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Vegetable oil used as cooking oil was extracted from fruits of plants. vegetable oil is known as a source energy for human body and an important component for dissolving fat soluble vitamins such as vitamin A, D, E and K . Bulk palm cooking oil sold in many markets does not meet quality standards due to damage that can occur during processing such as heating and during storage. the quality of cooking oil is determined by odor, color, water content, peroxide number, iodine number and free fatty acid content. Chemical analysis for qulality test of palm coking oil include peroxide value, iodin value, and free fatty acid level by the titration method. This study aimed to determined peroxide value, iodine value and free fatty acid level the bulk palm cooking purchesed in traditional market, Banjar, West Java. The result of the reseach showed that peroxide value of bulk palm cooking oil, were obtained by AOAC analytical method was 3,33 mekO2/kg, iodin value 2,38 mg/100g, and free fatty acid level 0,037 mg NaOH/g. Based on the result, the bulk palm cooking oile saled in the Banjar market still under the quality according to SNI standards.