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All Journal Jurnal Periodic Jurusan Kimia UNP
Sidiq, Aqil Marsya
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Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Energy Materials Science & Nanotechnology

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Penjernihan Minyak Jelantah dengan Menggunakan Terong (Solanum melongena) Rizki, Suci Yulia; Hardeli, Hardeli; Ningsih, Sherly Kasuma Warda; Pernadi, Niza Lian; Sidiq, Aqil Marsya; Nizar, Umar Kalmar
Periodic Vol 13, No 2 (2024): PERIODIC
Publisher : Departemen Kimia FMIPA UNP

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/periodic.v13i2.124544

Abstract

Used cooking oil is used oil that has been heated repeatedly with high heat. At high heating, the triglycerides contained in used cooking oil can be hydrolyzed into free fatty acids. In addition, it can form free radical compounds that can cause serious diseases such as cancer. Therefore, this study aims to clarify used cooking oil using eggplant (Solanum melongena). Eggplant is rich in beneficial ingredients such as high levels of flavonoids, phenolics and antioxidants. Eggplant can be used as an adsorbent that can clarify used cooking oil. This study used the method of heating used cooking oil at a temperature of 160⁰C and the mass variations of the eggplant were 5, 10 and 15 grams. The result of this study is that the use of 10 grams of eggplant is proven to clear used cooking oil. which was previously blackish brown underwent degradation of light brown color accompanied by a decrease in the density value to 0.94 g/mL, the acid number to 2.08 mg/KOH, and an increase in the flow rate value to 0.2987 ml/s, a saponification number of 80.17 mg KOH in used cooking oil.
Pengaruh Penjernihan Minyak Jelantah Menggunakan Nasi Terhadap Sifat Fisikokimia Minyak Sidiq, Aqil Marsya; Putra, Ananda; Amelia, Fitri; Pernadi, Niza Lian; Rizki, Suci Yulia; Nizar, Umar Kalmar
Periodic Vol 13, No 1 (2024): PERIODIC
Publisher : Departemen Kimia FMIPA UNP

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/periodic.v13i1.124355

Abstract

The increased demand for cooking oil has led to a corresponding rise in its consumption. To address this situation, individuals often resort to reusing cooking oil, despite its unsuitability for consumption. The repeated use of cooking oil at high temperatures induces the hydrolysis of triglycerides into free fatty acids. Consequently, this research aims to refine the quality of used cooking oil through its purification using rice, rendering it suitable for reuse. Rice is rich in amylose and amylopectin, both of which feature -OH groups that can interact with -COOH groups present in free fatty acids within used cooking oil. In the process of used cooking oil purification, rice serves as an adsorbent. The findings of this study exhibit an improvement with an increase in the amount of rice used in the purification of cooking oil. Furthermore, the utilization of rice as an adsorbent during the cooking oil purification process leads to a reduction in density to 0.9454 g/mL, a decline in the acid number to 2.0797 mg KOH/g, an augmentation of flow rate to 0.3141 mL/s, and an elevation of the hoarding number to 77.1842 mg KOH/g within the used cooking oil.
Co-Authors Fitri Amelia Hardeli Hardeli Nizar, Umar Kalmar Pernadi, Niza Lian Putra, Ananda Rizki, Suci Yulia Sherly Kasuma Warda Ningsih