PENURUNAN BILANGAN PEROKSIDA PADA MINYAK GORENG BEKAS MENGGUNAKAN ADSORBEN PELEPAH PISANG DAN ECENG GONDOK SECARA SPEKTROFOTOMETRI

Cooking oil is cooking oil that has been used repeatedly by consumers. Cooking oil was damaged by heat and high temperatures that would result in the degradation reaction complex that declining oil quality. The purpose of this study was to determine the presence and absence peroxide reduction on used cooking oil using the adsorbent as banana and water hyacinth, using the spectrophotometric method with a wavelength of 205 total peroxide is the most important value to determine the degree of damage to the oil or fat. The high number of peroxide on oil shows that the higher the degree of oil damage. The method for regenerating the used cooking oil using the adsorbent. Banana bark contains cellulose 35.2% Hyacinth contains cellulose 8%. Levels of peroxide generated by banana leaves adsorbent concentration of 0.5 gram of 0.031%; concentration of 1.0 grams and 1.5 grams of 0.033%. Levels of peroxide produced adsorbent concentration Hyacinth 0.5 grams of 0.035%; 1.0 grams of 0.037%; 1.5 grams of 0.039%. From a statistical test obtained significant independent T test p <0.05, so it can be concluded there is a decrease peroxide to the adsorbent as banana and water hyacinth on used cooking oil.
Keywords:Numbers peroxide, used cooking oil, adsorbents, spectrophotometry.