GINGER AS USED COOKING OIL PURIFIER Submitted by: by: Alexar Victa Jasper Caranyagan John Anthony Nasam (9- Amity) Submitted to: rs! Neli"a #eyes
Abstract In most kitchens, cooking oil goes to waste which requires households to routinely buy oil and cost them much more than recycling. Most households often say that if only they didn't need to spend for cooking oil, then they would have saved a lot for other necessities, especially in times of crisis. In response, researchers came up with an idea to purify and recycle used cooking oil for consumers to be able to reuse them. For this project, we decided to use a filtration process involving ginger his his e!pe e!peri rime ment ntal al stud studyy dete determ rmin ined ed effe effect ctiv iven enes esss of ging ginger er to remo remove ve any any residual cooking odors or taste from the oil in purifying used cooking oil through boiling. In purifying used cooking oil with ginger, the materials were prepared are" first, on the clean cutting board, a sharp knife was used to sliced # cup of fresh and unpeeled ginger per quart of oil to be purified. It was set aside until needed. $e!t, a strainer was firmly set over the opening of a large container and the used cooking oil was poured through the strainer. he strainer, container and cooking pot were washed in hot, soapy water then dry. his removed any leftover leftover bits of fried food. hen the oil was poured back into the cooking pot and placed over low heat for about three minutes just to warm. he oil was not overheated. %hile, the oil was heating, the strainer was lined with a double layer of clean cheesecloth and was set over the opening of the container. &fter, the warm oil was poured through the cheesecloth into the glass container and was allowed all of it to drain into. he used cheesecloth was disposed. he cooking pot was rewashed and dried, and then the the stra strain ined ed oil oil was was pour poured ed back back into into it was was heat heated ed to abou aboutt () () degr degree eess Fahrenheit. hen the sliced ginger was added to the heated oil and immediately lowered the heat. he ginger was allowed to cook over low heat for *+) minutes only until golden. his removed any residual cooking odors or taste from the oil. hen the strainer was lined with double coffee filters and was place over the opening of the container to be used for storage. he ginger was removed from the oil using kitchen tongs and let the oil cooled for a few minutes. he ginger and coffee filters were disposed. $e!t, the oil was poured through the coffee filters
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into the storage container. hen the oil was cooled to room temperature before sealing the container.
Introduction A. Background of the study inger, inger, a very useful herb plant, plant, is said to be originated originated from India, India, -hina and ava, yet is also native to &frica and the %est Indies. It is grown throughout the tropical areas of the world and also commonly found in /outh 0ast &sia especially in IndoMalaysia. he main producer of ginger is amaica. inger is scientifically named as 1ingiber officinale 2oscoe. 3n (*4, an 0nglish botanist, %ill %illia iam m 2osc 2oscoe oe 54) 54)6+ 6+( (6 677 name named d the the plan plantt as 1i 1ing ngib iber er offi offici cina nale le in his his publication. he name 1ingiber is consequent from the /anskrit word for 8horn+ shaped9 and refers to the protuberances on the rhi:ome. 1ingiber officinale belongs to the botanical family of the 1ingiberaceae. inger is a perennial plant with upright reddish stem, looking like leaves, and grows from one to three or four feet in height. he stem is surrounded by the leaves. It shoots up a stem with narrow spear+shaped leaves, as well as white or yellow flowers growing directly from the root. inger has been used for a few purposes since very early times. It is used as a medicine since many years ago. It is also widely used as a cooking herb, condiment, spice and home remedy for a long time ago. In medicinal uses, the ginger root is an effective treatment for nausea caused by motion sickness or other sickness. his kind of medical usage was found by earlier researchers, ;.<. Mourey and ;.0. -layson. For morning sickness, it is not recommended to take the ginger root because morning sickness commonly associated with pregnancy. inger e!tract also has long been used in traditional medical practices to decrease inflammation. oday, many herbalists use ginger to help treat health problems associated with inflammation, such as arthritis, bronchitis, and ulcerative colitis. o sho shorten rten the the stor story, y, ging gingeer oil oil is used sed in the treat reatme ment nt of fra fract ctur ures es,, rheum rheumati atism, sm, arthri arthritis tis,, bruisi bruising, ng, carbun carbuncle cles, s, nausea nausea,, hangov hangovers ers,, travel travel and sea sickness, colds and flu, catarrh, congestion, coughs, sinusitis, sores on the skin, sore throat, diarrhea, colic, cramps, chills and fever.
used for cooking, as a flavoring for cookies, biscuits and cake, and it is the main flavor in ginger ale, a sweet, carbonated, non+alcoholic beverage.
