Effects of Agitation on Purifying the Used Palm Olein with Durian-Peel Activated Carbon

Used palmPalm olein (UPO) is a used cooking palmPalm olein generated during fried food preparation. Repeated use of UPO will cause adverse effects on nutritional health due to generated contamination. Purification before reusing or disposal of UPO should be executed to prevent negative impactsImpact on humans and the environment. This study investigated the effect of agitation time by magneticMagnetic stirrer and sonication on the purification of the UPO with durian-peel activated carbonCarbon in enhancing the three physicochemical properties, i.e., peroxide value, free fatty acid (FFA), and iodine value. In the result, we can summarize that the agitation by magneticMagnetic stirrer is more effective than sonication in enhancing the purification process with a 6.4% reduction in the peroxide value, an 11.4% reduction in FFA content, and a 4.8% reduction in the iodine value.