scholarly journals THE EFFECTIVENESS OF KESUM LEAVES (polygonum minus) IN REDUCING OF FREE FATTY ACIDS IN USED COOKING OIL

2021 ◽  
Vol 7 (2) ◽  
pp. 167
Author(s):  
Gervacia Jenny Ratnawaty ◽  
Ratih Indrawati
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Free Fatty Acids ◽  
Total Sample ◽  
P Value ◽  
Cooking Oil ◽  
Used Cooking Oil ◽  
Regression Test ◽  
Quasi Experimental ◽  
Polygonum Minus

This study aims to determine the effect of adding kesum leaves (polygonum minus) to used cooking oil on reducing levels of free fatty acids. This type of research is quasi experimental. The population in this study is used cooking oil and the sample used is used cooking oil that has been added with the leaves of kesum with 5 treatments and replicated 5 times so that the total sample is 25.From the results, it was found that the average reduction in free fatty acid levels in used cooking oil before adding the leaves of kesum was 7,12%, which had added kesum leaves as much as 20 grams of 6.93%, 40 grams of 5.36%, 60 gr at 3.93%, 80 gr at 3.26% and 100 gr at 1.62%. The results of the analysis using linear regression test, it is known that the addition of 20 grams and 40 grams of p-value is 0.026 and 0.021 (p <0.05), respectively, so Ha is accepted, that is, there is a relationship between the effectiveness of leaves of kesum (polygonum minus) in reducing levels of fatty acid numbers. free of used cooking oil, namely the addition of 20 and 40 grams. Whereas in the addition of 60, 80 and 100 grams of kesum leaves there was no relationship that was shown with a p value> 0.05.

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

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.

scholarly journals ARANG AMPAS TEBU UNTUK MENURUNKAN KADAR ASAM LEMAK BEBAS MINYAK GORENG BEKAS

2018 ◽  
pp. 189-193
Author(s):  
P Purwati ◽  
Tri Harningsih
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Free Fatty Acids ◽  
Fatty Acid Content ◽  
Cooking Oil ◽  
Used Oil ◽  
Used Cooking Oil ◽  
Lower Free Fatty Acid

ABSTRAK Minyak digunakan secara berulangkali mengakibatkan penurunan kualitas minyak. Salah satunya adalah peningkatan asam lemak bebasnya. Limbah ampas tebu yang diubah ke dalam bentuk arang digunakan menurunkan asam lemak bebas pada minyak goreng bekas. Penambahan arang ampas tebu dengan variasi massa dapat menurunkan asam lemak bebas. Asam lemak bebas minyak bekas sebelum ditambah dengan arang ampas tebu adalah 0,62 %. Angka tersebut mengalami penurunan setelah penambahan variasi massa ampas tebu dimulai dengan 2,5 gram; 5,0 gram; 7,5 gram; 10,0 gram dan 12,5 gram. Hasil asam lemak bebas berturut-turut 0,61%; 0,55%; 0,48%; 0,45%; 0,43%. Kondisi optimum dari massa arang ampas tebu sebesar 12,5 gram. Prosentase penurunan asam lemak bebas sebesar 30,41 % dengan kadar asam lemak bebas dari sebelum dilakukan adsorbsi sebanyak 0,61% menjadi 0,43%.   Kata kunci: arang ampas tebu, asam lemak bebas, minyak goreng bekas       ABSTRACT Oils used repeatedly will result in a decrease in the quality of oil. One of which is the increase in free fatty acids. The waste bagasse which is converted into charcoal form used to lower free fatty acid in used oil casting. The addition of charcoal of bagasse with variation of mass can decrease free fatty acid. The fatty acid free of used oil before it is added with sugarcane bagasse is 0,62%. The number decreases after the addition of variation of bagasse mass begins with 2,5 grams; 5,0 grams; 7,5 grams; 10,0 grams and 12; 5 grams. Free fatty acids result are 0,61%; 0,55%; 0,48%; 0,45%; 0; 43% respectively. The optimum condition from the mass of charcoal of bagasse is 12,5 grams. Percentage of free fatty acid decrease of 30,41% with free fatty acid content from before adsorbs 0,61% to 0,43%.   Keywords: charcoal of bagasse, free fatty acids, used cooking oil

scholarly journals Penurunan Bilangan Peroksida Dan Asam Lemak Bebas Pada Minyak Jelantah Menggunakan Serbuk Mahkota Dewa

2020 ◽  
Vol 2 (2) ◽  
pp. 83-87
Author(s):  
Mutiara Putri Utami Susanto ◽  
Kenny Kencanawati ◽  
Dwi Tia Septiani ◽  
Sani Nurahayu
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Free Fatty Acids ◽  
Fatty Acid Analysis ◽  
Peroxide Number ◽  
Cooking Oil ◽  
Used Cooking Oil ◽  
Stirring Time

The study used mahkota dewa as adsorben to decrease of the peroxide number and free fatty acids on the used cooking oil with immersion variations for 2 days dan 3 days and also concentration variations of mahkota dewa 5 % w/v, 10 % w/v, and 20 % w/v. The results of the peroxide analysis test still exceed the required number of SNI namely 10 meq O2/kg and the results of the free fatty acid analysis test in the sample with immersion and stirring time for 2 days and 3 days the concentration of  mahkota dewa 20 % w/v has met the SNI, which is 1.04 % and 0.91%.

