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This document summarizes a study on the quality of reused cooking oil. The study analyzed the peroxide value, acid value, free fatty acid level, and water content of light and dark brown reused cooking oils. It found that the reused oils had higher peroxide values, acid values, free fatty acid levels, and water content compared to reference standards. Both light and dark brown reused oils did not meet Indonesian quality standards and are therefore not suitable for cooking. Reusing cooking oil can negatively

Author

Ninuk Gilang Wiranti

Language

EN