Activated carbon-based bio-adsorbent for reducing free fatty acid number of cooking oil

The wide use of cooking oil has made it an item needed in large amounts. Unfortunately, economic reasons lead to unsafe practice of oil use. Most people reuse it repeatedly without any health consideration. This research investigated the use of activated carbon-based bio-adsorbents from pineapple dregs, bagasse, and coconut husk for reducing the free fatty acid number (FFA) of cooking oil. Study was conducted in the Biochemistry Laboratory, Faculty of Mathematics and Sciences, State University of Jakarta from March to November 2017. The method used was randomised factorial design with particle size, source of bio-adsorbent, and immersion time variations. Percentage of FFA in oil was found to be 0.27%; however, after frying three times the lowest value found was 7.10%. Results also showed that 3 x 24 hours immersion with 236 micron for all bio-adsorbents had the best value for FFA number. The lowest FFA was with bagasse bio-adsorbent (0.24%), followed by coconut husk (0.28%), and pineapple dregs (0.34%). These results indicate that bagasse was the best bio-adsorbent in this research. The longest immersion time and the tiniest particles size were most effective. It can be concluded that immersion time, particles size, and bio-adsorbent type have an effect on reducing free fatty acid number in cooking oil.