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PENGARUH SUHU ADSORPSI TERHADAP MUTU MINYAK GORENG BEKAS OLEH ARANG AKTIF TEMPURUNG KEMIRI
(Aleurites Moluccana) YANG DIAKTIVASI DENGAN H2SO4 10%
ABSTRAK
Adsorpsi minyak jelantah terhadap arang aktif tempurung kemiri telah dilakukan. Tempurung kemiri hasil dehidrasi di karbonisasi pada suhu 750oC selama 90 menit, kemudian diayak dengan ayakan 100 mesh. Arang yang lolos saringan diaktivasi dengan H2SO4 10%. Karakterisasi arang aktif meliputi rendemen didapat sebesar 32,845%, kadar air 6,88%, kadar abu 0,49%. Morfologi permukaan arang aktif diuji dengan Scanning Electron Microscopy (SEM) dan ukuran partikel dengan Particle Size Analyzer (PSA) didapat sebesar 104,43677�m. Parameter pengujian mutu minyak goreng bekas berdasarkan kadar asam lemak bebas (ALB), kadar air, densitas dan indeks bias. Hasil penelitian menunjukkan bahwa semakin tinggi suhu adsorpsi maka mutu minyak goreng bekas semakin baik.
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THE EFFECT OF ADSORPTION TEMPERATURE ON QUALITY OF COOKING OIL BY ACTIVE CARBON CANDLENUT SHELL
(Aleurites Moluccana) ACTIVATED WITH H2SO4 10%
ABSTRACT
Adsorption of used cooking oil to the candlenut shell activated carbon has been done. Candlenut shell results in dehydration with carbonization at 750oC for 90 minutes, and then the sieved with 100 mesh sieve. Then carbon filter that passes 100 mesh carbon active with H2SO4 10%. Characterization of activated carbon include the yield obtained 32.845 %, water content 6.88%, ash content 0.49 %. The morphology of the surface of activated carbon was tested by Scanning
Electron Microscopy (SEM), and particle size of the Particle Size Analyzer (PSA)
obtained at 104.43677 µm. Parameters used cooking oil quality testing based on the levels of free fatty acids (FFA), moisture content, density and refractive index. The results showed that the higher the temperature the adsorption of the quality of used cooking oil is better.
