PENGARUH PENAMBAHAN EKSTRAK DAUN BIDARA (ZIZIPHUS SPINA-CHRISTIL.) TERHADAP BILANGAN PEROKSIDA MINYAK JELANTAH

Ida Kurniawati, NIM.: 16630008 (2021) PENGARUH PENAMBAHAN EKSTRAK DAUN BIDARA (ZIZIPHUS SPINA-CHRISTIL.) TERHADAP BILANGAN PEROKSIDA MINYAK JELANTAH. Skripsi thesis, UIN SUNAN KALIJAGA YOGYAKARTA.

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Abstract

Used cooking oil is cooking oil that has been damaged, one of which is caused by exposure to oxygen. Exposure to oxygen in the oil triggers oxidation so that the oil smells rancid and decreases the quality of the oil. Furthermore, the decrease in the quality of the oil was indicated by an increase in the peroxide value of the oil. One of the ways to reduce the peroxide value in the oil is by adding natural antioxidant. One of the natural ingredients tested for antioxidant content is bidara leaf extract. Bidara leaf extract is produced from extraction using methanol by the maceration method. Bidara leaf extract has bioactive compounds including flavonoids and saponins that function as antioxidants. Antioxidant activity in bidara leaf extract was tested by DPPH method (Dhiphenyl picryl hydrazil) with a comparison solution of BHT (Butylated hydroxytoluene) at a wavelength of 516.5 nm. The antioxidant activity of bidara leaf extract was lower than BHT with IC50 values of 9.53 g/mL and 3.7 g/mL, respectively. The antioxidant activity of bidara leaf extract and its effect on peroxide levels were tested by mixing the extract into used cooking oil. The average peroxide value of used cooking oil after the addition of bidara leaf extract was 8.6402 O2/Kg. This value is lower than the average used cooking oil without the addition of bidara leaf extract of 8.9366 O2/Kg. Finally, statistical testing with the t-test revealed a significant effect on the administration of bidara leaf extract on the peroxide value of used cooking oil with a p-value <0.05.

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