Abstract
Currently, one of the foodstuffs that people need daily used cooking oil can be reused after the purification process is performed using an adsorbent in an adsorption mechanism in this case corn cob by varying the shaking speed, adsorption time, and turbidity of the waste cooking oil using a turbidity meter. This research was conducted in batches to determine the effect of optimal adsorption and reactions with corn raw materials naturally on shaking speed with variations in mass and size as well as the contact time of the adsorbent for 5 hours. The data obtained from the study indicate that the activation of the adsorbent with a size of 100 mesh and a speed of 100 rpm with a mass of 4 g, has a better surface area and adsorption capacity and affects the turbidity value of waste cooking oil which increases with longer contact between the adsorbent and waste cooking oil compared to adsorbents of 50 and 70 mesh sizes. In this study, a test was conducted using SEM-EDX to analyse the surface morphology characterization of the adsorbent by modelling of the corncob adsorbent, both in industry and households, is cooking oil.
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