scholarly journals Pemanfaatan Limbah Cangkang Kelapa Sawit (Elaeis guineensis) Sebagai Pengadsorbsi Minyak Jelantah

2018 ◽  
Vol 7 (3) ◽  
pp. 152
Author(s):  
Nurcholis Al Ubaidah ◽  
Siti Nuryanti ◽  
Supriadi Supriadi
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Water Content ◽  
Palm Oil ◽  
Peroxide Value ◽  
Adsorption Process ◽  
Oil Quality ◽  
Waste Cooking Oil ◽  
Cooking Oil

Improper of usage and storage of cooking oil can increase the water content on cooking oil. It can decrease of cooking oil quality and fried food that resulted from this cooking oil which then can cause health problems. This study aimed to determine of the waste cooking oil quality after it was adsorbed with charcoal from eggshell palm oil (Elaeis gunieensis). The quality was determined based on the free fatty acids, the peroxide value, and the water content of the waste cooking oil before and after adsorption. Determination of free fatty acids was used titration method while determination of water content was used gravimetric method. The result showed that the cooking oil quality contained 0.014% of free fatty acids, 1 meq.O2/kg of peroxide value, and 0.0003% of water content. The waste cooking oil quality without adsorption process was 0.042% of free fatty acids, 26 meq.O2/kg of peroxide value, and 0.0011% of water content. After adsorption process with 5, 10, 15, 20, and 25 gram of charcoal from eggshell palm oil into 100 mL of waste cooking oil, it was found that 15 gram of eggshell weight was the best adsorbent. In was condition, the free fatty acid was 0.0006%, the peroxide value was 2 meq.O2/kg, and the water content 0.0005%. It showed that the waste cooking oil quality become better after adding of charcoal of eggshell palm oil as the adsorbent.

scholarly journals STUDI PENGARUH FAKTOR BUMBU, JENIS MINYAK DAN FREKUENSI PENGGORENGAN TERHADAP IMPURITIS MINYAK GORENG PASCA PENGGORENGAN TEMPE KEDELAI

Pro Food ◽  
2020 ◽  
Vol 6 (1) ◽  
pp. 591
Author(s):  
Cindhe Putri Larasati ◽  
Novian Wely Asmoro ◽  
Sri Hartati ◽  
Catur Budi Handayani
Keyword(s):  
Fatty Acids ◽  
Specific Gravity ◽  
Free Fatty Acids ◽  
Water Content ◽  
Oil Quality ◽  
Gravimetric Method ◽  
Physical Parameters ◽  
Bulk Oil ◽  
Cooking Oil ◽  
Randomized Design

