Clustering in A Sensor Array System Based on The Distribution of Volatile Compounds from Palm Oil Using Electronic Nose

Unsaturated fat in palm cooking oil becomes dangerous if repeated heating to become trans-fat which is carcinogenic. Many circulating used cooking oils that are not fit for consumption are clarified in various ways, but this process does not change the composition of the harmful substances it contains so that it remains dangerous if consumed. In previous studies, the method often used was Gas Chromatography - Mass Spectrometry (GC-MS), by providing complete compound results. However, the use of this method has a long process and high costs. The previous method e-nose (electronic nose) was used to differentiate cooking oil from a mixture of olive oil and lard. However, there has been no research that focuses on e-nose to detect the quality of cooking oil. In this research, the e-nose was used to differentiate between used cooking oil and fresh cooking oil. Based on the clustering results, there is a distribution that separates fresh and used oil. The results of this study are expected to be an alternative to measure the quality of cooking oil quickly and easily. In addition, the results of this study can also assist in efforts to improve public health through food quality control.