scholarly journals Uji Antioksidan Belimbing Wuluh dan Ampas Nanas Terhadap Kualitas Minyak Goreng Habis Pakai

2021 ◽  
Vol 4 (1) ◽  
pp. 88
Author(s):  
Siti Mardiyah
Keyword(s):  
Oil Quality ◽  
Acid Number ◽  
Color Intensity ◽  
Antioxidant Power ◽  
Cooking Oil ◽  
Used Cooking Oil ◽  
Anti Oxidant ◽  
Pineapple Pulp ◽  
Oil Color

Anti-Oxidant Tests of starfruit and pineapple pulp on the quality of Used Cooking Oils   ABSTRACTUsed Cooking Oil is oil produced from frying residue and is carcinogenic because it causes oxidation, hydrolysis, and polymerization to produce toxic peroxides and free fatty acids that are difficult for the body to digest. Measurement of oil quality can be measured through 3 parameters, namely, the peroxide number, the acid number and the oil color. Efforts to control the quality of cooking oil are the addition of natural antioxidants, starch wuluh and pineapple pulp. Starfruit contains flavonoids, terpenoids, phenols and pectins as well as Vitamins C and A which can absorb free radicals in oil. Meanwhile, pineapple pulp contains high levels of vitamin C, flavonoids and polyphenols which can eat free radicals. This Research aims to determine the differences in the antioxidant power of starfruit and pineapple pulp to maintain the quality of used cooking oil. This research is experimental, which will study the antioxidant power of starfruit and pineapple pulp at the acid number, peroxidant and color intensity of used cooking oil. 3 grams of dry starfruit and 0.4 grams of dried pineapple pulp are added to each pad 100 mL of used cooking oil. The application of starfruit and pineapple pulp in used cooking oil had a significant effect on the 3 oil quality parameters, namely the acid number, the peroxide number and the oil color intensity, with a significance value of P <0.05. This is because the antioxidant content and composition of the two ingredients are different. Wuluh starfruit in the addition of 3 grams provides a fairly large antioxidant effect, while pineapple pulp at a concentration of 0.4 grams has shown anti-oxidant power so a higher concentration is needed to produce optimal antioxidant power. Keywords: Antioxidants, Starfruit, Pineapple Dregs

scholarly journals Purification of Used Cooking Oil by Alkali Neutralization and Bleaching of Bayah Natural Zeolite

2021 ◽  
Vol 10 (1) ◽  
pp. 36-42
Author(s):  
Endang Su Hendi ◽  
Rusdi Rusdi ◽  
Bagja Nur Alam ◽  
Siti Nurbaeti
Keyword(s):  
Alkaline Solution ◽  
Quality Standards ◽  
Acid Number ◽  
Operating Conditions ◽  
Optimum Operating ◽  
Cooking Oil ◽  
Used Cooking Oil ◽  
Natural Rock ◽  
Alkali Neutralization

Cooking oil that is used repeatedly at high temperatures will reduce the quality of cooking oil. This will trigger the hydrolysis and oxidation processes that will change the characteristics of the oil, such as an increase in free fatty acid levels and peroxide numbers. Purification of used cooking oil can be carried out physically and chemically. The physical purification of oil is carried out by using adsorbents, while chemically purification process is carried out with an alkaline solution. Physically, natural materials such as zeolite can be used, where zeolite is a natural rock or mineral which chemically has a large surface area to be used in the adsorption process. Chemically with alkaline solution you can use sodium hydroxide (NaOH). In this study, used cooking oil is purified by three stages of the process, namely despicing, neutralization and bleaching to comply with the SNI quality standards. The purpose of this study was to determine the optimum operating conditions for the purification of used cooking oil in accordance with the quality standards for cooking oil. based on the results obtained by adding a NaOH concentration of 19% in the neutralization process and a zeolite concentration of 90% can reduce the acid number value of 2.4 mg NaOH/gr, the peroxide number is 7 mekO2/kg, the color degradation of used cooking oil is 51.83%.

scholarly journals EFEKTIFITAS PENAMBAHAN SERBUK KUNYIT TERHADAP BILANGAN PEROKSIDA DAN BILANGAN ASAM MINYAK GORENG BEKAS PAKAI

