Description:
Cooking oil is a liquid oil from plants such as plam oil, soybeans, corn, olives. The us of cooking oil repeatedly can cause damage to the oil, because during the process of frying with cooking oil, there is hidrolysis and oxidation reaction which forming free fatty acids and peroxide. Baggase contains cellulose fiber, which causes the structure to be permeable so that the bagasse can be used as an adsorbent. Therefore this study was to determine the decrease in acid number and peroxide after 24 hours immersion. Testing was carried out by adding 5cm of bagasse to used cooking oil. Then the determination of the peroxide and acid number using the titrimetric methode. Peroxide was determined by iodometric methods, free fatty acid value by alkali titration. The the result showed a decrease in acid number after a 24 hours adsorotion precess of 46,4% and peroxide number to 50%. Based on this research it can be concluded that bagasse has adsorption on free fatty acids and peroxide. Keyword: Cooking oil, Bagasse, Peroxide , Free fatty acid

URL:
https://repository.fikes.umaha.biz.id/uploads/DHESI.pdf

Type:
TUGAS AKHIR D-IV TEKNOLOGI LABORATORIUM MEDIS

Document:
D-IV TEKNOLOGI LABORATORIUM MEDIS

Date:
26-08-2019

Author:
ALUMNI D4 TLM