Modification of rubber seeds (Hevea brasiliensis) as adsorbent to improve the quality of used fried cooking oil

Abstract

Cooking oil is one of the basic needs of the Indonesian people to meet their daily needs. Repeated use of cooking oil by heating at high temperatures can affect the quality of cooking oil so that when consumed, it is not suitable for your health. One of the methods used to improve the quality of used cooking oil (waste cooking) is by using NaOH 2% activated rubber seed adsorbent. This study aims to determine the quality of rubber seed shell adsorbents and the ability of rubber seed shell adsorbents to improve the quality of used cooking oil such as organoleptic properties, free fatty acid content, and water content and evaporated material. The results of this study indicate that the variation of the adsorbent activation time is 0.5; 12; 24 and 48 hours obtained the optimum activation time at 0.5 hours. Variation of adsorbent contact time for used cooking oil that is 30, 60, 90, and 120 minutes cannot improve organoleptic properties such as color and odor. Still, it can reduce the value of free fatty acid levels with an optimum time of 30 minutes with a percent reduction reaching 55.21% and reduce the amount of water content and evaporating material with an optimum time of 120 minutes with a percent decrease reaching 73.33%..