KARAKTERISTIK PRODUK DARI ESTERIFIKASI DENGAN BANTUAN GELOMBANG ULTRASONIK TERHADAP MINYAK BIJI KAPUK TEROZONASI
Main Article Content
Abstract
The kapok seed oil is non-edible oil so it is very profitable as a raw material for making biodiesel. However, the kapok seed
oil is dominated by long chain and unsaturated fatty acids. These types of fatty acids tend to reduce the quality of biodiesel, namely
the low cetane number and trigger polymerization reactions during combustion. Ozonation could be applied to shorten the carbon
chain and the number of double bonds in fatty acids from kapok seed oil. This research aims to study the effect of time of ozonation
at preparation stage of kapok seed oil on biodiesel characteristics of esterification stage with the assistance of ultrasonic waves. The
ozonation time was varied for 60, 90, and 120 minutes. The results showed that the longer the time of ozonation the kapok seed
oil produced with the increased acid number. The greater acid number of the kapok seed oil was verified by the fatty acid composition
of Gas Chromatography-Mass Spectroscopy analysis, showed that the fatty acid structure of the kapok seed oil became simpler.
The esterification for 120 minutes to ozonated kapok seed oil which has been ozonized produces oil phase with an acid number of
10.6 mg KOH/g, a saponification number of 112 mg KOH/g, and a density of 903 kg/m3.
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