B. Statement of the problem . =ow is the purified used cooking oil different from other retail cooking oils> ?. %ill it be useful to the society today> 6. =ow does the quality of the purified used cooking oil compare to the commercially available cooking oils in terms of" &. 3dor <. -olor and clarity -. Feasibility
C. Objectives 1. General Objective •
o prove that ginger is a cheap and alternative medium for purifying cooking oil instead of e!pensive purifying agents.
. Specific Objective •
•
o save money and to use natural products such as ginger to purify the oil used in cooking. o teach and people especially those who have a cooking oil business to use ginger instead of chemicals to purify and distill cooking oil.
!. "ypothesis 1. Alternative "ypothesis •
inger can be a purifier of cooking oil and a substitute for e!pensive purifying agents.
. #ull "ypothesis
•
inger cannot be a purifier of cooking oil and a substitute for e!pensive purifying agents.
$. Significance of the Study •
=elp save money by reducing cooking oil consumption
•
=elp contribute to a clean and green environment
$. Scope and !elimitation •
•
his study was delimited to the preparation and implementation in a way that we only used specific natural products. $amely the ginger, we do not have any back+up source of any kind of purifiers for our study purposes. his stud studyy was was also also deli delimi mite ted d to eval evalua uati tion on beca becaus usee it was was confi confine ned d to the the responses of the students and the teachers. his study covers the use of ginger that can be useful in both livelihood and environment+friendly aspects.
Methodolo! A. %aterials . @sed -ooking 3il ?. /trainer 6. -heesecloth A. Baper owel ). inger /lices C. &irtight ar
B. &rocedure . /train the cooking oil once using a strainer to catch and remove remove any coarse food particles. ?. =eat the oil to a temperature temperature of about 4* +?** degrees degrees Fahrenheit 54C.C4 54C.C4 + D6.66 degrees -elsius7, and put in ginger slices. urn off the heat after about two or three minutes, and let the ginger slices remain in the cooking oil while the oil cools naturally. inger will absorb most of the odor and taste of the foods that were cooked in the oil. 6. %hen the cooking cooking oil has cooled down down to about ?* degrees Fahrenheit Fahrenheit 5A(.(D degrees -elsius7, filter the oil. A. o make the filter, line the conical strainer with the paper towel, making sure that there is no place where the oil can leak without passing through the towel. $e!t, line it with the cheese cloth in the same fashion. ). =old the filter above a container that is big enough to hold the amount of oil being filtered, and pour the oil. C. /ince the filter made made is very fine, it may take take up to ) minutes for one liter of oil to pass through it. 4. %hen the filtered oil reaches reaches room temperature, temperature, transfer it to storage jars. -lose the lid tightly and store the jars in room temperature.
Conclusion •
#ecommendation •
he researchers would like to recommend further study regarding the issue of preferences of consumers between comm commer erci cial ally ly avai availa labl blee cook cookin ingg oil oil and and the the rese resear arch cher ersE sE purified used cooking oil. ess e!pensive ingredients are also recommended. he researchers also recommend this study as a reference for other enthusiasts who would like to make a similar study.
#e$erence http://umpir.ump.edu.my/461/1/KHAIRU_AIZAM_BIN_IBRAHIM_2049.pdf http://.i!"e#ti$%t&rypr&'e(tide%#.(&m/ http://.#(ri)d.(&m/d&(/249619*+9/,urifyi!$-U#ed-&&i!$-i-ith-the-U#e&f-i!$er3#(ri)d http#://prei.(&m/mu&m5d&ptru/$i!$er-%#-u#ed-(&&i!$-&i-purifier/ http://.)ri$hthu).(&m/e!"ir&!me!t/$ree!-i"i!$/%rti(e#/1 http:// .)ri$hthu).(&m/e!"ir&!me!t/$ree!-i"i!$/%rti(e#/112550.%#p7 12550.%#p7 http://.p&er&f$i!$er.(&m/(&&i!$&i-12445.htm http://.&rd&f$i!$er/&i-purifier/11200.htm
