Analysis of peroxide value, free fatty acid, and water content changes in used cooking oil from street vendors in Malang

This study aims to determine the quality of oil quality that is used repeatedly by frying chicken with the SNI. Bulk oil is used for frying the chicken with 11 frying repetitions. Repetition of oil before frying, repeat 1 time frying up to 10 frying times. Then the oil is tested for water content, Free Fatty Acid (FFA), peroxide value and iodine value. From this study, the quality of cooking oil was obtained for the range of: water content 0.03- 1.04%(w/w), Free Fatty Acids (FFA) 0.39-1.01%(w/w), peroxide value 5,99-18,465 mekO2/kg, iodine value 3.255-3.55 gI2/100g oil. Based on the various tests, the water content up to the oil from frying 3, Free Fatty Acid to oil from frying 3, the peroxide value to frying oil 4 still meets the SNI 01-3741-2013 oil quality standard. And in the iodine value test, all repeated frying results still meet the SNI 01-3741-2013 oil quality standard.

Download Full-text

Mutu Minyak Jelantah Dengan Adsorben Biji Salak (Salacca zalacca (Gaertn.)Voss) menggunakan Parameter Bilangan Peroksida dan Asam Lemak Bebas

Jurnal Farmasi Galenika (Galenika Journal of Pharmacy) ◽

10.22487/j24428744.2019.v5.i2.10070 ◽

2019 ◽

Vol 5 (2) ◽

pp. 124-131

Author(s):

Ihwan Ihwan ◽

Fadlia Fadlia ◽

Syariful Anam

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Free Fatty Acid ◽

Peroxide Value ◽

Activated Charcoal ◽

National Standard ◽

Quality Requirements ◽

Cooking Oil ◽

Used Cooking Oil

Quality of used cooking oil with snake fruit (Salacca zalacca (Gaertn.) Voss) seed adsorbent has been conducted. This study aims to determine the ability of snake fruit seed in reducing peroxide value and free fatty acids in used cooking oil which can improve the quality and extend usage lifespan of the used cooking oil. The oil sampled in this study was packaged cooking oil which is usually used to fry food untill 7th frying. The oil was then neutralized using snake fruit activated charcoal. The test refers to the Indonesian National Standard (SNI) 7709: 2012 as the quality requirements of cooking oil. The results showed that snake fruit activated charcoal can reduce peroxide value as much as 56.18% and free fatty acid 76.04% in the used cooking oil.

Download Full-text

PEMANFAATAN AMPAS TEBU UNTUK MENINGKATKAN KUALITAS (SIFAT ORGANOLEPTIK, PARAMETER OKSIDASI, DAN PROFIL ASAM LEMAK) PADA MINYAK JELANTAH

Nutri-Sains Jurnal Gizi Pangan dan Aplikasinya ◽

10.21580/ns.2017.1.2.2453 ◽

2018 ◽

Vol 1 (2) ◽

pp. 19

Author(s):

Winda Tri Wahyuni ◽

Mia Srimiati

Keyword(s):

Fatty Acids ◽

Oleic Acid ◽

Fatty Acid ◽

Linoleic Acid ◽

Free Fatty Acid ◽

Stearic Acid ◽

Peroxide Value ◽

Cooking Oil ◽

Used Cooking Oil ◽

Oxidation Parameters

Used cooking oil is widely used by Indonesian people to fry many foods, which is the oil have been oxidized. On the other hand, Indonesia has a lot of unutilized waste products, such as bagasse. The design of the study was experimental, which added the bagasse to the used cooking oil to filtrate the physical and chemical impurities. There were 3 kinds of treatments, i.e. F1 (3% of bagasse), F2 (5% bagasse), F3 (7% bagasse), and control (without bagasse). The characteristics of used cooking oil (control) were: dark brown, rancid odor, having 0,39% of free fatty acid, 12,39 meq/Kg of peroxide value, 35,52% w/w palmitic acid, 35,31 oleic acid, 9,35% w/w linoleic acid, and 3,32% w/w stearic acid. The best treatment taken on the highest yield, organoleptic test, and peroxide number was F1 (3% bagasse), it could reduced free fatty acid and peroxide value become 0,26% and 6,67 mEq/kg. The number of fatty acids from the best treatment were dominated by palmitic acid (33,94% w/w), oleic acid (33,92% w/w), linoleic acid (9,03% w/w) and also had stearic acid (3,21% w/w). The bagasse can significantly reduce the organoleptic properties, the oxidation parameters, and other fatty acids of used oil (P<0,05). So, the bagasse could potentially decrease the oxidation parameters of used cooking oil.