ABSTRACT            The purpose of this study was to determine the effect of seasoning and type of oil on the weight of impurities and water content of oil after soybean tempeh frying, and to know the effect of frying frequency on quality of cooking oil after soybean tempeh frying with chemical and physical parameters. The experimental design used in this study was a factorial completely randomized design with two treatments No Seasoning and Seasoning. The second treatment is the frying frequency. The first factor had 18 treatments and the second factor was 12 treatments, each treatment was repeated 2x so that the first factor was obtained 18x2 = 36 units of the experiment, the second factor 12x2 = 24 units of the experiment. Data were analyzed statistically using F. If the test shows significantly different results, followed by HSD test. Stage I to measure water content (gravimetric method) and the weight of impurities cooking oil after frying soybean tempeh. The influence of seasoning / no seasoning and the type of oil which gives the water content and weight of impurities in the highest post-frying soybean frying oil used for stage II research. Phase II tests the water content, weight of impurities (gravimetry), specific gravity (pycnometer), free fatty acids (titration), color (chromameter). The results showed that cooking oil with no seasoning tempeh frying and no oil had a significant effect on water content, while the weight of impurities had a significant effect on tempeh results without Bulk oil seasoning (TC) 28.25% and Bulk oil-seasoned tempeh BC) 31.23%. The frying frequency does not significantly affect the water content and specific gravity, but it has a significant effect on the weight of impurities with results, the frequency of 1 time frying (P1X) 30.1%, free fatty acids with a frequency of 3 times frying (P3X) 0.40% and at a frequency of 4 times frying (P4X) 0.35% and color L * at a frequency of 1 frying time (P1X) 60.54, a * with a frequency of 1 time frying (P1X) -0.51 and a frequency of 2 times the frying (P2X) 2.54, b * 1 time frying frequency (P1X) 29.26.   Keywords: Frying frequency, Impurities, Oil, Oil quality   ABSTRAK            Tujuan dari penelitian ini adalah mengetahui pengaruh bumbu dan  jenis minyak terhadap berat impuritis dan kadar air minyak pasca penggorengan tempe kedelai, serta mengetahui pengaruh frekuensi penggorengan terhadap mutu minyak goreng pasca penggorengan tempe kedelai dengan parameter fisik dan kimia. Metode penelitian menggunakan Rancangan Acak Lengkap. Faktor pertama menggunakan tempe berbumbu/ tidak berbumbu serta jenis minyak dan faktor kedua frekuensi penggorengan. Faktor pertama mempunyai 18 perlakuan dan faktor kedua 12 perlakuan, masing-masing perlakuan diulang 2x sehingga diperoleh faktor pertama 18x2 = 36 unit percobaan, faktor kedua 12x2 = 24 unit percobaan. Data yang diperoleh dianalisis secara statistik menggunakan uji F. Apabila memperlihatkan hasil berbeda nyata, dilanjutkan dengan uji BNJ. Analisis pada tahap I yaitu kadar air (metode gravimetri) dan berat impuritis minyak goreng pasca penggorengan tempe kedelai. Tahap II menguji kadar air, berat impuritis (gravimetri), berat jenis (piknometer), asam lemak bebas (titrasi), warna (chromameter). Hasil penelitian menunjukkan bahwa minyak goreng pasca penggorengan tempe yang berbumbu/ tidak berbumbu dan jenis minyak tidak berpengaruh nyata terhadap kadar air, sedangkan terhadap berat impuritis berpengaruh nyata dengan hasil tempe tanpa bumbu minyak Curah (TC) 28,25% dan tempe berbumbu minyak Curah (BC) 31,23%. Pada frekuensi penggorengan tidak berpengaruh nyata terhadap kadar air dan berat jenis, namun berpengaruh nyata terhadap berat impuritis dengan hasil, frekuensi 1 kali penggorengan (P1X) 30,1%, asam lemak bebas dengan frekuensi 3 kali penggorengan (P3X) 0,40% dan pada frekuensi 4 kali penggorengan (P4X) 0,35% dan warna L* pada frekuensi 1 kali penggorengan (P1X) 60,54, a* dengan frekuensi 1 kali penggorengan (P1X) -0,51 dan frekuensi 2 kali penggorengan (P2X) 2,54, b* frekuensi 1 kali penggorengan (P1X) 29,26.   Kata kunci: Frekuensi penggorengan, Impuritis, Minyak, Mutu minyak

PEMURNIAN GLISEROL DARI HASIL SAMPING PEMBUATAN BIODIESEL

EKUILIBIUM ◽  
2012 ◽  
Vol 11 (1) ◽  
Author(s):  
Dwi Ardiana Setyawardani
Keyword(s):  
Activated Carbon ◽  
Acid Solution ◽  
Water Content ◽  
Crude Glycerol ◽  
Adsorption Process ◽  
Bleaching Earth ◽  
Economic Value ◽  
Waste Cooking Oil ◽  
Cooking Oil ◽  
Whatman Paper

<p><strong><em>Abstract: </em></strong><em>Glycerol is biodiesel byproduct and has high economic value, so it needs purification to get high purity.Crude glycerol was obtained from triglyceride transesterification with methanol and KOH catalyst. The aims of this research were purify glycerol from biodiesel byproduct and determine the suitable of adsorbent for bleaching of glycerol. Crude glycerol used in this research was from waste of cooking oil and kapokseed oil. In purification of glycerol from waste cooking oil is started by separate methanol and water by distillation. It followed byadding 6% acid solution (HCl, H<sub>2</sub>SO<sub>4</sub>, H<sub>3</sub>PO<sub>4</sub>). Glycerol was mixed with acid solution by 3:10 ratio and the solution was then filtrated to separate the salt.  The filtrate was then bleached by adding 2% weight adsorbent (activated carbon, bleaching earth and activated zeolite), then stirred for 30 minutes at 30 <sup>o</sup>C. The solution was settled for 120 minutes and then filtered by whatman paper. The results showed that the optimum density of glycerol was 1.26 g/ml with addition of H<sub>2</sub>SO<sub>4</sub> 6% volume and 0,5% water content. The brightest color of glycerol was light brown resulted from the adsorption process used bleaching earth.  </em></p><p><strong><em>Keywords: </em></strong><em>Glycerol, Activated Carbon, Bleaching earth, Activated Zeolite.</em><em></em></p><p> </p>

Lipase-Catalyzed Production of Biodiesel by Hydrolysis of Waste Cooking Oil Followed by Esterification of Free Fatty Acids

2016 ◽  
Vol 93 (12) ◽  
pp. 1615-1624 ◽  
Author(s):  
Vinicius Vescovi ◽  
Mayerlenis Jimenez Rojas ◽  
Anderson Baraldo ◽  
Daniel Carrero Botta ◽  
Felipe Augusto Montes Santana ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Waste Cooking Oil ◽  
Cooking Oil ◽  
Hydrolysis Of

scholarly journals Postharvest Fruit Detachment in Oil Palm Bunches with Ethephon and Ethylene Gas Application

Agriculture ◽  
2021 ◽  
Vol 11 (11) ◽  
pp. 1030
Author(s):  
Arutchelvam Balakrishnan ◽  
Mohd Ibnur Syawal Zakaria ◽  
Bee Aik Tan ◽  
Jaime Yoke Sum Low ◽  
Shwu Fun Kua ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Palm Oil ◽  
Oil Palm ◽  
Room Temperature ◽  
Indirect Method ◽  
Production Systems ◽  
Oil Quality ◽  
Crude Palm Oil ◽  
Fresh Fruit Bunches

The processing of oil palm fresh fruit bunches (FFB), together with loose fruits, in the current mill operation contributes to oil loss and high free fatty acids (FFA), affecting crude palm oil quality. Fruit detachment induced by ethephon and ethylene may mitigate the current processing issues. This study shows that a 0.50% (v/v) ethephon application by the evaporation method induced the highest fruit detachment of 30.8 ± 1.1% after 24 h at room temperature, with the FFA content in the extracted crude palm oil at 0.34 ± 0.09%. Ethephon application was effective on bunches between 14 and 28 kg, and fruit detachment was higher in ripe and underripe bunches at 24.1 ± 0.9% and 23.2 ± 0.1%, respectively. A significant fruit detachment of 47.2 ± 2.4% was achieved when the bunches were also stripped mechanically, but the FFA content increased almost 4-fold, from 1.0 ± 0.2% to 3.8 ± 1.2%. The application of ethylene gas at 750 ppm yielded 29.4 ± 1.9% fruit detachment. The findings present the possibility of using ethylene as an indirect method for minimizing oil loss without increasing the FFA content in future crude palm oil production systems.

scholarly journals PROSES PEMBUATAN BIODIESEL DARI CAMPURAN MINYAK KELAPA DAN MINYAK JELANTAH

Konversi ◽  
2018 ◽  
Vol 5 (1) ◽  
pp. 8
Author(s):  
Muthia Elma ◽  
Satria Anugerah Suhendra ◽  
Wahyuddin Wahyuddin
Keyword(s):  
Water Content ◽  
Palm Oil ◽  
Raw Materials ◽  
Coconut Oil ◽  
Waste Cooking Oil ◽  
Acid Number ◽  
Esterification Reaction ◽  
Cooking Oil ◽  
Ester Content ◽  
Total Glycerol

