Physical Parameters of Used Cooking Oil Clearance Quality Based on Active Charcoal Temperature

Abstract

Oil purification is a common method used by the community to reuse used cooking oil. The use of various adsorbents that are rampantly carried out aimed at obtaining the quality of used cooking oil that is safe for consumption. However, in the adsorption process, not all adsorbents can restore the quality of cooking oil. Active charcoal is one of the effective adsorbents used for the purification process. Heating active charcoal is carried out to activate the adsorbent in order to increase the adsorption capacity of the contaminants and water content in the oil. Physical parameter of used cooking oil purification quality based on active charcoal temperature was decribed in this study. Clarified used cooking oil was cooking oil with 3 times of discontinuous use. The temperature of the active charcoal adsorbent varied, namely 27oC, 40oC, 50oC, 70oC, and 90oC. The color test was carried out organoleptically and analyzed using the senses of the eye. Density test used the principle of mass to volume ratio. The oven method with the principle of losing weight at 1050C was used to test the moisture content. The refraction index test used the principle of parallel plan glass refraction. All data were analyzed descriptively referring to the quality standard of cooking oil, namely SNI number: 3741 of 2013. Used cooking oil purified with active charcoal adsorbent at a temperature of 90o C has a golden yellow color with oil density value of 0.8763±0.0336 gram/cm3, the refraction index of the oil 1.447±0.029, water content in oil 0.087±0.171 %.

Pengaruh Penjernihan Minyak Jelantah Menggunakan Nasi Terhadap Sifat Fisikokimia Minyak

“…Minyak jelantah termasuk dalam klasifikasi limbah karena memiliki potensi merusak ekosistem dan dapat menyebabkan berbagai penyakit karena mengandung senyawa karsinogenik. Penggunaan berulang minyak jelantah dapat berdampak buruk pada kesehatan manusia, menyebabkan risiko kanker, penumpukan lemak dalam pembuluh darah, dan akibatnya mengurangi tingkat kecerdasan [2], karena sekitar 5% -40% minyak goreng tetap terperangkap dalam makanan yang digoreng [3].…”

“…Pemurnian minyak jelantah di masyarakat pada umumnya dilakukan dengan cara pengendapan dan penggunaan adsorben. Pada umumnya Adsorben yang sering digunakan adalah karbon aktif [3] seperti karbon dari tempurung kelapa [5], kulit pisang [6] kulit durian [7]. Pada penelitian ini digunakan nasi sebagai adsorben pemurnian minyak jelantah.…”