MORINDA JUICE (MORINDA CITROFILIA L) TO PURIFY THE WASTED COOKING OILS
Journal Title: ASIAN JOURNAL OF NATURAL & APPLIED SCIENCES - Year 2017, Vol 6, Issue 4
Abstract
Purifying the recycling wasted vegetable cooking oil sometimes is needed. This research used the Morinda Citrofilial (Morinda Juice) as medium to purify the wasted cooking oil. It was designed to investigate whether Morinda juice significantly affected the peroxide, iodine, and acid elements of wasted cooking oils. Thus, the quality of waste vegetable cooking oils remains healthy for food industries, restaurants, and Indoenesian lower class that tended to consume cookiing oils more than once. This research was conducted with the laboratory experiment, which was held in Februari 2017 in Laboratory of Basic Sciences of Universitas Simalungun, Pematang Siantar, Indonesia. The recycling wasted cooking oils were given a treatment through adding Morinda juice with three different volume variations, they were; 20 ml, 30 ml, and 40 ml. Then, mixed oils were calculated with titrimetry to determine the peroxide, iodine, and acid numbers containing in the wasted cooking oils. Based on data analysis, it showed that Morinda juice significantly affected the peroxide numbers (1.888 mek/kg), similarly, Morinda juice significantly changed the iodine numbers as well through breaking the double chains found in the wasted cooking oils. In contrast, the Morinda juice did not significantly affect acid numbers; since the acid number before frying was 0.029 mg / g, and it was 0.263 mg /g after frying, then it was only 0.281 mg/g after the treatment given. It concluded that Morinda Juice has changed the peroxide and iodine, but no acid of wasted vegetable cooking oils.
Authors and Affiliations
Salome Rajagukguk
Keywords
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