Abstrak-Indonesia memiliki hasil produksi buah kelapa yang hanya dimanfaatkan untuk memasak. Minyak jelantah merupakan hasil dari sisa penggorengan rumah tangga yang setelah penggunaanya menjadi limbah dan dapat mencemari lingkungan. Penelitian ini bertujuan untuk memproduksi biodiesel dengan memanfaatkan campuran antara minyak kelapa dan minyak jelantah terhadap efek penambahan metanol dan waktu reaksi optimum dari pembuatan biodiesel. Proses produksi biodiesel dari campuran kedua bahan baku menggunakan proses dimana minyak kelapa dan minyak jelantah dicampurkan berdasarkan %-v/v dari 200 mL dengan perbandingan minyak jelantah (MJ) dan minyak kelapa (MK) yaitu 100MJ:0MK; 75MJ:25MK; 50MJ:50MK; 25MJ:75MK; dan 0MJ:100MK dengan komposisi metanol serta esterifikasi 38%; 30%; 28%; 19% serta untuk trasesterifikasi 19%; 20%; 21%; 25%. Pada reaksi esterifikasi menggunakan komposisi katalis H2SO4 0,5%, dan transesterifikasi menggunakan katalis KOH 0,9%. Yield yang dihasilkan dari penelitian ini adalah: 100MJ:0MK 92,15%; 93,65%, 75MJ:25MK (96,65%), 50MJ:50MK (95,11%), 25MJ:25MK (96,65%) dan 100MK:0MJ (82,65%). Analisa gliserol total yang didapat pada penelitian ini adalah 100MJ:0M (0,19%), 75MJ:25MK (0,21%), 50MJ:50MK (0,23%) 25MJ:25MK (0,22%) dan 100MK:0MJ (0,26%). Dari hasil analisa gliserol total tersebut didapat sampel yang terbaik yakni 50MJ:50MK dengan nilai glirserol total 0,23% dengan waktu 60 menit untuk esterifikasi dan 70 menit untuk transesterifikasi, dengan analisa angka asam yang didapatkan sebesar 0,2117, angka penyabunan 198,41; ester content  yang didapat sebesar 98,163% water content untuk sebesar 0,56 ppm. Keseluruhan dari hasil analisa biodiesel tersebut memenuhi standar EN 14214.  Kata kunci: minyak kelapa, minyak jelantah, biodiesel, FFA, trigliserida, gliserol total.  Abstract-Coconut oil is normally produced as cooking oil in some areas in Indonesia. However, palm oil mostly produced by industries as vegetable/cooking oil.Waste cooking oil from palm oil becomes a big problem in the environment, and creates pollution. This research aims to use waste cooking oil to produce biodiesel by mixing waste cooking oil and coconut oil. Those mixed oils become raw materials for this proces. The composition of the mixtures are  100MJ: 0MK; 75MJ: 25MK; 50MJ: 50MK; 25MJ: 75MK; and 0MJ: 100MK (% v / v of waste cooking oil (MJ) and coconut oil (MK)).The total of 200 mL oil mixtures was used for the esterification process with methanol composition were 38%; 30%; 28%; and trans-esterification were 19%; 20%; 21%; 23%. Esterification reaction was using the 0,5% H2SO4 as a catalyst, while transesterification was using 0.9% KOH as catalyst. The yield of biodiesel this reaserch were: 100MJ: 0MK (92.15%), 75MJ: 25MK (96.65%), 50MJ: 50MK (95.11%), 25MJ: 25MK (96.65%) and 100MK: 0MJ (82.65%). Furthermore, the total glycerol values were 100MJ:0MK (0.19%), 75MJ: 25MK (0.21%), 50MJ:50MK (0.23%) 25MJ: 25MK (0.22%) and 100MK: 0MJ (0.26%). EN14214 standard shows that the best composition of mixtured oils was 50MJ:50MK. Then, the total glycerol was 0.23% (60-70 minutes for the esterification and transesterification reaction). Acid number value was 0.2117, saponification number was 198.41; ester content was 98.163% and water content was 0.56 ppm.  Keywords: coconut oil, waste cooking oil, biodiesel, FFA, triglyceride, total glycerol.

scholarly journals Pengaruh Kadar Air Pada Proses Pemucatan Minyak Kelapa Sawit

2019 ◽  
Vol 2 (1) ◽  
pp. 79-83
Author(s):  
Mayang Sari ◽  
Yusuf Ritonga ◽  
Sri Wahyuna Saragih
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Water Content ◽  
Palm Oil ◽  
Operating Temperature ◽  
Vacuum Pump ◽  
Bleaching Process ◽  
Effect Of Water ◽  
Dye Absorption ◽  
Oil Water

