scholarly journals Reducing Peroxide Value In Used Cooking Oil Using Ampo As An Adsorbent

2021 ◽  
Vol 2 (02) ◽  
pp. 1-8
Author(s):  
S. Susilowati ◽  
Khanza Lolita Astya ◽  
Ulinnuha Syaiful Bachri
Keyword(s):  
Peroxide Value ◽  
Preliminary Analysis ◽  
Oxidation Reaction ◽  
Adsorption Process ◽  
Maximum Adsorption Capacity ◽  
Cooking Oil ◽  
Used Cooking Oil ◽  
Freundlich Equation ◽  
Before And After ◽  
Stirring Time

Cooking oil can only be used two or three times, more than that the oil is deemed unsuitable and can harm our health. The reason is, every time the cooking oil is used for frying, an oxidation reaction that is triggered by heat occured and causes the chemical chain bonds in cooking oil become unstable and forms hydroperoxides. The hydroperoxide found in used cooking oil increases the peroxide value. In which, the suitability of cooking oil is based on the peroxide value. In order to reduce the peroxide value in used cooking oil, in this study, Ampo is used as an adsorbent to adsorb the peroxide compound. The procedure used in this study includes a preliminary analysis of the used cooking oil to determine the initial peroxide value. After that, the Ampo adsorbent is activated with 1N Citric Acid to open the pores on the surface of the Ampo. Activated Ampo will then be mixed into 200 ml of used cooking oil with a magnetic stirrer with a stirring speed of 300 rpm and with a temperature of 50oC. The adsorption process was carried out by varying the mass variables of Ampo into 70, 75, 80, 85, and 90 grams, and stirring time of 30, 60, 90, 120, and 150 minutes. After the adsorption process is completed, the cooking oil that has been filtered by the Ampo adsorbent will be analyzed to get the final peroxide value. By knowing the peroxide value before and after the adsorption process, the adsorption isotherm can be calculated. The adsorption process of used cooking oil with Ampo adsorbent proved to reduce the peroxide value, in which stirring times and adsorbent masses were the influential variables in the study. The best result was obtained with 60 minutes stirring time and mass of 75 grams. This condition provided a peroxide value of 0.99 meq/kg, which means that there was a decrease in the peroxide value by 93%. This result is in accordance with the provisions of SNI 3741-2013, with a maximum peroxide value of 10 meq/kg. The maximum adsorption capacity in this study was obtained from the Freundlich equation of 14.6487 mg/gram

Type of adsorbent and column height in adsorption process of used cooking oil

2015 ◽  
Author(s):  
Hasnelly ◽  
Hervelly ◽  
Yusman Taufik ◽  
Ivo Nila Melany
Keyword(s):  
Adsorption Process ◽  
Column Height ◽  
Cooking Oil ◽  
Used Cooking Oil

scholarly journals UPAYA PEREMAJAAN DAN PENYERAPAN LOGAM MINYAK GORENG BEKAS INDUSTRI MAKANAN TRADISIONAL DENGAN MEMANFAATKAN BIOADSORBEN TANDAN KOSONG KELAPA SAWIT (TKKS)

2017 ◽  
Vol 9 (2) ◽  
pp. 85-93
Author(s):  
Susi Desminarti ◽  
Edi Joniarta
Keyword(s):  
Peroxide Value ◽  
Statistical Design ◽  
Acid Value ◽  
Chemistry Laboratory ◽  
Food Industries ◽  
Cooking Oil ◽  
Used Cooking Oil ◽  
Randomized Design ◽  
Fe Content ◽  
Completely Randomized Design

The research has been carried out in the Processing and Chemistry Laboratory of Politeknik Pertanian Negeri Payakumbuh and Post Harvest Laboratory in Bogor since July until November 2006. The research objectives was to prolong the using time of used cooking oil on food industries through applying the empty fruit bunch of palm bioadsorbent. The optimum condition of TKKS applied were 125 mm size and 5% bioadsorben from the weight of oil (Desminarti dan Rahzarni, 2004). The prolonging of cooking oil application can be done throughrefining used cooking oil so that the part of bad cooking oil can be lremoved. Statistical design used in this research was Completely Randomized Design with four treatments dan three replications. If the result was significant it will be followed by DMRT test on 5% significant level. Based on the experiment could be concluded that that four times titration could produced the oil based on SNI criterya in the relation to the water content (0.23%), peroxide value (0.82%) and free fatty acid value (0.23%) and it could also decrease Fe content from 76ppm to 22 ppm, Cu from 1.2 ppm to 0.40 ppm and Non Urea Adduct Forming (NAF) from 126 ppm to 102 ppm. The bioadsorbent sorption content on water varied from 78% to 80%; peroxide value from 14.71 to 59.80%, free fattyacid from 55.61 to 89.25%, Fe from 68.42 to 71.05%, Cu from 5% to 60% and NAF from 17.46 to 19.05%.