Download Full-text

PEMANFAATAN ARANG AKTIF KULIT BUAH SUKUN (Artocarpus altilis (Parkinson) Fosberg) SEBAGAI ADSORBEN DALAM PERBAIKAN MUTU MINYAK JELANTAH

KOVALEN ◽

10.22487/kovalen.2018.v4.i2.9417 ◽

2018 ◽

Vol 4 (2) ◽

pp. 152-165

Author(s):

Nyoman Suartini ◽

Jamaluddin Jamaluddin ◽

Ihwan Ihwan

Keyword(s):

Fatty Acid ◽

Free Fatty Acid ◽

Peroxide Value ◽

Free Fatty Acid Content ◽

Activated Charcoal ◽

Fatty Acid Content ◽

Artocarpus Altilis ◽

Cooking Oil ◽

Used Cooking Oil ◽

Dried Fish

Minyak goreng merupakan kebutuhan pokok manusia. Tingginya tingkat konsumsi minyak goreng menyebabkan jumlah minyak jelantah semakin meningkat. Minyak jelantah agar dapat dimanfaatkan kembali, perlu dilakukan proses pemurnian dengan menggunakan adsorben arang aktif. Tujuan penelitian untuk mengetahui persentase (%) perubahan kadar asam lemak bebas, bilangan peroksida, dan perubahan warna minyak setelah dimurnikan dengan arang aktif kulit buah sukun (Artocarpus altilis) serta perbandingan hasilnya dengan arang aktif di pasaran. Penelitian ini menggunakan metode titrasi untuk menentukan kadar asam lemak bebas dan bilangan peroksida serta metode spektrofotometri untuk menentukan kualitas minyak dengan melihat warna minyak. Hasil penelitian menunjukan terjadinya perubahan warna minyak dari gelap menjadi cerah dengan penurunan kadar asam lemak bebas, bilangan peroksida, serta absorbansi setelah dimurnikan dengan arang aktif kulit buah sukun berturut-turut sebesar 51,04%, 33,11%, dan 0,898 Abs (ayam), 48,38%, 29,32%, dan 0,721 Abs (ikan basah), 52,34%, 37,92%, dan 1,790 Abs (ikan kering), serta 50,16%, 35,41%, dan 0,231 Abs (tahu-tempe). Hasil statistik menunjukan terdapat perbedaan signifikan antara adsorben arang aktif kulit buah sukun dengan arang aktif di pasaran pada penurunan kadar asam lemak bebas pada minyak jelantah dari pengorengan ikan kering serta bilangan peroksida pada minyak jelantah dari penggorengan ayam, ikan basah, dan ikan kering. Kata Kunci : Arang Aktif, Kulit Buah Sukun, Adsorben, Minyak Jelantah Cooking oil is a basic human need. The high level of cooking oil consumption causes the amount of used cooking oil to increase. Used cooking oil to be reusable, need to be purified by using activated charcoal adsorbent. The aim of this research is to know the percentage (%) change of free fatty acid, peroxide value, and oil color change after purified with activated charcoal of breadfruit (Artocarpus altilis) peel and comparison of the result with activated charcoal in market. This research uses titration method to determine free fatty acid content and peroxide value and spectrophotometric method to determine oil quality by looking at oil color. The results showed the change of oil color from dark to bright with the decrease of free fatty acid content, peroxide value, and absorbance after purified with activated charcoal of breadfruit peel for 51,04%, 33,11%, and 0,898 Abs (chicken), 48,38%, 29,32%, and 0,721 Abs (fresh fish), 52,34%, 37,92%, and 1,790 Abs (dried fish), and also 50,16%, 35,41%, and 0,231 Abs (Tempe-tofu), respectively. The statistical results show that there is a significant difference between activated charcoal of breadfruit peel adsorbent and activated charcoal on the market on the decrease of free fatty acid content in cooking oil from dried fish fryers and peroxide value on cooking oil from chicken frying, fresh fish, and dried fish. Keywords: Activated Charcoal, Breadfruit Peel, Adsorbent, Used cooking oil

Download Full-text

Mutu Minyak Jelantah Dengan Adsorben Biji Salak (Salacca zalacca (Gaertn.)Voss) menggunakan Parameter Bilangan Peroksida dan Asam Lemak Bebas

