Efektivitas Cangkang Telur untuk Menurunkan Bilangan Peroksida dan Asam Lemak Bebas pada Minyak Jelantah
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Abstract
Minyak jelantah mengandung berbagai pengotor yang dapat menyebabkan berbagai masalah kesehatan dan lingkungan. Pada penelitian ini dilakukan pemurnian minyak jelantah untuk menurunkan kadar asam lemak bebas dan bilangan peroksida dengan menggunakan adsorben berbasis cangkang telur ayam (CTA) pada berbagai variasi temperatur kalsinasi. Proses persiapan adsorben dilakukan dengan menggunakan furnace elektrik selama 2 jam pada suhu 200, 400, 600 dan 800oC. Proses adsorpsi dilakukan selama 1 jam dengan pengadukan. Analisis yang dilakukan pada penelitian ini adalah analisis kualitas adsorben dan karakterisasi gugus fungsi dengan menggunakan FTIR (Fourier-transform infrared spectroscopy). Analisis kadar asam lemak bebas dan bilangan peroksida dilakukan dengan metode titrasi. Hasil penelitian menunjukkan bahwa adsorben CTA pada suhu kalsinasi 800oC (AE800) memberikan kualitas adsorben terbaik. Hasil karakterisasi menggunakan FTIR menunjukkan adanya puncak baru pada bilangan gelombang 3640 cm-1. Hasil pengukuran kadar asam lemak bebas dan bilangan peroksida adsorben AE800 mencapai 54,74% dan 65,79%. Hasil penelitian ini menunjukkan bahwa temperatur kalsinasi sangat mempengaruhi karakteristik adsorben dan CTA memiliki potensi untuk dikembangkan sebagai adsorben untuk meningkatkan kualitas minyak jelantah dan bahan baku pembuatan katalis berbasis CaO.
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