Frying oil is a cooking medium that is commonly used in Indonesia. Frying process can lead changes in the properties of
frying oil. Heating oil with high temperature and many repetition will cause degradation in oil and may cause health
problems, such as cholesterol, induces heart disease, and cancer. Degradation of the frying oil can be determined based
on changes in the cluster function of fatty acids due to the heating influence. Therefore, it is necessary to test the frying
oil under treatments with variety of time heating using a spectrometer Fourier Transform Infrared (FTIR). Spectra from
FTIR was processed using derivative spectroscopy method to clearly see the difference in the measured spectra. Range
spectra of interest is at wavelength of 13,500 to 14,200 nm i.e. indicating the double bond of carbon in molecule HC =
CH. The analysis was performed by calculating the area of the spectral curve from the respected 2nd order derivative.
Result show that the absorbance of packaging frying oil is higher than the bulk frying oil. In addition, heating of frying
oil can decrease the area of respected 2nd order derivative. Packaging frying oil heating on 30 minutes which has the
area of spectral curve of 0.904217 decrease become 0.881394 after 3 times heating. While the bulk frying oil heating 30
minutes, in the first heating which has area of spectral curve of 0.916089 decrease become 0.865379 after 3 times
heating. The decline in the area of the curve occurs due to breakdown of the double bond of carbon in the molecule HC =
CH that caused by heating at high temperatures and repeated heating.
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