Jurnal Farmasi Galenika (Galenika Journal of Pharmacy) ◽

10.22487/j24428744.0.v0.i0.10070 ◽

2019 ◽

Vol 5 (2) ◽

pp. 124

Author(s):

Ihwan Ihwan ◽

Fadlia Fadlia ◽

Syariful Anam

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Free Fatty Acid ◽

Peroxide Value ◽

Activated Charcoal ◽

National Standard ◽

Quality Requirements ◽

Cooking Oil ◽

Used Cooking Oil

Quality of used cooking oil with snake fruit (Salacca zalacca (Gaertn.) Voss) seed adsorbent has been conducted. This study aims to determine the ability of snake fruit seed in reducing peroxide value and free fatty acids in used cooking oil which can improve the quality and extend usage lifespan of the used cooking oil. The oil sampled in this study was packaged cooking oil which is usually used to fry food untill 7th frying. The oil was then neutralized using snake fruit activated charcoal. The test refers to the Indonesian National Standard (SNI) 7709: 2012 as the quality requirements of cooking oil. The results showed that snake fruit activated charcoal can reduce peroxide value as much as 56.18% and free fatty acid 76.04% in the used cooking oil.

Download Full-text

Karakterisasi Minyak Jelantah Hasil Produksi Keripik Nenas Dengan Metode Vacuum Frying

Aptekmas : Jurnal Pengabdian Kepada Masyarakat ◽

10.36257/apts.v2i2.1603 ◽

2019 ◽

Vol 2 (2) ◽

Author(s):

Rusdianasari Rusdianasari ◽

Leila Kalsum ◽

Aida Syarif ◽

Yohandri Bow

Keyword(s):

Fatty Acid ◽

Free Fatty Acid ◽

Peroxide Value ◽

Frying Oil ◽

Vacuum Drying ◽

Food Sector ◽

Cooking Oil ◽

Used Cooking Oil ◽

Vacuum Frying ◽

Medium Businesses

Small and medium businesses (SMEs) have developed rapidly in Indonesia, especially for the food sector. One of the most productive UKM in Prabumulih city is UKM Melati which produces pineapple chips from pineapple which is a regional superior product from Prabumulih city. To get dried and tasty pineapple chips, frying is done by using a vacuum frying method that requires a lot of cooking oil. The results of vacuum drying frying will produce used browning frying oil or used cooking oil and cannot be reused if the characteristics of used cooking oil exceed the standard. For this reason, an analysis is needed to determine the characteristics of used cooking oil from the results of the production of pineapple chip vacuum vacuum frying methods. From the results of the analysis that has been carried out on filtered used cooking oil, the value of free fatty acid (FFA) is 4.9% (maximum requirement 0.3%) and peroxide value 1.8 Meq/kg. Thus, used cooking oil cannot be used anymore for frying.

Download Full-text

Analisis Penggunaan dan Syarat Mutu Minyak Goreng pada Penjaja Makanan di Food Court UAI

JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI ◽

10.36722/sst.v1i3.52 ◽

2012 ◽

Vol 1 (3) ◽

pp. 147

Author(s):

Nita Noriko ◽

Dewi Elfidasari ◽

Analekta Tiara Perdana ◽

Ninditasya Wulandari ◽

Widhi Wijayanti

Keyword(s):