Perbedaan Kadar Asam Lemak Bebas Pada Minyak Goreng Yang Mengalami Pemanasan Ulang Dengan Penambahan Bawang Merah (Allium Cepa) Dan Bawang Putih (Allium Sativum)

2018 ◽  
Vol 1 (2) ◽  
pp. 110
Author(s):  
Gervacia Jenny Ratnawati ◽  
Hendra Budi Sungkawa
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
P Value ◽  
Cooking Oil ◽  
Frying Process ◽  
Used Cooking Oil ◽  
Study Results ◽  
Higher Temperature

Abstract: Cooking oil generally can be used for 3-4 times frying. If it used repeatedly, oil will be changed in color. When frying process, double bonds in unsaturated fatty acids will break and formed saturated fatty acids. A qualified oil was contained unsaturated fatty acid more than its saturated fatty acids. The use of oil many times will lead the oil double bond oxidized and form the peroxide group and cyclic monomer, such oil reported damage and harm our health. A higher temperature and a longer time of heating, saturated fatty acids level will be increased. Beside repeatedly frying, oil can be damaged by wrong storage for certain period, consequently triglyceride bond broke and form into glycerol and free fatty acids (FFA). Red onion and garlic contain high antioxidant. The benefits that make them become phenomenal in medical research is their potency in against cancer and other dangerous diseases. They also can be used as crucial antioxidant sources in the fight against free radicals in body. Based on study results showed that the average of free fatty acids (FFA) in used cooking oil that added by garlic was 5,29% and red onion was 5,22%. Statistical test gained by computerized data processing with t-test p value>0,05 so it can be concluded that Ha refused by meaning that there was not a difference between number of FFA in used cooking oil which added garlic and red onion. Abstrak: Minyak goreng biasanya bisa digunakan hingga 3 - 4 kali penggorengan. Jika digunakan berulang kali, minyak akan berubah warna. Saat penggorengan dilakukan, ikatan rangkap yang terdapat pada asam lemak tak jenuh akan putus membentuk asam lemak jenuh. Minyak yang baik adalah minyak yang mengandung asam lemak tak jenuh yang lebih banyak dibandingkan dengan kandungan asam lemak jenuhnya.  Penggunaan minyak berkali-kali akan membuat ikatan rangkap minyak teroksidasi membentuk gugus peroksida dan monomer siklik, minyak yang seperti ini dikatakan telah rusak dan berbahaya bagi kesehatan.  Suhu yang semakin tinggi dan semakin lama pemanasan, kadar asam lemak jenuh akan semakin naik. Selain karena penggorengan berkali-kali, minyak dapat menjadi rusak karena penyimpanan yang salah dalam jangka waktu tertentu sehingga ikatan  trigliserida pecah menjadi gliserol dan asam lemak bebas. Bawang merah dan bawang putih sangat tinggi akan kandungan antioksidannya. Manfaat bawang merah dan bawang putih yang membuatnya fenomenal di dunia medis adalah kemampuannya dalam memerangi kanker dan berbagai penyakit berbahaya. Ia juga dapat dijadikan sumber antioksidan yang sangat ampuh untuk memerangi radikal bebas di dalam tubuh. Berdasarkan hasil penelitian diperoleh kadar rata-rata kadar asam lemak bebas pada minyak goreng bekas yang ditambahkan bawang putih sebesar 5,29% dan bawang merah sebesar 5,22%. Hasil uji statistic diperoleh pengolahan data secara komputerisasi melalui uji-t  diperoleh nilai p > 0,05, sehingga dapat disimpulkan bahwa Ha ditolak yang artinya tidak terdapat perbedaan kadar bilangan asam lemak bebas pada minyak goreng bekas yang ditambahkan bawang putih dan bawang merah.

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.

