REFINING AND ANALYSIS OF COOKING OIL (WASTE COOKING OIL) USING RICE WITH THE BATCH METHOD
Ana Lailatul Farida1, Sayyidah Afifa1, Mazaya Aurora R.S1., Brikita Eusebes S. T1., Salsa Safitri Putri E1., Nila Tanyela Berghuis1

Universitas Pertamina

Abstract

The regular use of waste cooking oil, which has a high level of free fatty acids as well as carbonyl and peroxide compounds, is the background of this study, which is harmful to one^s health. If it is used indefinitely, it will have harmful effects on health, including cancer, heart disease, and possibly death. We, therefore, performed research on the purification and analysis of waste cooking oil using white rice and aking rice with the batch method, to detect the free fatty acid levels before and after purification, and to establish the effectiveness of white rice and aking rice. determine the utilized cooking oil^s quality following filtration using adsorbent. The findings demonstrated that white rice is more effective than aking rice at reducing fatty acid levels, as shown by the acquisition of FFA levels using white rice of 0.3141% in the merchant oil sample and 0.2410% in the home oil sample, while purification with the aking rice adsorbent is 0.3474% in the merchant oil sample and 0.1374% in the home oil sample.

Keywords: waste cooking oil, aking rice, FFA.

Topic: Food Chemistry