Chapter II

2.1 Cooking Oil

Cooking oil is the oil used for frying and meet the criteria required by the ministry in the
form of Indonesian Industrial Standard (SII) of cooking oil. Oil produced from source materials
such as coconut oil, palm oil and soybean oil which is rough, which is then carried further
processing to obtain oil (Mappiratu, 2004).

Oil contains a lot of saturated fatty acids is not so susceptible to oxidation. Solid oil
commonly referred to as fat. Oil can be sourced from plants, such as olive oil, corn oil, coconut
oil and sunflower oil. Oil can also be sourced from animals, such as sardines, whale oil and other
(Susan, 2010).

The main components of edible oil or edible oil is a fatty acid and glycerol. The
component is functioning as a medium of heat, the giver and savory flavor enhancer, plant
flavor, enhancing the calorific value of foodstuffs, the giver of nutrients and form-forming
appearance or texture of foodstuffs (Paramitha, 2012).

Fat or oil having a boiling point of about 150 ° C. Nature is what causes the oil can
absorb higher heat, so it can be used in the process of heat exchange such as food processing
with a frying pan (Mapiratu, 2004). Cooking oil in addition to providing a good quality quality of
the food is fried, also must be able to nourish the body. Based on the manufacturing process,
display cooking oil there is clear and there are murky. Showed a clear oil content of saturated
fatty acids in the oil less, compared to cloudy. That are not easily oxidized, some manufacturers
often add antioxidants into their products despite the fact that the oil from the plant has had a
natural antioxidant. The type of oil that is widely used for frying are vegetable oils such as palm
oil, peanut oil and sesame oil. This kind of cooking oil contains about 80% unsaturated fatty
acids oleic and linoleic acids, except coconut oil (Sartika, 2009).

Cooking oil contains fatty acids, there is no besifat saturated and unsaturated.
Unsaturated fatty acids are fatty acids having unsaturated bond (double). Unsaturated fatty acids
are very beneficial for health, but it is easily damaged when exposed to heat. Examples of
unsaturated fatty acids is linoleic, linolenic and arachidonic which has the function of preventing
atherosclerosis or clogged blood vessel. Fatty acids are saturated fatty acids with a chain that is
single. These fatty acids derived from plants. Saturated fatty acids typically found in oils or fats
of animal origin. Such as lauric acid, myristic acid, palmitic acid and stearic acid that can cause a
fatal blockage of blood vessels that lead to a stroke (Sutiah, et al., 2008).

During the frying process of heat transfer from the fire to the oil and passed to foods that
are fried, so that water from the food will be evaporated. Heating using a high temperature,
causing the oxygen can damage the unsaturated fatty acids contained in the oil. For example,
oleic acid and linoleic acid will oxidize and will likely occur disposition form of unsaturated
fatty acids that had to be turned into a form of cis trans (Paramitha, 2012).

Thus, the unsaturated fatty acids are beneficial for health was, but because of processing
or handling is not good, it can cause harm. Therefore, to avoid the process of oxidation, handling
and use of cooking oil must be known correctly by the whole society, namely heating oil or fat
should be carried out at a temperature that is not too high (Paramitha, 2012).

2.2 Characteristics Of Cooking Oil

(a) Physical Properties

The physical properties of the oil consists of color, smell and taste, solubility of oil, melting
point, boiling point (billing point), softening point, sliping point, shot melting point, the
specific gravity is usually determined at a temperature of 25 ° C, smoke point, flash point and
hotspots performed when the oil is heated and the point of turbidity (Mapiratu, 2004)
(b) Chemical Properties
Chemical properties of oil covering the total polar oil, saponification, iodine number, acid
value, and peroxide value (Mapiratu, 2004).

