QUALITY IMPROVEMENT OF USED (ex FRIED CHICKEN) VEGETABLES OIL BY SOAKING

• Main Author: (NIM: 20507043); Pembimbing: Dr. Ciptati, MS., M. Sc., SRIMAYATI
• Format: Theses
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/17284
• Institution: Institut Teknologi Bandung

Used cooking/vegetable oil has different physicochemistry characteristic compare to fresh cooking oil. The quality of used cooking oil getting lower because of repeatedly heated during frying process. Traditionally, in West Java, fresh banana skin, especially from kepok banana (Musa parasisiacal, Linn) used in recycling process of used cooking oil. They soak the banana skin for several hours in used cooking oil in order to develop the oil quality. The investigation of quality improvement of recycled cooking oil has been done by soaking the fresh as well as dried "kepok banana" skin in used cooking oil from fried chicken shops (Bandung and Jakarta), by time variation (0.5, 1.5, 9 hours). In comparison with magnesol as an adsorbent in recycling process of used cooking oil in fried chicken shops, it seems that "kepok banana" gave a good result to the recycled cooking oil. The best result has clear color, good taste and flavor. The recycled oil physico-chemistry are: 0.1200% of water contain (SNI: 0.3000%), 1.8300% of acid number (SNI: 0.3000%), 4.1500 mg/kg of peroxide number (SNI: 2 meg/kg), yod number 33.5600 (SNI: 45-46), saponification number 198 (SNI: 196-206), specific gravity 1.0530 g/L (SNI: 0.9000 g/L), and metal 0.3300 mg/kg Fe (SNI: 1.5000 mg/kg); none of Pb (SNI: 0.1000 mg/kg); 0.0100 mg/kg Cu (SNI: 40 mg/kg); 0.1100 mg/kg Zn (SNI: 0.0500 mg/kg). As the result of this research, we suggest the use of banana skin as an adsorbent in recycling process of used cooking oil. Keyword: Kepok banana skin, used cooking.