The potential of banana kepok (Musa acuminata balbisiana Colla) skin on free fatty acid levels in oil Kartikorini Nastiti*, Kunsah Baterun, Ariana Diah, Damayanti Sulistiyorini Medical Laboratory Technology, Department of Health Chemistry, Faculty of Health Science, Muhammadiyah University of Surabaya, Surabaya, 60113, Indonesia *Corresponding Author E-mail: nastitikartikorini4956@gmail.com
Online Published on 10 October, 2023. Abstract Physically, used cooking oil, which is an oil that has been damaged, can be seen from its brown color, rancid smell, thick, foamy and has a high free fatty acid content. This study aims to determine the potential effect of kepok banana peels (Musa acuminata balbisiana Colla) on free fatty acid levels in used cooking oil. The study used an experimental research design. Free fatty acid was measured by titration with the Alkalimetric method and expressed in percent.The mean free fatty acid level in used cooking oil without kepok banana peel powder was 0.993%, the mean free fatty acid content in used cooking oil with the application of kepok banana peel powder of 0.095%. After giving kepok banana powder, used cooking oil decreased rancidity, the color of brown cooking oil was brighter, the smell was fresher, indicating that there was a potential effect of kepok banana peel on free fatty acid levels in used cooking oil. There was a difference in the free fatty acid content of used cooking oil when kepok banana peel powder was administered (p=0.000).Administration of kepok banana peel powder affected reducing free fatty acid levels in used cooking oil. Top Keywords Banana, Kepok banana peel powder, Fatty acid levels, Cooking oil, Antioxidant. Top |