2018 ◽  
Vol 2 (1) ◽  
pp. 84-92
Author(s):  
Siti Mardiyah
Keyword(s):  
Free Radicals ◽  
Statistical Analysis ◽  
Free Radical ◽  
Fatty Acid Content ◽  
Oil Quality ◽  
Acid Value ◽  
Acid Number ◽  
Cooking Oil ◽  
Used Cooking Oil ◽  
The One

Used cooking oil is leftover cooking oil from food frying processes that have been used repeatedly. This resulted in increased high free radical and fatty acid content which can be harmful to health. One attempt to reduce oil damage is with the addition of antioxidants. Curcumin is an antioxidant contained in turmeric. Curcumin is an antioxidant phenol which have many double bonds that can capture free radicals, which can slow down the increase in the peroxide and acid number of used cooking oil. The purpose of this study was to determine the effect of turmeric powder on levels of acid number. This type of research is experimental by the number of samples in each treatment and as many as 16 samples. Formulation of the problem of this study is whether there is the effect of turmeric powder on levels of acid value on used cooking oil. The examination results on the levels of acid number of used cooking oil shows the average levels of the acid number of used cooking oil which without the provision of turmeric powder is as high as 0,641, while the one with the provision of turmeric powder is as high as 0,349. Statistical analysis by t test showed the effect of turmeric powder on levels of acid value on used cooking oil with value of p (sig) = 0.000 which is less than 0.05. Therefore, the turmeric powder can inhibit the decrease of acid number on used cooking oil so that the oil quality is maintained.

scholarly journals PENINGKATAN KUALITAS MINYAK JELANTA MENGGUNAKAN KARBON AKTIF DAN EKSTRAK PUCUK IDAT (Cratoxylum glaucum)

2018 ◽  
Vol 1 (1) ◽  
pp. 17
Author(s):  
Robby Gus Mahardika ◽  
Sito Enggiwanto ◽  
Ary Samsiar
Keyword(s):  
Fatty Acids ◽  
Activated Carbon ◽  
Free Radicals ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Oil Quality ◽  
Waste Cooking Oil ◽  
Acid Number ◽  
Cooking Oil

Silica Waste cooking oil can be used as a soap or biodiesel. Good soaps or biodiesel should be from oils that have low levels of fatty acids and free radicals. However, waste cooking oil has high free fatty acid and free radical, it is necessary to increase the quality of waste cooking oil. One effort to improve the quality of waste cooking oil can use activated carbon as an adsorbent. Decrease in free radicals in cooking oil can use antioxidants from extract pucuk idat (Cratoxylum glaucum). This study aims to see the effect of extract pucuk idat on the process of improving the quality of waste cooking oil. The process of improvement by adding activated carbon and varying the concentration of ethanol extract pucuk idat. Activated carbon used 10% with variation of extract 0,25%; 0,5% and 0,75%. This process followed by stirring for 15 minutes at 80°C, then soaked for 3 days. Oil quality are identified by the method of determining the levels of free fatty acids and acid numbers. The results of this study indicate that extract pucuk idat in ethanol with 0,75% concentration has the lowest free fatty acid and acid number. Extract pucuk idat can improve the quality of waste cooking oil.

scholarly journals Pemanfaatan Karbon Aktif Ampas dalam Mereduksi Asam Lemak Bebas (Free Fatty Acid) pada Minyak Goreng Bekas sebagai Biodiesel

2019 ◽  
Vol 2 (1) ◽  
pp. 124-128
Author(s):  
Reka M. Sari ◽  
Agus Kembaren
Keyword(s):  
Gas Chromatography ◽  
Activated Carbon ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Oil Quality ◽  
Acid Number ◽  
Raw Material ◽  
Cooking Oil ◽  
Direct Transesterification ◽  
Used Cooking Oil

