PEMANFAATAN ASAM SITRAT SEBAGAI ADSORBEN DALAM UPAYA PENINGKATAN KUALITAS MINYAK GORENG BEKAS MELALUI PROSES ADSORPSI
| Main Authors: | Aulia, Arfiani, Cahyaratri, Febriarti |
|---|---|
| Format: | Proceeding NonPeerReviewed application/msword application/pdf |
| Terbitan: |
, 2009
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| Subjects: | |
| Online Access: |
http://eprints.undip.ac.id/849/1/makalahku_haykal_L2C605157.doc http://eprints.undip.ac.id/849/2/makalahku_haykal_L2C605157.doc http://eprints.undip.ac.id/849/3/makalah_fix%2C%2CArfiani.pdf http://eprints.undip.ac.id/849/4/makalah_fix%2C%2CArfiani.pdf http://eprints.undip.ac.id/849/ |
Daftar Isi:
- Frying oils is daily need to fry the foods. The use of frying oils frequently is harmful for our health and waste of frying oils contaminate environment. The quality of used frying oils can be improve by adsorption process with citric acid as adsorbent. Research conducted on using citric acid (1 and 2 %w) , temperature (50 and 80°C) and mixing time (1 hour and 2 hours) at mixing rate 500 rpm. The response data of the research are Fe content, FFA value, peroxide value, linoleneic acid value and water content. Analysis of data was done by design expert software, then do the optimation process. The results shows that adsorption process of used frying oils with citric acid can reduce Fe content and peroxide value, increase lenoleneic acid value, but can’t interfere FFA and water content significantly. Significant variable for reducing Fe are citric acid concentration (A), mixing time (B), temperature (C) and interaction between variable B and C (BC), then for reducing peroxide acid are acid concentration (A) and temperature (C) and for increasing linoleneic acid are citric acid concentration (A), mixing time (B), temperature (C). optimum variables for reducing peroxide value can be obtain at citric acid concentration 2 %w, mixing time 1 hours and temperature 65°C. These condition can reduce peroxide acid value until 8 meqO2/kg oils from initial condition 30,096 meqO2/kg.