scholarly journals Penurunan Bilangan Peroksida Dan Asam Lemak Bebas Pada Minyak Jelantah Menggunakan Serbuk Mahkota Dewa

2020 ◽  
Vol 2 (2) ◽  
pp. 83-87
Author(s):  
Mutiara Putri Utami Susanto ◽  
Kenny Kencanawati ◽  
Dwi Tia Septiani ◽  
Sani Nurahayu
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Free Fatty Acids ◽  
Fatty Acid Analysis ◽  
Peroxide Number ◽  
Cooking Oil ◽  
Used Cooking Oil ◽  
Stirring Time

The study used mahkota dewa as adsorben to decrease of the peroxide number and free fatty acids on the used cooking oil with immersion variations for 2 days dan 3 days and also concentration variations of mahkota dewa 5 % w/v, 10 % w/v, and 20 % w/v. The results of the peroxide analysis test still exceed the required number of SNI namely 10 meq O2/kg and the results of the free fatty acid analysis test in the sample with immersion and stirring time for 2 days and 3 days the concentration of  mahkota dewa 20 % w/v has met the SNI, which is 1.04 % and 0.91%.

scholarly journals DECREASE IN FREE FATTY ACID CONTENT AND COLOR AT USED COOKING OIL WITH ACTIVATED CARBON OF REEDS (Imperata cylindrica L. Raeusch)

1970 ◽  
pp. 87-94
Author(s):  
Samsuar Samsuar
Keyword(s):  
Fatty Acids ◽  
Activated Carbon ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Free Fatty Acids ◽  
Fatty Acid Content ◽  
Optimum Concentration ◽  
Imperata Cylindrica ◽  
Cooking Oil ◽  
Used Cooking Oil

Cooking oil is one of the foods that are needed by the community in daily life. The use of cooking oil continuously at high temperatures, produces cooking oil that is no longer feasible to use. Therefore, it’s necessary to purify used cooking oil so that it can be reused for non-foood purposes such as making soap or biodiesel fuel. This purification process is utilie the activated carbon of reeds (Imperata cylindrica L. Raeusch) as an adsorbent to reduce the levels of free fatty acids and colors in used cooking oil. Free fatty acid content test using acid base titration method and color change using Uv-Vis spectrofotometry method. This study aims to determine the optimum concentration of reeds activated carbon as an adsorbent in reducing the levels of free fatty acids and colors in used cooking oil, which consists of the concentration of reeds activated carbon which is a consentration of 2,5; 5; 7,5; 10; dan 12,5%. The results of variance analysis showed the optimum concentration of reeds activated carbon to reduce the levels of free fatty acids and colors absorbance in used cooking oil at a concentration of 7,5%. The percentage of decreasing levels of free fatty acids gorengan and pecel lele are 78.57% and 78.85%. Decrease in absorbance of gorengan color from 1,792% to 0,384% and the pecel lele color absorbance from 2,521 to 0,515. Keywords : Activated Carbon,Color, Free Fatty Acid, Reeds, and Used Cooking Oil.

scholarly journals ARANG AMPAS TEBU UNTUK MENURUNKAN KADAR ASAM LEMAK BEBAS MINYAK GORENG BEKAS

2018 ◽  
pp. 189-193
Author(s):  
P Purwati ◽  
Tri Harningsih
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Free Fatty Acids ◽  
Fatty Acid Content ◽  
Cooking Oil ◽  
Used Oil ◽  
Used Cooking Oil ◽  
Lower Free Fatty Acid

