Qualitative and Quantitative Analysis of Selected Fats and Oils: Butter, Coconut Oil (Pliek U), and Sunco

The purpose of this research is to evaluate the qualitative and quantitative properties of various fats and oils, including coconut oil (Pliek U), Sunco cooking oil, and butter. Pliek U is a traditional coconut oil product, and the term originates from the Acehnese language spoken in Aceh Province, Indonesia. The qualitative and quantitative tests conducted include solubility tests, acrolein tests, saponification reactions, and rancidity tests. Physical changes, specific chemical reactions, and quantitative parameter measurements were conducted on each sample. The test results show that the three samples have unique characteristics. Coconut oil and Sunco dissolve perfectly in organic solvents, but butter does not dissolve at all. Through the characteristic smell of acrolein, the acrolein test shows that all three samples contain glycerol. Compared to butter, the saponification reaction produced more soap in coconut oil and Sunco. This shows the difference in fatty acid content. The rancidity test shows that butter, with a higher saturated fat content, is more stable than coconut oil and Sunco. Sunco shows the highest level of double bonds (+++), followed by coconut oil (++), and butter (+). The research results show that Sunco cooking oil has a higher content of unsaturated fats, making it suitable for health-supporting consumption, while butter, due to its dominant saturated fat content, becomes more stable. Meanwhile, coconut oil (Pliek U) shows a balanced level of saturated and unsaturated fats. This study provides insights into the chemical properties and quality of fats and oils. This can be useful for further use and processing.