PENINGKATAN KUALITAS MINYAK GORENG BEKAS MENGGUNAKAN ADSORBEN KARBON AKTIF DARI AMPAS TEBU YANG DIAKTIVASI DENGAN HCl

Abstract

Cooking oil is one of the basic human needs as a food processing material. Cooking oil serves as a very important frying medium and its needs are increasing. The purpose of this study was to determine the effectiveness of bagasse which was activated with HCl in increasing the quality of used cooking oil.This study uses bagasse as an adsorbent. The oil used is packaged cooking oil which is used for three times frying. Activation of activated carbon using 0.1 N HCl was tested for quality.Test results obtained for free fatty acids (FFA) from new cooking oil is 0.1115%, used cooking oil before being given activated carbon is 1.0275%, and used cooking oil after being given activated carbon varies between 20, 30, 40 minutes. respectively 0.4032%, 0.2551%, 0.4508%. While the test results obtained for the peroxide number of new cooking oil is 2.0110 meq / kg, cooking oil used three times frying before being given activated carbon 7.0156 meq / kg, used cooking oil after being given activated carbon with contact variations of 20, 30, 40 minutes respectively 6,6685 meq / kg, 6,0088 meq / kg, 5,3366 meq / kg. From the results above the levels of free fatty acids and peroxide numbers have met the requirements of SNI: 2012. From the results obtained it can be concluded that bagasse charcoal can improve the quality of used cooking oil in accordance with SNI 7709; 2012.