Penelitian ini bertujuan untuk mengetahui bagaimana pretreatment minyak goreng bekas dengan karbon aktif ampas tebu, mengetahui pengaruh variasi katalis terhadap biodiesel dan mengetahui variasi konsentrasi persen berat katalis NaOH yang menghasilkan FAME biodiesel yang maksimum dengan metode transesterifikasi langsung. Pretreatment minyak dilakukan dengan karbon aktif ampas tebu yang diaktivasi dengan H3PO4 pada suhu 400 °C dan massa karbon aktif yaitu 10 g, lalu di uji kualitas minyak berdasarkan standar SNI 01-2901-2006 yang meliputi kadar asam lemak bebas dan bilangan peroksida. Biodiesel yang dihasilkan diuji sesuai SNI 04-7182-2006 yaitu bilangan asam, bilangan iod dan densitas serta mengidentifikasi senyawa pembentuk metil ester dengan GC (Gas Chromatography). Hasil penelitian menunjukkan bahwa pretreatment minyak goreng bekas dengan menggunakan karbon aktif dari ampas tebu efektif menurunkan ALB pada minyak goreng bekas sebesar 0,336% dan bilangan peroksida 6,99 mek/kg sesuai SNI 06-3730-1995 sehingga dapat dijadikan bahan baku untuk pembuatan biodiesel dengan transesterifikasi langsung menggunakan katalis 1% NaOH. Didapat densitas biodiesel adalah 0,8599 g/mL, bilangan iod yaitu 57,3625% massa dan bilangan asam yaitu 0,6731%. Komposisi FAME oleat, linoleat dan palmitat yaitu 43,4181%, 10,5952%, 38,6358.   This study aimed to determine the pretreatment of used cooking oil with bagasse activated carbon, the effect of variations in catalysts on biodiesel and the variation in the concentration of weight percentage of NaOH catalyst which produced the maximum biodiesel FAME using the direct transesterification method. Oil pretreatment was carried out with bagasse activated carbon activated with H3PO4 at a temperature of 400°C and activated carbon mass of 10 g, and oil quality was tested based on SNI 01-2901-2006 standards including free fatty acid and peroxide numbers. The biodiesel produced tested according to SNI 04-7182-2006 were acid numbers, iodine numbers, and densities and identified methyl ester forming compounds with GC (Gas Chromatography). The results showed that the pretreatment of used cooking oil using activated carbon from bagasse was effective in reducing ALB in used cooking oil by 0.336% and peroxide number by 6.99 mek/kg according to SNI 06-3730-1995 so that it could be used as raw material for making biodiesel with direct transesterification using a 1% NaOH catalyst. The density of biodiesel was 0.8599 g/mL. Iodine number was 57.3625% mass and acid number was 0.6731%. The composition of FAME oleate, linoleic and palmitate was 43.4181%, 10.5952%, 38.6358.

scholarly journals Analysis of the Quality of Used Cooking Oil Used in Frying Chicken

2021 ◽  
Vol 4 (1) ◽  
pp. 21
Author(s):  
Dian I Sinurat ◽  
Ramlan Silaban
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Water Content ◽  
Iodine Value ◽  
Peroxide Value ◽  
Oil Quality ◽  
Quality Standard ◽  
Cooking Oil ◽  
Used Cooking Oil

This study aims to determine the quality of oil quality that is used repeatedly by frying chicken with the SNI. Bulk oil is used for frying the chicken with 11 frying repetitions. Repetition of oil before frying, repeat 1 time frying up to 10 frying times. Then the oil is tested for water content, Free Fatty Acid (FFA), peroxide value and iodine value. From this study, the quality of cooking oil was obtained for the range of: water content 0.03- 1.04%(w/w), Free Fatty Acids (FFA) 0.39-1.01%(w/w), peroxide value 5,99-18,465 mekO2/kg, iodine value 3.255-3.55 gI2/100g oil. Based on the various tests, the water content up to the oil from frying 3, Free Fatty Acid to oil from frying 3, the peroxide value to frying oil 4 still meets the SNI 01-3741-2013 oil quality standard. And in the iodine value test, all repeated frying results still meet the SNI 01-3741-2013 oil quality standard.

scholarly journals EFEKTIFITAS PENAMBAHAN SERBUK KUNYIT TERHADAP BILANGAN PEROKSIDA DAN BILANGAN ASAM MINYAK GORENG BEKAS PAKAI

