scholarly journals Studi Formulasi Sabun Cuci dari Minyak Jelantah dengan Penambahan Air Asam Sunti

2020 ◽  
Vol 3 (1) ◽  
pp. 54
Author(s):  
Azmalina Adriani ◽  
Rinaldi Rinaldi ◽  
Hardiana Hardiana ◽  
Suci Suci ◽  
Irfan Mustafa
Keyword(s):  
Moisture Content ◽  
Foam Height ◽  
Coconut Oil ◽  
Water Concentration ◽  
Acid Water ◽  
Laundry Soap ◽  
Cooking Oil ◽  
Used Cooking Oil ◽  
Acidic Compounds ◽  
Organoleptic Parameters

<p><em>Soap is a cleaning agent made from oil. Coconut oil that has been used is usually discarded as waste (minyak jelantah), with the additionof syringe acid water. Sunti acid water is one of the spices that contains quite high acidic compounds. The purpose of this study was to determine the characteristics of soaps containing Sunti acid water. This research is experimental to formulate laundry soap containing Sunti acid water, with used cooking oil. Soap formulation with Sunti acid water concentration 1.25% (F1), 1.50% (F2) and 1.75% (F3). The formula was evaluated with organoleptic parameters, moisture content, pH, homogeneity, high foam and clean power of soap. The results showed that soap (F1, F2, F3) was solid, brown in color and distinctively smelled of lemon, and the water content was 20.34%; 14.21% and 14.8%, pH ranges from 8-10, not homogeneous, foam height 48-78 cm and can be as a cleaner. So it can be concluded that Sunti acid water and used cooking oil can be formulated in the form of soap and formula 3 is a good formula.</em></p><p><em>            </em></p><p><em><strong>Keywords</strong>: Sunti acid water, used cooking oil, soap</em></p>

scholarly journals Characteristics of Oil Used in Frying Peanuts, Cassava And Mackarel Tuna

2021 ◽  
Vol 2 (01) ◽  
pp. 50-62
Author(s):  
Aprialis Aprialis ◽  
Anwar Kasim ◽  
Rini Rini
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Moisture Content ◽  
Physical Properties ◽  
Fatty Acid Profile ◽  
Frying Oil ◽  
Chemical Components ◽  
Used Frying Oil ◽  
Cooking Oil ◽  
Used Cooking Oil

The characteristics of used frying oil that are carried out repeatedly using high temperatures and with various types of frying materials will produce new types of oil characteristics, either the appearance and disappearance of certain types of chemical components or changes in the physical properties of frying oil. This study aims to determine the characteristics of cooking oil used in frying peanuts which have high fat content, high carbohydrate content of cassava and mackarel tuna which have high protein content. Samples of used oil were obtained from the use of pure oil from palm oil and then the 3 different types of material were fried with 10 frying repetitions. The used frying oil was then visually observed and analyzed for the number of peroxides, free fatty acids, and moisture content, color test, amount of oil lost and its fatty acid profile. In addition, the amount of oil lost due to frying was observed. The results of the observation of physical properties showed that the smell of oil became rancid, the taste of the oil became bitter and the color turned black. The results of chemical analysis showed that the highest peroxide number was 50 meq / kg, the highest ALB was 4.35%, and the highest moisture content was 3.21% , the oil color changed to brown to black, the highest amount of oil lost due to frying was cassava frying oil. namely 58.4% , . The fatty acid profile of used frying oil has been obtained and there is a decrease in the percentage, the appearance of stearic acid and the loss of heptadecanoic fatty acids in the used cooking oil for peanuts, cassava and mackarel tuna.

scholarly journals Laundry Soap Production from the Respective Tallows of Goat, Sheep and Cow: Evaluation of Physicochemical Properties for the Best

2021 ◽  
pp. 22-33
Author(s):  
Abdullahi Nwaha Isah ◽  
Umi Aisah Asli ◽  
Nasiru Audu ◽  
Sadiku Itopa Bello ◽  
Jibrin Waziri ◽  
...  
Keyword(s):  
Moisture Content ◽  
Physicochemical Properties ◽  
Foam Height ◽  
Acid Value ◽  
Deep Penetration ◽  
Free Acidity ◽  
Fatty Matter ◽  
National Agency ◽  
Laundry Soap ◽  
Total Fatty Matter

