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

• Main Author: HITIJAHUBESSY (NIM : 20514042), HENDRO
• Format: Theses
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/22418
• Institution: Institut Teknologi Bandung

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 ingredients, in addition to the usual recovery by using natural ingredients such as fresh banana peel. The process of improving the quality of used cooking oil obtained from animal and vegetable fried material has been done in this study. The process is carried out in this research that banana peel is added to the variation in oil content of a banana peel (levels 1%, 2%, 3%, 4% and 5%) and a stirring speed of 500 rpm with variations in time (0.5 hour, 1 hour and 8 hours). Observations obtained from the use of banana peel as an adsorbent in this study compared with magnesol adsorbent that has been recognized by WHO to be used as an adsorbent for the recovery of oil in the food industry. The results showed that fresh banana peel can improve the quality of used oil at levels of 5% and the time of immersion and stirring for 8 hours. Improving the quality of oil is indicated by the percentage reduction in water content, free fatty acid number, peroxide number, iodine number and density of the used cooking oil from the frying animal material, respectively for 40.47 %, 52.6 %, 6.33 % , 8.75 % and 0.62 %, while for the used cooking oil from the frying vegetable material, respectively for 33.48 %, 20.09 %, 6.11 %, 10.71 % and 0.61% . The percentage of the increase occurred in the saponification. Saponification increase in used cooking oil from the frying animal material amounted to 6,48 % and for the used cooking oil from the frying vegetable material amounted to 6.56 %. Based on the existing testing all indicators it can be concluded that fresh banana peel is capable of functioning as an adsorbent to improve the quality of used cooking oil or waste cooking oil.