2018 ◽  
Vol 2 (1) ◽  
pp. 84-92
Author(s):  
Siti Mardiyah
Keyword(s):  
Free Radicals ◽  
Statistical Analysis ◽  
Free Radical ◽  
Fatty Acid Content ◽  
Oil Quality ◽  
Acid Value ◽  
Acid Number ◽  
Cooking Oil ◽  
Used Cooking Oil ◽  
The One

Used cooking oil is leftover cooking oil from food frying processes that have been used repeatedly. This resulted in increased high free radical and fatty acid content which can be harmful to health. One attempt to reduce oil damage is with the addition of antioxidants. Curcumin is an antioxidant contained in turmeric. Curcumin is an antioxidant phenol which have many double bonds that can capture free radicals, which can slow down the increase in the peroxide and acid number of used cooking oil. The purpose of this study was to determine the effect of turmeric powder on levels of acid number. This type of research is experimental by the number of samples in each treatment and as many as 16 samples. Formulation of the problem of this study is whether there is the effect of turmeric powder on levels of acid value on used cooking oil. The examination results on the levels of acid number of used cooking oil shows the average levels of the acid number of used cooking oil which without the provision of turmeric powder is as high as 0,641, while the one with the provision of turmeric powder is as high as 0,349. Statistical analysis by t test showed the effect of turmeric powder on levels of acid value on used cooking oil with value of p (sig) = 0.000 which is less than 0.05. Therefore, the turmeric powder can inhibit the decrease of acid number on used cooking oil so that the oil quality is maintained.

New Lubricant from Used Cooking Oil: Cyclic Ketal of Ethyl 9,10-Dihydroxyoctadecanoate

2017 ◽  
Vol 901 ◽  
pp. 135-141 ◽  
Author(s):  
Yehezkiel Steven Kurniawan ◽  
Muslih Anwar ◽  
Tutik Dwi Wahyuningsih
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Viscosity Index ◽  
Acid Number ◽  
Base Number ◽  
Sonochemical Method ◽  
Total Acid ◽  
Cooking Oil ◽  
Used Cooking Oil ◽  
Total Base

A new ketal cyclic from ethyl 9,10-dihydroxyoctadecanoate with acetone had been synthesized by reflux and sonochemical method. The synthesis was performed via several steps of reaction, i.e.: transesterification, hydrolysis, oxidation with 1% KMnO4 in basic condition, esterification, and ketalization. The structures of the products were confirmed by FTIR, GC-MS, 1H- and 13C-NMR spectrometers. Direct transesterification of used cooking oil produced a mixture of ethyl ester in 82.94% yield meanwhile hydrolysis of this mixture gave free fatty acids mixture in 88.46% yield. Hydroxylation reaction of free fatty acids mixture yielded a white powder of 9,10-dihydroxyoctadecanoic acid in 46.52% yield. Esterification of 9,10-dihydroxyoctadecanoic acid and ethanol catalyzed by sulfuric acid with reflux condition for 4 hours and sonochemical method, respectively yielded 90% and 93.8% of ethyl 9,10-dihydroxystearate. In the other side, the utilization of KSF montmorillonite as catalyst conducted with reflux gave 52% in yield of ester. Furthermore, the use of acetone in 45 minutes sonochemical method with montmorillonite KSF catalyst gave cyclic ketal (ethyl 8-(2,2-dimethyl-5-octyl-1,3-dioxolan-4-yl)octanoate) as a yellow viscous liquid in 53.30% yield. From physicochemical properties –density, kinematic viscosity, viscosity index, total acid number, total base number and iodine value- gave the conclusion that this novel compound is potential biolubricant candidates to be developed.

scholarly journals Determination of Effectiveness Absorption of The Rice Husk And Hazelnut Shell to Purification Used Cooking Oil

2019 ◽  
Vol 12 (1) ◽  
pp. 19
Author(s):  
Loth Botahala ◽  
Yanti Malailak ◽  
Herlin Silvia Maure ◽  
Hagar Karlani
Keyword(s):  
Rice Husk ◽  
Activated Charcoal ◽  
Absorption Capacity ◽  
Cooking Oil ◽  
Used Cooking Oil ◽  
Hazelnut Shell ◽  
Hazelnut Shells ◽  
Better Than

