ANALISIS BILANGAN PEROKSIDA DAN ASAM LEMAK BEBAS MINYAK JELANTAH LIMBAH USAHA MIKRO (LAMONGAN) DENGAN PENAMBAHAN BAWANG BOMBAY (Allium cepa)

People in Indonesia have a habit of using cooking oil. Based on data from the 2018 Food Consumption Bulletin, consumption of cooking oil has increased from year to year, from 2012 to 2017 it increased by 7.44%, from 1.83 million tons to 2.36 milion tons. And it is predicted that in 2019 and 2020 cooking oil consumption will be 11.09 liters/capita/year or 8.87 kg/capita/year and 11.38 liters/capita/year, namely 9.11 kg/capita/year. The quality of cooking oil can be seen from the high number of free fatty acids and peroxide numbers, if the higher the number of free fatty acids and peroxide numbers, it is not suitable for use and harmful to the health of the body. This study aims to analyze the levels of free fatty acids and peroxide value of used cooking oil from micro business waste (lamongan) with the addition of onions (allium cepa). This type of research is a quasi experimental using true pre and post experimental methods. The results of the research by conducting the Kruskal-Wallis test on the anaysis of free fatty acid content and peroxide value of used cooking oil from miro(lamongan) business waste with the addition of onions (allium cepa) with significant results of free fatty acid content of 0.000 and peroxide value of 0.007. Based on the results of statistical tests, it can be interpreted that there is an effect of decreasing levels of free fatty acids and peroxide numbers after adding onion powder to used cooking oil.