PRATAMA, RAKA ADI (2025) PENGARUH PENAMBAHAN DAN LAMA PERENDAMAN BIOADSORBEN KULIT NANGKA PADA PEMURNIAN MINYAK GORENG BEKAS. Undergraduate thesis, UPN VETERAN JAWA TIMUR.
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Abstract
Cooking oil that has been used repeatedly will experience a decrease in quality. Fat damage during the frying process is caused by contact of oil with air, excessive heating, contact of oil with food ingredients and the presence of burnt cooking ingredients during the frying process. Damage to oil due to heating can be seen from changes in color, increased viscosity, increased free fatty acid content, increased peroxide and decreased iodine number. Purification of used cooking oil is the separation of degradation reaction products in the form of water, peroxide, free fatty acids, aldehydes and ketones from oil. One way that can be done to improve the quality of used cooking oil is by adsorption using an adsorbent so that the quality of the cooking oil can be maintained. The adsorption process uses a material that can adsorb dirt in oil called an adsorbent. The adsorption process of used cooking oil can be done by adding an adsorbent mixed with oil, followed by stirring and filtering. The purpose of this study was to determine the effect of the addition treatment and soaking time of jackfruit skin adsorbent on the physicochemical properties of used cooking oil and the best treatment for the physicochemical properties of used cooking oil. This study used the Completely Randomized Design (CRD) method. Factor 1 is the concentration of adsorbent addition (10%, 20%, 30%) and factor 2 is the soaking time (30 minutes, 60 minutes, 90 minutes). Data were analyzed using the ANOVA method, 5% DMRT further test, and the best treatment test was carried out using the zeleny method. The best treatment test results were obtained, namely the addition of 30% adsorbent concentration and a soaking time of 90 minutes which resulted in color characteristics of 3.75, aroma 3.85, clarity 4.00, Water Content of 0.39%, Free Fatty Acid (FFA) of 0.23%, Peroxide Number of 7.18 MekO2 / Kg, iodine number 66.10 I2 / 100, Viscosity of 70.33 cP, and Smoke Point of 179.20 C.
| Item Type: | Thesis (Undergraduate) | ||||||||||||
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| Subjects: | T Technology > TP Chemical technology > TP368 Food processing and manufacture | ||||||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||||||
| Depositing User: | RAKA ADI PRATAMA | ||||||||||||
| Date Deposited: | 10 Jul 2025 05:13 | ||||||||||||
| Last Modified: | 10 Jul 2025 05:13 | ||||||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/39023 |
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