Open AccessPemanfaatan Kunyit (Curcuma domestica Val) Untuk Memurnikan Minyak Jelantah
Author(s) -
Muhammad Abubakar,
Siti Nuryanti,
Suherman Suherman
Publication year - 2018
Publication title -
jurnal akademika kimia
Language(s) - English
Resource type - Journals
ISSN - 2477-5185
DOI - 10.22487/j24775185.2018.v7.i1.10390
Subject(s) - curcuma , chemistry , iodometry , food science , moisture , fatty acid , peroxide value , peroxide , titration , chromatography , biochemistry , organic chemistry , botany , biology
Study on the purification and quality test of used cooking oil with turmeric has been done. This study aims to determine the quality of cooking oil after purified turmeric. The quality parameters of oil studied were the moisture content, free fatty acids (FFA), and peroxide. The methods used for determination of these parameters were gravimetry for moisture content, acid-base titration for free fatty acids, and iodometric for peroxide. The test results for water from 0.6% to 0.4% free fatty acid from 1.2% to 0.2%, and peroxide levels before and after purification were successively from and 6 meq/g to 4 meq/g, respectively. Only free fatty acids of all three parameters met the requirement of SNI.