Application of Activated Carbon from Cocoa Pod Husk (Theobroma cacao L.) in Used Cooking Oil

¹ Food Science and Technology Study Program, Agriculture Faculty, Hasanuddin University, 90245 Makassar, Indonesia
² Center of Excellence in Science and Technology on Food Product Diversification, Hasanuddin University, 90245 Makassar, Indonesia
³ Research Institute for Agriculture and Life Sciences, Seoul National University, South Korea

^* Corresponding author: arfinasarifin@unhas.ac.id

Abstract

One method for purifying used cooking oil is to utilize activated carbon derived from cocoa pod husk. Cocoa pod husk contains high cellulose, allowing it to be an absorbent material that can reduce moisture content, free fatty acids, and peroxide value in used cooking oil. This study aims to (1) determine the effect of concentration and adsorption time of cocoa pod husk activated carbon on moisture content, free fatty acids, and peroxide value of used cooking oil and (2) determine the best concentration and adsorption time of cocoa pod husk activated carbon. This study used a randomized complete factorial design consisting of two factors: concentration of cocoa pod husk activated carbon: 5%, 10%, and 15% and adsorption time: 30, 60, 90, and 120 minutes. The results after refining using cocoa pod husk activated carbon, the moisture content dropped to 0.07%-0.28%, free fatty acid content dropped to 0.79%-1.42%, and peroxide value dropped to 32.20-32.53meq/kg. The best treatment obtained was a concentration of 15% of cocoa husk activated carbon with an adsorption time of 120 minutes, which produced used cooking oil with a moisture content of 0.08%, free fatty acids of 0.79%, and peroxide value of 32.20meq/kg.