<p style="text-align: justify;">Masyarakat Indonesia memiliki ketergantungan terhadap minyak goreng. Berdasarkan hal tersebut, perlu dilakukan penelitian tentang penggunaan dan mutu minyak goreng yang beredar di masyarakat khususnya pada <em>food court</em> Universitas Al Azhar Indonesia. Analisis penggunaan minyak goreng penjaja makanan dilakukan dengan melakukan survey. Untuk mengetahui kualitas minyak goreng, dilakukan analisis laboratorium yang meliputi pengukuran kadar air, kadar asam lemak bebas, dan bilangan Iod. Dari dua belas kantin, ada sembilan kantin yang menggunakan minyak goreng. Hasil analisis penggunaan minyak goreng, penjaja makanan secara konsisten 34% menggunakan minyak goreng bermerek dagang A. Pemilihan minyak berdasarkan warna dilakukan oleh 45% penjaja makanan. Berdasarkan frekuensi pembelian, 56% penjaja makanan membeli minyak per hari. Selain itu, 45% penjaja makanan menggunakan minyak dua kali pakai. Analisis kebutuhan minyak menunjukkan, 34% penjaja makanan menghabiskan 5 liter minyak per hari. Cara pembuangan minyak yang dilakukan oleh penjaja, 78% membuang minyaknya setelah digunakan, dimana 67% penjaja makanan membuangnya ke tempat sampah. Berdasarkan pengukuran kadar air, kadar asam lemak bebas, dan bilangan Iod menunjukkan bahwa minyak goreng yang digunakan belum memenuhi standar syarat mutu, walaupun kadar air yang masih di dalam ambang batas normal yaitu kurang dari 0,30%, namun kadar asam lemak bebas baik sebelum maupun sesudah penggunaan melebihi ambang batas normal yang didukung oleh hasil pengukuran bilangan Iod.</p><h6 style="text-align: center;"><strong>Abstract</strong></h6><p style="text-align: justify;">Indonesian society has dependence of cooking oil. Based on this condition, the analysis of cooking oil utilization and quality requirement at UAI food court is necessary and it was done. The analysis of cooking oil utilization was done by doing some survey. In order to search the quality of cooking oil, laboratory analysis was done that consist of water content, free fatty acid content, and Iod number. There are nine canteens from twelve canteens which utilize cooking oil. The result of cooking oil utilization analysis shows that 34% of merchant is utilizing A trade mark cooking oil, 45% is identifying cooking oil based on color. 56% is buying cooking oil per day, 45% is utilizing the cooking oil twice, 34% is spending 5 liters cooking oil per day, 78% is casting the cooking oil after utilize it, and 67% is casting the cooking oil into trash can. Based on the result of water content, free fatty acid content, and Iod number analysis showed that cooking oil is never fulfill normal limit, although the water content is still in proper limit is less than 0,30%, whereas free fatty acid content before or after analysis are very high and do not in proper limit and it is supported by Iod number measurement result.</p>
Application of infrared spectroscopic analysis for quantification of free fatty acid content at palm oil mills