ABSTRAK Minyak digunakan secara berulangkali mengakibatkan penurunan kualitas minyak. Salah satunya adalah peningkatan asam lemak bebasnya. Limbah ampas tebu yang diubah ke dalam bentuk arang digunakan menurunkan asam lemak bebas pada minyak goreng bekas. Penambahan arang ampas tebu dengan variasi massa dapat menurunkan asam lemak bebas. Asam lemak bebas minyak bekas sebelum ditambah dengan arang ampas tebu adalah 0,62 %. Angka tersebut mengalami penurunan setelah penambahan variasi massa ampas tebu dimulai dengan 2,5 gram; 5,0 gram; 7,5 gram; 10,0 gram dan 12,5 gram. Hasil asam lemak bebas berturut-turut 0,61%; 0,55%; 0,48%; 0,45%; 0,43%. Kondisi optimum dari massa arang ampas tebu sebesar 12,5 gram. Prosentase penurunan asam lemak bebas sebesar 30,41 % dengan kadar asam lemak bebas dari sebelum dilakukan adsorbsi sebanyak 0,61% menjadi 0,43%.   Kata kunci: arang ampas tebu, asam lemak bebas, minyak goreng bekas       ABSTRACT Oils used repeatedly will result in a decrease in the quality of oil. One of which is the increase in free fatty acids. The waste bagasse which is converted into charcoal form used to lower free fatty acid in used oil casting. The addition of charcoal of bagasse with variation of mass can decrease free fatty acid. The fatty acid free of used oil before it is added with sugarcane bagasse is 0,62%. The number decreases after the addition of variation of bagasse mass begins with 2,5 grams; 5,0 grams; 7,5 grams; 10,0 grams and 12; 5 grams. Free fatty acids result are 0,61%; 0,55%; 0,48%; 0,45%; 0; 43% respectively. The optimum condition from the mass of charcoal of bagasse is 12,5 grams. Percentage of free fatty acid decrease of 30,41% with free fatty acid content from before adsorbs 0,61% to 0,43%.   Keywords: charcoal of bagasse, free fatty acids, used cooking oil

scholarly journals Effect Of The Contact Time Of Candlenut Shell Charcoal And H3PO4 Activator As On The Purification Process Of Used Cooking Oil

2019 ◽  
Vol 12 (2) ◽  
pp. 104
Author(s):  
Yustina Bapa
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Activated Charcoal ◽  
Contact Time ◽  
Peroxide Number ◽  
Purification Process ◽  
Cooking Oil ◽  
Used Cooking Oil ◽  
Hazelnut Shell ◽  
Oil Purification

Research on Comparison of the Contact Time of Candlenut Charcoal with H3PO4 Activator in the Process of Purifying Used Cooking Oil has been conducted. The purpose of this study was to determine the ability of candlenut shells activated with H3PO4 against purifying used cooking oil. The variation of the number of candlenut shells used is 1 gram, 2 grams, and 3 grams and the variation of contact time is 10 minutes, 30 minutes and 60 minutes. The results showed that the activation of hazelnut shell using H3PO4 fulfills SNI 16-3730-1995, while the results of used cooking oil purification with 2 grams of activated charcoal in 60 minutes resulted in a decrease in peroxide number of 64.58% and free fatty acids of 54, 84%.

scholarly journals Mutu Minyak Jelantah Dengan Adsorben Biji Salak (Salacca zalacca (Gaertn.)Voss) menggunakan Parameter Bilangan Peroksida dan Asam Lemak Bebas

2019 ◽  
Vol 5 (2) ◽  
pp. 124-131
Author(s):  
Ihwan Ihwan ◽  
Fadlia Fadlia ◽  
Syariful Anam
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Peroxide Value ◽  
Activated Charcoal ◽  
National Standard ◽  
Quality Requirements ◽  
Cooking Oil ◽  
Used Cooking Oil

Quality of used cooking oil with snake fruit (Salacca zalacca (Gaertn.) Voss) seed adsorbent  has been conducted. This study aims to determine the ability of snake fruit seed in reducing peroxide value and free fatty acids in used cooking oil which can improve the quality and extend usage lifespan of the used cooking oil. The oil sampled in this study was packaged cooking oil which is usually used to fry food untill 7th frying. The oil was then neutralized using snake fruit activated charcoal. The test refers to the Indonesian National Standard (SNI) 7709: 2012 as the quality requirements of cooking oil. The results showed that snake fruit activated charcoal can reduce peroxide value as much as 56.18% and free fatty acid 76.04% in the used cooking oil.

