Karakteristik Fisiko Kimia Minyak Goreng Bekas Hasil Proses Bleaching Menggunakan Arang Aktif Biji Kelor Sebagai Adsorben

The use of used cooking oil in food production and the dangers it causes can be corrected through adsorption by contacting the used cooking oil with an adsorbent. The adsorbent used is activated charcoal. Moringa seeds contain carbon so they have the potential to be used as activated charcoal. The aim of this research was to determine variations in the ratio of activated charcoal from Moringa seeds to oil on the physicochemical quality of the used cooking oil produced. This study used a simple Completely Randomized Design (CRD) with activated charcoal (4 g, 8 g, 12 g, 16 g, and 20 g) and 200 ml used cooking oil. The test parameters are water
content, free fatty acid content, acid value, peroxide value, and color intensity. This research was carried out in 2 stages, namely making active carbon and refining used cooking oil. Data analysis was carried out using the Analysis of Variance (ANOVA) test.
The research results showed that variations in the ratio of activated charcoal from Moringa seeds to oil had a significant effect on the water content, free fatty acid content, acid value, peroxide value and color intensity. The most optimal treatment in this study was P5 (20 g moringa seed activated charcoal : 20 ml used cooking oil) with a water content value of 0.15%, free fatty acid content of 0.21%, acid value of 0.42 mgKOH/g, peroxide value of 2,45 meq/Kg, and color intensity L (brightness) 28.3, a 0.4, and b 0.2.