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The acid content of oils and fats is given by the quantity of free fatty acids deriving from
the hydrolytic rancidity of triglycerides.This alteration happens when the edible fats are not
stored or treated correctly; hence, this test gives a fundamentalindex of the genuineness of the
product. The acidity of crude oil is a very important parameter in that it determines the quality of
a vegetable oil (like palm oil) from the very initial production stages within the oil mill
Furthermore, acidity test is particularly important during the refining of oils and fats  for the
assessment of the processing cycle and for the definition of product categories.

Fats consist of glycerol esters and long chain aliphatic acids (fatty acids). The general
glycerol ester structure is shown below:
CH2-O-CO-R1
|
CH2-O-CO-R2
|
CH2-O-CO-R3

The backbone of these compounds contains from 4 to more than 20 carbon atoms. Most
natural sources of these compounds have an even number of carbon atoms because the
biosynthetic pathway builds the backbone two carbons at a time. Fatty acid chains may contain
one or more double bonds at specific positions (unsaturated and polyunsaturated), or they may
be fully saturated. The physical and chemical properties of a fat depends on the composition of
the fatty acid mixture. Animal fats tend to have a larger proportion of long chain saturated acids
and are solids at room temperature. Fats from plant sources contain a higher proportion of
unsaturated acids and are often liquids at room temperature due to hydrogen bonding.
Polyunsaturated fats are usually of vegetable origin. Crisco is an example of a vegetable-
derived, unsaturated fatty acid that has been hydrogenated to form a solid material.
c


c 

In this practical, we had able to determine acid value in fat and oil. There are several
types of fat samples that we used in this experiment. There are Butter Lite, Margarine, Planta,
Shortening and Buttercup. There are different characteristics in five sample of fat. This
differential will affect the percentage of free fatty acid.

Measures of fat acidity normally reflect the amount of fatty acids hydrolyzed from
triacylglycerols.

FFA is the percentage by weight of specified fatty acid (e.g percent oleic acid). Acid
value is defined as th mg of KOH necessary to neutralize the free acids present in 1 g of fat or
oil. In addition to FFAs, acid phosphates and amino acids also can contribute to acidity. In
samples containing no acids other than fatty acids, FFA and acid value may be converted from
one to the other using a conversion factor. Acid value conversion factors for lauric and palmitic
are 2.81 and 2.10, respectively.

% FFA (as oleic) x 1.99 = acid value

Sometimes the acidity of edible oils and fats is expressed as mililitres of NaOH ( of
specified normality) required to neutralize the fatty acids in 100 g of fat or oil.
 In this experiment there are 3 types of procedure which we have done. First is to
standardization of KOH which KHP is titrate with potassium hydroxide until become first
permanent pink. Phenolphatalein used as a indicator. Second procedure is neutralization of
isopropanol which involved ethanol and potassium hydroxide. This procedure also we have
titrate potassium hydroxide into ethanol that have heat until 40ƕC in water bath until permanent
pink color is obtain. Lastly is determination of acid value which is add 50 ml of neutralized
isopropanol in conical flask which contain 20 g of sample. Then, heat the mixture in water bath
until reach 40ƕC then titrate with standard alkali (NaOH) and shake gently until first permanent in
color obtain. The reading of titration in record in table to calculate the average of percentage of
free fatty acid follow the formula given. We also calculate the standard deviation to know the
percentage or content of free fatty acid in the sample same with free fatty acid at label of sample
product.

From our result and our calculation, we get average percentage of free fatty acid for all
sample. first is Butter lite is 0.4819, margarine pelangi is 0.2303, shortening is 0.289, planta is
2.509 and Buttercup is 0.5233. From this result, we can discuss that planta have highest of
percentage free fatty acid and margarine pelangi have lowest percentage free fatty acid.

In crude fat, FFA or acid value estimates the amount of oil that will be lost during refining
steps or refining process designed to remove fatty acids. In refined fats, a high acidity level
means a poorly refined fat or fat breakdown after storage or use. However, if a fat seems to
have a high amount of FFAs, it may be attributetable to acidic additives (e. g., citric acid added
as a metal chelator) since any acid will participate in the reaction. If the fatty acid is volatile, FFA
or acid value may be a measure of hydrolytic rancidity. From this we can discuss that planta
have a poorly refined process and have a low quality of fat. Planta will more fast to become
rancidity compare to others. Besides that, it also can spoil cause by phosphatides,
protienaceous and mucilaginous.

The acid content in a alirmentay fat or oil is given by the quantity of free fatty acids
deriving from the hydrolytic going rancid of the triglycerides. This alteration occurs under
unsuitable conditions of treatment and preservation of the fats and thus the acidity represents a
basic indicator of the genuineness of the product. Substances with high water content, such as
butter, are more subject to hydrolysis of the fats, and they can alter more easily, assuming the
typical unpleasant smell and taste. Even olive oil can reach a high free acid content when the
olives have not been gathered and processed correctly. Furthermore In dried fruit bad storage
as, for example, in a damp place causes the hydrolysis of the fats increasing the concentration
of non esterified acids and therefore total acidity.
CONCLUSION

At the end of this experiment, we had achieved the objectives of this experiment which
determine of acid value in several types of fat. From thid experiment we know that planta have
lowest percentage of free fatty acid as much as 0.203%. Besides that, we laso know the highest
percentage of free fatty acid in food sample show that the food or fat not have a good refine
process which designed as process to remove free fatty acid to avoid rancidity.

REFERENCES

1) http://www.cdr-mediared.com/food-diagnostics/chemical-test-food/acidity-oils-fats
Access date : 8/8/2010
2) http://foodlab.cdr-mediared.it/analisi_aciditaOLI_eng.asp
Access date: 8/8/2010
3) http://en.wikipedia.org/wiki/Acid_value
Access date : 8/8/2010
4) S. Suzanne Nielsen, ï
  


  2003 Kluwer Academic/Plenium
Publisher , New York. Page 235-237.
5) Harry Lawson, ï

ï1995 by Chapmant & Hall A Division of international
Thomson Publishing Inc. Page 28-29