scholarly journals PEMANFAATAN AMPAS TEBU UNTUK MENINGKATKAN KUALITAS (SIFAT ORGANOLEPTIK, PARAMETER OKSIDASI, DAN PROFIL ASAM LEMAK) PADA MINYAK JELANTAH

2018 ◽  
Vol 1 (2) ◽  
pp. 19
Author(s):  
Winda Tri Wahyuni ◽  
Mia Srimiati
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Free Fatty Acid ◽  
Stearic Acid ◽  
Peroxide Value ◽  
Cooking Oil ◽  
Used Cooking Oil ◽  
Oxidation Parameters

Used cooking oil is widely used by Indonesian people to fry many foods, which is the oil have been oxidized. On the other hand, Indonesia has a lot of unutilized waste products, such as bagasse. The design of the study was experimental, which added the bagasse to the used cooking oil to filtrate the physical and chemical impurities. There were 3 kinds of treatments, i.e. F1 (3% of bagasse), F2 (5% bagasse), F3 (7% bagasse), and control (without bagasse).<strong> </strong>The characteristics of used cooking oil (control) were: dark brown, rancid odor, having 0,39% of free fatty acid, 12,39 meq/Kg of peroxide value, 35,52% w/w palmitic acid, 35,31 oleic acid, 9,35% w/w linoleic acid, and 3,32% w/w stearic acid. The best treatment taken on the highest yield, organoleptic test, and peroxide number was F1 (3% bagasse), it could reduced free fatty acid and peroxide value become 0,26% and 6,67 mEq/kg. The number of fatty acids from the best treatment were dominated by palmitic acid (33,94% w/w), oleic acid (33,92% w/w), linoleic acid (9,03% w/w) and also had stearic acid (3,21% w/w).<strong> </strong>The bagasse can significantly reduce the organoleptic properties, the oxidation parameters, and other fatty acids of used oil (P&lt;0,05). So, the bagasse could potentially decrease the oxidation parameters of used cooking oil.

scholarly journals ESTERIFIKASI DAN DEASIDIFIKASI MINYAK JELANTAH PADA PEMBUATAN BIODIESEL MENGGUNAKAN KATALIS ABU TONGKOL JAGUNG

Jurnal Kimia ◽  
2020 ◽  
pp. 161
Author(s):  
R. E. Y. Adu
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Free Fatty Acids ◽  
Volume Ratio ◽  
Acid Catalyst ◽  
Waste Cooking Oil ◽  
Corn Cobs ◽  
Cooking Oil ◽  
Alkali Neutralization

Esterification and deacidification of waste cooking oil using alkali neutralization for biodiesel production using corncob ash as an alternative base catalyst was carried out. This study aimed to attainone of the desired transesterification conditionsby reducing free fatty acids content of waste cooking oil. Esterification was carried out by reacting waste cooking oil and methanol with certain volume ratio and acid catalyst (H2SO4) at 50oC for 4 hours. Deacidification was carried out by adding 0.5 N NaOH solution (15% excess alkali) at 60oC for 30 minutes. Esterification of waste cooking oil using acid catalyst before transesterification with corn cobs ash catalyst significantly increased the efficiency of free fatty acid conversion (92.69%) under volume ratio of 25% methanol /oil and 0.5% acid catalyst for 4 hours reaction. Deacidification of esterified oil with FFA content of 2.29 mg KOH /g oil through alkali neutralization at 55oC using alkaline content of 0.8 N reduces free fatty acid content to 0.47 mg KOH /g oil. Transesterification results showed that biodiesel component of waste cooking oil was dominated by polyunsaturated fatty acids (linoleic acid / C18-2), monounsaturated fatty acids (palmitic acid / C16-1 and oleic acid / C18-1) and saturated acids (palmitic / C16-0 and stearic acid / C18-0). Most of the biodiesel products were similar to those of the diesel physical characters. Biodiesel made of waste cooking oil meets the biodiesel quality standard (SNI 7182: 2015) for such parameters of density, viscosity, acid number, saponification value, iodine number and cetane. Esterification and neutralization process are effective in reducing free fatty acids content of waste cooking oil before being used in transesterification with corn cobs ash catalyst. Keywords: esterification, neutralization, alkali, waste cooking oil, biodiesel, corn cobs ash

