Pemanfaatan Nasi Aking Sebagai Adsorben Untuk Menurunkan Kadar Asam Lemak Bebas Pada Minyak Jelantah

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. ================================================================================================================== 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 > (S1) Undergraduate Theses
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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