ANALYSIS OF FATTY ACIDS IN VIRGIN COCONUT OIL FRYING AT VARIOUS TEMPERATURES

Fatty acid content from virgin coconut oil (VCO) is a medium-chain triglyceride (MCT) group. MCT stable at very low and high temperatures, the color does not turn black due to addition of heat so that it can be developed into beneficial cooking for health. Therefore, study was conducted on fatty acids in VCO after being heated temperatures 150, 200, 250°C 60 minutes. Analysis control VCO(T0), with heating 150oC(T1), 200oC(T2), 250oC(T3) performed GCMS QP-2010 Ultra.The results showed there were differences levels types by treating T0, T1, T2, T3. At these three still produce saturated trans are produced, utilized as has better stability benefits