| Abstract | Palm oil has been reported in many studies to be ÃÂàpotential as main ingredient for food grade grease base oil, but it ÃÂàhas ÃÂàlower oxidative stability as compared to mineral oil. The addition of antioxidants can delay the oxidation reaction on food grade grease. This research aimed to study the effect of different type of antioxidant (TBHQ, BHT, combination of TBHQ and BHT) and different concentration of antioxidant (0, 0.1, 0.2, 0.3, 0.4, and 0.5%) on food grade grease characteristics. Several physychochemical variables such asoxidative defect test, melting point, pH and texture were observed. The results showed that different antioxidant ÃÂàcaused the differences on melting points; and different ÃÂàantioxidant concentrations caused the differences on melting points and textures. According to zero-one analysis, the best performance was obtained from food grade grease formulated with combination of tert-butyl hydroquinoneand butylated hydroxytolueneantioxidant at 0.3% concentration. This food grade grease had specific characteristics as follow: 1a level of oxidative resistance; 125 ÃÂðC of melting point; 7 of pH and 5.8 mm/s (NLGI 2) of texture. Keywords: food grade grease, palm oil, tert-butyl hydroquinone, butylated hydroxytoluene |
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