UJI PEREMAJAAN MINYAK JELANTAH YANG BERASAL DARI LIMBAH RUMAH TANGGA DENGAN BAWANG BOMBAY (Allium cepa): STUDI PROTOKOL

Food processing using cooking oil is a common need for the community, especially in the household environment, the more use of cooking oil, the more waste cooking oil can result. One way to reduce the damage to used cooking oil due to an increase in free fatty acid levels and peroxide value is to add onions. Onions contain flavonoids which are able to capture free radicals. The purpose of this study was to see whether onions can reduce levels of free fatty acids and levels of peroxides contained in used cooking oil. The research method used in this study was quasi-experimental pre and post. The results of the research were carried out with variations in soaking time for 3 hours, 6 hours and 9 hours with a comparation of 20 grams of onion compared to 50 ml of used cooking oil. Based on the length of soaking time, the highest difference in free fatty acids was found in the 9 hour treatment of 12.45% and the highest decrease in peroxide number was 41.13% on onions for cooking oil. The conclusion of this study is the rejuvenation of used cooking oil with onions to reduce levels of free fatty acids and levels of peroxide numbers.