Comparative study of chemical quality and sensory attributes of top brand cooking oils in Indonesia

Politeknik Negeri Subang, Agroindustry Study Program, Agroindustry Department, Subang, Indonesia

^* Corresponding author: irnadwidestiana@polsub.ac.id

Abstract

Cooking oil is one of the food products that are the basic needs of people in Indonesia. To maintain the quality of cooking oil, the government has issued a regulation that requires cooking oil to use in packaging. For four consecutive years (2019 – 2022), there have been three brands of packaged cooking oil with the highest Top Brand Index (TBI), namely A, B, and C brands. However, whether this is in line with chemical qualities and people's preferences regarding sensory attributes needs to be explored. The purpose of this study was to compare the chemical qualities of 3 cooking oils based on TBI and to find out the ranking of brands based on the sensory attributes of these cooking oils according to the people in Subang. It tested the quality of palm cooking oil based on SNI 7709:2019 with water and volatile matter, free fatty acid content, peroxide value, vitamin A, and pelican oil. Parameters in the ranking test are color, clarity, odor, and texture of packaged palm cooking oil. Order of TBI-based palm cooking oil brands according to chemical quality. The First Rank A brand has the lowest value of water content and volatile matter (0.028%), free fatty acids (0.009%) and peroxide value (0.1 Mek O2/kg), as well as vitamin A content (61.2 IU/g) and negative results for pelican oil. Ranking test results with respondents in Subang showed that the 1-3 brand ranks were C, B, and A-brands. The preference rating for cooking oil in Subang is inversely proportional to TBI and its chemical quality.