| dc.description.abstract | frying oil undergoes chemical changes during the frying process that change the
composition of the oil such as the presence of heavy metal contamination.
Objective: The objective of this research is to analyze the effect of reusable of
cooking oil on increasing levels of plumbum (Pb) and arsenic (As) and to analyze
whether the increase exceeded the maximum limit or not.
Method: The samples used were new oil (negative control) and repeated frying
once, five times, and ten times, respectively from fried food traders and own fryers
(comparator). Then a wet digestion process was carried out using HNO3 p and
H2SO4 p so that the analysis could be carried out quantitatively. Determination of
levels was carried out using atomic absorption spectrophotometry with the flame
method and Hydride Vapor Generator (HVG). Quantitative analysis of plumbum
and arsenic was carried out at wavelengths of 283.55 nm and 193.70 nm,
respectively.
Results: The levels of plumbum (Pb) in cooking oil, namely frying by traders from
before frying to frying ten times, were 1.1025±0.0294 mg/kg, 1.5214±0.0590
mg/kg, 1.9992±0.0362 mg/kg, and 2.4705±0.0268 mg/kg, while in own frying it
was 1.0369±0.1263 mg/kg, 1.3381±0.0483 mg/kg, 1.8974±0.0390 mg/kg, and
2.2716±0.1174 mg/kg. Arsenic (As) levels in cooking oil, namely frying by traders
from before frying to frying ten times, were 0.0321±0.0002 mg / kg, 0.0327±0.0027
mg / kg, 0.0373±0.0005 mg / kg, and 0.0411±0.0005 mg / kg, while in own frying
it was 0.0321±0.0010 mg / kg, 0.0338±0.0002 mg / kg, 0.0368±0.0005 mg / kg, and
0.0408±0.0008 mg / kg. The highest increase in the percentage of plumbum and
arsenic was 92.27% and 27.52%.
Conclusion: The plumbum (Pb) levels have exceeded the limit while the arsenic
(As) levels are still within normal limits according to SNI 3741:2013. | en_US |
