Wara Dyah Pita Rengga, Lia Cundari, Haris Damarjati, Irawan Sukma, Nunes Andayani, Agnes Anggit Ardiani
The main objective of this study was to compare activated carbon made from the banana peel and lamtoro charcoal for free fatty acids in used cooking oil. All types of activated carbon were chemically activated using KOH with a ratio of 1:1.5 charcoal and KOH and physically at a temperature of 700℃, which was further characterized byScanning Electron Microscope (SEM) Fourier-Transform Infrared Spectrometer (FT-IR), and X-Ray Diffraction (XRD). Both types of activated carbon have a specific surface area that is not much different, around 66 m2/g. Batch research was conducted to determine temperature, initial free fatty acid content, and adsorbent dose. Percentage removal decreased with increasing free fatty acid content in the oil but increased when the temperature and adsorbent content increased. Both types of adsorbents follow the Langmuir isotherm equilibrium model, and the optimal temperature is 40℃. Thermodynamic studies revealed that the adsorption of free fatty acids was exothermic, non-spontaneous, and had a low degree of randomness. © 2023 Author(s).
Chemical Engineering Department, Universitas Negeri Semarang, Semarang, Indonesia; Laboratory of Process System Engineering, Universitas Negeri Semarang, Semarang, Indonesia; Chemical Engineering Department, Universitas Sriwijaya, Palembang, Indonesia