Fatty Acid ◽

Free Fatty Acid ◽

Water Content ◽

Free Fatty Acid Content ◽

Acid Content ◽

Fatty Acid Content ◽

Trade Mark ◽

Cooking Oil ◽

Oil Utilization

Masyarakat Indonesia memiliki ketergantungan terhadap minyak goreng. Berdasarkan hal tersebut, perlu dilakukan penelitian tentang penggunaan dan mutu minyak goreng yang beredar di masyarakat khususnya pada food court Universitas Al Azhar Indonesia. Analisis penggunaan minyak goreng penjaja makanan dilakukan dengan melakukan survey. Untuk mengetahui kualitas minyak goreng, dilakukan analisis laboratorium yang meliputi pengukuran kadar air, kadar asam lemak bebas, dan bilangan Iod. Dari dua belas kantin, ada sembilan kantin yang menggunakan minyak goreng. Hasil analisis penggunaan minyak goreng, penjaja makanan secara konsisten 34% menggunakan minyak goreng bermerek dagang A. Pemilihan minyak berdasarkan warna dilakukan oleh 45% penjaja makanan. Berdasarkan frekuensi pembelian, 56% penjaja makanan membeli minyak per hari. Selain itu, 45% penjaja makanan menggunakan minyak dua kali pakai. Analisis kebutuhan minyak menunjukkan, 34% penjaja makanan menghabiskan 5 liter minyak per hari. Cara pembuangan minyak yang dilakukan oleh penjaja, 78% membuang minyaknya setelah digunakan, dimana 67% penjaja makanan membuangnya ke tempat sampah. Berdasarkan pengukuran kadar air, kadar asam lemak bebas, dan bilangan Iod menunjukkan bahwa minyak goreng yang digunakan belum memenuhi standar syarat mutu, walaupun kadar air yang masih di dalam ambang batas normal yaitu kurang dari 0,30%, namun kadar asam lemak bebas baik sebelum maupun sesudah penggunaan melebihi ambang batas normal yang didukung oleh hasil pengukuran bilangan Iod.<h6 style="text-align: center;">Abstract</h6>Indonesian society has dependence of cooking oil. Based on this condition, the analysis of cooking oil utilization and quality requirement at UAI food court is necessary and it was done. The analysis of cooking oil utilization was done by doing some survey. In order to search the quality of cooking oil, laboratory analysis was done that consist of water content, free fatty acid content, and Iod number. There are nine canteens from twelve canteens which utilize cooking oil. The result of cooking oil utilization analysis shows that 34% of merchant is utilizing A trade mark cooking oil, 45% is identifying cooking oil based on color. 56% is buying cooking oil per day, 45% is utilizing the cooking oil twice, 34% is spending 5 liters cooking oil per day, 78% is casting the cooking oil after utilize it, and 67% is casting the cooking oil into trash can. Based on the result of water content, free fatty acid content, and Iod number analysis showed that cooking oil is never fulfill normal limit, although the water content is still in proper limit is less than 0,30%, whereas free fatty acid content before or after analysis are very high and do not in proper limit and it is supported by Iod number measurement result.

Download Full-text

Esterification of Free Fatty Acid in Used Cooking Oil Using Gelular Exchange Resin as Catalysts

Procedia Engineering ◽

10.1016/j.proeng.2016.06.450 ◽

2016 ◽

Vol 148 ◽

pp. 1274-1281 ◽

Cited By ~ 8

Author(s):

Nursofia Binti Mohd Yunus ◽

Nurul Asmawati Binti Roslan ◽

Chin Sim Yee ◽

Sumaiya Zainal Abidin

Keyword(s):

Fatty Acid ◽

Free Fatty Acid ◽

Exchange Resin ◽

Cooking Oil ◽

Used Cooking Oil

Download Full-text

DECREASE IN FREE FATTY ACID CONTENT AND COLOR AT USED COOKING OIL WITH ACTIVATED CARBON OF REEDS (Imperata cylindrica L. Raeusch)

JFL : Jurnal Farmasi Lampung ◽

10.37090/jfl.v8i2.144 ◽

1970 ◽

pp. 87-94

Author(s):

Samsuar Samsuar

Keyword(s):

Fatty Acids ◽

Activated Carbon ◽

Fatty Acid ◽

Free Fatty Acid ◽

Free Fatty Acids ◽

Fatty Acid Content ◽

Optimum Concentration ◽

Imperata Cylindrica ◽

Cooking Oil ◽

Used Cooking Oil

Cooking oil is one of the foods that are needed by the community in daily life. The use of cooking oil continuously at high temperatures, produces cooking oil that is no longer feasible to use. Therefore, it’s necessary to purify used cooking oil so that it can be reused for non-foood purposes such as making soap or biodiesel fuel. This purification process is utilie the activated carbon of reeds (Imperata cylindrica L. Raeusch) as an adsorbent to reduce the levels of free fatty acids and colors in used cooking oil. Free fatty acid content test using acid base titration method and color change using Uv-Vis spectrofotometry method. This study aims to determine the optimum concentration of reeds activated carbon as an adsorbent in reducing the levels of free fatty acids and colors in used cooking oil, which consists of the concentration of reeds activated carbon which is a consentration of 2,5; 5; 7,5; 10; dan 12,5%. The results of variance analysis showed the optimum concentration of reeds activated carbon to reduce the levels of free fatty acids and colors absorbance in used cooking oil at a concentration of 7,5%. The percentage of decreasing levels of free fatty acids gorengan and pecel lele are 78.57% and 78.85%. Decrease in absorbance of gorengan color from 1,792% to 0,384% and the pecel lele color absorbance from 2,521 to 0,515. Keywords : Activated Carbon,Color, Free Fatty Acid, Reeds, and Used Cooking Oil.

Download Full-text