric titrimetric method can reduce the number of peroxide so as to improve the quality of the cooking oil. The results were obtained without the addition of antioxidants peroxide is 0.7144 meq. Meanwhile, after the addition of antioxidants to the concentration of 50 ppm; 100 ppm; 150 ppm; 200 ppm is 0.6625 meq; 0.571 meq; 0.56 meq; 0.5589 meq.