The effectiveness of the absorption of activated rice husk and hazelnut shells on the purification of used cooking oil has been carried out. The aim is to determine the absorption capacity of the active charcoal of rice husk and hazelnut shells to purify used cooking oil. After being physically activated, activated charcoal from rice husk and pecan shells is applied to the purification of used cooking oil. The results show that the quality of hazelnut shell charcoal is better than rice husk after it is applied to purifying used cooking oil.

scholarly journals Perancangan Alat Pendeteksi Kualitas Minyak Goreng Dengan Parameter Viskositas Dan Densitas Mengggunakan Metode Fuzzy Logic

2021 ◽  
Vol 11 (1) ◽  
pp. 22-28
Author(s):  
Alex Surapati ◽  
Azam Zyaputra ◽  
Reza Satria Rinaldi
Keyword(s):  
Fuzzy Logic ◽  
Fuzzy Inference System ◽  
Fuzzy Inference ◽  
Oil Quality ◽  
Test Results ◽  
Inference System ◽  
The Public ◽  
Cooking Oil ◽  
Market Needs

AbstrakThe quality of cooking oil sold in the market needs to be checked to ensure its health. cooking oil quality detector is designed to make it easier for the public to know the quality of the cooking oil. The research method is to make tools and conduct testing. The test is carried out by measuring the viscosity and density using the tool made. When the viscosity of 985 fuzzification was "good", and the density was 542.93 Kg/mL of "good" fuzzification, the fuzzification was processed by a fuzzy inference system, then defuzzification occurred in the form of oil quality results. fried "good". When the viscosity of 932 fuzzification is "sufficient", and the density is 618.69 Kg/mL of "moderate" fuzzification, a fuzzy inference system occurs, a defuzzification process is "moderate", when the viscosity of 926 fuzzification is "bad", and a density of 631.31 Kg/mL fuzzification "bad", fuzzy inference system occurs, defuzzification process occurs with "bad" results. To ensure that the results are accurate, the sample is taken to the BPOM which measures free fatty acids. From the BPOM test results converted to viscosity and density. In order to obtain an accurate conversion value between viscosity and density, it is recommended that a large number of samples be tested..Keywords: viscosity, density, fuzzy logic

scholarly journals Pembuatan Biodiesel dengan Cara Adsorpsi dan Transesterifikasi Dari Minyak Goreng Bekas

2016 ◽  
Vol 2 (1) ◽  
pp. 71-80
Author(s):  
Lisa Adhani ◽  
Isalmi Aziz ◽  
Siti Nurbayti ◽  
Christie Adi Octavia
Keyword(s):  
Particle Size ◽  
Adsorption Process ◽  
Acid Value ◽  
Raw Material ◽  
Optimal Conditions ◽  
Cooking Oil ◽  
Used Cooking Oil ◽  
Adsorption Processes ◽  
Oil Adsorption

Used cooking oil can be used as raw material for biodiesel, but the levels of free fatty acids (Free Fatty Acid, FFA) is quite high. It is necessary for pretreatment in the form of the adsorption process to reduce levels of FFA. This study aims to determine the optimal conditions of adsorption process and determine the quality of biodiesel produced from adsorption processes and transesterification. Natural zeolites are used as adsorbents activated beforehand using ammonium chloride, calcined and heated to obtain H-zeolite. Furthermore, the adsorption process optimization includes the time, the adsorbent concentration, temperature and particle size. The oil that is already in the adsorption catalyst is reacted with methanol and KOH to obtain biodiesel. The optimum adsorption conditions obtained at the time of 90 minutes, the concentration of H-zeolite 12%, temperature 90 ° C, and a particle size of 0.2 mm that can lower FFA levels from 3.2% to 1.1%. Biodiesel produced meets the quality requirements of SNI 04-7182-2006 with a water content of 0.02%, a density of 857.60 kg / m3, the acid value of 0.29 mg-KOH / g, iodine number 15.71, saponification 168 , 02 and cetane index of 75.62. Compounds contained in biodiesel are methyl 9-octadecanoic (49.45%), methyl heksadekanoat (20.79%), and methyl 9,12oktaekanoat 9.12 (18.87%). Keywords: Biodiesel, used cooking oil, adsorption, transesterification, H-zeolitDOI: http://dx.doi.org/10.15408/jkv.v2i1.3107

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