Abstract
Abstract This research had been conducted in the use of avocado seed powder (Persea americana Mill) as an adsorbent to reduce peroxide and free fatty acids of the used cooking oil. The aim of this research was to determine the best activator of avocado seed powder as an adsorbent to reduce peroxide and free fatty acids of the used cooking oil. This research used the variation of activators, consist of hydrochloric acid (HCl), citric acid (C6H8O7), sodium chloride (NaCl) and sodium hydrogen phosphate (Na2HPO4) solutions. The result showed that the best activator of avocado seed powder by HCl which gave the highest free fatty acid reduction was 0,26%. Meanwhile, the best activator of avocado seed powder by C6H8O7 which gave the highest peroxide value reduction was 1,8 Meq/Kg . These results had qualified as the maximum limits of SNI cooking oil were 0.3% for the concentration of free fatty acids and 2 Meg/kg for the peroxide value of cooking oil. Keywords: adsorbent, avocado seed powder, used cooking oil
Highlights
Salah satu bahan pangan yang dibutuhkan masyarakat sehari-hari baik di industri maupun rumah tangga adalah minyak goreng
This research had been conducted in the use of avocado seed powder
The aim of this research was to determine the best activator of avocado seed powder as an adsorbent to reduce peroxide
Summary
Pemurnian minyak goreng bekas merupakan pemisahan produk reaksi degradasi berupa air, peroksida, asam lemak bebas, aldehid dan keton dari minyak. Salah satu cara yang dapat dilakukan untuk meningkatkan mutu minyak goreng bekas adalah dengan adsorpsi menggunakan adsorben sehingga mutu minyak goreng dapat dipertahankan (Wijayanti, dkk., 2012). Proses adsorpsi menggunakan suatu bahan yang dapat mengadsorpsi kotoran pada minyak yang disebut dengan adsorben. Proses adsorpsi minyak goreng bekas dapat dilakukan dengan penambahan adsorben yang dicampur dengan minyak, dilanjutkan dengan pengadukan dan penyaringan (Ketaren, 2008). Dalam penelitian ini dilakukan pemanfaatan limbah biji alpukat yang selanjutnya diaplikasikan sebagai adsorben minyak goreng bekas. Pada penelitian ini dilakukan pemurnian minyak goreng bekas menggunakan biji alpukat sebagai adsorben teraktivasi untuk menurunkan kadar asam lemak bebas dan bilangan peroksida sebagai parameter tingkat kerusakan minyak. Pemurnian minyak goreng bekas ini diharapkan dapat memperpanjang umur simpan minyak goreng tanpa membahayakan kesehatan konsumen dan memenuhi syarat untuk dapat dikonsumsi kembali
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