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AN ANALYSIS OF PHYSICAL CHARACTERISTICS OF OIL AS THE EFFECT OF TYPES AND REUSE AND THE APPLICATION OF ABSORBENT IN THE PROCESS OF OIL PURIFICATION


Penyelenggara : Universitas Bengkulu , 2017
ISSN : 978-602-8043-84-7
Penulis : Tri Ariani, Ovilia Putri Utami Gumay,

ABSTRAK

This research purpose to determine the effect of repeated frying on the physical properties of cooking oil and the effect of absorbent on oil purification process. Physical properties measured in this study are the viscosity and refractive index of oil. The oil used is two types, A brand oil and brand B. Both types of oil is used to fry up to five times frying to fry tempeh weighing 1000 grams at a temperature of 1800C. Furthermore oil that has been in use to five times fry recycled again, by clarifying by using extract aloe vera . From the results of the study, it was found that the longer the number of fryers resulted in decreased quality of oil. This is evident from the increase in the number of parameters of physical properties on measured viscosity, and refractive index Whereas after purifying by using extract aloe , the quality of oil is getting better. This is indicated by the decrease in viscosity and refractive index.


Keyword : Physical Properties, Viscosity, Refractive Index
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