scholarly journals Pemanfaatan Karbon Aktif Ampas Tebu dalam Mereduksi Asam Lemak Bebas (Free Fatty Acid) untuk Pemurnian Minyak Jelantah sebagai Biodiesel

2019 ◽  
Vol 2 (1) ◽  
pp. 293-296
Author(s):  
Reka M Sari ◽  
Agus Kembaren
Keyword(s):  
Fatty Acids ◽  
Gas Chromatography ◽  
Activated Carbon ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Sugar Cane ◽  
Oil Quality ◽  
Cooking Oil ◽  
Used Cooking Oil ◽  
Quality Testing

Pembuatan biodiesel telah berhasil dilakukan dengan pemurnian karbon aktif ampas tebu untuk mereduksi asam lemak bebas (free fatty acid) pada minyak jelantah. Karbon dari ampas tebu diaktivasi dengan H3PO4 pada suhu 400 oC dengan massa 10 g lalu digunakan sebagai adsorben dalam pemurnian minyak jelantah. Pengujian kualitas minyak sesuai SNI 01-2901-2006 dan berhasil menurunkan kadar ALB sebesar dari 4,16% menjadi 0,336% dan bilangan peroksida 6,99 mek/kg. Penambahan metanol pada minyak dengan perbandingan 1:6 serta katalis 1% menghasilkan biodiesel sesuai SNI 04-7182-2006 dengan bilangan asam sebesar 0,6731%, bilangan iod 57,3625% dan densitas biodiesel yaitu 0,8599 g/mL. Identifikasi senyawa pembentuk biodiesel dengan GC (Gas Chromatography) menghasilkan komposisi FAME oleat, linoleat dan palmitat yaitu 43,4181%, 10,5952%, 38,6358.   In this study, biodiesel has been successfully made by purifying the activated carbon of the sugar cane pulp to reduce free fatty acids in used cooking oil. The carbon from the pulp of sugar cane is activated with H3PO4 at a temperature of 400oC with a mass of 10 g and then used as an adsorbent in refining used cooking oil. Oil quality testing produced according to SNI 01-2901-2006 and succeeded in reducing ALB levels from 4.16% to 0.336% and 6.99 mek / kg peroxide. The addition of methanol to oil with a ratio of 1: 6 and 1% catalyst produced biodiesel according to SNI 04-7182-2006 with acid numbers of 0.6731%, iodine number 57.3625% and biodiesel density which was 0.8599 g / mL. Identification of biodiesel-forming compounds with GC (Gas Chromatography) resulted in compositions of FAME oleate, linoleic and palmitic respectively 43.4181%, 10.5952%, 38.6358.

scholarly journals Biodiesel production from rapeseed oil and low free fatty acid waste cooking oil using a cesium modified natural phosphate catalyst

RSC Advances ◽  
2020 ◽  
Vol 10 (67) ◽  
pp. 41065-41077
Author(s):  
Boutaina Rezki ◽  
Younes Essamlali ◽  
Mina Aadil ◽  
Nawal Semlal ◽  
Mohamed Zahouily
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Free Fatty Acids ◽  
Rapeseed Oil ◽  
Waste Cooking Oil ◽  
Biodiesel Production ◽  
Natural Phosphate ◽  
Cooking Oil ◽  
Acid Waste

Cesium modified natural phosphate was investigated as a catalyst in biodiesel production from rapeseed oil and low free fatty acids used in cooking oil.

