Utilisation of used cooking oil for soap making

Mohd Zin, Siti Nurul Asyiqin (2018) Utilisation of used cooking oil for soap making. [Project Paper] (Submitted)

Text FK 2018 28.pdf Download (80MB)

Abstract

Today, plant cooking oil is one in all the foremost vital components in food production business likewise as food preparation reception. As a consequence, great deal of waste cooking oil was created particularly in developing countries. With decreasing renewable energy off er and increasing of waste, it is main interest to utilize the waste cooking oil by changing it into usable and helpful product that is soap. Somehow, the source of the waste oil may be varies and the quality of oil can be decreases within the consumption itself. To investigate the quality of the oil, all the important parameters values are determined and the averages were taken into consideration. The parameters are color purity, viscosity, peroxide value (PV), iodine value (IV}, acid value (AV), free fatty acid (FF A) and saponification value (SAP). Thirty different oils were collected and selected. Laboratory analyses were conducted on the used palm cooking oil samples collected from different sources of kitchen cooking. The result showed that the mean saponification value (SAP) of oils are 100% did not meet the Asian and Pacific Coconut Community (UN Economic and Social Commission for Asia and the Pacific) (APCC) standards since 142.0 is the standard value while range between 20.0 and 52.0 are the obtained value, however, 25% were within the stipulated limits recommended by Codex Alimentarius Commission (Codex) the governmental community standard. The mean iodine value {IV), acid value (AV), free fatty acid (FF A) and peroxide value (PV) of the oils constituting 75% fell within the APCC while 25% did not. For the mean of iodine value obtained from the experiment is between 7 .0 to 36.0 while the peroxide are lies in the range of 4.0 to 16.0. Then, for the acid value calculated from the test carried out are 1.8 to 6.2 where as the free fatty acid value are estimated half of the acid value based on the theoretical approaches. The results imply that in general, the quality of used palm cooking oil in terms of the parameters considered fell short of both the Codex and APCC standards. Therefore, further improved processes are required to enhance the quality of oils produced to meet the required standards and to produce safe soap product that are able to be used as a detergent for daily life.

Item Type:	Project Paper
Subjects:	T Technology > TP Chemical technology
Faculty:	Faculty of Engineering
Depositing User:	Ms Siti Mariam Giman
Date Deposited:	18 Nov 2025 02:58
Last Modified:	18 Nov 2025 02:58
URI:	http://psaspb.upm.edu.my/id/eprint/2594

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