Kusumawardhani, Dian Ayu (2016) Pemanfaatan Nasi Aking Sebagai Adsorben Untuk Menurunkan Kadar Asam Lemak Bebas Pada Minyak Jelantah. Undergraduate thesis, Institut Teknologi Sepuluh Nopember.
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Abstract
Pada penelitian ini digunakan nasi aking sebagai
adsorben untuk menurunkan kadar asam lemak bebas pada
minyak jelantah yang telah digunakan untuk menggoreng
sebanyak satu kali, dua kali, tiga kali, lima kali, tujuh kali, dan
minyak jelantah hasil sampling di daerah Kebonsari Tengah,
Jambangan, Surabaya. Penentuan kadar asam lemak bebas
(Free Fatty Acid) dilakukan sesuai dengan standar SNI 2013.
Metode adsorpsi yang digunakan dalam penelitian ini adalah
metode batch dan metode kolom dengan ukuran adsorben
tidak lolos dari 40 mesh, waktu kontak 60 menit, pada suhu
70 ⁰C untuk metode batch, dan waktu kontak 24 jam, 48 jam,
72 jam, dan 144 jam pada suhu ruang untuk metode kolom.
Karakterisasi adsorben dilakukan analisa kadar air, luas
permukaan, dan gugus fungsi. Berdasarkan penelitian yang
telah dilakukan, penurunan kadar asam lemak bebas tertinggi
pada adsorpsi metode batch sebesar 11,29% pada
penggorengan sebanyak satu kali. Sedangkan penurunan
kadar asam lemak bebas tertinggi pada adsorpsi metode
kolom sebesar 7,29% pada waktu kontak 72 jam.
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In this research, parched rice was used as an adsorbent
to reduce the levels of free fatty acids in used cooking oil that
has been used for frying for once, twice, three times, five
times, seven times, and used cooking oil samping from
Kebonsari Tengah, Jambangan, Surabaya. The determination
of free fatty acid was performed according to ISO standard
2013. The adsorption method was batch and column methods,
with adsorbent size does not pass 40mesh, the contact time
was 60 minutes at a temperature of 70⁰ C for the batch
method, and a contact time of 24 hours, 48 hours, 72 hours,
and 144 hours at room temperature for column method.
Characterization of biomass is done for the analysis of water
content, surface area, and the analysis of functional groups.
Based on research that has been done, the maximum
decreasing level of free fatty acid of the adsorption methods
of batch is 11,29% at the one time frying. While the
maximum level of reduction in free fatty acid levels in the
adsorption column method was 7,29% at contact time of 72
hours.
| Item Type: | Thesis (Undergraduate) |
|---|---|
| Additional Information: | RSKi 660.284 235 Kus p |
| Uncontrolled Keywords: | adsorpsi, nasi aking, minyak jelantah, asam lemak bebas |
| Subjects: | Q Science > QD Chemistry |
| Divisions: | Faculty of Mathematics and Science > Chemistry > 47201-(S1) Undergraduate Thesis |
| Depositing User: | Users 13 not found. |
| Date Deposited: | 19 Jun 2017 04:12 |
| Last Modified: | 27 Dec 2018 02:13 |
| URI: | http://repository.its.ac.id/id/eprint/41736 |
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