EFFECT OF BANANA PEEL(Musa paradisiaca L.) WITH IMMERSION AND STIRRING METHOD IN OIL USED COOKING OF ANIMAL AND PLANT MATERIALS ON THE QUALITY OF OIL
Used cooking oil has different physicochemical characteristics than fresh cooking oil. The quality of used cooking oil is lower than the fresh cooking oil, it is due to the repeated heating process. The use of used cooking oil in several regions in Indonesia are usually reused to mix in food ingredi...
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| Main Author: | |
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| Format: | Theses |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/22418 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |