COMMUNITY EMPOWERMENT TO PURIFY USED COOKING OIL FROM ACTIVE CARBON BANANA PEELS IN PAKINTELAN VILLAGE

Fulia Aji Gustaman, Radenrara Dewi Artanti Putri, Wara Dyah Pita Rengga, Haris Damarjati, Irawan Sukma

Abstract

Conditions The people of the Pakintelan area in village locations have a livelihood of selling cat rice, meatballs, and selling fried food. The repeated use of used cooking oil for frying is damaging human health to cause cancer. The availability of banana peel waste can be found at fried food sellers. This activity aims to increase the cooking oil user community's understanding and purify cooking oil by adsorption of activated carbon, and it can be reused. Increase public knowledge that banana peels can activate charcoal as a cooking oil purifier in the adsorber column. The method used is the socialization and education of conservation on the manufacture of activated carbon and the adsorption of cooking oil with a specific acid number. The results are by SNI and can be reused. Checking the results of purification and evaluation is carried out. Understanding the population using new cooking oil at week 4 reaches 83% of the samples tested. Cooking oil that is used at least five times is adsorbed with an acid number of 0.6. Products can benefit people's health, reduce cooking oil spending and increase knowledge and skills in purifying used cooking oil.

Keywords

used cooking oil; adsorption; purification; free fatty acids; pyrolysis

Full Text:

PDF

References

Daniali, G., Jinap, S., Sanny, M., & Tan, C. P. (2018). Effect of amino acids and frequency of reuse frying oils at different temperature on acrylamide formation in palm olein and soybean oils via modeling system. Food Chemistry, 245, 1-6.

Hidayati, F. C. (2016). Pemurnian Minyak Goreng Bekas Pakai (Jelantah) dengan Menggunakan Arang Bonggol Jagung. JIPF (Jurnal Ilmu Pendidikan Fisika), 1(2), 67-70.

Ilmi, I. M. B., Khomsan, A., & Marliyati, S. A. (2015). Kualitas minyak goreng dan produk gorengan selama penggorengan di rumah tangga Indonesia. Jurnal Aplikasi Teknologi Pangan, 4(2).

Khanum, R., & Thevanayagam, H. (2017). Lipid peroxidation: Its effects on the formulation and use of pharmaceutical emulsions. Asian journal of pharmaceutical sciences, 12(5), 401-411.

Koni, T. N. I., Bale-Therik, J., & Kale, P. R. (2013). Pemanfaatan kulit pisang hasil fermentasi Rhyzopus oligosporus dalam ransum terhadap pertumbuhan ayam pedaging. J Vet Sept, 14, 365-370.

Nayak, P. K., Dash, U. M. A., Rayaguru, K., & Krishnan, K. R. (2016). Physioâ€chemical changes during repeated frying of cooked oil: A Review. Journal of Food Biochemistry, 40(3), 371-390.

Rengga, W. D. P. (2020). Karbon Aktif: Perpanjangan Masa Pakai Minyak Goreng. Deepublish.

Setyawan, A. D. W. I., Sugiyarto, S., & Susilowati, A. R. I. (2013). Physical, physical chemistries, chemical and sensorial characteristics of the several fruits and vegetables chips produced by low-temperature of vacuum frying machine. Nursing Biosci, 5(2), 86-103.

Suroso, A. S. (2013). Kualitas minyak goreng habis pakai ditinjau dari bilangan peroksida, bilangan asam dan kadar air. Indonesian Pharmaceutical Journal, 3(2), 77-88.

Suryandari, E. T. (2016). Pelatihan pemurnian minyak jelantah dengan kulit pisang kepok (Musa paradisiacal, linn) untuk pedagang makanan di Pujasera Ngaliyan. Dimas: Jurnal Pemikiran Agama untuk Pemberdayaan, 14(1), 57-70.

Venkata, R. P., & Subramanyam, R. (2016). Evaluation of the deleterious health effects of consumption of repeatedly heated vegetable oil. Toxicology reports, 3, 636-643.

Wonglamom, J., & Rakariyatham, N. (2014). Recovery of used vegetable frying oil by two step adsorbents. In 26th Annual Meeting of the Thai Society for Biotechnology and International Conference (pp. 330-337).

Xu, Z., Leong, S. Y., Farid, M., Silcock, P., Bremer, P., & Oey, I. (2020). Understanding the Frying Process of Plant-Based Foods Pretreated with Pulsed Electric Fields Using Frying Models. Foods, 9(7), 949.

Refbacks

  • There are currently no refbacks.