Determination of peroxide by spectrophotometry in waste cooking oil using adsorbents from banana midrib and water hyacinth

Authors

  • Edy Agustian Yazid Department of Chemistry, Delima Husada College of Health Analyst, Jalan Arief Rahman Hakim No. 2 B, Gresik 61111, Indonesia
  • Abdul Wafi Department of Pharmacy, Faculty of Medicine and Health Sciences, Universitas Islam Negeri Maulana Malik Ibrahim, Jalan Locari, Tlekung, Junrejo, Kota Batu, Jawa Timur 65151, Indonesia
  • Siti Maryaningsih Department of Chemistry, Delima Husada College of Health Analyst, Jalan Arief Rahman Hakim No. 2 B, Gresik 61111, Indonesia

DOI:

https://doi.org/10.22487/25411969.2021.v10.i02.15635

Abstract

Waste cooking oil is cooking oil that has been used to fry food ingredients repeatedly. Cooking oil heated at high temperatures will be damaged to produce peroxide compounds that accelerate the process of developing a rancid odor, reducing the quality of the oil and the nutritional value of fried foods. The research was conducted by the spectrophotometric method using a wavelength of 200-300 nm. Based on the results of the study, the addition of 0.5 g, 1.0 g, 1.5 g and 2.0 g of banana midrib adsorbents obtained peroxide concentrations of 0.031%, 0.033%, 0.034%, and 0.034% respectively. The addition of water hyacinth adsorbent successively obtained 0.035%; 0.038%, 0.039%, and 0.038%. The largest percentage decrease was found in the addition of banana midrib adsorbents, namely 38% and water hyacinth 30%. From the independent T-test statistical test, it was obtained that p<0.05 was significant, so it can be concluded that there was a decrease in peroxide concentration in the addition of banana midrib and water hyacinth adsorbents to waste cooking oil

Keywords: Adsorbent, Waste cooking oil, Peroxide, Banana midrib, water hyacinth.

Graph of the decrease in peroxide content

Downloads

Published

2021-12-31

Issue

Vol. 10 No. 02 (2021): Volume 10, Number 2 (December 2021)

Section

Articles

License

Authors who publish with this journal agree to the following terms:

    1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.

    1. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.

  1. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).