Determination of Used Cooking Oil’s Toxicity Level by Adding Nutmeg Leaves (Myristica Fragrans Houtt) Extract

Susanty Susanty, K Chanda Dewi, Tri Yuni Hendrawati, Wenny Diah Rusanti, Fatma Sari

Abstract


The nutmeg plant (Myristica fragrans Houtt) is one of the plants in the Myristicaceae family. The leaves of the nutmeg plant are rich in benefits, one of which has toxic indicating properties. The purpose of this study was to determine the level of used cooking oil toxicity by adding nutmeg leaf extract. This study used the maceration extraction method and the yield was 20%. Toxicity testing was carried out using the Brine Shrimp Lethality Test (BSLT) method. The research variable used was the concentration of nutmeg leaf extract added into refined used cooking oil at 10 ppm, 50 ppm, 100 ppm, 150 ppm, 200 ppm, 250 ppm, and 300 ppm. Based on the research results, the optimum concentration of nutmeg leaf extract to determine the level of toxicity in used cooking oil was 250 ppm with an LC50 value of 5.2389 ppm.

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References


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