CD Tugas Akhir

Penjernihan Minyak Jelantah Dengan Menggunakan Buah Mengkudu (Morinda Citrifolia)

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ABSTRACT
Used cooking oil is frying oil that contains carcinogenic compounds such as free fatty acids, peroxides and others. To reduce the risk due to the impact of used cooking oil, a clarification process is carried out using noni fruit as an adsorbent. This study aims to determine the effect of noni weight and length of purification with cassava peel on the characteristics of the purified used cooking oil and to compare the characteristics of used cooking oil before and after purification. The operating conditions of the study were the weight of the adsorbent 20; 40 and 60 grams and a purification time of 60; 90 and 120 minute. The initial stage in this study was the preparation of the noni fruit which had been washed, sliced and then mashed using a blender. Furthermore, the purification process is carried out using the adsorption method with the stages of the process namely despicing, neutralization, adsorption, From the research conducted, it was found that the characteristics of the oil before purification were used cooking oil (A0) which had a blackish brown color, rancid and smell, ALB 1,22%, peroxide value 26,26 mEk O2/Kg and water content 2,2%, Meanwhile, the oil after purification obtained the best results in until D3 with operating conditions of 60 grams of noni weight and 120 minute of purification has an orange yellow color, no rancid smell, ALB 0,27%, peroxide value 8,49 mEk O2/Kg and 0,02% water content.
Keywords: Adsorbent, Adsorption. Noni fruit, Used cooking oil

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1907036080

Penerbit

Pekanbaru : Universitas Riau – Fakultas Teknik – Teknik Kimia., 2023

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1907036080

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNIK KIMIA

Info Detail Spesifik

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Pernyataan Tanggungjawab

DAUS

Versi lain/terkait

Lampiran Berkas

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