scholarly journals PENINGKATAN PENGETAHUAN DAN PERUBAHAN SIKAP TERHADAP PENGOLAHAN MINYAK JELANTAH MENJADI SABUN (SABUN MIJE)

2019 ◽  
Vol 25 (2) ◽  
pp. 112
Author(s):  
Yusnita Yusnita ◽  
Syukrini Bahri ◽  
Insan Sosiawan A Tunru
Keyword(s):  
Sewage Treatment ◽  
Household Waste ◽  
Negative Effects ◽  
Cooking Oil ◽  
Knowledge And Attitudes ◽  
Used Cooking Oil ◽  
Positive Attitudes ◽  
Before And After ◽  
Treatment Knowledge ◽  
Knowledge And Attitude

Food safety atau keamanan pangan merupakan kondisi dan upaya yang diperlukan untuk mencegah pangan dari kemungkinan kerusakan akibat cemaran biologis, kimia dan fisika. Kerusakan kimia pada makanan dapat terjadi dengan pemakaian berulang minyak jelantah yang menimbulkan efek negative bagi kesehatan dan jika dibuang dapat mencemari lingkungan. Kegiatan pengabdian masyarakat ini bertujuan membuat materi dan memberikan pelatihan untuk meningkatkan pengetahuan dan sikap pengolahan minyak jelantah menjadi sabun (sabun mije). Metode yang dilakukan pada kegiatan ini adalah penyusunan materi dan pelatihan pembuatan sabun mije. Materi panduan yang disusun berupa bahan presentasi dengan PPT, leaflet dan video demonstrasi. Sebelum dan setelah pelatihan diukur pengetahuan dan sikap peserta dengan kuesioner. Data hasil kuesioner akan dianalisis univariate untuk melihat karakteristik responden dan bivariate dengan uji t berpasanagn untuk menilai peningkatan pengetahuan dan uji Mc nemar untuk menilai perubahan sikap. Kegiatan pelatihan dilakukan di (RPTRA) Harapan Mulia, Kemayoran Jakarta Pusat dengan diikuti 20 peserta. Pengetahuan peserta sebelum dan sesudah pelatihan meningkat dari rata-rata 46,25 menjadi 72,65 (p=0,000). Perubahan sikap juga terjadi dimana sebelum pelatihan sikap positif sebanyak 45 % menjadi 85% setelah pelatihan (p=0,031). Peningkatan pengetahuan dan sikap yang significan ini diharapkan dapat meningkat peningkatan perilaku yang baik dalam pengolahan limbah minyak jelantah. Kata Kunci. Pengolahan limbah, pengetahuan, sikap, minyak jelantah, sabun mijeAbstractThe use of used cooking oil for cooking can cause negative effects for health. The used cooking oil when disposed can pollute the environment. This community service aims to create materials and provide training for the enhancement of the knowledge and attitude of the processing of used cooking oil to soap. The methods performed on this activity are training of soap making. This activity was done Kelurahan Harapan Mulia, Kemayoran, central Jakarta with the target of 20 housewives. The guide material is composed of presentation materials with PPT, leaflets and video demonstrations. Before and after training measured participants knowledge and attitudes with the questionnaire. The Data analyzed univariate to see the characteristics of respondents and bivariate with a postwar test to assess the increase in knowledge and test Mc Nemar to assess the change in attitudes. There were increasing knowledge from an average of 46.25 to 72.65 (P = 0,000). Attitude changes also occurred before the training of positive attitudes as much as 45% to 85% after training (P = 0,031). The increased knowledge and attitudes that are statistic significan are expected to increase the increase in good behaviour in the processing of household waste, especially processing the waste oil. Keywords : Sewage treatment, knowledge, attitude, cooking oil

scholarly journals VARIASI WAKTU KONTAK ARANG AKTIF UNTUK MENURUNKAN BILANGAN PEROKSIDA PADA MINYAK GORENG BEKAS PAKAI

2021 ◽  
Vol 5 (1) ◽  
pp. 104-110
Author(s):  
Tuti Rustiana ◽  
Dinar Rahayu
Keyword(s):  
Particle Size ◽  
Peroxide Value ◽  
Activated Charcoal ◽  
Contact Time ◽  
Sodium Thiosulfate ◽  
Used Cooking Oil ◽  
Cooking Process ◽  
Significant Difference ◽  
Before And After ◽  
The Difference

