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Journal : Indonesia Chimica Acta

Determination of Effectiveness Absorption of The Rice Husk And Hazelnut Shell to Purification Used Cooking Oil Loth Botahala; Yanti Malailak; Herlin Silvia Maure; Hagar Karlani
Jurnal Akta Kimia Indonesia (Indonesia Chimica Acta) Volume 12, No.1: June 2019
Publisher : Hasanuddin University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/ica.v12i1.6172

Abstract

The effectiveness of the absorption of activated rice husk and hazelnut shells on the purification of used cooking oil has been carried out. The aim is to determine the absorption capacity of the active charcoal of rice husk and hazelnut shells to purify used cooking oil. After being physically activated, activated charcoal from rice husk and pecan shells is applied to the purification of used cooking oil. The results show that the quality of hazelnut shell charcoal is better than rice husk after it is applied to purifying used cooking oil.
Effect Of The Contact Time Of Candlenut Shell Charcoal And H3PO4 Activator As On The Purification Process Of Used Cooking Oil Yustina Bapa; Loth Botahala
Jurnal Akta Kimia Indonesia (Indonesia Chimica Acta) Volume 12, No 2: December 2019
Publisher : Hasanuddin University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/ica.v12i2.7889

Abstract

Research on Comparison of the Contact Time of Candlenut Charcoal with H3PO4 Activator in the Process of Purifying Used Cooking Oil has been conducted. The purpose of this study was to determine the ability of candlenut shells activated with H3PO4 against purifying used cooking oil. The variation of the number of candlenut shells used is 1 gram, 2 grams, and 3 grams and the variation of contact time is 10 minutes, 30 minutes and 60 minutes. The results showed that the activation of hazelnut shell using H3PO4 fulfills SNI 16-3730-1995, while the results of used cooking oil purification with 2 grams of activated charcoal in 60 minutes resulted in a decrease in peroxide number of 64.58% and free fatty acids of 54, 84%.