Utilization of Adsorbent Cocoa Shell For Purification of Used Cooking Oil

Cooking oil, triglycerides that is liquid at room temperature, one of important foodstuffs. Repeated use cooking oil might decrease the quality and leads to negative impacts on health. An alternative method treat used adsorption with cacao shell. This present study aims find out influences adsorbent size variation peels as reduction free fatty acid, peroxide numbers water content in oil. The test parameters this were acids by alkalimetric titration; number iodometric oven-drying method. In study, nibs an absorbent reduce levels water, variety sizes particle, such 100 mesh 120 mesh: 8-hour contact time. results indicated a acid from 0,448% 0,327% dan 0,278%; initial 0,020% decreased 0,010% 0,009%; changed 15,3 meq O2/kg 3,25 1,25 O2/kg. Based results, has optimum particle adsorbent.