2.3 Composition of Cooking Oil

The basic ingredients of cooking oil can vary such as coconut, palm, soybean, corn and
others. Although diverse, chemically what it implies is actually not much different, which is
composed of various fatty acids saturated and unsaturated fatty acids. In small quantities, there is
also the possibility of lecithin, cephalin, other phosphatides, sterols, free fatty acids, waxes, fat-
soluble pigments and hydrocarbons, including carbohydrates and protein. If the terms of
nutrition, cooking oil between each other, the difference is not so striking. Cooking oil on the
market in general vegetable sources, such as from sunflower, soybean, peanut, coconut or palm
oil. Although different base material, but nearly all the oil has the same components and
functions, namely saturated fatty acids, unsaturated and as a conductor of heat. Then things are
different in composition (Raharjo, 2007).

Palm oil contains about 45.5% saturated fatty acids predominantly palmitic fatty acids
and approximately 54.1% of unsaturated fatty acids predominantly oleic fatty acid (omega-9).
Coconut oil contains 80% saturated fatty acids and 20% unsaturated fatty acids. In addition to the
content of saturated fatty acids and unsaturated oils also contain water at levels of 0.3% masimal.
The water content found in many cooking oil. This is due to the process of making bulk oil is
usually done in a simple way. In addition, the oil also in the FFA (free fatty acid), which is a
measure of the oil kualiitas expressed in% FFA, or acid number or acid number. Acidity is one
important indicator of the determination of the quality of cooking oil with the provisions based
on ISO-3741-1995, a maximum of 0.3% (Amina, 2013).
Good cooking oil must comply with the requirements stipulated in the regulations based
oil Quality Standard ISO-3741-1995 are shown in Table 2.2

Table 2.2 Quality Standard Oil

Criteria Requirements
Smell And Taste Normal (odorless or tasteless)
Colour Yellow
Water Content A maximum of 0.3%
Density 0,900 g/liter
Free Fatty Acids A maximum of 0.3%
Peroxide A maximum of 2 meq / kg
Saponification 196-206
Refractive Index 1,448-1,450
 Iodine number 45-46
Smoke point (° C) at least 200
metal contamination A maximum of 0.1 mg / kg
Source: (Coplushie, 2013)

Cooking oil in cans also have to meet the quality standard of cooking oil in accordance with the
applicable rules based SNI cooking oil. To that end, information on the composition of cooking
oil cans are presented in Table 2.3.
Table 2.3 Quality Standard of oil in cans
Test criteria Satuan requirement
The state of smell, color and taste - Normal
Water % Max 0,30
w/w
Free fatty acids (calculated as lauric % Max 0,30
acid) w/w
Food additive Sesuai SNI 022-M dan
Permenkes
No.722/Menkes/Per/IX/88
Metal contamination:
- Iron (Fe) mg/kg Max 1,5
- Copper (Cu mg/kg Max 0,1
- Mercury (Hg) mg/kg Max 0,1
- Lead (Pb mg/kg Max 40,0
- Tin (Sn) mg/kg Max 0,005
- Zinc (Zn) mg/kg Max
40,0/250,0
Arsenic (As) % b/b Max 0,1
Figures peroxide % mg Max 1
O2/gr
Source: Ministry of Industry (SNI 01-3741-1995), * in cans.

2.4 How to Use Oil

The use of cooking oil with tips that frugal, we should not carelessly in the run. Basically,
the cooking oil can be used as many as three times, but we must pay attention to the type of food
that is fried (Irawati, 2008).
 The amount of oil used in our daily life, depends on our concern for the health and
condition of our finances. For people who care about the health and the economy is good, of
course the use of cooking oil will be very wasteful. But inversely with people who are not
concerned with public health or the level of a weak economy. For example diner, restaurant, food
business as well as on the sale of fried alongside a road, even though the oil has blackened and
not be used, the oil is still used. Though this situation is not good for our health. In order to avoid
the things that can harm our own, there are some good ways we need to consider in using
cooking oil (Irawati, 2008).
Someone whose activities are worth paying attention frying container for frying. We
recommend using a pan made of aluminum or stainless sets. Do not use iron or copper pan.
Because it will speed up the oxidation that can cause damage to the cooking oil more quickly.
The frying pan should be dry and always clean. Before frying, heat the pan first, then adjust the
flame during the frying process. Frying beginning we use a large flame with the aim of speeding
up the process of preheating. When the oil is hot, the flames diminished. Pour cooking oil as
needed, avoid using too much oil, so that a compound formed from the heating is not excessive
(Irawati, 2008).
Frying process, we should start by working on small holdings or thin for example onions,
crackers or nuts. Then we can use it for heavier materials such as stir-fry, fry tempeh or tofu,
fried potatoes or the like. After two times of the process, the oil can still be used for cooking
heavier materials such as fried chicken or fish. After this, the oil could not be used anymore
because of the color and aroma has to be changed. If a section of the surface oil has been looked
foam and the oil is blackish brown color, oil should not be used again or can be recycled. In
addition to the things mentioned above, it should also be noted how the storage of cooking oil.
Keep cooking oil on places that are not opaque, sealed and dried so that the content of the oil is
not changed. Note also the packaging cooking oil should be tightly closed and keep the place
clean (Admin, 2012).