Vegetable oil in the cooking process usually is used multiple times to fry food. This process exposes the oil to heat and oxidation. The oil itself is lipid. Lipid is a triglyceride, which means three carboxylic acids are bonded to one molecule of glycerol to form of ester. Exposing triglyceride to heat and oxidation causes it to deteriorate and break into smaller molecules such as aldehyde, ketones, and hydrocarbons. This molecule causes rancidity. Rancidity can be measured in terms of the amount of hydroperoxide presents in oil in mEq of O2/Kg. The peroxides present oxidize the iodide to iodine and the iodine is then titrated to a colorimetric endpoint using sodium thiosulfate with starch as an indicator. The amount of iodine produced is directly proportional to the peroxide value. The research has been conducted to reduce the peroxide value of used cooking oil using adsorption. The adsorbent used here is activated charcoal with a concentration of 3% and particle size of 100 Mesh. Contact time with oil is varied, ranged from 30 to 90 minutes. Statistic treatment of t-student test is performed between peroxide value before and after treatment and it is found that the difference is significant. That means active charcoal can decrease peroxide value. One way of ANOVA test among contact times (30, 60, 90 minutes) proves there is no significant difference, leading to the conclusion that activated charcoal at 3% and particle size 100 Mesh can decrease the peroxide value of oil in only 30 minutes of contact time.

scholarly journals Pembuatan Biodiesel dengan Cara Adsorpsi dan Transesterifikasi Dari Minyak Goreng Bekas

2016 ◽  
Vol 2 (1) ◽  
pp. 71-80
Author(s):  
Lisa Adhani ◽  
Isalmi Aziz ◽  
Siti Nurbayti ◽  
Christie Adi Octavia
Keyword(s):  
Particle Size ◽  
Adsorption Process ◽  
Acid Value ◽  
Raw Material ◽  
Optimal Conditions ◽  
Cooking Oil ◽  
Used Cooking Oil ◽  
Adsorption Processes ◽  
Oil Adsorption

Used cooking oil can be used as raw material for biodiesel, but the levels of free fatty acids (Free Fatty Acid, FFA) is quite high. It is necessary for pretreatment in the form of the adsorption process to reduce levels of FFA. This study aims to determine the optimal conditions of adsorption process and determine the quality of biodiesel produced from adsorption processes and transesterification. Natural zeolites are used as adsorbents activated beforehand using ammonium chloride, calcined and heated to obtain H-zeolite. Furthermore, the adsorption process optimization includes the time, the adsorbent concentration, temperature and particle size. The oil that is already in the adsorption catalyst is reacted with methanol and KOH to obtain biodiesel. The optimum adsorption conditions obtained at the time of 90 minutes, the concentration of H-zeolite 12%, temperature 90 ° C, and a particle size of 0.2 mm that can lower FFA levels from 3.2% to 1.1%. Biodiesel produced meets the quality requirements of SNI 04-7182-2006 with a water content of 0.02%, a density of 857.60 kg / m3, the acid value of 0.29 mg-KOH / g, iodine number 15.71, saponification 168 , 02 and cetane index of 75.62. Compounds contained in biodiesel are methyl 9-octadecanoic (49.45%), methyl heksadekanoat (20.79%), and methyl 9,12oktaekanoat 9.12 (18.87%). Keywords: Biodiesel, used cooking oil, adsorption, transesterification, H-zeolitDOI: http://dx.doi.org/10.15408/jkv.v2i1.3107

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.

Value-Added Utilization of Banana Peel (Musa acuminata): Adsorption Fatty Acid and Extending the Life of Activated Carbon

2021 ◽  
Vol 324 ◽  
pp. 125-130
Author(s):  
Wara Dyah Pita Rengga ◽  
Bayu Triwibowo ◽  
Jovian Triyana Putra ◽  
Ardi Nugroho ◽  
Sri Kadarwati ◽  
...  
Keyword(s):  
Activated Carbon ◽  
Fatty Acid ◽  
Adsorption Capacity ◽  
Fatty Acid Content ◽  
Value Added ◽  
Musa Acuminata ◽  
Banana Peel ◽  
Maximum Adsorption Capacity ◽  
Cooking Oil ◽  
Used Cooking Oil

Cooking oil saturation due to frequent use for frying will result in a higher fatty acid content. Activated carbon made from the banana peel (Musa acuminata) with micro-mesoporous specifications can absorb free fatty acids. Banana peels are pyrolyzed into charcoal then activated alkaline at a temperature of 650°C. Then the activated carbon is washed and mashed to obtain activated carbon powder as an adsorbent by batch. FTIR carried out adsorption analysis on cooking oil to reduce carboxylic acid in used cooking oil. The regeneration process is carried out using surfactants to save on the use of necessary materials so that they need to be recycled. The experimental results based on isothermic equilibrium show that the Freundlich model can describe the adsorption process well at 28°C with a maximum adsorption capacity of 10 mg/g. The lifespan of activated carbon can only be extended once regeneration, reaching an adsorption capacity of 65% of fresh activated carbon's ability.

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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