PEMETAAN POTENSI KOTA MALANG SEBAGAI PEMASOK MINYAK GORENG BEKAS UNTUK PRODUKSI BIODIESEL

• Main Authors: Rina Rifqi Mariana, Subandi Subandi
• Format: Article
• Language: Indonesian
• Published: Universitas Negeri Malang 2012-08-01
• Series: Teknologi dan Kejuruan
• Subjects: minyak goreng bekas, biodiesel
• Online Access: http://journal.um.ac.id/index.php/teknologi-kejuruan/article/view/3055
• ISSN: 0852-0062; 2477-0442

Malang is one of the alleged potential as an used frying oil producer . The aim of research is to determine the type of company which producing used frying oil and the production capacity of each company. The experiment was conducted with the survey to Disperindag office, restaurants, and food industries recommended by Disperindag. The instrument used interview techniques. Results showed that the most potential type of company produces waste cooking oil is a franchise restaurant with fried chicken as their main product (Kentucky and Mc Donald) with the average of remaining used frying oil is 30 liters/day, then crisp fruit industry (5.5 kg/day for average), hotel and restaurant kitchens fried chicken (on average of 4 liters/day), non-chicken basic restaurant (on average of 3.5 liters/day), and tempe chips industry (2.5 liters/day). Every day Malang City produces remaining used frying oil about 820 liters/day which is enough potential for the bio-diesel production. Malang merupakan salah satu kota yang diduga potensial sebagai penghasil minyak goreng bekas (jelantah). Tujuan penelitian untuk mengetahui jenis perusahaan  pemasok minyak goreng bekas dan kapasitas produksi masing-masing perusahaan. Penelitian dilaksanakan dengan survey ke Desperindag, restoran, dan industri pangan yang direkomendasi Disperindag. Instrumen yang digunakan teknik wawan­cara. Hasil penelitian menunjukkan jenis perusahaan paling potensial menghasilkan jelantah adalah restoran waralaba dengan produk utama ayam goreng (Kentucky dan Mc Donald) dengan rerata sisa jelantah 30 liter/hari, selanjutnya industri keripik buah (rerata 5,5 kg /hari), berikutnya dapur hotel dan restoran ayam goreng (rerata 4 liter/hari), restoran basic nonayam (rerata 3,5 liter/hari), dan terakhir industri keripik tempe  (2,5 liter/ hari). Setiap hari Kota Malang menghasilkan kira-kira 820 liter/hari, jumlah tersebut cukup potensial untuk produksi biodiesel.