Effectivity of Activated Carbon Cassava Husk (Manihot Esculenta Crantz) To Improve Quality of Used Frying Oil

Fajrina Fauzi, Lazulva .

Abstract


The use of cooking oil repeatedly with a high temperature will affect the quality and nutritional value of the fried food materials. Therefore, an alternative processing of used frying oil is through the process of adsorption by activated carbon cassava husk (Manihot esculenta Crantz). The purpose of this research is to improve the quality of frying oil. The test of the quality of used frying oil in this research are to find the change of free fatty acid (% FFA), iodine number, and peroxide number with variations of temperature (T= 50°C, 70°C, 90°C) bleaching on used frying oil. Results from the research showed that the temperature is a variable effect, with optimum results obtained at a temperature of 90°C. The results of free fatty acid (%FFA) and peroxide number at T= 90°C can be decreased that is of free fatty acids in used frying oil 0.489% to 0.037% and the peroxide number 33.67 meq/kg to 1.17 meq/kg, whereas at T= 90°C iodine number on used frying oil can be increased from 3.239 to 8.572. Based on the results of the optimum of free fatty acid (%FFA) and peroxide number on used frying oil meet the quality standards cooking oil according to SNI is free fatty acid (max 0.3%) and peroxide number (max 2 meq / kg), while the iodine number is still lower than the standard cooking oil by the SNI iodine number (45-46).


Full Text:

PDF


Indexing: