Analysis Of The Effect Of Palm Cooking Oil Storage After Frying On The Number Of Peroxides With Iodometric Titration Method

Abstract

Used palm cooking oil is often stored for subsequent use, but its quality can deteriorate due to oxidation that produces harmful peroxide compounds. This true experimental study analyzes the effect of storage on peroxide values of palm cooking oil after frying.Thirty samples with 3 replications were stored for 12 hours at room temperature (25-28°C) in various containers: clear and dark glass, clear and dark plastic, and stainless steel, both open and closed. Peroxide values were analyzed using iodometric titration method according to SNI 01-7709-2019 standard, with measurements before and after storage. Data were analyzed using normality tests, homogeneity tests, Two-Way ANOVA, and Post Hoc Tukey tests. Results showed significant increases in peroxide values after storage. Open clear glass containers produced the highest peroxide value (11.4 mek O₂/kg), while closed stainless steel containers produced the lowest (8.1 mek O₂/kg). Air and light exposure accelerate oxidation processes. The study concludes that cooking oil should be stored in dark, tightly closed containers and protected from direct light exposure to maintain quality and consumption safety.