scholarly journals Pemanfaatan Karbon Aktif Ampas Tebu dalam Mereduksi Asam Lemak Bebas (Free Fatty Acid) untuk Pemurnian Minyak Jelantah sebagai Biodiesel

2019 ◽  
Vol 2 (1) ◽  
pp. 293-296
Author(s):  
Reka M Sari ◽  
Agus Kembaren
Keyword(s):  
Fatty Acids ◽  
Gas Chromatography ◽  
Activated Carbon ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Sugar Cane ◽  
Oil Quality ◽  
Cooking Oil ◽  
Used Cooking Oil ◽  
Quality Testing

Pembuatan biodiesel telah berhasil dilakukan dengan pemurnian karbon aktif ampas tebu untuk mereduksi asam lemak bebas (free fatty acid) pada minyak jelantah. Karbon dari ampas tebu diaktivasi dengan H3PO4 pada suhu 400 oC dengan massa 10 g lalu digunakan sebagai adsorben dalam pemurnian minyak jelantah. Pengujian kualitas minyak sesuai SNI 01-2901-2006 dan berhasil menurunkan kadar ALB sebesar dari 4,16% menjadi 0,336% dan bilangan peroksida 6,99 mek/kg. Penambahan metanol pada minyak dengan perbandingan 1:6 serta katalis 1% menghasilkan biodiesel sesuai SNI 04-7182-2006 dengan bilangan asam sebesar 0,6731%, bilangan iod 57,3625% dan densitas biodiesel yaitu 0,8599 g/mL. Identifikasi senyawa pembentuk biodiesel dengan GC (Gas Chromatography) menghasilkan komposisi FAME oleat, linoleat dan palmitat yaitu 43,4181%, 10,5952%, 38,6358.   In this study, biodiesel has been successfully made by purifying the activated carbon of the sugar cane pulp to reduce free fatty acids in used cooking oil. The carbon from the pulp of sugar cane is activated with H3PO4 at a temperature of 400oC with a mass of 10 g and then used as an adsorbent in refining used cooking oil. Oil quality testing produced according to SNI 01-2901-2006 and succeeded in reducing ALB levels from 4.16% to 0.336% and 6.99 mek / kg peroxide. The addition of methanol to oil with a ratio of 1: 6 and 1% catalyst produced biodiesel according to SNI 04-7182-2006 with acid numbers of 0.6731%, iodine number 57.3625% and biodiesel density which was 0.8599 g / mL. Identification of biodiesel-forming compounds with GC (Gas Chromatography) resulted in compositions of FAME oleate, linoleic and palmitic respectively 43.4181%, 10.5952%, 38.6358.

scholarly journals Pemanfaatan Karbon Aktif Ampas dalam Mereduksi Asam Lemak Bebas (Free Fatty Acid) pada Minyak Goreng Bekas sebagai Biodiesel

2019 ◽  
Vol 2 (1) ◽  
pp. 124-128
Author(s):  
Reka M. Sari ◽  
Agus Kembaren
Keyword(s):  
Gas Chromatography ◽  
Activated Carbon ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Oil Quality ◽  
Acid Number ◽  
Raw Material ◽  
Cooking Oil ◽  
Direct Transesterification ◽  
Used Cooking Oil