Secara alami air memang sudah ada pada minyak. Pada tahap penetralan untuk pemurnian minyak kelapa sawit, air juga terbentuk akibat reaksi antara kaustik soda dengan asam lemak bebas. Tujuan penelitian ini adalah untuk mengetahui pengaruh kadar air pada pada proses pemucatan minyak kelapa sawit terhadap warna minyak dan terhadap asam lemak bebas. Penelitian dilakukan pada temperature operasi 70 °C dengan menggunakan pompa vakum (30-40 cmHg). Bahan pemucat yang digunakan tanah bentonite sebanyak 1,5% dari berat total keseluruhan minyak. Dilakukan dengan bantuan pengaduk dalam membantu penyerapan zat warna selama 30 menit oleh tanah bentonite. Hasil penelitian menunjukkan bahwa Kandungan air dalam minyak sangat berpengaruh terhadap warna minyak yang dihasilkan pada proses pemucatan. Bertambahnya kadar air, maka sangat berpengaruh terhadap warna minyak . Pengaruh kadar air juga terlihat terhadap asam lemak bebas (bilangan asam). Semakin tinggi kadar air minyak maka semakin besar harga bilangan asam minyak .   Water naturally exists in oil. In the neutralization stage for refining palm oil, water is also formed due to the reaction between caustic soda and free fatty acids. The purpose of this study was to determine the effect of water content on the bleaching process of palm oil on the color of oil and on free fatty acids. This study was carried out at an operating temperature of 70°C using a vacuum pump (30 - 40 cmHg). The bleaching material used by bentonite soil was 1.5% of the total weight of the oil. It was carried out with the help of a stirrer to help the dye absorption for 30 minutes by bentonite soil. The results showed that the water content in the oil greatly affected the color of the oil produced in the bleaching process. The increase of the water content greatly affected the oil color. The effect of water content was also seen on free fatty acids (acid numbers). The higher the water content of the oil, the greater the number of oil acid.

scholarly journals Pemanfaatan Kunyit (Curcuma domestica Val) Untuk Memurnikan Minyak Jelantah

2018 ◽  
Vol 7 (1) ◽  
pp. 41
Author(s):  
Muhammad Silmi Hi Abubakar ◽  
Siti Nuryanti ◽  
Suherman Suherman
Keyword(s):  
Fatty Acids ◽  
Moisture Content ◽  
Free Fatty Acids ◽  
Quality Parameters ◽  
Test Results ◽  
Cooking Oil ◽  
Used Cooking Oil ◽  
Before And After

Study on the purification and quality test of used cooking oil with turmeric has been done. This study aims to determine the quality of cooking oil after purified turmeric. The quality parameters of oil studied were the moisture content, free fatty acids (FFA), and peroxide. The methods used for determination of these parameters were gravimetry for moisture content, acid-base titration for free fatty acids, and iodometric for peroxide. The test results for water from 0.6% to 0.4% free fatty acid from 1.2% to 0.2%, and peroxide levels before and after purification were successively from and 6 meq/g to 4 meq/g, respectively. Only free fatty acids of all three parameters met the requirement of SNI.

Rancidity of Used Cooking Oil and Heavy Metal Analyses on Selected Street-Vended Foods

10.17158/224 ◽  
2012 ◽  
Vol 18 (1) ◽  
Author(s):  
Annabelle A. Callano
Keyword(s):  
Fatty Acids ◽  
Heavy Metal ◽  
Free Fatty Acids ◽  
Peroxide Value ◽  
Heavy Metal Contamination ◽  
Prolonged Exposure ◽  
Oxidation Stability ◽  
Food Poisoning ◽  
Cooking Oil ◽  
Used Cooking Oil

Intake of unsafe food causes many acute and life-long diseases, ranging from diarrheal diseases to various forms of cancer. Thus, it is imperative that safety issues on food adulteration and heavy metals contamination be evaluated for the benefits of the consuming public. Consequently, oxidation stability and heavy metal analyses on used cooking oil and four selected street-vended foods from three different sampling sites were done. Analyses of test parameters were performed using standard methods and procedures. Overall results of the analyses with three trials each showed that peroxide value, free fatty acids, cadmium (Cd) and lead (Pb) did not conform to the allowable levels set for the food products. The peroxide value was three to eight times higher than the limit of 10meq/kg since it ranges from 33.33 - 86.67meq/kg whereas Cd and Pb showed concentration of 0.60 – 1.57 ppm and 30.00-35.00 ppm, respectively. On the other hand, percent free fatty acids (%FFA) ranges from 0.72 to 0.93% on used cooking oil while selected street-vended foods FFA status were recorded at the range of 1.49 to 2.92%. The results clearly indicate oxidative rancidity due to repetitive use of cooking oil and heavy metal contamination on the test samples which were found to be significantly higher than the maximum limits. This could mean that prolonged exposure to these street vended foods is detrimental to human health. The high level of POV, Cd and Pb of these products can significantly pose food poisoning, foodborne disease, neurotoxicity and even cancer.

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