Tallow mainly consists of triglycerides, whose major constituents are derived from stearic, palmitic and oleic acids, and its usage reduces production cost of soap, adds lather stability and hardness to soap. Laundry soaps were produced with variation on amount of tallow (sourced from cow, sheep and goat) and labelled as A, B, C, D and E formulations. The respective tallows were characterized in terms of saponification value and acid value and determined to be 192.14 and 2.24mg KOH/g (cow tallow); 200.56 and 2.38mgKOH/g (sheep tallow) and 197.75 and 1.96 mgKOH/g (goat tallow). The physicochemical properties of soap which determine its area of usage and cleansing properties were determined. The properties considered in this work were hardness, moisture content, foam capacity, pH, free acidity content, and total fatty matter. The hardness, moisture content, foam capacity, pH, free acidity content and total fatty matter of the produced soaps were determined and ranged between mild-deep penetration level; 11-21%; 1-9cm; 8-10.5; 0.16-0.82% and 40-86% respectively. From the comparative analysis, soap made from sheep tallow has the lowest penetration level (with formulations B and E), lowest free acidity content of 0.16% (with formulation A), highest total fatty matter of 86% (using formulation E), highest foam height of 9cm (with formulation A), lowest moisture content of 11% (with formulation A) and mild alkalinity of 8 (with formulations A, B and E). These results showed that the soaps produced from sheep tallow are the best in terms of hardness, lather and skin friendliness, due to its high degree of longer carbon chain lengths of fatty acids. These values satisfy the standard limit set for good quality laundry soap by National Agency for Food and Drug Administration and Control and Encyclopaedia of Industrial Chemical Analysis, respectively.

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.

scholarly journals Pemanfaatan Limbah Minyak Jelantah Menjadi Sabun Padat

2021 ◽  
Vol 2 (2) ◽  
pp. 67-71
Author(s):  
Anita Anita ◽  
Fatmawati Muharram ◽  
Dewi Arisanti ◽  
Darmaway Rauf ◽  
Suardi Suardi ◽  
...  
Keyword(s):  
Community Service ◽  
Waste Cooking Oil ◽  
Medical Laboratory ◽  
Laundry Soap ◽  
Study Program ◽  
Cooking Oil ◽  
Used Cooking Oil ◽  
Surrounding Environment ◽  
Service Activity ◽  
Laboratory Technology

Used cooking oil contains compounds that are carcinogenic which pose a risk to human health. Waste cooking oil is also at risk for areas where used cooking oil is disposed, for example into sewers or into the ground. This can contaminate soil and water, thereby endangering humans or the surrounding environment. Therefore, serious action is needed on the use of used cooking oil waste so that it can be utilized optimally as a staple in the soap processing process. Through community service activities which are one of the implementations of the Tridharma of Politeknik Kesehatan Muhammadiyah Makassar Study Program of Medical Laboratory Technology, then education is carried out in the form of counseling to the taklim assembly team at the Al-Hidayah Perumnas Antang Makassar Mosque regarding the use of used cooking oil into solid laundry soap. From this community service activity, it can be concluded that the knowledge of the taklim team at the Al-Hidayah Mosque in Manggala Village, Manggala District, Makassar City regarding the dangers of used cooking oil waste for health and how to process used cooking oil into solid  soap.

scholarly journals Performance of native chicken feed with different types of oil substitution

2021 ◽  
Vol 5 (3) ◽  
pp. 156-163
Author(s):  
I. K. Sukada ◽  
A. W. Puger ◽  
I. M. Nuriyasa
Keyword(s):  
Fish Oil ◽  
Palm Oil ◽  
Coconut Oil ◽  
Nutrient Digestibility ◽  
Cooking Oil ◽  
Used Cooking Oil ◽  
Native Chicken ◽  
Different Types ◽  
Native Chickens ◽  
And Performance

