Potential Development of Chicken Egg Shell in Recycling of Waste Cooking Oil Innovation through the Stirer Chamber Device

Abstract

BACKGROUND: Waste cooking oil (WCO) is overused for frying food can be a series of chemical changes, such as rancid, oxidation, and decomposition. Most of the secretion of toxic compounds are a product of oxidizing fatty acids, especially double-unsaturated fatty acids. The intervention of stirrer chamber unit and utilization of chicken egg’s shell as an absorbent is known to be able to improve the quality of WCO, includes reducing the number of peroxide and the free fatty acids (FFA). AIM: The purpose of this study was to analyze the effect of the powdered chicken egg’s shell on the number of peroxide and the WCO’s FFA through the stirrer chamber. METHODS: The research design used a simple experiment type post-test only Control Group Design. The subject was divided randomly into two groups, the treatment was given to one group as a control group and another group (other treatment) as an experimental group. The WCO sample called “Jelantah” for each treatment was 100 ml as much as 48 samples. The replication was carried out twice with 24 treatments of the mass of egg’s shell powder that was 0 g, 5 g, 10 g, and 15 g at a stirring time for 15 min, 30 min, and 45 min before and after heating 35°C using 150 rpm of stirring speed. The sampling technique used purposive sampling and the data were analyzed by Anova statistical test. RESULTS: Based on the result from this research showed that the original WCO contained the number of peroxide and FFA exceeded the quality standard of SNI 3741 (2013) that is 16.7 MekO2/kg and 0.69% in sequence. The average number of peroxide of control group before heating was 15.31 MekO2/kg and after heating was 17.4 MekO2/kg, while the FFA before heating was 0.61%, and after heating was 0.71%. The number of peroxide of the treatment group before heating was 12.83 MekO2/kg and after heating was 6.98 MekO2/kg, while the FFA content before heating was 0.46% and after heating was 0.25%. CONCLUSION: It was concluded that chicken egg’s shell powder could minimize the content of peroxide and WCO’s FFA through the stirrer chamber.

Utilization of Natural Adsorbents in the Purification of Used Sunflower and Palm Cooking Oils

“…Increasing the amount of eggshell powder as an adsorbent greatly contributes to increasing the adsorption efficiency. These results coincide with those reported by Tizo et al [60] and Narwati et al [45]. The adsorption speed depends on the type and characteristics of the adsorbate, in our case, zeolite or eggshell, and depends on the activation mode.…”

“…The analysis results show that the greater the adsorbent mass and the longer the adsorption time, the more capable it is of reducing the AV and PV in WCO. In the same context, Narwati et al [45] showed that the longer the stirring time and the higher the adsorbent mass, the lower the levels of peroxide and FFA.…”