scholarly journals Characterization of Polyether Sulfone (PES) Membranes Filled with Activated Carbon from Jatropha Seed Shell as Aditif for Elimination Peroxide Number and Free Fatty Acid in Used Cooking Oil

2018 ◽  
Vol 13 (1) ◽  
pp. 87-92
Author(s):  
Sri Aprilia
Keyword(s):  
Activated Carbon ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Peroxide Number ◽  
Cooking Oil ◽  
Used Cooking Oil ◽  
Polyether Sulfone ◽  
Jatropha Seed

Minyak goreng merupakan salah satu kebutuhan primer dalam rumah tangga dan pengolahan pangan. Minyak goreng sebagai kebutuhan primer tidak dapat digunakan berulang kali. Penggunaan minyak goreng berulang kali sangat membahayakan kesehatan serta mempengaruhi nilai gizi dan mutu dari bahan pangan yang digoreng. Indikator kerusakan pada minyak goreng adalah bilangan peroksida yang ditandai dengan perubahan warna dan bau. Penelitian ini menggunakan modifikasi membran PES dengan penambahan karbon aktif dari kulit biji jarak untuk mengurangi bilangan peroksida pada minyak goreng bekas. Karbon dari kulit biji jarak dilakukan aktivasi secara kimia dengan KOH. Membran PES dilarutkan dengan pelarut NMP dengan variasi karbon aktif adalah 3% dan 5% serta membran PES tanpa pengisi sebagai pembanding. Membran dibuat dengan metode inversi fasa dengan immersion precipitation menggunakan non-pelarut aquades. Hasil karakterisasi fluks membran diperoleh koefisien permeabilitas (L/P) terbesar pada membran yang ditambahkan 5% karbon aktif (M3) yaitu 9,682 L/m2.jam.bar. Analisa FTIR dilakukan pada membran modifikasi dan karbon dari kulit biji jarak sebelum dan sesudah di aktifasi. Struktur penampang melintang membran dianalisa dengan menggunakan SEM. Struktur membran menunjukkan membran asimetrik dengan lapisan atas berpori dan lapisan bawah dense. Penurunan bilangan peroksida dan bilangan asam lemak bebas paling tinggi pada membran M3 yaitu 45% dan 72%.

PENETAPAN KADAR ASAM LEMAK BEBAS DAN BILANGAN PEROKSIDA PADA MINYAK GORENG YANG DIGUNAKAN PEDAGANG GORENGAN DI JL. A.W SJAHRANIE SAMARINDA

2017 ◽  
Vol 1 (1) ◽  
pp. 25
Author(s):  
Henny Nurhasnawati
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Free Fatty Acids ◽  
Free Fatty Acid Content ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Oil Quality ◽  
Test Results ◽  
Cooking Oil

Free fatty acids and peroxide are part of cooking oil quality parameters. This study aims to determine the levels of free fatty acids and peroxide value in cooking oil used by fried merchant in Jl. A.W. Sjahranie Samarinda. Sampling was done by total sampling which is cooking oil before frying and after frying a few times from four fried merchants. Determination of free fatty acid content using alkalimetry method and levels of peroxide using iodometric method.The test results of the free fatty acid content of samples A, B, C, D cooking oil before frying is equal to 0.16%; 0.27%; 0.33%; 0.32%, and free fatty acid levels after few times frying is 0.19%; 0.29%; 0.37%; 0.36%. The test results of the peroxide sample A, B, C, D cooking oil before frying in the amount of 18.95 meq O2/kg; 27.63 meqO2/kg; 24.67 meq O2/kg; 23.29 meq O2/kg. Peroxide levels after several times frying is 26.25 meqO2/kg; 35.72 meqO2/kg; 34.54 meqO2/kg; 33.16 meqO2/kg. Average levels of free fatty acids cooking oil before frying is 0.27% and after frying to 0.30%, or an increase of 12.04%. While the average level of peroxide cooking oil before frying of 23.64 meqO2/kg and after frying be 32.42 meqO2/kg or an increase of 37.16%.

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