EFEKTIVITAS ADSORBEN ARANG AKTIF KULIT BUAH MANGGIS (Garcinia Mangostana L.) TERAKTIVASI ASAM FOSFAT (H3PO4) TERHADAP KUALITAS MINYAK JELANTAH

Indrastika, Erwin Riski (2024) EFEKTIVITAS ADSORBEN ARANG AKTIF KULIT BUAH MANGGIS (Garcinia Mangostana L.) TERAKTIVASI ASAM FOSFAT (H3PO4) TERHADAP KUALITAS MINYAK JELANTAH. S1 thesis, Universitas PGRI Madiun.

	Text COVER.pdf Download (990kB)
	Text ABSTRAK.pdf Download (63kB)
	Text BAB I.pdf Download (74kB)
	Text BAB II.pdf Download (272kB)
	Text BAB III.pdf Restricted to Repository staff only Download (187kB)
	Text BAB IV.pdf Restricted to Repository staff only Download (471kB)
	Text BAB V.pdf Download (48kB)
	Text DAFTAR PUSTAKA.pdf Download (537kB)
	Text LAMPIRAN.pdf Restricted to Repository staff only Download (949kB)

Abstract

Used cooking oil that has been used repeatedly can be damaged and unhealthy for consumption because it contains high levels of peroxide and free fatty acids, which can have adverse effects on health because they are carcinogenic. One efficient and simple way to overcome this problem is to carry out purification using the adsorption method with adsorbents, such as activated charcoal from mangosteen peel. This research aims to determine the effectiveness of activated charcoal adsorbents from mangosteen peel activated by Phosphoric Acid (H3PO4) in improving the quality of used cooking oil. The research method used is a pre and post test design involving laboratory experimental research using a comparison of used cooking oil quality tests before and after adsorbent immersion. Used cooking oil quality tests include water content, peroxide numbers and free fatty acids with variations in the addition of adsorbent mass and variations in contact time. The data analysis technique in this research used the Pearson correlation test on the SPSS version 23 application. The results showed that the adsorbent was effective in reducing water content by 73% with immersion for 60 minutes and 120 minutes using 4 grams of adsorbent, reducing peroxide numbers by 64% with immersion for 60 minutes using 4 grams of adsorbent, and reducing free fatty acid levels by 85.715% with immersion for 180 minutes using 4 grams of adsorbent.

Item Type:	Thesis/Skripsi/Tugas Akhir (S1)
Kata Kunci:	adsorbent, phosphoric acid, mangosteen peel, quality of used cooking oil
Subjects:	Q Science > QD Chemistry S Agriculture > S Agriculture (General)
Divisions:	Fakultas Teknik > Teknik Kimia
Depositing User:	INDRASTIKA RISKI ERWIN
Date Deposited:	26 Aug 2024 05:52
Last Modified:	26 Aug 2024 05:52
URI:	http://eprint.unipma.ac.id/id/eprint/1769

Actions (login required)

View Item