Proses Pemurnian Minyak Jelantah Menggunakan Metode Adsorbsi Kolom

Abdan Syakura, Halim Zaini, Syafruddin Syafruddin

Sari


Cooking oil is one of the basic human needs as a food processing ingredient. Using cooking oil repeatedly and continuously during the
frying process will reduce the quality of the cooking oil. One way to process used cooking oil is by adsorption using an activated carbon
adsorbent. In this research, adsorbents used sugar cane bagasse, rice husks and coconut fiber were used using the column adsorption
method. Also, with sampling times of 0, 10, 20, 30, 40, 50, 60, 70, 80, 90, 100 (minutes). This research aims to determine the comparative
effect of adsorbent variations and the effect of adsorption time on the reduction of free fatty acids, water content, peroxide value and density. Sugarcane bagasse, rice husks and coconut fiber were activated using 0.1 N NaOH for 2 hours, where the activation aims to increase
the pore diameter or produce new pores. The results of the research that has been carried out are that the best reduction in free fatty acids
was in the rice husk adsorbent type with an adsorption time of 90 minutes, resulting in free fatty acids of 1.84%. And the best peroxide
value obtained was 6.6 mg/g. From the results of this research it can be concluded that rice husk adsorbent is better in reducing free fatty
acids and peroxide value using the column adsorption method.


Kata Kunci


Purification, column adsorption, used cooking oil, bagasse, rice husks, coconut fiber

Teks Lengkap:

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Referensi


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DOI: http://dx.doi.org/10.30811/ristera.v4i1.8607

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