This study aims to conduct a study on the use of various types of oil as a source of energy in native chickens. The treatments of this study were: native chickens were fed without using oil (A), using 3% coconut oil (B), using 3% used cooking oil (C), using 3% pork oil (D), using 3% fish oil (E). The variables observed in this study were: nutrient digestibility and performance of native chickens aged 10 weeks. The results showed that the substitution treatment for different types of oil in the native village ration had no significant effect on nutrient digestibility. Substitution of 3% used cooking oil in the feed of native chickens aged 10 weeks had no significant effect on performance, while substitution of 3% palm oil, 3% fish oil, 3% pork oil could improve the performance of native chickens aged 10 weeks. It can be concluded that substitution of used cooking oil is not recommended in native chicken feed, while palm oil, fish oil, and pork oil can be used as substitutes in native chicken feed.

scholarly journals EFFECTS OF KOH CONCENTRATION ON CHARACTERISTICS OF USED COOKING OIL LIQUID SOAP HAVING KALAMANSI CITTRUS FRAGRANCE

2017 ◽  
Vol 7 (1) ◽  
pp. 11-19
Author(s):  
Devi Silsia ◽  
Laili Susanti ◽  
Reko Apriantonedi
Keyword(s):  
Foam Height ◽  
Consumer Acceptance ◽  
Free Alkali ◽  
Alkali Content ◽  
Liquid Soap ◽  
Cooking Oil ◽  
Used Cooking Oil ◽  
Randomized Design ◽  
Completely Randomized Design

Used refined cooking oil can be used to make soap. An important factor in the manufacture of soap is the saponification reaction between bases (KOH) and fatty acids. The addition of citrus essential oil to the soap preparation can increase consumer acceptance. This study aims to determine the effect of KOH concentration on the characteristics of liquid soap and to determine the proper concentration of KOH to produce good quality of liquid soap. This research uses a factorial completely randomized design with one factor that is KOH concentration, consisting of three levels ie 25%, 30% and 35%. Characteristics of liquid soap observed were viscosity, foam height, pH, and free alkali content. The results showed that the concentration of KOH effect on the characteristics of  liquid  soap  produced. If  KOH concentration increases,  viscosity,  pH and alkali-free  alkali content of the liquid soap increased. The best KOH concentration is 25%.

scholarly journals Effect of Fish Oil, Virgin Coconut Oil, and Used-Cooking Oil Consumption on Hematological Profile in Mice

2020 ◽  
Vol 9 (2) ◽  
pp. 137
Author(s):  
Mas Rizky A.A. Syamsunarno ◽  
Dinar F. Agustin ◽  
Neni Anggraeni ◽  
Nia Kania
Keyword(s):  
Fatty Acid ◽  
Fish Oil ◽  
Lymphocyte Count ◽  
Coconut Oil ◽  
Virgin Coconut Oil ◽  
Cooking Oil ◽  
Used Cooking Oil ◽  
Hematological Profile ◽  
Group A ◽  
Group B