Penelitian ini bertujuan untuk mengetahui bagaimana pretreatment minyak goreng bekas dengan karbon aktif ampas tebu, mengetahui pengaruh variasi katalis terhadap biodiesel dan mengetahui variasi konsentrasi persen berat katalis NaOH yang menghasilkan FAME biodiesel yang maksimum dengan metode transesterifikasi langsung. Pretreatment minyak dilakukan dengan karbon aktif ampas tebu yang diaktivasi dengan H3PO4 pada suhu 400 °C dan massa karbon aktif yaitu 10 g, lalu di uji kualitas minyak berdasarkan standar SNI 01-2901-2006 yang meliputi kadar asam lemak bebas dan bilangan peroksida. Biodiesel yang dihasilkan diuji sesuai SNI 04-7182-2006 yaitu bilangan asam, bilangan iod dan densitas serta mengidentifikasi senyawa pembentuk metil ester dengan GC (Gas Chromatography). Hasil penelitian menunjukkan bahwa pretreatment minyak goreng bekas dengan menggunakan karbon aktif dari ampas tebu efektif menurunkan ALB pada minyak goreng bekas sebesar 0,336% dan bilangan peroksida 6,99 mek/kg sesuai SNI 06-3730-1995 sehingga dapat dijadikan bahan baku untuk pembuatan biodiesel dengan transesterifikasi langsung menggunakan katalis 1% NaOH. Didapat densitas biodiesel adalah 0,8599 g/mL, bilangan iod yaitu 57,3625% massa dan bilangan asam yaitu 0,6731%. Komposisi FAME oleat, linoleat dan palmitat yaitu 43,4181%, 10,5952%, 38,6358.   This study aimed to determine the pretreatment of used cooking oil with bagasse activated carbon, the effect of variations in catalysts on biodiesel and the variation in the concentration of weight percentage of NaOH catalyst which produced the maximum biodiesel FAME using the direct transesterification method. Oil pretreatment was carried out with bagasse activated carbon activated with H3PO4 at a temperature of 400°C and activated carbon mass of 10 g, and oil quality was tested based on SNI 01-2901-2006 standards including free fatty acid and peroxide numbers. The biodiesel produced tested according to SNI 04-7182-2006 were acid numbers, iodine numbers, and densities and identified methyl ester forming compounds with GC (Gas Chromatography). The results showed that the pretreatment of used cooking oil using activated carbon from bagasse was effective in reducing ALB in used cooking oil by 0.336% and peroxide number by 6.99 mek/kg according to SNI 06-3730-1995 so that it could be used as raw material for making biodiesel with direct transesterification using a 1% NaOH catalyst. The density of biodiesel was 0.8599 g/mL. Iodine number was 57.3625% mass and acid number was 0.6731%. The composition of FAME oleate, linoleic and palmitate was 43.4181%, 10.5952%, 38.6358.

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 PENINGKATAN KUALITAS MINYAK JELANTA MENGGUNAKAN KARBON AKTIF DAN EKSTRAK PUCUK IDAT (Cratoxylum glaucum)

2018 ◽  
Vol 1 (1) ◽  
pp. 17
Author(s):  
Robby Gus Mahardika ◽  
Sito Enggiwanto ◽  
Ary Samsiar
Keyword(s):  
Fatty Acids ◽  
Activated Carbon ◽  
Free Radicals ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Oil Quality ◽  
Waste Cooking Oil ◽  
Acid Number ◽  
Cooking Oil

Silica Waste cooking oil can be used as a soap or biodiesel. Good soaps or biodiesel should be from oils that have low levels of fatty acids and free radicals. However, waste cooking oil has high free fatty acid and free radical, it is necessary to increase the quality of waste cooking oil. One effort to improve the quality of waste cooking oil can use activated carbon as an adsorbent. Decrease in free radicals in cooking oil can use antioxidants from extract pucuk idat (Cratoxylum glaucum). This study aims to see the effect of extract pucuk idat on the process of improving the quality of waste cooking oil. The process of improvement by adding activated carbon and varying the concentration of ethanol extract pucuk idat. Activated carbon used 10% with variation of extract 0,25%; 0,5% and 0,75%. This process followed by stirring for 15 minutes at 80°C, then soaked for 3 days. Oil quality are identified by the method of determining the levels of free fatty acids and acid numbers. The results of this study indicate that extract pucuk idat in ethanol with 0,75% concentration has the lowest free fatty acid and acid number. Extract pucuk idat can improve the quality of waste 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%.

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

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.