New Lubricant from Used Cooking Oil: Cyclic Ketal of Ethyl 9,10-Dihydroxyoctadecanoate

2017 ◽  
Vol 901 ◽  
pp. 135-141 ◽  
Author(s):  
Yehezkiel Steven Kurniawan ◽  
Muslih Anwar ◽  
Tutik Dwi Wahyuningsih
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Viscosity Index ◽  
Acid Number ◽  
Base Number ◽  
Sonochemical Method ◽  
Total Acid ◽  
Cooking Oil ◽  
Used Cooking Oil ◽  
Total Base

A new ketal cyclic from ethyl 9,10-dihydroxyoctadecanoate with acetone had been synthesized by reflux and sonochemical method. The synthesis was performed via several steps of reaction, i.e.: transesterification, hydrolysis, oxidation with 1% KMnO4 in basic condition, esterification, and ketalization. The structures of the products were confirmed by FTIR, GC-MS, 1H- and 13C-NMR spectrometers. Direct transesterification of used cooking oil produced a mixture of ethyl ester in 82.94% yield meanwhile hydrolysis of this mixture gave free fatty acids mixture in 88.46% yield. Hydroxylation reaction of free fatty acids mixture yielded a white powder of 9,10-dihydroxyoctadecanoic acid in 46.52% yield. Esterification of 9,10-dihydroxyoctadecanoic acid and ethanol catalyzed by sulfuric acid with reflux condition for 4 hours and sonochemical method, respectively yielded 90% and 93.8% of ethyl 9,10-dihydroxystearate. In the other side, the utilization of KSF montmorillonite as catalyst conducted with reflux gave 52% in yield of ester. Furthermore, the use of acetone in 45 minutes sonochemical method with montmorillonite KSF catalyst gave cyclic ketal (ethyl 8-(2,2-dimethyl-5-octyl-1,3-dioxolan-4-yl)octanoate) as a yellow viscous liquid in 53.30% yield. From physicochemical properties –density, kinematic viscosity, viscosity index, total acid number, total base number and iodine value- gave the conclusion that this novel compound is potential biolubricant candidates to be developed.

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.

scholarly journals PENINGKATAN KUALITAS MINYAK GORENG BEKAS DENGAN MENGGUNAKAN ADSORBEN ARANG AKTIF DARI AMPAS TEBU YANG DIAKTIVASI DENGAN NaCL

1930 ◽  
Vol 6 (02) ◽  
pp. 139-148
Author(s):  
Zona Octarya ◽  
Adhitya Fernando
Keyword(s):  
Fatty Acids ◽  
Activated Carbon ◽  
Free Fatty Acids ◽  
Activated Charcoal ◽  
Quality Standard ◽  
Test Quality ◽  
Cooking Oil ◽  
Used Cooking Oil ◽  
Iodine Adsorption

This study uses activated carbon from bagasse as adsorbent by 75 mg in 200 grams of used cooking oil. Used oil is cooking oil that has been worn for 10 hours and comes from the restaurant industry. Activated carbon is made from leftover bagasse disposal is carbonized at a temperature of 600 oC for 2 hours and was activated by NaCl and 30 % test quality with iodine adsorption test. The test results of iodine adsorption test on activated carbon bagasse is 795,56 mg g and has met the SNI standard. The results showed that the peroxide used cooking oil, oil despicing results, the results of neutralization and bleaching results using bagasse activated charcoal in a row is 10,12 meq/kg, 8,62 meq/kg, 6,04 meq/kg, and 3,93 meq/kg. While the results of the determination of free fatty acids (FFA) on used cooking oil, despicing results, the results of neutralization and bleaching results using bagasse activated charcoal in a row is 2,4 %, 2,016 %, 0,88 % and 0,49 %. The results of the determination of peroxide and free fatty acids (FFA) has not met the quality standard of cooking oil (SNI), but is able to improve the quality of cooking oil.

scholarly journals Effect Of The Contact Time Of Candlenut Shell Charcoal And H3PO4 Activator As On The Purification Process Of Used Cooking Oil

2019 ◽  
Vol 12 (2) ◽  
pp. 104
Author(s):  
Yustina Bapa
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Activated Charcoal ◽  
Contact Time ◽  
Peroxide Number ◽  
Purification Process ◽  
Cooking Oil ◽  
Used Cooking Oil ◽  
Hazelnut Shell ◽  
Oil Purification

Research on Comparison of the Contact Time of Candlenut Charcoal with H3PO4 Activator in the Process of Purifying Used Cooking Oil has been conducted. The purpose of this study was to determine the ability of candlenut shells activated with H3PO4 against purifying used cooking oil. The variation of the number of candlenut shells used is 1 gram, 2 grams, and 3 grams and the variation of contact time is 10 minutes, 30 minutes and 60 minutes. The results showed that the activation of hazelnut shell using H3PO4 fulfills SNI 16-3730-1995, while the results of used cooking oil purification with 2 grams of activated charcoal in 60 minutes resulted in a decrease in peroxide number of 64.58% and free fatty acids of 54, 84%.

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