Humans require macronutrients and micronutrients to fulfill daily energy requirements, and triglyceride is a notable example, belonging to the fat family. This is particularly consumed frequently, and is composed of glycerol, and the fatty acid, specifically differentiated into unsaturated, saturated, trans, and cis forms. Furthermore, these constituents are known to play many roles in the body, including in the hematopoietic process. This involves oxidation and consequently stem cell differentiation into many blood cells in long-term, although the effect short-term is currently unknown. The study aimed, therefore, to investigate the effect of short-term intake of different fatty acid types on hematological profile in an animal model, conducted at the Animal Laboratory, Universitas Padjadjaran in October 2018. In addition, each group comprised 6 mice, orally administered distilled water as control (Group A), fish oil (Group B), virgin coconut oil (Group C), and used-cooking oil (Group D), at a dose of 5 μl/g body weight/day for 2 weeks. Subsequently, analysis was performed using blood measurement with hematology analyzer. The results showed lower white blood cell (WBC) count in Group B compared to D (p<0.05), alongside lymphocyte count (p<0.01). Moreover, the WBC in Group C was lower than D (p<0.01), also observed in lymphocyte count (p<0.001), % lymphocyte (p<0.01), while the % granulocyte count was higher than group D (p<0.01). Therefore, the highest total leukocyte and lymphocyte number among the other groups, as well as higher percentage of differential lymphocyte count was observed with mice provided with used-cooking oil compared to coconut oil, alongside a lower percentage of differential granulocyte count (p<0.05). However, fatty acid intake in group A, B, C, and D had no significant impact on RBC and platelet parameters. In conclusion, used-cooking oil induces a change in hematological profiles compared to fish oil and virgin coconut oil, featuring the increased total white blood cells and lymphocyte, as well as reduced % granulocyte.Keywords: Fatty acid, hematological profile, leucocyte Efek Pemberian Minyak Ikan, Minyak Kelapa Murni, dan Minyak Jelantah Terhadap Profil Hematologi MencitAbstrakManusia membutuhkan makronutrien dan mikronutrien untuk memenuhi kebutuhan energi harian. Salah satu sumber makronutrien adalah trigliserida yang merupakan salah satu jenis lemak yang paling sering dikonsumsi. Senyawa ini tersusun atas asam lemak dan gliserol. Terdapat banyak jenis asam lemak seperti asam lemak jenuh, asam lemak tidak jenuh, asam lemak trans, dan asam lemak cis. Rantai asam lemak memiliki banyak peran dalam tubuh, salah satunya adalah hematopoiesis sel stem. Pada konsumsi lemak jangka panjang, hematopoiesis ini terjadi melalui oksidasi asam lemak yang selanjutnya akan menstimulasi diferensiasi sel stem menjadi sel-sel darah di perifer, tetapi efeknya dalam jangka pendek belum diketahui. Oleh karena itu, penelitian ini bertujuan untuk menginvestigasi efek jangka pendek dari konsumsi berbagai jenis asam lemak terhadap profil hematologi mencit yang dilakukan di Laboratorium Hewan, Universitas Padjadjaran pada Oktober 2018. Mencit diberikan air suling sebagai kontrol (Grup A), minyak ikan (Grup B), minyak kelapa murni (Grup C), dan minyak jelantah (Grup D) dengan dosis 5μl/g berat badan/hari secara oral selama dua minggu. Profil hematologi diukur menggunakan hematology analyzer. Hasilnya, grup B memiliki jumlah leukosit lebih rendah dibandingkan grup D (p<0,05) dan limfosit yang lebih rendah dibandingkan grup D (p<0,01). Grup C memiliki jumlah leukosit lebih rendah dibandingkan grup D (p<0,01), jumlah limfosit yang lebih rendah dibandingkan grup D (p<0,001), % limfosit lebih rendah dibanding grup D (p<0,01), dan % granulosit lebih tinggi dibanding grup D (p<0,01). Selain itu, konsumsi asam lemak pada grup A, B, C, dan D tidak memengaruhi indeks RBC dan platelet secara signifikan. Sebagai simpulan, minyak jelantah memberikan efek terhadap perubahan profil hematologi mencit dibandingkan minyak ikan dan minyak kelapa murni, yaitu meningkatkan leukosit dan limfosit dan menurunkan % granulosit.Kata kunci: Asam lemak, leukosit, profil hematologi

PEMANFAATAN MINYAK JELANTAH MENJADI SABUN UNTUK MASYARAKAT DESA PENTUKREJO

2020 ◽  
Vol 1 (1) ◽  
pp. 56
Author(s):  
Hengki Hermawan ◽  
Ika Candra Sayekti ◽  
Fitria Bekti Nurhandayani ◽  
Ummi Tadzkiroh
Keyword(s):  
Community Service ◽  
Laundry Soap ◽  
Village Community ◽  
Cooking Oil ◽  
Used Cooking Oil ◽  
The People ◽  
Implementation Method ◽  
Made In

The aim of this service is to provide knowledge to the Pentukrejo village community about the dangers of using used cooking oil and use it as dishwashing soap, cloth, and instill in the community about loving the environment and providing skills to the community to gain experience in making soap. So that it can be used as a business if made in large quantities. The community service participants were PKK women from Pentukrejo village. The implementation method of the service includes preparation, implementation (presentation, making practice, mentoring), and reporting. The result of this dedication is to provide knowledge about the use of used cooking oil into washing soap and providing knowledge about the dangers of used cooking oil for health and the environment. From this dedication, it is hoped that the people of Pentukrejo village can use used cooking oil to make laundry soap and it can apply love for the environment and love for body health.

