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PEMANFAATAN BUAH MENGKUDU TERHADAP KUALITAS MINYAK JELANTAH SEBAGAI SUMBER BELAJAR KIMIA DI SMA KUANTAN SINGINGI Sri Rahayu; Fitri Refelita
Konfigurasi : Jurnal Pendidikan Kimia dan Terapan Vol 1, No 1 (2017)
Publisher : Universitas Islam Negeri Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (797.25 KB) | DOI: 10.24014/konfigurasi.v1i1.4053

Abstract

AbstrackCooking oil is one food that is very needed by the whole society. The rising price of cooking oil in among society with low economics, is one of the factors causing the repeated use of cooking oil (Waste cooking oil). Using of waste cooking oil can cause poisoning, cancer and others. This research aimed to know the persentage reduction in acid number and water content, also organoleptic of the oil produced. The methods of waste cooking oil can be done by giving antioxidant to the oil. Noni fruit is one of the plant that be rich of antioxidant. 50 gram simplisia of noni added to 250 ml waste cooking oil of packadge and bulk oil. The methods of acid number by alkalimetri and measurement of water content using oven. The organoleptic tests carried out by favorite level from 25 panelists. The results of this research showed that persentage of reduction in packpage and bulk oil’s acid number were 28% and 25%. Whereas for persentage of reduction water content from each oil were 75% and 71.42%. The favorite level of color, odor and flavor were 99%, 76% and 89%. The results of the questionnaire about the feasibility of video in terms of content and appearance was 84.375%, which was included in the excellent category.Keywords: Waste Cooking Oil, Noni Fruit, Water Content, Acid Number and Organoleptic Tests.
PEMBUATAN VIRGIN COCONUT OIL DENGAN BANTUAN ENZIM BROMELAIN SEBAGAI ALTERNATIF PRAKTIKUM DI SMAN KAMPAR Alwan Hendri; Fitri Refelita
Konfigurasi : Jurnal Pendidikan Kimia dan Terapan Vol 1, No 1 (2017)
Publisher : Universitas Islam Negeri Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (769.625 KB) | DOI: 10.24014/konfigurasi.v1i1.4065

Abstract

AbstractMaking coconut oil was usually done with heating coconut milk for hours until the protein in coconut milk broke and the oil can go out from coconut milk emulsion. The aim of this study was to determine the effect of pineapple juice addition against the amount of produced oil, to determine the quality of VCO enzymatic were density, water content, organoleptic (color, smell and flavor), teacher appraisal on work procedure and product of study result. The variation of pineapple juice shown that more pineapple juice addition then more produced VCO. The mount of produced oil for sample A 80 mL, sample B 83 mL and sample C 85 mL. The quality of three samples were for density which sample A 0.916, sample B 0.938, sample C 0.95. And for water content which sample A0.5, sample B 0.83 dan sample C 1.16. Between three sample, only sample A was accordance with SNI (Indonesia National Standard) No. 7381:2008 which for density was (0.91-0.92) and water content (0.1-0.5%). The teacher appraisal questionnaire about study result and appropriateness of VCO manufacture enzymatic gave cumulative value was 83.20% and it was in very good category.Keyword: VCO (Virgin Coconut Oil), Kelapa (Coconut nucifera L), Enzim Bromelain, Nanas (Ananas comosus L)
Co-Authors Alwan Hendri Sri Rahayu