Zikri, Agnes Maharani (2026) KARAKTERISTIK MINYAK GORENG KELAPA SAWIT REGENERASI DENGAN PENAMBAHAN ADSORBEN JAHE MERAH (Zingiber officinale var. rubrum) DAN VARIASI LAMA PERENDAMAN. Undergraduate thesis, UPN Veteran Jawa Timur.
![[img]](https://repository.upnjatim.ac.id/style/images/fileicons/text.png) |
Text (COVER)
20033010050-COVER.pdf Download (2MB) |
|
Text (BAB 1)
20033010050-BAB 1.pdf Download (37kB) |
|
Text (BAB 2)
20033010050-BAB 2.pdf Restricted to Repository staff only until 31 August 2029. Download (524kB) |
|
Text (BAB 3)
20033010050-BAB 3.pdf Restricted to Repository staff only until 31 August 2029. Download (471kB) |
|
Text (BAB 4)
20033010050-BAB 4.pdf Restricted to Repository staff only until 31 August 2029. Download (505kB) |
|
Text (BAB 5)
20033010050-BAB 5.pdf Download (145kB) |
|
Text (DAFTAR PUSTAKA)
20033010050-DAFTAR PUSTAKA.pdf Download (239kB) |
|
Text (LAMPIRAN)
20033010050-LAMPIRAN.pdf Restricted to Repository staff only Download (1MB) |
Abstract
Repeated use of used frying oil leads to a decline in quality due to hydrolysis, oxidation, and polymerization reactions, necessitating a regeneration process to improve its quality. Red ginger (Zingiber officinale var. rubrum) contains lignocellulose, a porous structure, and antioxidant compounds, making it a potential bioadsorbent. This study aimed to determine the effects of red ginger adsorbent concentration and immersion time on the physicochemical and organoleptic characteristics of regenerated cooking oil and to determine the best treatment. The study employed a factorial Completely Randomized Design (CRD) with two factors, namely red ginger adsorbent concentration (5%, 10%, and 15% w/v) and immersion time (12, 24, and 36 h), with two replications for each treatment. The data were analyzed using analysis of variance (ANOVA), followed by Duncan’s Multiple Range Test at a 95% confidence level. The results showed that red ginger adsorbent concentration and immersion time significantly affected (p≤0.05) all observed parameters. The best treatment was obtained using a red ginger adsorbent concentration of 15% w/v with an immersion time of 36 h, which resulted in a free fatty acid content of 0.3539%, peroxide value of 2.3333 mEq O₂/kg, iodine value of 20.2665 mg/g, smoke point of 183.5°C, viscosity of 68.00 mPa·s, and organoleptic characteristics of reddish-yellow color and red ginger aroma. This treatment improved the characteristics of used frying oil compared with its initial condition, although the resulting moisture content and free fatty acid content did not fully meet the requirements of SNI 7709:2019.
| Item Type: | Thesis (Undergraduate) | ||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Contributors: |
|
||||||||||||
| Subjects: | Q Science > Q Science (General) | ||||||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||||||
| Depositing User: | Agnes Maharani Zikri | ||||||||||||
| Date Deposited: | 01 Sep 2026 05:19 | ||||||||||||
| Last Modified: | 01 Sep 2026 06:18 | ||||||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/59605 |
Actions (login required)
 |
View Item |