Pemanfaatan Buah Mengkudu (Morinda citrifolia L.) Sebagai Adsorben Untuk Meningkatkan Mutu Minyak Jelantah

Abstract

The aim of this study is to lower the value quality parameters of used cooking oil to reach thenational industry standards using adsorbent of noni (morinda citrifolia L.) fruit as well as to determinethe optimum concentration (% w/w) of noni in increasing quality of used cooking oil. The parametersin this study are the water content, free fatty acids, colour and density. The method used to determinethe water content and free fatty acid levels were the gravimetric method and acid-base titration,while determination of the colour and density used UV-Vis spectrophotometer and pycnometer. Theconcentration of noni adsorbent in the oil refining process varied ie 12%, 15%, 18%, 21%, and 24%.The results showed that the water content, free fatty acids, and the density decrease with an increase inadsorbent. The oil colourwas brighter with increasing noni fruit adsorbent used. The study showed thatthe noni fruit adsorbent can lower the value quality parameters of used cooking oil, and only the densityfrom the four parameters did not meet ISO standard. The concentration weight per weight (% w/w)optimum noni fruit was 24%.