PENGARUHWAKTU DAN TEMPERATUR PENGADUKAN TERHADAP KUALITAS MINYAK GORENG BEKAS (JELANTAH) HASIL ADSORBSI
| Main Author: | RAMADHAN, KGS. M. ADITYA |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2014
|
| Subjects: | |
| Online Access: |
http://eprints.polsri.ac.id/895/1/Cover.pdf http://eprints.polsri.ac.id/895/2/BAB%20I.pdf http://eprints.polsri.ac.id/895/3/BAB%20II.pdf http://eprints.polsri.ac.id/895/4/BAB%20III.pdf http://eprints.polsri.ac.id/895/5/BAB%20IV.pdf http://eprints.polsri.ac.id/895/6/BAB%20V.pdf http://eprints.polsri.ac.id/895/7/DAFTAR%20PUSTAKA.pdf http://eprints.polsri.ac.id/895/ |
| ctrlnum |
895 |
|---|---|
| fullrecord |
<?xml version="1.0"?>
<dc schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd"><relation>http://eprints.polsri.ac.id/895/</relation><title>PENGARUHWAKTU DAN TEMPERATUR PENGADUKAN TERHADAP
KUALITAS MINYAK GORENG BEKAS (JELANTAH) HASIL
ADSORBSI</title><creator>RAMADHAN, KGS. M. ADITYA </creator><subject>TP Chemical technology</subject><description>Effects of The Time and Temperature of Stirring Against Quality of Waste
Cooking Oil From Adsorption Process
(Kgs. M. Aditya Ramadhan, 2014, 52 Pages, 16 Tables, 5 Pictures, 4 Appendixes)
Waste cooking oil is a term for cooking oil that has been repeatedly used. In
addition to the unattractive appearance, dark brown, rancid odor, waste cooking
oil has a very great potential harm to the health of the body. The method used in
this study using the adsorption method. Absorption or adsorption is event
enrichment (enrichment) of a component in the area between phases. In the
adsorption event, the component will be in interface areas, but does not enter into
the phase. Component called adsorbate adsorbed (adsorbate), while the site of
absorption is called adsorbent (substrate). This study uses rice husk as hand
bentonite as an adsorbent. From the research, the effect of stirring time and
temperature on the quality of used (waste) cooking oil adsorption results it can be
concluded that the most favorable conditions that is time to 60 minutes and the
temperature to 90oC. Optimum results in this research is 0.1496% moisture
content, free fatty acid (FFA) 2.765%, density of 0.9058g/mL, clear yellow color
and smell no odor. The quality of (waste) cooking oil after the adsorption process
does not fulfill the standard SNI 01-3741-1995, but it has fulfilled the standard of
cooking oil.
Key Words : Waste cooking oil, Adsorption, Rice husk ash, Bentonite</description><date>2014-07</date><type>Thesis:Thesis</type><type>PeerReview:NonPeerReviewed</type><type>Book:Book</type><language>eng</language><identifier>http://eprints.polsri.ac.id/895/1/Cover.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://eprints.polsri.ac.id/895/2/BAB%20I.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://eprints.polsri.ac.id/895/3/BAB%20II.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://eprints.polsri.ac.id/895/4/BAB%20III.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://eprints.polsri.ac.id/895/5/BAB%20IV.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://eprints.polsri.ac.id/895/6/BAB%20V.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://eprints.polsri.ac.id/895/7/DAFTAR%20PUSTAKA.pdf</identifier><identifier> RAMADHAN, KGS. M. ADITYA (2014) PENGARUHWAKTU DAN TEMPERATUR PENGADUKAN TERHADAP KUALITAS MINYAK GORENG BEKAS (JELANTAH) HASIL ADSORBSI. Other thesis, Politeknik Negeri Sriwijaya. </identifier><recordID>895</recordID></dc>
|
| language |
eng |
| format |
Thesis:Thesis Thesis PeerReview:NonPeerReviewed PeerReview Book:Book Book |
| author |
RAMADHAN, KGS. M. ADITYA |
| title |
PENGARUHWAKTU DAN TEMPERATUR PENGADUKAN TERHADAP
KUALITAS MINYAK GORENG BEKAS (JELANTAH) HASIL
ADSORBSI |
| publishDate |
2014 |
| topic |
TP Chemical technology |
| url |
http://eprints.polsri.ac.id/895/1/Cover.pdf http://eprints.polsri.ac.id/895/2/BAB%20I.pdf http://eprints.polsri.ac.id/895/3/BAB%20II.pdf http://eprints.polsri.ac.id/895/4/BAB%20III.pdf http://eprints.polsri.ac.id/895/5/BAB%20IV.pdf http://eprints.polsri.ac.id/895/6/BAB%20V.pdf http://eprints.polsri.ac.id/895/7/DAFTAR%20PUSTAKA.pdf http://eprints.polsri.ac.id/895/ |
| contents |
Effects of The Time and Temperature of Stirring Against Quality of Waste
Cooking Oil From Adsorption Process
(Kgs. M. Aditya Ramadhan, 2014, 52 Pages, 16 Tables, 5 Pictures, 4 Appendixes)
Waste cooking oil is a term for cooking oil that has been repeatedly used. In
addition to the unattractive appearance, dark brown, rancid odor, waste cooking
oil has a very great potential harm to the health of the body. The method used in
this study using the adsorption method. Absorption or adsorption is event
enrichment (enrichment) of a component in the area between phases. In the
adsorption event, the component will be in interface areas, but does not enter into
the phase. Component called adsorbate adsorbed (adsorbate), while the site of
absorption is called adsorbent (substrate). This study uses rice husk as hand
bentonite as an adsorbent. From the research, the effect of stirring time and
temperature on the quality of used (waste) cooking oil adsorption results it can be
concluded that the most favorable conditions that is time to 60 minutes and the
temperature to 90oC. Optimum results in this research is 0.1496% moisture
content, free fatty acid (FFA) 2.765%, density of 0.9058g/mL, clear yellow color
and smell no odor. The quality of (waste) cooking oil after the adsorption process
does not fulfill the standard SNI 01-3741-1995, but it has fulfilled the standard of
cooking oil.
Key Words : Waste cooking oil, Adsorption, Rice husk ash, Bentonite |
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IOS15200.895 |
| institution |
Politeknik Negeri Sriwijaya |
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186 |
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library:university library |
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Perpustakaan Politeknik Negeri Sriwijaya |
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333 |
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Perpustakaan Politeknik Negeri Sriwijaya |
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15200 |
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KOTA PALEMBANG |
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SUMATERA SELATAN |
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IOS15200 |
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2021-08-25T09:28:17Z |
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2021-08-25T09:28:17Z |
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dc |
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1709058405073682432 |
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17.538404 |