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VOL. 7, ISSUE 2 (2023)
Refining village cooking oil using whiting as a substitute for sodium hydroxide
Authors
Jeanne Maria Tuerah, Sofia Satriani Krisen
Abstract
Most of the cooking oil circulating in
Indonesia comes from coconut oil. The processing process is generally dry
(copra) and wet. The wet method is widely used by farmers through a heating
process which produces village cooking oil. The kampung cooking oil produced so
far is still below the quality standard, so it is easily damaged. To overcome
this, purification of the village cooking oil must be carried out. In this
study, village cooking oil was purified in 2 stages of the process, namely
degumming and neutralization. Then the results of this study were compared with
SNI standards. Observations were made on parameters which included: water
content, Free Fatty Acid (FFA) content, acid number and peroxide value. Based
on the research results, the addition of 0.15% concentration. Whiting in the
degumming and neutralization process can reduce the value of the acid number to
0.5 mg NaOH/gr, the peroxide value to 1mgO2/100g and the free fatty
acid content to 0.3%. This means that after the process of refining the kampung
cooking oil that was tested met the SNI No 7709-2012 standard, which had been
set. However, the water content is still not good because it exceeds the
maximum limit of SNI.
Pages:13-16
How to cite this article:
Jeanne Maria Tuerah, Sofia Satriani Krisen "Refining village cooking oil using whiting as a substitute for sodium hydroxide". International Journal of Chemical Science, Vol 7, Issue 2, 2023, Pages 13-16
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