Introduction: The heated cooking oil will experience oxidation and hydrolysis which produce the chemical compounds of acid numbers and the number of peroxide. Oxidation in oil can be inhibited with the presence of antioxidant compounds.
Objectives: The purpose of this research is to find out the number of peroxide and acid numeral content in cooking oil during the repetition of onion frying.
Method: This research method is experimental with the draft of this study using complete random draft (RAL) with nine levels of frying and three times the repetition treatment. The test Anova has a significant level of 95% and if there are further influences with the Duncan multiple range test (DMRT) test.
Results: The results showed that the acid number and number of peroxide were influenced by the frequency of frying pans. Antioxidants in shallots inhibit oxidation in forming peroxide numbers.
Conclusion: There is the influence of frying the frequency to the acid number and the number of peroxide oil from fried onions.
Suggestion : Suggestions for further research are expected to perform other oil quality tests
