Ukuran Partikel Dan Waktu Kontak Karbon Aktif Dari Kulit Singkong Terhadap Mu…

The purpose of this research was to know the effect of particle size and contact time of actived carbon from cassava skin on quality and sensory characteristics of used cooking oil. This research was conducted experimentally method by using a completely randomized design (RAL) factorial with three repetitions. The first treatment factor was particle size of actived carbon such as A1 (60 mes…