2.5 The quality Cooking Oil

The quality of cooking oil is largely determined by the fatty acid content of the oil. What
is saturated or is unsaturated. Because of fatty acids determines the chemical nature and stability
of the oil. The quality standards set cooking oil, formulated and determined by the National
Standardization Agency (BSN). For cooking oil in Indonesia is set in SNI, which then made
revisions to the cooking oil to each oil produced (Wijana, et al., 2005).
Cooking oil means the oil used for frying and to test the quality of the oil, by doing the
frying process using high heat temperatures. Good cooking oil has heat resistant properties, is
stable in sunlight, do not spoil the results of fried flavor, producing a good texture and flavor,
smoke a little after repeated use, and produces a golden color on the product. If the cooking oil
has a high stability to heat, then the oil is a quality oil. Oil for frying purposes better to use oil
derived from coconut and palm oil because it contains fewer numbers stating the amount of
iodine number of unsaturated fatty acids in the oil. This shows the content of saturated fatty acids
in coconut oil and palm greater dibandingka with oil products from other materials. So as
coconut and palm oil is better for use as a medium frying (Raharjo, 2007).
Determined by the quality of cooking oil smoke point. The higher the smoke point, the
better the quality of the cooking oil. Smoke point of a cooking oil depends on the levels of free
glycerol. Fat or oil used to fry the smoke point will drop, because there has been a hydrolysis of
fat molecules. Therefore, to suppress the occurrence of hydrolysis, heating should be conducted
at a temperature that is not too high than it should, namely 177-221 ° C (Winarno, 1991).
Another factor that affects the quality standards of oil is melting point and the content of
glycerides, clarity, heavy metal content and saponification (Sutiah, et al., 2008).
Along with the rising price of oil, the competition between oil producers became
increasingly tight. Consumers certainly are expecting the benefits of cooking oil in addition, taste
and good form against the food is fried, also expect the effect of health. Therefore, choosing
cooking oil quality depends on the intended use minnyak fried. If the goal is to lower cholesterol
then choose cooking oils that contain unsaturated fatty acids is high. However, should consume
immediately, or no treatment at high temperature. Because processing at high temperatures may
damage the double bonds. If the purpose is to use frying, choose cooking oils derived from
coconut or palm. Coconut oil and palm oil has a saturated bond at most compared to others, thus
will be relatively more stable against the effects of oxidation is accelerated by high temperatures
include (Putra, et al., 2012).

2.6 The cause damage cooking oil

Cooking oil is very susceptible to damage or deterioration, especially that caused by
repeated heating. Cooking oil damage is generally caused due to oxidation which is characterized
by the onset of rancidity. Rancid is a term off-odor or off-flavor or odor flavoryaitu emergence
undesirable. While other damage include free fatty acid (FFA), iodine number, peroxide number,
TBA, carbonyl number, the emergence of the oil viscosity, foaming and the presence of
impurities from spices used and of the food is fried. The more frequently used oil damage levels
will be higher. Oil use many times will result in faster oil becomes frothy and increase the smoky
or brown color or flavor that is not liked the fried foods (Wijana, et al., 2005).
The main factors that could cause damage to the oil or fat is odor absorption and
oxidation. Triglycerides would quickly become rancid cause odor and taste bad if left at room
temperature humid air. This is because the oils and fats are substances that can be oxidized,
causing odor and bad taste called rancid. Oxidation can take place when there is contact between
the amount of oxygen with fats or oils. Oxidation of unsaturated fatty acids will produce
peroxide and then be formed aldehydes. This is what causes the smell and taste bad or rancid.
Factors that may cause faster the process oksidasai on edible oils include heating repetitive,
direct sunlight, metal catalyst such as iron and copper, an oxidizer in foodstuffs such as
chlorophyll, hemoglobin, the amount of oxygen and the degree of lack jenuhan fatty acids in oils
(Aprilio, 2010).
Rancidity caused by oxidation of the oil through three stages: initiation (induction),
propagation and termination. The initiation phase occurs due to factors inducers such as
oxidizing agents, metals (iron and copper), or lipoxygenase enzyme (decomposition of fat). This
stage is accelerated in the presence of light, heat and free radicals. Propagation stage are
compounds peroxide produced at the stage of initiation is very easy to decompose to form
peroxides and alkoxy radicals can react with the fatty acids in food products that generate new
free radicals. At this stage there will be many auto oxidation (to oxidize itself) causing
substances are more and more radical. Termination stage is the stage where the formation of
chain compounds such as hydrocarbons, aldehydes, acids, alcohols and ketones. This collection
of compounds that cause the taste and smell of rancid (Paramitha, 2012).
The second factor that can cause damage is hydrolysis of fats or oils. In the hydrolysis
reaction, fats and oils are converted into free fatty acids and glycerol. This happens due to the
amount of water in the fat and oil. This reaction is accelerated by alkaline, acid and certain
enzymes. Hydrolysis greatly reduces the quality of cooking oil during storage and processing of
oils or fats, free fatty acids will increase and must be removed through a purification process to
produce better quality oil (Paramitha, 2012).
Damage occurs not only as it is used to fry. Incorrect storage in a given period of time
can cause damage because it causes the rupture of ties triglyceride into glycerol and free fatty
acids. In addition to causing rancidity, FFA can also raise blood cholesterol. when the oil is used
for frying hydrolysis event occurs that breaks down oil molecules into acid. This process is
growing larger with high heat and a long time for frying food (Paramitha, 2012).
Oil damage can not be prevented, but can be slowed by taking into account factors that
influence it. These factors, namely oxygen. The more oxygen, the faster oxidized. Second, the
double bonds in the oil, the more saturated fatty acids more easily oxidized. The third high
temperatures. Oil heating process at high temperatures in the presence of oxygen will cause
damage to the acid-unsaturated fatty acids contained in the oils, such as oleic acid and linoleic
acid. Damage as a result of heating oil can be observed from the changes in color, viscosity,
increased free fatty acid content, increase in number and increase in the content of urea peroxide
adduct forming esters. In addition, it can also be seen a decrease in iodine number and decreased
content of unsaturated fatty acids. The fourth factor is humidity, light and copper metal ion (Cu
2+) and iron (Fe 2+) which is a factor catalytic oxidation process as well as the destruction of
bacteria are the factors that cause rancidity (Febriansyah, 2007).
Pay attention to the causes, the oxidation or rancidity can be slowed. Rancidity process is
strongly influenced by the presence of prooxidant and antioxidant. Prooksidan will accelerate the
oxidation, while the antioxidants will slow him down. The higher the antioxidant is added, the
more resistant to oxidation. To avoid any deterioration due to the oxidation process can take
antioxidants. Antioxidants are harpiah can be interpreted oxidation prevention by lowering the
concentration of oxygen (O2) (Paramitha, 2012).

2.7 Tips on using and choosing cooking oil

So that we can use as a staple cooking oil a day - the day safely, we need to start from
small things. Each of us wants to buy cooking oil, do not forget to examine it first. When buying
cooking oil do not forget to read composition attached to the packaging. Note also whether the
oil SNI list numbers. In addition to seeing nutritional content, do not forget to also pay attention
to the label halalnya especially for oils or fats of animal origin such as butter. There should also
pay attention to the appearance of the physical properties of oil (Paramitha, 2012). Before frying,
foods that contain water must be drained first, because the water will accelerate damages, as well
as the aroma and flavor of food to the food to be fried. In order for the fixed fried tasty, you
should use the oil is not more than four times. The recommended frying temperature usually
ranges between 177-201 ° C. Avoid adding cooking oil that is new or good to the repeated use of
cooking oil (cooking). Because cooking oil that has been damaged when mixed with fresh oil,
will accelerate the damage to the new oil. Before entering fried material, make sure the hot
cooking oil first so during the cooking process, the material is not too old to be in oil. Use paper
or tissue to put fried foods so that the excess oil can be absorbed by the tissue or paper (Siregar,
2008).

When the frying process occurs, unsaturated fatty acids contained in the oil, would not be
beneficial to the ingredients are fried again, because it will be damaged when heating. The use of
oil as a medium frying pan can make the food to be crisp, savory and help enhance the
appearance or shape of fried foods. But the foods that contain omega-3 which helps lower levels
of blood cholesterol and other nutrients contained in a food, it would not provide efficacy again
when frying because of the composition of the double bonds will be damaged, resulting in a
change chemically (Ubaidilah, et al., 2009).

2.8 Waste Cooking Oil

Waste cooking oil is a term for cooking oil that has been repeatedly used. In addition to
an unattractive appearance, smell rancid, used cooking so to have significant potential in
jeopardizing the health of the body as waste cooking oil contains high saturated fatty acids that
are harmful to the body. Oil that has been broken to make the content kolsetrol good (high
density lipoprotein) will decrease, while the content of the bad cholesterol (low density
lipoprotein) will increase. This can lead to various diseases such as hypertension, blocked
arteries, heart disease and stroke. Even more than that, oil cooking can cause cancer of the large
intestine (Rosita and Widasari, 2009).

Waste cooking oil can damage both the nutrients contained in the food. Examples salmon
contain omega-3 nutrients that are beneficial for lowering blood kolsetrol, will be lost properties
if fried in cooking oil because of the composition of the double bonds to be damaged. Waste
cooking oil is also rich in free radicals, which at any moment ready to oxidize slowly organs.
Too often megkonsumsi used cooking oil can cause increased cancer potential (Son et al., 2012).
Early signs of damage cooking oil is the formation of acrolein in the cooking oil. This acrolein
causes itching in the throat when consuming food fried using cooking oil repeatedly. Acrolein
formed from the hydration of glycerol formed unsaturated aldehyde (Paramitha, 2012).

Trans fatty acids are formed on a grill that has been done after repetition twice, can
increase kolesetrol bad cholesterol and lower the good, the result will cause lipemia and
atherosclerosis characterized by a heap or fatty deposits in blood vessels. These fat deposits will
clog the blood flow in some parts of the body such as the heart and brain. If a blockage occurs in
the heart will cause a stroke (Sumarlin, et al., 2010).

2.9 Mengkudu
(a) Description Plant
Noni plant is a tropical plant that can be found in various places. Noni plants, including
coffee-copy family (Rubiaceae). Historically, that Noni is a plant that originally came from the
mainland of Southeast Asia, including Indonesia and then spread to China, India, the Philippines,
Hawaii, Tahiti, Africa, Australia, the Caribbean, Haiti, Fiji, Florida and Cuba (Djauhariya and
Rosman, 2009).
This plant grows in the lowlands at an altitude of 1500 m. Noni tree height reaches 3-8 m,
green leafy thick, dense and fruit throughout the year, has a hump white flowers irregular, fleshy,
green fruit is shiny and has spots. If once the fruit is ripe yellowish white and watery. When the
fruit becomes soft, flesh will contain lots of water and emit an unpleasant aroma. This odor is
caused due to mixing of compounds capric acid and caproic acid lipid compounds that are
volatile gugusnya, into nature as essential oils become rancid and caprylic acid that tastes bad.
Knaggy stiff, rugged, has a single root embedded in the soil, bark grayish brown or yellowish
(Son et al., 2012).

Noni is often used as a medicine. These plants can bear fruit throughout the year. Can
grow in various types of land or various types of soil. The size and shape varies. These fruit
generally produces many seeds. In one piece there is ≥ 300 seeds. But there is also the fruit that
produces little seed. Seeds are covered by a layer or bag of seeds, so the shelf a long time and
high viability. Given the seed, it can be easy to multiply these plants (Sarida, et al., 2010).
 The scientific name Morinda of noni ie, derived by researchers from Europe, when they
find a natural dye derived from the root mnegkudu material which was originally the name
Morinda named morindon and Morindin. The development of the textile industry in Europe
prompted the search of natural dyes to replace synthetic dyes undiscovered. Then in 1849, the
researchers discovered a natural dye derived from the root material from this discovery that noni
Morinda name is derived. Plant noni is divided into several classifications based on some of the
terms in biology which are first class phylum these plants include species Angiospermae, for the
class difisio known lignosae, this plant is included in the family Rubiaceae, belong to the genus
Morinda and now known as the species Morinda citrifolia L (Djauhariya and Rosman, 2009).
In Indonesia the noni plant has been used by the community as a medicine since time
immemorial. Root bark is used as a dye batik, its roots can be used to treat hemorrhoids,
congestion and cerebral hemorrhage. The leaves are used as an upset stomach, shortness of
breath, dysentery, wounds and reduce pain for mothers who give birth. Fruit extract used by the
community to help smooth urination, and can treat jaundice. Flowers noni is used to treat eye
diseases. In addition, the fruit that has been mashed mixed with a little vinegar to treat lymph
swelling, liver disease, coughing and can be used to clean wounds and many more usability
contained in noni fruit produced by chemical compounds and vitamins in fruits (Adnyana, et al.,
2004).
(b) Name of noni in some areas of Indonesia and foreign regions
Name noni varied, depending on the fruit of the region, where. Java region is known for
its fruit namapace, kemudu and kudu. In the area known as the Sunda namacengkudu. Madura
kodhuk in his name, in an area known as the wengkudu Bali, Sumatra known bakudu, wangkudu
to Borneo, bakulu for Nusa Tenggara (Suryawinoto, 1997). For the region of Central Sulawesi
Palu original community is Kaili tribe, known as namaMengkudu.
This species has a different name in each country, among others, noni comes from
Hawaii, Nano Tahiti, Nonu of the language Tonga, ungcoikan comes from Myanmar, ach
derived from Hindi, pepper from country Guam, cheesefruit of Australia, bombo from Africa and
turtles from the state of Fiji. In English, the name of its common foreign radish and garden radish
(Widayat, 2012).
(c) Chemical Ingredients
Noni fruit contains substances that are related to health. These plants contain a variety of
vitamins, minerals, enzymes, alkaloids, co-factors and plant sterols occur naturally. The chemical
constituents in every part of the noni plant is mentioned as follows:
 Leaves noni fruit contains chemical compounds such as amino acids (alanine, arginine,
acid spartat, cysteine, cystine, glycine, glutamic acid, histidine, leucine, methionine,
phenyl Worlds, proline, serine, theronin, tryptophan, tyrosine, valine) , Minerals
(calcium, iron, phosphorus). Vitamins (ascorbic acid, beta carotene, niacin, riboflavin,
thiamine, beta sitisterol, Ursolic acid), alkaloids (anthraquinone, glycosides, and resin)
 Interest on the noni plant there are several chemical compounds such as glycosides
compounds, anthraquinone, kapron acid and caprylic acid, 5,7-dimethyl apiganin, 4-
beta-d-galaktopiranosida, 6,8-dimethoxy, 3-methyl anthraquinone, 1-beta ramonsil
glukopiranosida, acasetin-7-beta-d-glukopiranosida
 Compounds that act more for health and medicine that is found in fruit, such as ascorbic
acid is quite high which is a source of vitamin C. In 1000 grams of fruit juice contained
1,200 mg of vitamin C, which is useful as an excellent antioxidant. Acetic acid,
asperulosida, butanoic acid, benzoic acid, benzyl alcohol, 1-butanol, caprylic acid,
decanoic acid, 6-dodekano-gamma-laktona, 8,11,14-ekosatri-Noat acid, elaidic acid,
ethyl decanoate, ethyl ektanoat, ethyl benzene, eugenol, glucose, heptanoat acid, 2-
heptanon, Hexanal, hexanamida, eudioat hexane acid, hexanoat acid, 3-methyl tio
propanoate, methyl octanoate, methyl oleate, methyl palmitate, scopoletin, undecanoic
acid, 2,5 -undekadin, vemifol, ascubbin, L.asperuloside, alizarin, anthraquinone,
proxeronin, damnachantal, scopolotein substances and selenium also function as
antioxidants
 At the root of these plants are chemical compounds that asperulosid, damnachantal,
morindadiol, Morindin, morindon, noordamacantal, rubiadin, rubiadin monomethyl
ether, soranjidol, anthraquinone, glycosides, astringent sap, resin, sterols
 Skin noni fruit itself contained chemical compounds such as alizarin, chloro rubin,
glycosides (pentose and hexosa), Morinda diol, Morinda nigrin, Morindin and morindon
(a natural dye that produces a red color), resinous substances, rubiadin, monomethyl
ether, soranjidiol
  In the noni plant timber also contained chemical compounds, although only slightly as
antragalol, 2-3-dimethyl ether
(Djauhariya and Rosman, 2009).
Noni also contains nutrients (phylonulrein), natural fiber content and active compounds
such as T terpenoids, anti-microbial (anthraquinon), anti-cancer (damnachantal), also contains an
anti-bacterial agent. Additionally turns noni fruit and leaves contain nutrients needed by the
body, bleak carbohydrates, protein, vitamins and minerals essential (Sarida, et al., 2010).
(d) The usefulness of the noni plant chemistry
Each compound found in noni has a specific role. The role of the compounds found in
noni presented in Table 2.4
Table 2.4 Role of the compounds found in noni
Name of Compound Benefits Compound
Morindon and Morindin As a natural dye (red), which is used on natural dyes
contained in noni roots in batik. In addition, it can be used also to treat
hemorrhoids, congestion and cerebral hemorrhage
(Son et al., 2010).
Alkaloids (Xeronin) Regulate specific functions of proteins and cells in
contained in the noni the human body. Can increase cell membrane
fruit permeability, facilitates the transfer of peptide and
increases the absorption of nutrients, as well as
streamline the amino acids, vitamins and minerals
(Son et al., 2010). Xeronin is an important substance
in the body that regulate specific functions of
proteins and cells of the body (Djauhariya and
Rosman, 2009).
Terpenoids Can help the body in the process of organic synthesis
contained in the noni and recovery of body cells (Djauhariya and Rosman,
fruit 2009). Terpenoids compound is an isometric
hydrocarbon compounds which are also present in fat
or essential oils (Essential Oils), a type of fat that is
essential for the body.
Anti-bacterial Class to fight bacterial infections such as bacterial
substances (Acubin pseudonzonas aeruginosa, Proteus morgani,
L. asperuloside, staphylococcus aureus, bacillus subtilis and
Alizarin and some Escherichia coli. In addition, it can control two
substances groups of bacteria that can be deadly (pathogens) that
anthraquinone) salmonella and shigella. Supporting its usefulness for
 treating skin infections, colds, fever and a variety of
health problems that are caused by bacteria
(Djauhariya and Rosman, 2009).
Ascorbic acid Source of vitamin C. Vitamin C is a good
antioxidant. Antioxidants have the ability to prevent
the damage, even to stabilize or neutralize the free
radicals that are harmful particles that are formed as
a byproduct of the process of metabolism that can
damage genetic material and can damage the immune
system (Dajauhariya and Rosman, 2009). Source of
vitamin C is able to neutralize free radicals, the
harmful particles contained in cooking oil for
example, which can cause problems for human
