<![CDATA[Abstrak – Kualitas produk minyak goreng dari setiap pabrikan memiliki karakteristik yang beragam, tergantung dari bahan dan proses pembuatan. Minyak goreng yang digunakan secara berulang akan meningkatkan asam lemak bebas (kolesterol jahat) yang tidak sehat bila dikosumsi oleh manusia. Pada penelitian ini, minyak goreng dipanaskan bertahap sampai pada titik didih. Hasil pengamatan menunjukan viskositas dan perubahan fisis minyak goreng akan menentukan besaran asam lemak bebas. Abstract – The quality of cooking oil products from each manufacturer has a variety of characteristics, depending on the quality of the cooking oil from the material and manufacturing process. Cooking oil used repeatedly will increase the amount of free fatty acids (bad cholesterol), which is not healthy for human consumption. In this research, cooking oil was heated gradually up to the boiling point. The observation showed physical changes in viscosity and cooking oil will determine the amount of free fatty acids. Keyword - Cooking oil test using viscosity and physical changes methods.]]>
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