Pemurnian Minyak Goreng Jelantah Menggunakan Karbon Aktif Tempurung Kelapa dengan Aktivasi Fisika

Authors

  • Ety Jumiati Universitas Islam Negeri Sumatera Utara
  • Meutia Nanda Universitas Islam Negeri Sumatera Utara

DOI:

https://doi.org/10.25077/jfu.13.2.254-260.2024

Keywords:

Minyak goreng jelantah, karbon aktif dan tempurung kelapa

Abstract

Minyak goreng merupakan kebutuhan pokok yang diperlukan untuk menggoreng makanan. Dikatakan baik suatu minyak goreng bila minyak goreng berwarna bening kekuningan dan terbuat dari tumbuhan serta hewani yang diolah secara buatan. Penelitian ini bertujuan untuk memurnikan minyak goreng jelantah menggunakan karbon aktif tempurung kelapa dengan aktivasi fisika sebagai adsorben. Hasil penelitian ini memperoleh bau dan rasa normal, warna, normal, nilai kadar air: 0,06% dan nilai ALB: 0,15% yang nilainya tidak melebihi dari standar maksimum yang dipersyaratkan SNI 7709:2019

Author Biographies

Ety Jumiati, Universitas Islam Negeri Sumatera Utara

Program Studi Fisika Fakultas Sains dan Teknologi

Meutia Nanda, Universitas Islam Negeri Sumatera Utara

Program Studi Ilmu Kesehatan Masyarakat, Fakultas Kesehatan Masyarakat

References

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Published

2024-03-05

How to Cite

Jumiati, E., & Nanda, M. (2024). Pemurnian Minyak Goreng Jelantah Menggunakan Karbon Aktif Tempurung Kelapa dengan Aktivasi Fisika. Jurnal Fisika Unand, 13(2), 254–260. https://doi.org/10.25077/jfu.13.2.254-260.2024

Issue

Vol. 13 No. 2 (2024)

Section

Articles

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Copyright (c) 2024 Ety Jumiati, Meutia Nanda

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