#TITLE_ALTERNATIVE#

• Main Author: CANDRA DEWI NIM : 11613021, DIANITA
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/26616
• Institution: Institut Teknologi Bandung

The risk of cardiovascular diseases can be decreased about 30% by increasing the consumption of <br /> <br /> unsaturated fatty acids and reducing the consumption of saturated fatty acids . Cooking oil is one of the <br /> <br /> source of saturated and unsaturated fatty acids mostly used in everyday life. This study was aimed to <br /> <br /> determine the type of cooking oil mostly used by traders and the correlation between perceptions, <br /> <br /> knowledge and attitude in the use of oil as factors that influence the selection of cooking oil. This study <br /> <br /> used concurrent descriptive observational study through a questionnaire which has been validated. The <br /> <br /> questionnaire was given to the traders in Coblong district, Bandung. In addition, an experimental study <br /> <br /> was conducted as quantitative test of saturated and unsaturated fatty acids in cooking oil by gas <br /> <br /> chromatography and mass spectroscopy. The number of samples used in this study is 142 people. The <br /> <br /> data validation test showed that this questionnaire was valid (rpbi > 0,3) and reliable (&#961;&#8805;0.7). The <br /> <br /> results showed 50% of traders use branded cooking oil. Based on analysis of Pearson correlation study <br /> <br /> with 95% confidence level, there was a correlation and statistically significant (p < 0.05) between <br /> <br /> perception with knowledge of traders, perception with selection of cooking oil type, and education with <br /> <br /> selection of cooking oil type. The correlation between perception and attitude, knowledge with attitude, <br /> <br /> knowledge with education level, selection of cooking oil type with income and knowledge level, <br /> <br /> indicated that there was a correlation but not statistically significant (p > 0.05). In chromatograms, <br /> <br /> cooking oil “third quality”has the largest component of unsaturated fatty acids compared with the <br /> <br /> other samples, it they can be recommended for use by traders. <br />