PEMANFAATAN CANGKANG TELUR AYAM SEBAGAI ADSORBEN UNTUK MENINGKATKAN KUALITAS MINYAK JELANTAH
Journal: Jurnal Konversi (Vol.4, No. 1)Publication Date: 2015-04-01
Authors : Fitriyana; Eka Safitri;
Page : 12-16
Keywords : adsorption; chicken egg shells; acid value; peroxide value; frying oil;
Abstract
Chicken egg shells produced in Samarinda in 2013, as much as 307.22 tons and mostly just dumped it into the trash. In this study, the shell activated and then used as an adsorbent for reducing the acid value and peroxide value on frying oil. Frying oil adsorption process was done by varying the mass of adsorbent that is 7, 8, 9 and 10 gram and time stirring for 45, 60 and 75 minutes. The research showed the optimum conditions for a decrease in acid number on the use of adsorbent mass of 9 grams and the time of stirring for 60 minutes to produce the acid value of 0.3923 mgKOH / g with a decrease in acid number of 91%, while for the peroxide value decreased by 58% with a value of 7.516 meq O2/kg. Numbers acid and peroxide obtained at the optimum condition has met the SNI 3741-2013 standards for edible oil is 0.6 mgKOH / g and 10 meq O2/kg
Other Latest Articles
- PENGARUH KONSENTRASI NAHSO3 DAN SUHU PADA PRODUKSI SURFAKTAN DARI SEKAM PADI MELALUI SULFONASI LANGSUNG
- PENGARUH MASSA MAGNESIUM SILIKAT (MAGNESOL) DAN WAKTU OPERASI PADA PROSES PEMURNIAN BIODIESEL
- MINYAK KULIT JERUK PAKIS SEBAGAI ESSENTIAL OIL DALAM PEMBUATAN SABUN: EKSTRAKSI DAN KARAKTERISASI
- STUDI PEMANFAATAN LIMBAH PADAT KELAPA SAWIT
- PENGARUH KOMPOSISI SEKAM PADI DAN AMPAS TEBU TERHADAP KARAKTERISTIK KERTAS DENGAN PROSES SODA
Last modified: 2017-03-31 16:01:52