Pemurnian minyak jelantah dengan menggunakan adsorben serbuk biji kelor tanpa karbonisasi dan bentonit

Hadiah, Fitri; Meliasari, Tri; Heryanto, Heryanto

doi:10.36706/jtk.v26i1.439

Cited by 9 publications

(14 citation statements)

References 2 publications

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“…Based on SNI, the standard of free fatty acids in oil is 3.0 mg KOH/g and all treatments are considered to have met the quality requirements of SNI. When compared with Ayu and Diharmi (2019) the acid value obtained in this study was higher, whereas [17], study showed an acid value of 0.37 0.01 mg KOH/g showed lower free fatty acids than in this study. This is possible due to two factors, including the hydrolysis and storage prosesses.…”

Section: Resultscontrasting

confidence: 80%

“…Research conducted by [16], showed that the addition of bentonite can reduce the free acid number of catfish oil from 1.72 after the addition of 2% bentonite to 1.150.23 and the peroxide number from 5.18 to 0. Other studies conducted by [17], show that the addition of activated carbon to tilapia fish oil has a relatively small peroxide value of 1.220.005% and an acid value of 3.120.23%. This shows that bentonite and activated carbon can reduce fat oxidation products, namely peroxides, aldehydes, and ketones.…”

Section: Resultsmentioning

confidence: 88%

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Physicochemical Characterization Patin Fish Oil (Pangasius micronema) Is Refined Using Bentonite and Activated Carbon.

Indah

Rohman²,

Lestari³

2022

J. Food Pharm. Sci

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This study aims to determine the physical and chemical quality of fish oil from the flesh of Pangasius microcinema. The quality of extracted fish oil can be improved through a refining process. Before and after the purification process, the quality of crude fish oil was analyzed, including acid value (AV), saponification value (SV), iodine value (IV), peroxide value (PV), and p-anisidine value (An-V). The results of the characterization of patin fish oil (PFO) in meat were carried out with 3 purifications, namely purification without activated carbon purification treatment with bentonite, the value of susceptibility to acid value, peroxide value, saponification value, iodine value, and p-anisidinee value, which ranged from 1.92-2.64 mg KOH/g, peroxide value 3.76-4.87 meq O2/kg, iodine value 80.46-81.39 g I2/100g, saponification value 189.48-196.75 mg KOH/g, and p-anisidinee value 5.95-8.93 meq/kg. The best refining process is the oil extracted from patin fish oil meat oil and distilled using bentonite from dry rendering because the processed fish oil is good in the standards set by the International Association of Fish Flour Producers, Indonesian Fish Oil Standards, and as food fish oil grades.

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Section: Resultscontrasting

confidence: 80%

Section: Resultsmentioning

confidence: 88%

Physicochemical Characterization Patin Fish Oil (Pangasius micronema) Is Refined Using Bentonite and Activated Carbon.

Indah

Rohman²,

Lestari³

2022

J. Food Pharm. Sci

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“…The use of bagasse as an absorbent which is able to bind impurities in used cooking oil is like other types of absorbents used in oil refining such as bleaching earth and bleaching carbon. (Ramdja et al 2010). The use of bagasse in the refining of used cooking oil produced a chemical quality in the form of a significant decrease in the value of free fatty acids, the peroxide value and moisture content that were in accordance with the quality standards of cooking oil chemically were 0.3 of the maximum free fatty acid content, 1 for the maximum peroxide value, 0.3 for the maximum moisture content (Sulung et al 2019).…”

Section: Purification Of Used Cooking Oil With Adsorbentmentioning

confidence: 84%

“…The residue from the sugarcane juice mill was washed thoroughly and then dried in the blazing sun. Furthermore, the dried bagasse was ground by grinding and sifting to obtain bagasse powder (Ramdja et al 2010).…”

Section: Raw Materials Preparatiaon a Bagasse Processingmentioning

confidence: 99%

Refinery technology of used cooking oil by utilizing coffee dregs and sugar cane bagasse as raw materials for making antiseptic transparent soap of guava leaf extract

