{"title":"PURIFIKASI MINYAK GORENG BEKAS DENGAN PROSES ADSORBSI MENGGUNAKAN ARANG KULIT KACANG TANAH (ARACHIS HYPOGAEA L.)","authors":"M. Mardiana, Tri Santoso","doi":"10.22487/me.v16i1.733","DOIUrl":null,"url":null,"abstract":"Absorbents have been widely used in purification of used cooking oil to improve the oil quality. This study aimed to determine the quality of used cooking oil after adsorbed using activated charcoal from peanut shells based on the best purification time in accordance with SNI 01-3741-1995. Oil quality parameters used are color, free fatty acid content, peroxide number, iodine number, water content, and oil density. The best results were obtained at 120 minutes purification time with an absorbance value of 0.023 A, free fatty acid content of 0.22%, peroxide number of 1.83 meq/kg, iodine number of 43.40, moisture content of 0.19% and oil density of 0.924 g/mL Only iodine number and oil density from the six parametersthat have not yet met the SNI cooking oil quality requirements.","PeriodicalId":279720,"journal":{"name":"Media Eksakta","volume":"30 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2020-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"2","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Media Eksakta","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.22487/me.v16i1.733","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
PURIFIKASI MINYAK GORENG BEKAS DENGAN PROSES ADSORBSI MENGGUNAKAN ARANG KULIT KACANG TANAH (ARACHIS HYPOGAEA L.)
Absorbents have been widely used in purification of used cooking oil to improve the oil quality. This study aimed to determine the quality of used cooking oil after adsorbed using activated charcoal from peanut shells based on the best purification time in accordance with SNI 01-3741-1995. Oil quality parameters used are color, free fatty acid content, peroxide number, iodine number, water content, and oil density. The best results were obtained at 120 minutes purification time with an absorbance value of 0.023 A, free fatty acid content of 0.22%, peroxide number of 1.83 meq/kg, iodine number of 43.40, moisture content of 0.19% and oil density of 0.924 g/mL Only iodine number and oil density from the six parametersthat have not yet met the SNI cooking oil quality requirements.
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