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

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).<strong> </strong>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).<strong> </strong>The bagasse can significantly reduce the organoleptic properties, the oxidation parameters, and other fatty acids of used oil (P&lt;0,05). So, the bagasse could potentially decrease the oxidation parameters of used cooking oil.

scholarly journals Pengaruh Absorben terhadap Kualitas Fisik Minyak

2017 ◽  
Vol 1 (1) ◽  
pp. 1-6
Author(s):  
Tri Ariani
Keyword(s):  
Fatty Acids ◽  
Refractive Index ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Specific Gravity ◽  
Oil Quality ◽  
Aloe Vera ◽  
Edible Oil ◽  
Cooking Oil

This study aims to determine the effect of aloe vera juice (absorbent) on the quality of cooking oil. Both types of oil are used to fry up to five times the frying pan to fry the tempeh weighing 1000 grams at a temperature of 180C. Furthermore, the oil that has been used up to five times the frying recycled again, by clarifying it using aloe vera juice. To determine the quality of oil used parameters of viscosity, specific gravity, refractive index, and free fatty acids. From the results of the research, it is found that the longer the number of fryers resulted in decreased oil quality. This can be seen from the increase in the number of parameters measured ie the viscosity, density, free fatty acid and decrease in the number of refractive index parameters. After the purification using aloe vera juice, the quality of oil is getting better. It is characterized by the decrease of viscosity, density and free fatty acid. Keywords: Absorbent, Edible Oil      

scholarly journals Characterization of Polyether Sulfone (PES) Membranes Filled with Activated Carbon from Jatropha Seed Shell as Aditif for Elimination Peroxide Number and Free Fatty Acid in Used Cooking Oil

2018 ◽  
Vol 13 (1) ◽  
pp. 87-92
Author(s):  
Sri Aprilia
Keyword(s):  
Activated Carbon ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Peroxide Number ◽  
Cooking Oil ◽  
Used Cooking Oil ◽  
Polyether Sulfone ◽  
Jatropha Seed

Minyak goreng merupakan salah satu kebutuhan primer dalam rumah tangga dan pengolahan pangan. Minyak goreng sebagai kebutuhan primer tidak dapat digunakan berulang kali. Penggunaan minyak goreng berulang kali sangat membahayakan kesehatan serta mempengaruhi nilai gizi dan mutu dari bahan pangan yang digoreng. Indikator kerusakan pada minyak goreng adalah bilangan peroksida yang ditandai dengan perubahan warna dan bau. Penelitian ini menggunakan modifikasi membran PES dengan penambahan karbon aktif dari kulit biji jarak untuk mengurangi bilangan peroksida pada minyak goreng bekas. Karbon dari kulit biji jarak dilakukan aktivasi secara kimia dengan KOH. Membran PES dilarutkan dengan pelarut NMP dengan variasi karbon aktif adalah 3% dan 5% serta membran PES tanpa pengisi sebagai pembanding. Membran dibuat dengan metode inversi fasa dengan immersion precipitation menggunakan non-pelarut aquades. Hasil karakterisasi fluks membran diperoleh koefisien permeabilitas (L/P) terbesar pada membran yang ditambahkan 5% karbon aktif (M3) yaitu 9,682 L/m2.jam.bar. Analisa FTIR dilakukan pada membran modifikasi dan karbon dari kulit biji jarak sebelum dan sesudah di aktifasi. Struktur penampang melintang membran dianalisa dengan menggunakan SEM. Struktur membran menunjukkan membran asimetrik dengan lapisan atas berpori dan lapisan bawah dense. Penurunan bilangan peroksida dan bilangan asam lemak bebas paling tinggi pada membran M3 yaitu 45% dan 72%.

scholarly journals Analysis of the Quality of Used Cooking Oil Used in Frying Chicken

2021 ◽  
Vol 4 (1) ◽  
pp. 21
Author(s):  
Dian I Sinurat ◽  
Ramlan Silaban
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Water Content ◽  
Iodine Value ◽  
Peroxide Value ◽  
Oil Quality ◽  
Quality Standard ◽  
Cooking Oil ◽  
Used Cooking Oil

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.

Sign in / Sign up

Export Citation Format

Share Document