PENGARUH VIRGIN COCONUT OIL (VCO) TERHADAP KARAKTERISTIK DAN UMUR SIMPAN ROTI MANIS

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Aulia Alfi
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Coconut Oil ◽  
Temperature Treatment ◽  
Ash Content ◽  
Virgin Coconut Oil ◽  
Food Ingredients ◽  
Life Analysis ◽  
Antibacterial And Antifungal ◽  
Physical And Chemical

Virgin Coconut Oil (VCO) adalah bahan alami yang memiliki sifat antimikroba (antivirus, antibakteri, dan antijamur). Sehingga VCO dapat memberikan efek pengawet pada bahan makanan, salah satunya adalah roti manis. Penelitian ini dilakukan untuk mengevaluasi pengaruh VCO terhadap karakteristik (fisik dan kimia) dan umur simpan roti manis. Roti manis dianalisis secara fisik (tekstur dan porositas) dan kimia (kadar air, kadar abu, kadar lemak, kadar protein, dan kandungan karbohidrat), dan analisis umur simpan dengan FFA, uji organoleptik dan jamur setiap dua hari selama delapan hari penyimpanan di suhu ruang. Variasi perlakuan roti manis adalah dari rasio konsentrasi VCO: margarin: mentega, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). Hasil penelitian menunjukkan bahwa VCO tidak memiliki pengaruh yang signifikan terhadap karakteristik fisik dan karakteristik kimia roti manis. Namun, VCO berpengaruh signifikan terhadap kadar air roti manis yang dihasilkan, roti manis K memiliki kadar air tertinggi (22,36%) dan berbeda dengan sampel roti manis lainnya. VCO secara efektif menghambat pertumbuhan jamur di roti manis pada konsentrasi 8%, 12%, dan 16%. Roti manis K dan A memiliki masa simpan 4 hari, sedangkan roti manis B, C, dan D memiliki masa simpan 6 hari.Kata kunci: VCO, roti manis, karakteristik, umur simpanABSTRACTVirgin Coconut Oil (VCO) is a natural ingredient that has antimicrobial (antiviral, antibacterial, and antifungal) properties. So that VCO can provide a preservative effect on food ingredients, one of which is sweet bread. This research was conducted to evaluate the effect of VCO on characteristics (physical and chemical) and shelf life of sweet bread. Sweet bread was analyzed physically (texture and porosity) and chemistry (moisture content, ash content, fat content, protein content, and carbohydrate content), and shelf life analysis with FFA, organoleptic and mold tests every two days for eight days of storage at ambient temperature. Treatment variations of sweet breads is from the ratio of the concentration of VCO: margarine: butter, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). The results showed that VCO did not have a significant effect on the physical characteristics and chemical characteristics of sweet bread. However, the VCO has a significant effect on the water content of the sweet bread produced, sweet bread K has the highest moisture content (22,36%) and it is different from other sweet bread samples. VCO effectively inhibits the growth of sweet bread mold at concentrations of 8%, 12%, and 16%. K and A sweet bread has a shelf life of 4 days, while sweet breads B, C, and D have a shelf life of 6 days.Keywords: VCO, sweet bread, characteristics, shelf life

Analysis of the Social and Environmental Impact of Biodiesel Fuel Refined from Used Cooking Oil in Ibaraki Prefecture

2010 ◽  
Vol 40 (3) ◽  
pp. 749-762
Author(s):  
Hirokazu GOTO ◽  
Yuichi HATAYA ◽  
Yasuyuki YOKOTA ◽  
Takeshi MIZUNOYA ◽  
Yoshiro HIGANO
Keyword(s):  
Environmental Impact ◽  
Biodiesel Fuel ◽  
Cooking Oil ◽  
Used Cooking Oil ◽  
The Social ◽  
Ibaraki Prefecture
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