Abstract:
This Research have been executed in Laboratory Analyse and Processing Of
Technology Agricultural Produce Faculty Of Agriculture University of Riau. This Research
take place during two months start December 2007 until January 2008. Device the used
is Random Device of Group two and three multiply restating. Pursuant to result of
research, can be concluded that: fumigation long and amputation give influence to sour
number, rate irrigate and oil colour. Fumigation 30 without amputation represent result of
best with rate irrigate 0,259%, peroxide number 0,208 mg/g, iodine number 10,179 mg/g,
sour number 1,433 mg/g, and rendemen 51,810%. According to SNI-3741-1995 (
Standard quality of cooking oil) this result have fulfilled standard, although specific weight
0,914 and oil colour rather turn yellow not yet fulfilled.
