BibTex Citation Data :
@article{JTP24339, author = {Wulandari Marwah and Priyo Sulistiyono}, title = {Mutu Fisik dan Kimia Minyak Hasil Pemurnian Menggunakan Modifikasi Alat Tabung Pemurnian dengan Adsorben Arang Aktif Kulit Pisang Kepok}, journal = {Jurnal Teknologi Pangan}, volume = {5}, number = {2}, year = {2021}, keywords = {adsorben, kulit pisang, minyak jelantah, minyak pemurnian, alat tabung pemurnian}, abstract = { Abstrak Minyak jelantah umum digunakan di Indonesia, hampir 80% rumah tangga menggunakan minyak jelantah berulang untuk kegiatan memasak demi menghemat biaya. Adsorben dapat digunakan untuk meningkatakan kualitas minyak jelantah. Perlu pembuatan alat yang praktis agar masyarakat dapat melakukan pemurnian dengan adsorben. Penelitian ini bertujuan untuk membuat alat pemurnian minyak jelantah, untuk meningkatkan kualitas minyak jelantah yang dapat digunakan oleh masyarakat. Penelitian eksperimen dengan desain two group pre and post test. Penelitian dilakukan Bulan Mei 2019 di laboraturium Pangan Prodi Gizi Cirebon untuk uji mutu fisik dan uji mutu kimia di laboratorium Ilmu Teknologi Pangan Fakultas Pertanian Unsoed. Uji mutu fisik melibatkan 40 panelis mahasiswa prodi gizi semester 4. Uji mutu kimia menggunakan dua parameter mutu kimia minyak yaitu asam lemak bebas dan angka peroksida. Data dianalisis secara deskriptif. Hasil penelitian menghasilkan nilai rata-rata keseluruhan mutu fisik minyak pemurnian mencapai 2.8 lebih besar dari nilai rata-rata mutu fisik minyak jelantah (1.9) namun masih berada dibawah nilai mutu fisik minyak murni (3.9). Kadar Asam Lemak Bebas (FFA) sedikit menurun dari minyak jelantah dengan nilai 0.465% menjadi minyak pemurnian dengan nilai 0.425%. Kadar peroksida minyak pemurnian 3.2meq/Kg, lebih rendah dari minyak jelantah yaitu 4.28meq/Kg, Kadar FFA dan peroksida minyak hasil pemurnian masih di bawah standar SNI yaitu FFA 0.3% dan peroksida 2 meq/Kg. Abstract Used cooking oil is commonly used in Indonesia, almost 80% of households use cooking oil repeatedly for cooking activities to save costs. Adsorbents can be used to improve the quality of used cooking oil. Need to make a practical tool so that people can do the purification with adsorbents. This research aims to make a used cooking oil purification tool, to improve the quality of used cooking oil that can be used by the public. Experimental research with two groups of pre and post test designs. Research conducted in May 2019 in the Laboratory of Food Nutrition Study Program in Cirebon for physical quality testing and chemical quality testing in the laboratory of Food Technology Laboratory, Faculty of Agriculture, Unsoed. Physical quality test supports 40 panelists of nutrition semester 4 students. Chemical quality test uses two parameters of the quality of oil chemicals namely free fatty acids and peroxide numbers. Data were analyzed descriptively. The results of the study resulted in an overall physical average value of refining oil reaching 2.8 greater than the average value of the physical quality of used cooking oil (1.9) but still in accordance with the physical value of pure oil (3.9). Free Fatty Acid (FFA) levels slightly decreased from used cooking oil with a value of 0.465% to refining oil with a value of 0.425%. The purification oil peroxide content is 3.2meq / Kg, lower than used cooking oil which is 4.28meq / Kg, FFA levels and peroxide oil purification results are still below SNI standards, namely FFA 0.3% and peroxide 2 meq / Kg. }, issn = {2597-9892}, pages = {49--52} doi = {10.14710/jtp.2021.24339}, url = {https://ejournal3.undip.ac.id/index.php/tekpangan/article/view/24339} }
Refworks Citation Data :
Abstrak
Minyak jelantah umum digunakan di Indonesia, hampir 80% rumah tangga menggunakan minyak jelantah berulang untuk kegiatan memasak demi menghemat biaya. Adsorben dapat digunakan untuk meningkatakan kualitas minyak jelantah. Perlu pembuatan alat yang praktis agar masyarakat dapat melakukan pemurnian dengan adsorben. Penelitian ini bertujuan untuk membuat alat pemurnian minyak jelantah, untuk meningkatkan kualitas minyak jelantah yang dapat digunakan oleh masyarakat.
Penelitian eksperimen dengan desain two group pre and post test. Penelitian dilakukan Bulan Mei 2019 di laboraturium Pangan Prodi Gizi Cirebon untuk uji mutu fisik dan uji mutu kimia di laboratorium Ilmu Teknologi Pangan Fakultas Pertanian Unsoed. Uji mutu fisik melibatkan 40 panelis mahasiswa prodi gizi semester 4. Uji mutu kimia menggunakan dua parameter mutu kimia minyak yaitu asam lemak bebas dan angka peroksida. Data dianalisis secara deskriptif.
Hasil penelitian menghasilkan nilai rata-rata keseluruhan mutu fisik minyak pemurnian mencapai 2.8 lebih besar dari nilai rata-rata mutu fisik minyak jelantah (1.9) namun masih berada dibawah nilai mutu fisik minyak murni (3.9). Kadar Asam Lemak Bebas (FFA) sedikit menurun dari minyak jelantah dengan nilai 0.465% menjadi minyak pemurnian dengan nilai 0.425%. Kadar peroksida minyak pemurnian 3.2meq/Kg, lebih rendah dari minyak jelantah yaitu 4.28meq/Kg, Kadar FFA dan peroksida minyak hasil pemurnian masih di bawah standar SNI yaitu FFA 0.3% dan peroksida 2 meq/Kg.
Abstract
Used cooking oil is commonly used in Indonesia, almost 80% of households use cooking oil repeatedly for cooking activities to save costs. Adsorbents can be used to improve the quality of used cooking oil. Need to make a practical tool so that people can do the purification with adsorbents. This research aims to make a used cooking oil purification tool, to improve the quality of used cooking oil that can be used by the public.
Experimental research with two groups of pre and post test designs. Research conducted in May 2019 in the Laboratory of Food Nutrition Study Program in Cirebon for physical quality testing and chemical quality testing in the laboratory of Food Technology Laboratory, Faculty of Agriculture, Unsoed. Physical quality test supports 40 panelists of nutrition semester 4 students. Chemical quality test uses two parameters of the quality of oil chemicals namely free fatty acids and peroxide numbers. Data were analyzed descriptively.
The results of the study resulted in an overall physical average value of refining oil reaching 2.8 greater than the average value of the physical quality of used cooking oil (1.9) but still in accordance with the physical value of pure oil (3.9). Free Fatty Acid (FFA) levels slightly decreased from used cooking oil with a value of 0.465% to refining oil with a value of 0.425%. The purification oil peroxide content is 3.2meq / Kg, lower than used cooking oil which is 4.28meq / Kg, FFA levels and peroxide oil purification results are still below SNI standards, namely FFA 0.3% and peroxide 2 meq / Kg.
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