Pengaruh Waktu Rendam dan Massa Karbon Aktif Kulit Buah Maja pada Pemurnian Minyak Jelantah

Abstract

Used cooking oil, commonly known as waste frying oil, is categorized as household waste that can cause adverse effects on human health and the environment when reused without proper purification. This research was conducted to investigate the effect of soaking time and the mass of activated carbon derived from Maja fruit peel on the improvement of waste cooking oil quality through the adsorption process. Activated carbon was prepared from Maja fruit peel and was applied in the purification of waste cooking oil with variations in soaking duration and adsorbent mass. The oil quality parameters that were analyzed included volatile matter, moisture content, ash content, and fixed carbon of the produced adsorbent, as well as the free fatty acid (FFA) content in the purified oil. The optimum condition was obtained at a soaking time of 24 hours using 20 grams of activated carbon, resulting in a 76.19% reduction of FFA level. The findings indicated that Maja fruit peel can be utilized as an efficient and environmentally friendly source of activated carbon for waste cooking oil purification. Moreover, the use of this local biomass was considered to support the development of sustainable and energy-efficient purification technology for reused oil.