health. Antioxidants are substances that can inhibit
the oxidation process of the systems or the main
constituent of the system. This oxidation is causing
the oil will dry and solidify, causing rancidity in oil,
the loss of the activity (drugs), the aging of color and
cause toxic compounds. Inhibition of the oxidation
process will be completed when the antioxidant
reacts with oxygen depleted.
Scopoletin Functioning treat disease. Compounds can bind
compound found in serotonin in the body. Scopoletin function widens the
noni blood vessels are narrowed and blood circulation.
besides, scopoletin also been shown to kill some
types of bacteria that are fungsida atu killer fungus
against pythum Spdan also have anti-allergy
(Djauhariya and Rosman, 2009).
Anti-cancer Function in inhibiting the growth of natural killer
compounds cells, which are cells trigger cancer (Dajauhariya and
(damnachantal) Rosman, 2009)
contained in the noni
fruit
The antimicrobial Able to prevent the growth of microbial pathogens,
compound especially bacteria and fungi (Farida, et al., 2010)
(anthraquinone)
Polysacharid-rich Have anti-tumor activity
 Overall noni is a food that is nutritionally complete. Nutrients required by humans,
namely carbohydrates, essential minerals, vitamins and proteins are also available in the noni
fruit and noni leaf. Selenium is a mineral that is abundant in Noni which is also a good
antioxidant (Djauhariya and Rosman, 2009).
2.10 Adsorbent
Adsorbent is a substance that can absorb other substances, so stick to the surface.
Adsorbent which is used in the form of charcoal aktiif and silica. But there is also an adsorbent
made of natural materials. Natural adsorbent is an adsorbent material derived from natural
materials, such as plants. The types of adsorbents is normally used in the manufacture and
separation of oil, especially cooking oil. When compared with the price of adsorbent derived
from natural zeloit, price adsorbent derived from natural materials are much cheaper. This is
because, generally adsorbent derived from natural materials are the rest of the ingredients (a
process) which does not have the economical price and sometimes can not be reused for a
process (Febriansyah, 2007).
Terms adsorbent which has a pore in large quantities and has a fine particle size.
Adsorbent work selectively. The compounds are absorbed will be tied directly to the adsorbent.
Oil purification can be performed using the adsorbent for the purpose of reducing compounds
that accelerate the breakdown of oil, so that the used cooking oil can last a long time
(Febriansyah, 2007).
2.11 Adsorption
Adsorption is an event or process that occurs on the surface absorption. Events adsorption
is influenced by several factors:
 Fine least adsorbent (substance that absorbs)
 adsorption is greater at lower temperatures. Because adsorption is exothermic event
 adsorption is greater at higher temperatures. In the vacuum, the gas will be separated
from the substance mengadsorbsinya
 adsorption is proportional to the surface area of solids
(Sultanri & Kaseger, 1985).
Adsorption efficiency is a function of the surface area of the adsorbent, wherein the
adsorbent greater the surface area, the greater the capacity of an adsorbent in adsorbing an
adsorbate. Adsorption mechanism can occur between the surface of the solid-solid, gas-solid,
liquid-liquid or liquid-solid. The mechanism that occurs between the adsorbent with oil including
liquid-solid mechanism. Due to the adsorption power of the adsorbent has a pore in large
quantities and adsorption will occur because of the difference in potential between the enrgi
adsorbent with a substance to be absorbed (Febriansyah, 2007).

Increasing number of impurity particles (colloidal) that is bound to adsorbennya, the less
or little value adsorbansinya. In oil refining, the first thing that can be seen from these changes
that will change the color of clear oil, which signifies that the adsorbent peistiwa positive. So the
less value adsorbansinya, then the oil will be more clear (Febriansyah, 2007).