Record Details

Decrease of Free Fatty Acid Levels in Cooking Oil Using Sugar Cane

Journal Of Natural Sciences And Mathematics Research

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Field Value
 
Title Decrease of Free Fatty Acid Levels in Cooking Oil Using Sugar Cane
 
Creator Nasukwad, Nasukwad
Sulthon, Alwi Ahmad
 
Subject applied sciences
Free Fatty Acid (ALB), Sugar Cane Waste, Used Cooking Oil
 
Description Edible Oil has a fairly high economic value. Cooking oil is generally used for cooking. With the condition of oil prices increasing so many times it is necessary to recycle again so as not to pollute the environment. Used cooking oil has a lot of high free fatty acid content, so it is necessary to reduce fatty acids by using absorbent ingredients. Sugarcane bagasse can be used as a purification ingredient of used cooking oil by soaking. This study aims to determine the level of soaking bagasse against free fatty acid numbers. Variable immersion for 0 hours, 24 hours, 48 hours, and 72 hours. The results of the percentage of Free Fatty Acid (ALB) levels after done, soaking time for 0 hours is 0.36%, 24 hours is 0.34%, 48 hours is 0.33%, and 72 hours is 0.29%.©2019 JNSMR UIN Walisongo. All rights reserved.
 
Publisher Faculty of Science and Technology, Universitas Islam Negeri Walisongo Semarang
 
Contributor —
 
Date 2018-06-30
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
—
 
Format application/pdf
 
Identifier https://journal.walisongo.ac.id/index.php/JNSMR/article/view/11027
10.21580/jnsmr.2019.5.1.11027
 
Source Journal Of Natural Sciences And Mathematics Research; Vol 5, No 1 (2019): Volume 5, Nomor 1, 2019; 24-27
2460-4453
2614-6487
 
Language eng
 
Relation https://journal.walisongo.ac.id/index.php/JNSMR/article/view/11027/3929
 
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