Abstract:
The objective of this study to compare the fatty acids composition in cooking oil from
repeated frying without added turmeric extract and added. The research design is testing the
composition of fatty acids in repeated cooking oil using two types of treatment, namely cooking oil
from frying without adding turmeric extract and cooking oil from frying with 0.03% turmeric extract
added with 10 times frying repeat because it is suspected that repeated frying will increase the
composition of fatty acids in cooking oil. The analysis of fatty acids was conducted using gas
chromatography. Based on these results that the fatty acid components were produced of saturated fatty
acids, namely lauric acid, myristic acid, palmitic acid, and stearic acid, whereas unsaturated fatty acids
also detected such as elaidic acid, oleic acid, linoleic acid, cis-11-eicosadienoic acid, linolenic acid, and
cis-11,14-eicosadienoic acid. The highest saturated fatty acid content in cooking oil before frying is
palmitic acid (30.88%), whereas unsaturated fatty acid was oleic acid (35.86%). The highest content of
saturated fatty acids in cooking oil has been added turmeric extract before frying is palmitic acid
(28.5%), while unsaturated fatty acid of oleic acid was 32.97%.
