<![CDATA[Used frying oil undergoes quality deterioration due to hydrolysis, oxidation, and polymerization during repeated heating, necessitating regeneration to improve its quality. Red ginger (Zingiber officinale var. rubrum) powder has potential as a natural bioadsorbent due to its porous structure, lignocellulosic components, and antioxidant compounds. This study aimed to evaluate the effects of red ginger powder concentration and immersion time on the physicochemical and organoleptic characteristics of regenerated palm cooking oil and to determine the best treatment. The study employed a factorial Completely Randomized Design with two factors: red ginger powder concentration (5%, 10%, and 15% w/v) and immersion time (12, 24, and 36 h), with two replications. Data were analyzed using analysis of variance (ANOVA), followed by Duncan’s multiple range test at a 95% confidence level. The results showed that red ginger powder concentration and immersion time significantly affected the observed parameters (p ? 0.05). The best treatment was obtained using 15% w/v red ginger powder with 36 h immersion, resulting in a free fatty acid content of 0.3539%, peroxide value of 2.3333 mEq O?/kg, iodine value of 20.2665 mg/g, smoke point of 183.5°C, and viscosity of 68.00 mPa·s, with improved organoleptic color and aroma characteristics. The regeneration process improved the overall quality of used frying oil; however, the resulting moisture and free fatty acid contents did not fully meet the requirements of SNI 7709:2019. The findings demonstrate the potential of red ginger powder as a natural bioadsorbent for regenerating used palm cooking oil.]]>
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