Abstract
Bulk frying oil has been generally under the standardised quality in SNI 3555-1998 since it is not packed and is easy to be oxidised. The research was to apply raja banana peel extract that contained natural oxidant such as flavonoid to enhance the quality of bulk frying oil. The raja banana peel extract was obtained by maceration method using methanol and ethyl acetate. The weight of extract applied to the bulk frying oil was 1; 1.5; 2; 2.5 grams, with stirring time for about 40 minutes. The samples were then analysed to identify the contents of both acid and peroxide numbers. The best result was attained by applying 2.5 grams of the extract with 40 minutes of stirring time, which resulted in the acid number of 0.27938 meq/kg and peroxide number of 1.99668 meq/kg.
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