Ferdian

Perdana

Rahardjo

2023

International Journal of Agriculture Environment and Food Sciences

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Cooking oil is an important basic ingredient in the frying process with the main function as a medium for conducting heat, adding savory taste, in-creasing nutritional value and heating food ingredients. The massive use of cooking oil also has an impact on the waste produced, namely used cooking oil (UCO), which is more increasing. The sustainable use of used cooking oil can damage health. The aim of this study was to obtain purification of used cooking oil with coffee dregs and bagasse as raw materials for making antiseptic transparent soap with guava leaf extract. Preparation of raw materials, extraction of guava leaves, oil refining process, production of antiseptic transparent soap with guava leaf extract, and sample quality analysis are the stages of research. The data from the analysis was then tested with ANOVA. Purification of used cooking oil using bagasse adsorbent produced oil with a pH value of 6.43-6.86, moisture content of 0.67-0-769%, free fatty acids of 0.301-1.982% and acid value of 2.3-3.490%, while for the type of coffee dregs adsorbent produced oil with a pH value of 6.60-6.83, moisture content of 0.068-0.549%, free fatty acids of 0.292-0.921 and acid value of 1.120-5.850. The antiseptic transparent soap formulation results obtained a pH value of 11.427-13,687, moisture content of 27.78-36.505, foam height of 19-21.5 mm and antiseptic power of 2-12 colonies.

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“…Beberapa penelitian tentang pengolahan minyak jelantah menggunakan metode adsorpsi sebagai metode yang paling sederhana untuk menurunkan bilangan asam dan bilangan peroksida. Beberapa peneliti sebelumnya juga telah melakukan penelitian tentang pengolahan minyak jelantah menggunakan adsorben dari bahan alam dengan memanfaatkan hasil samping atau limbah pertanian, seperti ampas tebu (Ramdja et al, 2010), arang aktif dari sabut kelapa (Yustinah & Hartini, 2011), karbon aktif dari biji kelor (Dahlan et al, 2013), ampas pati aren dan bentonit (Rahayu & Purnavita, 2014), arang aktif dari kulit salak (Mangallo, 2014), dan durian arang kulit (Masyithah et al, 2018). Berdasarkan penelitian yang dilakukan oleh Masyithah, dkk.…”

Section: Introductionunclassified

Pengaruh Penambahan Titanium Dioksida Terhadap Karakteristik Fisik Membran Poliamida/Titanium Dioksida/Arang Aktif Kulit Durian Untuk Pengolahan Minyak Jelantah

Safitri¹

2022

Jurnal Crystal

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Minyak jelantah merupakan hasil oksidasi dan polimerisasi minyak goreng sawit akibat pemanasan berulang. Beberapa penelitian telah menggunakan proses adsorpsi pada pengolahan minyak goreng bekas untuk menurunkan bilangan asam dan bilangan peroksida. Dalam penelitian ini, peneliti menggunakan arang aktif dari kulit durian dan titanium dioksida yang tertanam pada membran poliamida sebagai adsorben yang diharapkan dapat mengolah minyak jelantah dengan lebih baik. Tujuan penelitian ini adalah untuk mengetahui pengaruh massa Titanium Dioksida, lama pengadukan dan pengaruh massa Arang Aktif Kulit Durian terhadap Sifat Fisik Poliamida/Titanium Dioksida/Arang Aktif Kulit Durian (Kepadatan, Derajat swelling terhadap air, %daya serap terhadap minyak goreng). Berdasarkan hasil penelitian pada 5 gram benang nilon, kondisi optimum massa titanium dioksida adalah 0,9 gram, dengan waktu pengadukan 60 menit, dan massa massa arang aktif adalah 0,3 gram. pada kondisi optimum densitasnya sebesar 0,2995 gram/cm3, derajat swelling dalam air sebesar 304,0980% (b/b), dan %daya serap pada minyak goreng sebesar 250,2659% (b/b). Kondisi optimal dari membran poliamida/titanium dioksida/arang aktif arang kulit durian digunakan untuk aplikasi pengolahan minyak jelantah

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Pemurnian minyak jelantah dengan menggunakan adsorben serbuk biji kelor tanpa karbonisasi dan bentonit

Cited by 9 publications

References 2 publications

Physicochemical Characterization Patin Fish Oil (Pangasius micronema) Is Refined Using Bentonite and Activated Carbon.

Physicochemical Characterization Patin Fish Oil (Pangasius micronema) Is Refined Using Bentonite and Activated Carbon.

Refinery technology of used cooking oil by utilizing coffee dregs and sugar cane bagasse as raw materials for making antiseptic transparent soap of guava leaf extract

Pengaruh Penambahan Titanium Dioksida Terhadap Karakteristik Fisik Membran Poliamida/Titanium Dioksida/Arang Aktif Kulit Durian Untuk Pengolahan Minyak Jelantah

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