INNOVATION OF UTILIZING TURMERIC LEAVES (CURCUMA DOMESTICA VAL) AS AN ANTIOXIDANT TO IMPROVE USED COOKING OIL QUALITY THROUGH PEROXIDE NUMBER REDUCTION
DOI:
https://doi.org/10.30867/aich.v1i2.735Keywords:
Used cooking oil, peroxide value, antioxidants, turmeric leavesAbstract
The peroxide content found in used cooking oil can be prevented and reduced by adding antioxidants. This condition can improve the quality of used cooking oil, thereby reducing the risk of cancer. Utilizing natural resources in the environment is an alternative that can be used to reduce the use of synthetic materials. One natural material is turmeric leaves, which can be used as an antioxidant. This research aims to investigate the innovation of using turmeric leaves (Curcuma domestica Val) as an antioxidant to improve the quality of used cooking oil by reducing its peroxide value. This study employed a pure experimental method. Samples were intervened with turmeric leaf powder at a concentration of 5% for 24 hours, followed by examination of the peroxide value. The research results showed that the average peroxide value before adding turmeric leaves was 7.02 meqO2/kg, while after adding turmeric leaves, the peroxide value in the used cooking oil averaged 5.59 meqO2/kg. This research demonstrated a 20.4% decrease in peroxide value in the used cooking oil.
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