Abstract
In daily life, cooking oil has a very important role. Cooking oil itself has a usage limit. If the cooking oil has a rancid smell and turns brown, the cooking oil is not suitable for reuse. Naturally, cooking oil can only be used 2-3 times. To extend the life of cooking oil and improve its quality so that it can be reused, an adsorption process is carried out to adsorb harmful substances in used cooking oil. In this research, Ampo adsorbent is used which has the advantage of being environmentally friendly and edible. The procedures carried out in this study include the initial analysis of used cooking oil, activation of the Ampo as an adsorbent, the adsorption process by varying the mass of Ampo 70, 75, 80, 85, 90 grams and stirring time of 30, 60, 90, 120, 150 minutes and analysis of peroxide value on the adsorbed used cooking oil. The optimal condition of the research is that for the adsorption process using Ampo as adsorbent on used cooking oil, namely by stirring for 60 minutes and Ampo mass of 75 grams. This condition can reduce the peroxide value by up to 93%. While the maximum adsorption power of the Ampo adsorbent was obtained from the proving of the Freundlich isotherm equation theory with a value of 14,6487 mg/gram.
Highlights
Cooking oil is an organic lipid that is often used for frying food
Ampo that has been activated is applied to used cooking oil by stirring for 30, 60, 90, 120, and 150 minutes and the adsorbent mass of Ampo as much as 70, 75, 80, 85, and 90 grams
The results of the study can be concluded that: 1. The adsorption process of used cooking oil with Ampo adsorbent can reduce the value of the peroxide value where the stirring time and the adsorbent mass are influential variables in the study
Summary
Cooking oil can only be used 2-3 times in the frying process. The rest of the cooking oil is not suitable for use because after going through the frying process many times there will be a chemical reaction in the cooking oil which produces toxic compounds in the body. These reactions are a form of oxidation, polymerization, and hydrolysis reactions. While the polymerization reaction is a reaction that forms polymer compounds during the frying process and the hydrolysis reaction itself is caused by the large amount of water contained in the oil
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