Reducing free fatty acids and peroxide value in used cooking oil using activated coconut shell charcoal combined with lemongrass stems
Nurlaila Agustikawati,
Rizky Nugrahani,
Fitri Setianingsih
Abstract:Used cooking oil is obtained from the residue of the frying process, which has been used repeatedly where the fatty acids are increasingly saturated and the triglyceride content breaks down into volatile and non-volatile components that dissolve in oil. Used cooking oil waste can cause an increase in COD and BOD levels in waters, resulting in the death of aquatic biota. The aims of this study were (1) to determine the optimum contact time of activated charcoal d combination of citronella sticks on decreasing l… Show more
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