Baggasse charcoal optimization based on different concentration and immersing time to stabilize quality of cooking oil

Abstract

Sugar cane is a raw material for making sugar which can only be grown in tropical regions. Sugarcane bagasse generally consist of cellulose sugar groups such as hemicellulose, lignocellulose, and lignin. Other than that it contains hydroxyl groups to absorb colours and free fatty acids. The purpose of this study was to measure baggasse charcoal optimation based on different concentration and immersing time to stabilize cooking oil quality. CRD (Complete Randomized Design) was applied with 3x3 factors. Baggasse charcoal was activated using KMnO4 1N for 2 days. Variation of baggasse charcoal concentration are (5%, 10%, 15%) and variation time to optimation for 4, 5, and 6 days. The result showed that bagasse charcoal can affect the turbidity, smell, and colour from cooking oil that has been used repeatedly. The most effective concentration and immersing time is from sample 5% on 6 day. It can be concluded that re-used cooking oil applied with bagasse charcoal was clearer that those didn't. The organoleptic assay also showed better profile on cooking oil.