Abstract
Used frying oil contains chemical components both from heating and fried food content. The frying oil is known as used cooking oil whose color is darker in color from yellow to brown and black. The purpose of this study is to understand the process of degumming in frying oil that is brown to black after chemical acid refining with Phosphoric acid (H3PO4). The analytical method used were GC-MS, supported by thermogravimetry and FTIR Analysis. Six (6) peaks with m / z 88 as ethyl ester fragment markers and allegedly there are two peaks of ethyl linoleate and ethyl oleate as unsaturated fatty acids in Gas Chromatography Mass Spectrometry. Volatile compounds detected by TGA. FTIR also shows an increase in absorbance so that the peak at wave number 2500-1500 cm−1 is weak.
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