<![CDATA[The repeated use of cooking oil during frying causes oxidation and thermal degradation that reduce oil quality and produce harmful compounds. The utilization of natural antioxidants has become an alternative approach to improve the quality of waste cooking oil. Ginger (Zingiber officinale) contains phenolic compounds with strong antioxidant activity that can inhibit lipid oxidation. This study aimed to evaluate the effectiveness of ginger extract in improving the physicochemical quality of waste cooking oil at different temperatures and extract ratios. The research used two waste cooking oil samples treated with ginger extract at ratios of 1:6, 2:6, and 3:6 under temperatures of 30°C, 50°C, and 70°C. Oil quality was analyzed based on acid value, peroxide value, iodine value, and saponification value according to Indonesian National Standards (BSNI). The results showed that ginger extract significantly improved oil quality by reducing acid value, peroxide value, and saponification value, while increasing iodine value. The optimum condition was obtained at 30°C with a ginger-to-oil ratio of 3:6. Under this condition, peroxide values decreased to 1.6 and 3.2, while iodine values increased, indicating improved oxidative stability. The antioxidant activity of ginger was associated with phenolic compounds such as gingerol, shogaol, and zingerone which inhibited lipid oxidation reactions.]]>
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