Pengaruh Konsentrasi dan Lama Pencampuran Sari Belimbing Wuluh (Averroa bilimbi L.) terhadap Perubahan Mutu Minyak Jelantah dari Pedagang Gorengan
Abstract: Fried traders tend to use waste cooking oil,
a waste cooking oil is without never replaced and only add some new cooking oil
in waste cooking oil. Waste cooking oil to frying can lead to the emergence of
free radicals that very dangerous for health especially the emergence of
various degenerative diseases. To deprive of free radicals, can be
used cider of bilimbi
that containing active
compound terpenoid and
vitamin A. Both the compound is an antioxidant soluble
in oil, so can be used to absorb free radical contained in the waste cooking oil.The purpose
of this research
is to analyze
the effect of
various concentration and old
mixing cider of bilimbi on changes in quality waste
cooking oil from fried trade. Indicators change in quality waste cooking oil
seen from numbers acid, numbers lathering, numbers peroxide and levels of
FFA.The type of research that used is true experimental reaserch. The design
used is factorial design. Design of the research uses random complete design,
with the first factor is concentration (25% v/v, 35% v/v, and 45% v/v) and the
second factor is old mixing (60 minutes, 90 minutes, and 120 minutes). Data
were analyzed by two way Anovaand
duncan‘s 5%.The research results
show that there
is the effect
of concentration and
old mixing cider
of bilimbi on quality
improvement waste cooking
oil. The value
of waste cooking
oil numbers acid
2,24 mg KOH/g, numbers lathering 92,57 mg/g, numbers
peroxide 125 meg O2/Kg, and levels of FFA 1,02%. Best treatment in this
research is 45% 120 minutes produce numbers acid 1,12 mg KOH/g, numbers
lathering 182,33 mg/g, numbers peroxide 16,7 meg O2/Kg, and levels of FFA
0,51%.
Penulis: Adelia Kandari, Ainur
Rofieq, Samsun Hadi
Kode Jurnal: jpbiologidd150548
